Ingredients

Dough

680g AM Flour Plain 12.5kg 50026703

20g Cream of tartar

10g Bicarbonate of soda

5g Salt

500g Unsalted butter, softened

600g Sugar Caster 15kg 60106007

4 Large eggs

1 tsp Vanilla extract

Cinnamon sugar coating

80g Granulated sugar

80g Ground cinnamon

Method

1. Whisk the AM Flour Plain, cream of tartar, bicarbonate of soda and salt together in a bowl. Set aside.
2. In a large bowl, beat the softened butter and sugar until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract.
3. Gradually mix the dry ingredients into the wet ingredients until just combined. Cover and chill the dough for at least 30 minutes to firm it up.
4. Preheat to 190°C (375°F) and line baking trays with baking paper.
5. Cinnamon Sugar Coating: Combine the granulated sugar and ground cinnamon in a small bowl.
6. Roll the dough into 4cm balls, then roll each ball in the cinnamon sugar until fully coated.
7. Place the balls 5cm apart on the trays and bake for approx. 9 minutes, until the edges are set but the centres still look soft.
8. Rest the cookies on the tray for 5 minutes before transferring to a wire rack.