First make the cinnamon/sugar topping. Mix caster sugar and grounded cinnamon together in a small bowl. Set aside.

Preheat the oven at 180*c. Line two large trays with baking sheets. Set aside.

Make the batter. In a large bowl with a electric mixer, cream the butter for a minute. On medium speed, slowly add the sugar until fluffy and light in colour. Mix in egg and vanilla extract and mix well. (Again, don't overmix)

In another mixer bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. On low speed, slowly add the flour mixture in three parts to the butter mixture. Then stir by hand if the dough is too thick.

Roll the mixture in small balls. Roll the balls in the cinnamon/sugar topping. Then line up the covered balls of 4 on the tray, using a fork, lightly press down to flatten them. Bake for 11-14 minutes. Allow to cool and enjoy.