Читать книгу Bake Text Only - Rachel Allen - Страница 30

125g (4½oz) butter, softened

110g (4oz) caster sugar, plus 1 dsp extra, for rolling

1 egg, lightly beaten

1 tsp vanilla extract

250g (9oz) plain flour

½ tsp freshly grated nutmeg

¾ tsp baking powder

Pinch of salt

1 dsp ground cinnamon

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the 110g (4oz) caster sugar and beat until the mixture is light and fluffy. Beat in the egg and vanilla extract until combined.

3 Sift in the flour, nutmeg, baking powder and salt and gently mix together to form a dough.

4 Mix the dessertspoon of sugar and the cinnamon together in a medium-sized bowl. Using your hands, roll the dough into walnut-sized balls then roll in the sugar and cinnamon mixture and place on two baking trays (no need to grease or line), each ball spaced about 3cm (1¼in) apart. Flatten them down with the palm of your hands.

5 Bake in the oven for about 15 minutes, or until they feel firm around the edges.

6 Allow to stand for 2 minutes on the baking trays, then carefully transfer to a wire rack to cool.