Prep 10 mins
Cook 15 mins
We fell in love with these cookies when our friend Patricia at La Chatte Gitane (see www.lachattegitane.blogspot.com for her recipes) baked a batch for us. They are so soft and full of cinnamon taste. When I finally got the chance to make them for myself, I couldn't find dark brown sugar so had to use cane sugar instead. This worked out pretty well, but I would recommend sticking with the muscovado sugar if you can find it. I also left out the almonds as we just didn't have any in the house but they do make the cookies look extra special. Reduce the cooking time if you are baking these in a fan oven. The last thing you want to do is overcook them because then they'll lose their charming softness.
- 200 g butter
- 450 g dark brown sugar
- 100 ml water
- 1 egg
- 2 tablespoons honey
- 750 g self raising flour
- 1 pinch salt
- 2 tablespoons cinnamon
- 30 blanched almonds
- milk or egg, for brushing over the cookies
- Mix the butter and sugar well. Add the water, egg and honey.
- Sieve the flour, salt and cinnamon. Then add to the butter mixture. Mix to a homogenous dough.
- Leave to rest in a cold place for up to 5 hours.
- Divide the dough into 30 portions.
- Roll and flatten to about 1.5 centimeters.
- Put them on a baking tray, lined with baking paper.
- Press an almond in each cookie.
- Brush with egg or milk and bake in a preheated oven (170°C) for about 15 minutes.