• 250g butter, at room temperature
  • 125g (3/4 cup) icing sugar mixture
  • 2 tsp vanilla extract
  • 300g (2 cups) plain flour
  • 1 tsp ground cinnamon
  • 60g (1/4 cup) raw sugar
  • Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat together the butter, icing sugar and vanilla in a bowl until pale and creamy.
  • Stir in the flour and cinnamon until the dough comes together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 minutes to rest.
  • Roll out the dough between 2 sheets of non-stick baking paper until 5mm thick. Use a 5cm-diameter star-shaped pastry cutter to cut 65 stars from the dough. Place on lined trays. Place trays in the freezer for 15 minutes to chill.
  • Sprinkle biscuits with sugar and bake, swapping trays halfway through cooking, for 12-15 minutes or until golden. Set aside on the trays for 5 minutes before transferring to a wire rack to cool.