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Categories:Viewed: 1 - Published at: 5 years ago
Ingredients
- 3 12 ounces butter, softened
- 6 ounces sugar
- 2 ounces light brown sugar
- 12 teaspoon ground cinnamon, plus extra for decorating
- 1 egg
- 3 12 fluid ounces sour cream
- 1 teaspoon lemon, zest of
- 6 ounces plain flour
- 12 teaspoon baking powder
- 14 teaspoon baking soda
- 14 teaspoon salt
Method
- Cream together the butter, sugars, cinnamon and egg until light and fluffy.
- Add the sour cream and lemon zest and beat well until well blended.
- Gradually beat in the dry ingredients.
- Refrigerate for 1 hour, and then drop spoonfuls of the mixture onto baking sheets covered with non-stick baking paper (allow room for them to spread during the baking process).
- Sprinkle a little ground cinnamon on top of each biscuit.
- Bake at 190 degrees C/ 375 degrees F/ Gas Mark 5 for 10-15 minutes, or until they are a light brown.
- Cool on a wire rack and store in an airtight container at room temperature.
