Makes 8 cookies

I wasn’t going to share two cookie recipes in a row, but I’m just too excited to share these Brown sugar cinnamon snow flakes with you all!

If you are looking for a quick, easy & delicious Christmas cookie to make, this is it. They make your whole kitchen smell like Christmas while they bake too!

Ingredients:

170g Unsalted butter, softened

90g Brown sugar

1 Vanilla bean or 1/2 teaspoon good quality vanilla extract

80g Corn flour

175g Plus 1 tablespoon all purpose flour, divided

1 Teaspoon ground cinnamon

A pinch of salt

For the cinnamon sugar:

1 Tablespoon raw sugar

1/4 Teaspoon ground cinnamon

To make the cookies:

Add the butter to the bowl of a stand mixer with the paddle attachment fitted.. alternatively, you can use a hand held electric mixer with the beaters attached.

Cream the butter until pale & light.

Add in the sugar & cream together until pale & light & fluffy.

Cut the vanilla bean down the middle & use the top of your knife to scrape out the seeds.

Add all the seeds to the butter & sugar mixture & mix on low until the seeds are mixed in.

In a medium sized bowl, sieve together the flours, salt & cinnamon.

Mix gently until combined.

Add half the dry mixture to the wet & mix on low until humongous.

Add in the other half of the dry mixture & mix until just combined. I like to use a spatula to finish mixing in the last little bit so that I don’t over mix my dough.

Transfer to a medium sized bowl & chill in the fridge for half an hour.

To make the cinnamon sugar, add the cinnamon & sugar to a small bowl & mix well. Set aside.

Line two 39cm x 27cm baking trays with baking paper.

Remove the dough from the fridge & turn out onto a lightly floured pastry mat. If your dough is a little sticky, you can add a tablespoon of flour a little at a time until the dough is no longer sticky.

Roll the dough out to be 1cm thick.

Using a 10cm snow flake cutter dipped in flour, cut out as many snow flakes as you can & transfer them to the baking trays, four cookies per tray. You may need to dip your cutter into the flour every so often to keep the dough from sticking.

If you live in a warm climate like me, you will need to work quickly – cold dough is much easier to work with.

Once all your snow flakes are cut out, brush any excess flour from the snow flakes using a pastry brush & chill in the fridge for an hour.

Preheat oven to 180c.

Bake cookies for 9-11 minutes or until slightly golden around the edges.

Immediately sprinkle with the cinnamon sugar & let cool to room temperature.

Enjoy!

Store in an airtight container at room temperature for a week, or in the fridge for up to ten days.