Life is at its best when the very simple pleasures it brings can be savored and enjoyed with unrepentant gluttony. A waffle cone filled with gelato on a hot summer day, warm apple pie served with cream as you snuggle up under a blanket and watch Downtown Abbey, freshly made cinnamon butter cookies to dunk in your morning espresso on a Sunday…Happiness is made of those brief, stolen moment of pure indulgence and I love nothing more than to allow myself the occasional treat when I most crave it. Are you with me?
INGREDIENTS, makes 12-16
100 gr (3/4 cups) icing sugar, plus more for dusting
150 gr (2/3 cups) of soft butter
150 gr (1 cup and 1/3) of self raising flour, 100 gr (3/4 cup) of plain flour
1 tablespoon of corn starch
1 teaspoon of vanilla extract or paste
2 teaspoon of ground cinnamon
1-2 tablespoon of milk (optional)
1. Work the icing sugar and butter together until creamy and smooth (you can do it by hand or using a standing mixer)
2. When the mixture is creamy, add the flour, 1 table-spoon of corn starch, a teaspoon of vanilla paste and the cinnamon. If the dough is too dry, add 1-2 tablespoon of milk.
3. The cookie dough will look and feel sticky. Use a spatula to scrape it onto a sheet of baking paper. Roll it up in the shape of a sausage and place in the fridge for at least 30 minutes, preferably overnight.
4. Once it’s rested and feels firm, slice it up and place the biscuits on an oven tray, dust them with a little icing sugar and then put them back in the fridge for 10 minutes.
Bake at 170 C, 340 F, for about 15 minutes, or until the edges start to color. Cool at room temperature.
Dust with icing sugar and dunk into espresso coffee…
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15 Comments Add yours
these look amazingly delicious. is corn starch the same as cornflour? i am going to bake these today. thanks
Yes, corn starch and corn flour are the same. Potato starch works well too.
Oh yes! I am with you! Simplicity at its best!
It’s what life is made of!
I made these today. They turned out beautifully! Thankyou.
Oh, that’s great!!
My favorite spice-cinnamon. These cookies look delicious.
Sylvia, these sound like a great little snack! I have a question, though…..are you supposed to use both self-rising and regular flour or choose between the two?
I use a combination of the two, to make them rise slightly in the oven.
May I ask what is Icing Sugar? I have read a bit about it on the net. In the USA we have Confectioners sugar and Powdered sugar which seem to be the same. Would either of these be a correct replacement for the icing sugar ? I have also read that people add corn starch to keep it from lumping. Thank you for all your recipes.
Hi Marcello, yes, they are all the same. happy baking!
Gorgeous looking biscuits!
What purpose is the corn startch used for? I didn’t have any and mine spread, is that because I didn’t use it or another reason? Yours look a really nice shape.
love the way these biscotti have been sliced from a log – great idea thank you!