Cinnamon Snaps
- 1 3/4 cups plain flour
- 1/2 cup firmly packed brown sugar
- 2 tablespoons golden syrup
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 150g butter, chilled, chopped
- 1 egg
- 1/4 cup demerara sugar
- Process flour, brown sugar, golden syrup, cinnamon, cloves and butter until mixture resembles breadcrumbs. Add egg. Process to combine. Turn dough out onto a lightly floured surface. Knead until smooth. Divide in half. Shape halves into discs. Wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
- Roll 1 dough disc between 2 sheets of baking paper until 3mm thick. Refrigerate for 30 minutes. Using a 7cm-round cookie cutter, cut 15 rounds from dough. Repeat with remaining dough disc to make 30 rounds in total. Place on prepared trays. Sprinkle with demerara sugar. Bake for 10 to 12 minutes or until golden. Cool on trays. Serve.
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