Cinnamon Cookies

Ingredients:

100 gr almond flour
100 gr self-raising flour (or add more 100 gr almond flour)
50 gr butter
50 gr coconut sugar
1 egg
1/2 lemon zest
1 tea spoon cinnamon poweder

Method:

Mix all the dry ingredients. Add the melted butter and the egg, mixing until the dough forms.

Roll out the dough between two sheets of greaseproof paper until about 4-5mm thick. Using cutters of your choice, carefully stamp out your biscuits and place them carefully on piece of greaseproof paper on a baking tray, then bake in the oven for 7-10 minutes.

When you take the biscuits out the oven, make sure you leave them to cool completely before touching or moving them – they harden when they cool but will be a little soft until then.

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