Cinnamon swirls
By Sarah Cook
The perfect accompaniment to a warming cup of coffee on a rainy afternoon
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Prep:20 mins
Cook:12 mins
Plus chilling - Easy
Nutrition per serving
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kcal 153
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fat 8g
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saturates 5g
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carbs 19g
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sugars 8g
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fibre 1g
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protein 2g
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salt 0.11g
Ingredients
- 175g softened butter
- 50g golden caster sugar
- 50g icing sugar
- 2 egg yolks
- 2 tsp vanilla extract
- 300g plain flour
- 2 tbsp demerara sugar, plus a few extra pinches
- 2 tsp cinnamon
Method
Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.
