|Butter||8 Ounce (225 Gram)|
|Caster sugar||4 Ounce (115 Gram)|
|Self raising flour||8 Ounce (225 Gram)|
|Cinnamon powder||1 Teaspoon|
|Cocoa||2 Ounce (55 Gram)|
|Vanilla essence||1 Teaspoon|
Cream the butter until it is light and fluffy.
Add the sugar gradually until the colour is very pale.
Sift in the flour, cinnamon powder and cocoa, stir in a little at a time until it is smooth.
Finally add the vanilla essence.
With your hands roll about a teaspoon of the dough into a small ball and place on the lightly greased baking sheet.
Dip a fork into cold water and flatten the balls slightly with the back of the fork.
Continue doing this with the mixture placing the balls two inches apart.
Bake in an oven for 10-12 minutes.
Allow to cool slightly on the tray before lifting off onto a cooling tray.
Cream together with either butter icing or any light cream.