Antony Worrall Thompson's Christmas cinnamon biscuits

Ingredients

• 175g plain flour
• 110g soft butter
• 50g caster sugar
• 1 tsp ground cinnamon

Method

Makes 8 to 10

• First warm the oven to 180°C/gas4.
• Put the flour and butter in the Antony Worrall Thompson by Breville Intelligent bowl and blitz with the chop function for 1 minute.
• Add the sugar and use the chop function for about another 1 minute, until it’s thoroughly blended together.
• Roll the dough out on to a chopping board with some flour then use a festive shape cutter to cut out the biscuits.
• Place on a baking tray and put in the oven and cook for 10 minutes.
• When they are cooked, take them out of the oven and place on a cooling rack.
• Dust with icing sugar. These look great wrapped in bags or boxes as gifts and should keep fresh for up to five or six days.

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