Chewy brown sugar biscuits

I like to have something sweet to look forward to each evening, and somehow it feels better for my body if I’ve made it myself, as I know exactly what’s going into it. And these cookies are my favourite – and my friends & families too. They’re simple, quick to make, and work every time – unlike lots of my other bakes. I’ve had this recipe written down for years and have tweaked it slightly over time from the original. Enjoy, and please do let me know what you think!

Ingredients

 200g unsalted butter
300g Billington’s light Brown Soft Natural Unrefined Cane Sugar
300g plain flour
1 teaspoon of baking powder
Half a teaspoon of bicarbonate of soda
Half a teaspoon of ground cinnamon
Half a teaspoon of fine salt
1 large egg
1 tsp vanilla bean paste

Recipe

1.     Start by mixing the flour, baking powder, bicarbonate of soda, cinnamon, and salt in a large bowl. Next, add the butter and sugar to a large pan over a medium heat, stirring until the butter is completely melted and sugar is dissolved. Leave to cool for a few minutes.

2.     Next, beat the egg and vanilla into the melted butter/sugar mixture until combined, before stirring in the dry ingredients. Once completely mixed, transfer to a bowl, cover with a plate and chill for a couple of hours (or it should last for up to a couple of days if you’d rather)

3.     Preheat the oven to 180c fan, remove the cookie dough from fridge for 20 minutes, and line two baking trays with parchment paper. I like to weigh each cookie to make sure they look uniform, I’ve found 70g to be the perfect size. Roll each lump of dough into a ball, giving plenty of room on the baking tray. Bake for 15 minutes until lightly golden and cracked on top. My top tip is to slightly reshape the cookies into neater circles whilst warm from the oven! Leave to cool & harden for 20 minutes and enjoy!