Cinnamon Lace Cookies

Mix all ingredients into a smooth dough. Cover with cling film and refrigerate for 30 – 60 minutes to firm up.

Lightly flour your work surface and roll out the dough to a thickness of approximately 4 mm. If you have an embossed rolling pin, use it for the final rolling. Or, if you have a crocheted lace doily, place it on the dough (you can lightly flour it before placing) and press the doily into the dough with a regular rolling pin, then carefully remove the doily.

Cut out cookies with your chosen cookie cutter, place them on a baking sheet lined with parchment paper, and put the entire sheet in the refrigerator for 30 minutes.