Makes 50

INGREDIENTS

225g/8oz/2 cups flour
pinch of salt
10ml/2 tsp ground cinnamon
225g/8oz/1 cup unsalted butter
225g/8oz/1 cup caster sugar
2 eggs
5ml/1 tsp vanilla essence

CINNAMON REFRIGERATOR COOKIES

In a bowl, sift together the flour, salt and cinnamon. Set aside.

With an electric mixer, cream the butter until soft. Add the sugar And continue beating until the mixture is light and fluffy.

Beat together the eggs and vanilla essence, then gradually stir into the butter mixture.

Add the dry ingredients to the butter mixture and stir together evenly combined.

Divide the dough into four parts, then roll each into 5cm/2in diameter logs. Wrap tightly in foil and chill or freeze until firm.

Preheat the oven to 190°C/375°F/ Gas 5. Grease two baking sheets.

With a sharp knife, cut the dough into 5mm/1/4in slices. Place the rounds on the prepared baking sheets and bake for about 10 minutes until lightly coloured. With a metal spatula, transfer to a wire rack to cool completely.

Makes 24

INGREDIENTS

30ml/2 tbsp black treacle
50g/2oz/4 tbsp butter or margarine
115g/4oz/1 cup plain flour
1.5ml/1/4 tsp bicarbonate of soda
2.5ml/1/2 tsp ground ginger
5ml/1 tsp ground cinnamon
40g/1/1/2oz packed cup soft brown sugar
15ml/1 tbsp ground almonds or hazelnuts
1 egg yolk
115g/4oz/1 cup icing sugar, sifted

CINNAMON AND TREACLE COOKIES

Lightly grease a baking sheet. Heat the treacle and butter or margarine gently until just beginning to melt.

Sift the flour into a large bowl with the bicarbonate of soda and spices, then stir in the sugar and almonds or hazelnuts.

Beat the treacle mixture and egg yolk briskly into the bowl, drawing the ingredients together to form a firm but soft dough.

Roll out the dough on a lightly floured surface to 5mm/1/4in thick and stamp out shapes, such as stars, hearts or circles. Re-roll the trimmings and cut more shapes. Place on the prepared baking sheet and chill for 15 minutes.

Preheat the oven to 190°C/375°F/ Gas 5. Prick the cookies lightly with a fork and bake for 12-15 minutes, until just firm. Transfer to wire racks to become crisp.

Mix the icing sugar with a little lukewarm water to make it slightly runny, then drizzle it over tin biscuits on the wire racks.

Makes 12

INGREDIENTS

1 egg white
50g/2oz/’/4 cup caster sugar
30ml/2 tbsp plain flour
40g/1/1/2oz/3 tbsp butter, melted
15ml/1 tbsp cocoa powder
2.5ml/1/2 tsp ground cinnamon

CHOCOLATE CINNAMON TUILES

Preheat the oven to 200°C/400°F/ Gas 6. Lightly grease two large baking sheets. Whisk the egg white in a clean, grease-free bowl until it forms soft peaks. Gradually whisk in the sugar to make a smooth, glossy mixture.

Sift the flour over the mixture and fold in evenly. Stir in the butter. Transfer about 45ml/3 tbsp of the mixture to a small bowl and set aside.

In a separate bowl, mix together the cocoa and cinnamon. Stir into the larger quantity of mixture.

Leaving room for spreading, drop spoonfuls of the chocolate-flavoured mixture on to the prepared baking sheets, then spread each gently with a palette knife to make a neat round.

Using a small spoon, drizzle the reserved plain mixture over the rounds to give a marbled effect.

Bake for 4-6 minutes, until just set. Using a palette knife, lift each biscuit carefully and quickly drape it over a rolling pin, to give a curved shape as it hardens.

Leave the tuiles to cool until set, then remove them gently and finish cooling on a wire rack. Serve on the same day.

Cook’s Tip:
Work as quickly as possible when removing the tuiles from the baking sheets - if they firm up too quickly, pop the baking sheet back in the oven for a minute and try again.