- makes 24-26 serves
- preparation 10 minutes
- cooking 12 minutes
- difficulty Easy level
Ingredients
- 250 g butter, softened
- 200 g dark brown sugar, packed
- 150 g white sugar
- 1 egg
- 2 tsp vanilla extract
- 350 g plain flour
- 2 tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
- 1 tbsp caster sugar mixed with ½ tsp cinnamon
Instructions
- Preheat the oven to 180˚C (fan-forced).
- Combine the butter, brown sugar and white sugar in the bowl of a stand mixer fitted with the paddle attachment and beat for 5 minutes until pale and fluffy. Lightly beat the egg and vanilla together and gradually add to the butter mixture. Sift in the flour, baking soda, salt and cinnamon and mix on low speed until combined.
- Using a small ice cream scoop, scoop even balls of the dough and place them on the baking paper, leaving room for them to spread.
- Bake for 12 minutes until just starting to brown around the edges. Scatter with cinnamon sugar while still warm. Cut out the centres using a small round cookie cutter, to resemble a doughnut (this is optional!). Cool for 5 minutes and serve.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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