Preparation time 10 minutes, baking 10 - 12 minutes
55g/2oz caster sugar
250g/6oz plain flour
1 tsp ground cinnamon
1 tbsp milk
Preheat the oven to Gas Mark 4/350F/180C. Cream together the butter and caster sugar with a whisk until light and creamy. Add the flour, cinnamon and milk and bring together with your hands to form a soft dough. On a flour surface, roll out the dough to 1/2 cm thickness and cut out 15 round circles. Transfer to a lined baking sheet. Use a slightly smaller round cutter to make an indent inside each cookie - take care that you don't cut all the way through though. Make 4 holes - I used a 1cm round icing nozzle which worked well, but you could use a skewer if you don't have an icing nozzle. Bake for 10 - 12 minutes until the cookies are golden brown.