PREPARATION
1) Sift the baking powder, cinnamon powder and flour together.
2) In the mixing bowl, beat the egg, lemon zest and sugar together. Add
to the butter cubes and beat at low speed till combined. Add the
sifted flour and beat at medium speed till mixture is crumbly like
breadcrumbs.
3) Continue beating till the dough comes together. Flatten the dough
into a rectangle. Wrap it with clingwrap and chill for 30 mins.
4) Preheat the oven to 170°C using Convection function.
5) Roll out the dough till ~ 3mm thick. Use a round fluted cookie cutter
(~ 6cm diameter) to stamp out the cookies and place them onto a
baking tray lined with baking paper. Using an upturned piping
nozzle, stamp a circle in the middle of the cookies. Gather the
trimmings together, roll out and continue stamping out the rest of the
cookies.
6) Brush the cookies with the beaten egg and toss the almond flakes all
around the cookies. Sprinkle the caster sugar over them and bake for
about 15 mins till golden brown.
COOKING TIP
Do not over beat the dough, so as to ensure that the cookies will not turn out too hard.
