- 20 min + chilling
- 12 min
- 250g butter, softened
- 1 1/2 cups (330g) caster sugar
- 2 large eggs
- 2 tsp Queen Organic Vanilla Bean Paste
- 2 3/4 cup (410g) plain flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- A pinch of salt
- 1/3 cup (75g) caster sugar
- 3 tsp cinnamon or Queen Cinnamon Baking Paste
In the bowl of an electric mixer, beat the butter and sugar until light and creamy.
Add the eggs, one at a time, mixing one in thoroughly before adding the second. Beat in the vanilla bean paste.
Add the flour, cream of tartar, baking soda and salt and mix just until combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Pre-heat the oven to 175C fan-forced and line two trays with baking paper. Use a tablespoon of dough at a time and roll the dough into balls.
Combine the sugar and cinnamon in a bowl and roll the balls of dough in the sugar until coated then place the balls on the tray leaving at least 5cm between each one.
Bake for 12-14 minutes or until golden. Leave them to rest on the tray for 10 minutes and then transfer the biscuits to a wire rack to cool completely
If using Queen Cinnamon Baking Paste simply add paste to cookie mixture when creaming the butter and roll finished dough balls in just the caster sugar.
Cookies can be kept for up to 3 days in an airtight container.