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Cinnamon Snaps

2 1/2 cups plain flour
1 tsp baking soda
1 cup brown sugar
1 1/2 tsp powdered cinnamon
Pinch salt
2 large eggs,
yolks and whites separated
1/2 cup butter, softened
Extra cinnamon for sprinkling

Put plain flour into a mixing bowl with the baking soda (or you could use
self-raising flour instead), brown sugar, pinch of salt and powdered
cinnamon. Mix together well. Stir in egg yolks and the softened
butter. In a separate bowl (not plastic), whisk the egg whites to
soft peaks. Fold the egg whites into the other mixture until it
forms a smooth dough. Spread the dough onto a cool floured surface
and knead the dough until it is smooth. Refrigerate for 15 minutes.
Roll out on a floured surface to 4mm thick between two sheets of
non-stick baking paper. Cut into round biscuit shapes, either with
biscuit cutters or a knife. Place the biscuits onto baking tray
covered with non-stick baking paper. Bake in a moderate 180c oven
for ten minutes or so. Cool and sprinkle with a little cinnamon.


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