Walnut Cinnamon Muscovado Cookies

Name: Walnut Cinnamon Muscovado Cookies
Yield: 24 Cookies
Cuisine: British
Ingredients: 125 g Butter; 1/2 cup Dark Muscovado; 1 Egg; 1 & 1/4 cups Plain Flour; 1 teaspoon Ground Cinnamon; Walnuts 1/2 cup *coarsely or finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

I used to make these cookies without cinnamon. OriginalIy it was ‘Kinako’ (finely ground roasted soy beans) and Muscovado Cookies. One day, my daughter told me that cinnamon would be good to add extra flavour to these cookies. The result was great! Just 1 teaspoonful of ground Cinnamon really improved the flavour. I admit that my daughter’s instinct was good.

Hiroko Liston @hirokoliston

Saved

Ingredients

24 Cookies

125 gButter
1/2 cupDark Muscovado
1Egg
1& 1/4 cups Plain Flour
1 teaspoonGround Cinnamon
Walnuts 1/2 cup *coarsely or finely chopped

Saved

Steps

1

Beat softened Butter and Muscovado until well combined. Beat in Egg and mix well. Add Flour and Cinnamon, mix well, then add Walnuts and combine evenly.
2

Place the dough on a lightly floured surface or baking sheet. Shape into a log and cut in half, make each log about 12cm long. Wrap in plastic wrap, refrigerate for 2 hours or until firm.
3

Preheat oven to 180ºC. Line baking tray with baking paper.
4

Remove and discard plastic wrap on the dough and slice into 1cm thick rounds. Place on the prepared tray. These cookies won’t spread much, so you only need 1 to 2cm room between them.
5

Bake for 15 to 20 minutes. Set aside on the tray to cool slightly before transferring to a wire rack to cool completely.