AO 15 MAY 2023
makes 23 x 28g biscuits
135g COLD unsalted butter cut into roughly 1cm cubes
180g powdered caster sugar or pure icing sugar
260g self-raising flour
1 COLD large egg, whisked
10g freshly ground cinnamon 
30g caster sugar
I do have had a Thermomix for a long time and love it, but I still prefer my food processor for making pastry and biscuits.
Weigh the sugar and flour into your processor bowl, and mix together. With the motor running add the butter down the feed tube and as soon as it is incorporated add the egg. Work only long enough to bring the dough together [see image]. Scrape the dough out onto a lightly floured surface and knead the dough unto smooth. Divide the dough into two and roll them into cylinders about 40 mm diameter, wrap and refrigerate for 30 minutes to an hour. At the same time put a flat bottomed glass in the fridge.
Mix together the cinnamon and sugar in a soup plate.
pre heat oven to 180°C
Working with a scale alongside of you cut off pieces of dough that weigh 28g. Roll them into balls and roll them through the cinnamon sugar. Cover two baking trays with silicon mats . Place the balls well apart on the baking trays…14 to a tray.
Using a piece of Freezer-go-Between or grease proof paper flatten the balls until they are just under 1 cm high. Cook for 15 minutes, and check it will probably take another 5-10 minutes until they are lightly coloured.
Stand the oven trays on rack and allow them to cool completely….of course eat a couple while they are still hot!!
Store in an airtight container, preferably glass or metal.
 Freshly ground cinnamon is an altered state to ground cinnamon that has been languishing on the shelves for months even years.
 I purchased my first silicon mats some 20+ years ago and they are still in use, except for one that some idiot cut on. It’s part of many ways I am cutting down my environmental impact. I do still use baking paper, but very occasionally as it is very environmentally unfriendly.
THE DOUGH…TURN THE MOTOR OFF AS SOON AS IT COMES TOGETHER.
MY LOVELY BISCUIT STAMP MADE BY THE BAKER RICHARD’S GRANDFATHER WHEN WE WERE OPENING THE RADISSON ADELAIDE IN 98.
And why aren’t there pics of the cooked biscuits…well I just got too damned excited about eating one after forty years and forgot…LOL!!!
PRESSED AND READY FOR THE OVEN.
How large or small you make these is up to you, but don’t stint on the quality of the chocolate…..click here for the recipe. For more biscuit recipes just type ‘biscuit’ into a search and they’ll all pop up.