Here is a recipe that a friend of mine has given me. She actually sort of forced me to try some of these that she had made at a time and place I would normally not to do so but she was quite confident that it was all worth it and I would not regret it. I had to give in and tried it there and then. She sure knew what she was talking about. This is a very quick and simple yet a pleasant recipe (and taste) requiring the minimum ingredients that it would be a shame not to share with you. The recommended cut size of the cookies make it even more desirable as you can just have a few or even a small handful with your coffee or tea and you are likely to feel satisfied without having to feel guilty about your indulgence.
1 packet (250g) unsalted butter (kept at room temperature)
2 tablespoonsful of caster sugar
2 tablespoonsful of ground cinnamon
Self raising flour
In a small to medium sized bowl, mix the sugar and the cinnamon and leave it aside.
In a large bowl, mix all the remaining ingredients. Add flour slowly until the dough becomes soft but not sticky.
Take pieces of the dough and make long rolls. The thickness should be about the thickness of an average index finger. Once baked, it shrinks in length and gets thicker a bit (see pictures above and below to see the difference of before and after baking).
Cut diagonally about an inch in length.
Bake in a baking paper lined oven tray in a preheated oven at 180C. When the colour changes to much lighter (see picture below) and the dough pieces are hard, turn off the oven and the tray out and let it cool a little. The idea here is that it is warm enough to make the sugar&cinnamon mixture stick but is cool enough not to melt the sugar.
Once it is at the right temperature (not hot, not cold), put a handful in the sugar&cinnamon mixture, roll them around by giving the bowl a gentle shake and then take them out. Keep repeating until all the remaining cookies are covered with the mixture. Once totally cool, you can place them in an air tight container and store them for weeks.