Makes 15 to 20
Preparation: 20 minutes, plus 30 minutes’ chilling time Baking: 8–10 minutes
cake flour 560 g cream of tartar 2t bicarbonate of soda 1t salt ½t ground cinnamon 1 t (optional) butter 250 g, at room temperature free-range eggs 2 sugar 200 g milk 2T vanilla extract ½t coloured sugar, to decorate
1 Preheat the oven to 180°C. Sift the flour, cream of tartar, bicarbonate of soda, salt and cinnamon together. 2 Rub the butter into the flour mixture until the mixture resembles breadcrumbs. Set aside. 3 Beat the eggs, sugar, milk and vanilla extract together. Add the buttery flour and mix well. Wrap the dough in clingwrap and chill for 30 minutes.
4 Roll out the dough to a thickness of 4 mm on a floured surface and press out snowflakes using a cookie cutter. Place the cookies on a greased baking tray and bake for 8–10 minutes, or until golden. Decorate with coloured sugar.