Looks like a pastry. Crumbles like a cookie. Tastes like…..well, a cookie. It’s definitely a cookie.
These are soft, crumbly cookies rather than firm biscuits (no GBBO biscuit “snap” here). They’re also not too sweet; perfect with a coffee for a mid-morning snack. You could replace the cinnamon with mixed spice and maybe a little orange zest for a more festive take on them.
When you roll out the dough work fast so it doesn’t get a chance to warm up too much, and have extra flour to hand for dusting. Mine was a few rolls short of getting thrown in the bin in exasperation as it kept sticking to my work surface and tearing but, with more flour and the very ends of my patience, we finally came through!
Makes 12 cookies
You will need a baking sheet, lined with baking parchment
For the cookies:
- 175g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 80g caster sugar
- pinch of salt
- 100g unsalted butter, fridge-cold and cubed
- 1 egg, lightly beaten
- ½ tsp vanilla extract
For the filling:
- 1 tbsp unsalted butter, melted
- 3 tbsp light soft brown sugar
- 2 tsp ground cinnamon
Preheat your oven to 200°C/180°C fan/390°F.
Mix the flour, baking powder, bicarb, sugar and salt in a bowl. Add the cubes of butter and rub in with your fingers until the mix resembles sand. Make a well in the centre and add the egg and vanilla extract. Combine and knead the mixture with your hands until it comes together to form a rough dough. Shape the dough into a square, wrap with cling film and leave in the fridge for at least 2 hours.
Flour your surface and remove the dough from the fridge. Roll out to approx. 1cm thick, keeping the dough in a rectangular shape. Brush the dough with the melted butter and combine the sugar and cinnamon. Sprinkle this evenly across the dough, covering the whole surface.
Starting at one of the shorter ends of the rectangle, roll the dough up into a tight roll. Using a sharp knife cut the roll into 12 segments (you may want to cut and discard the ends of the roll first to tidy it up) – these should each be approx. 2cm thick. Place the rounds on your baking sheet swirl-side up and press down on each cookie lightly to slightly flatten them.
Bake for 10-12 minutes until golden brown. Leave to cool on the baking sheet.