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Preheat the oven to 180°C.
Place the butter and sugar in Braun’s food processor with the dough tool and beat until pale and creamy. Add the vanilla, ground cinnamon and egg yolk and beat well to combine.
Divide the dough into 2 portions and wrap each portion in cling film.
Place in the refrigerator for 15 minutes or until the dough is firm. Roll out each portion of dough between 2 sheets of non-stick baking paper until it is about 3mm thick. Remove the baking paper and use a star-shaped cookie cutter to cut out cookies from each sheet.
Add the flour and beat until a smooth dough forms.
Place the cookies on baking trays lined with baking paper and bake for 8-9 minutes or until the cookies are lightly golden. Cool on wire racks.
For the topping, place the icing sugar into Braun’s food processor with the blade tool and stir in enough water to create a smooth mixture.
Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens.
Preheat the oven to 180°C.
Place the butter and sugar in Braun’s food processor with the dough tool and beat until pale and creamy. Add the vanilla, ground cinnamon and egg yolk and beat well to combine.
Divide the dough into 2 portions and wrap each portion in cling film.
Place in the refrigerator for 15 minutes or until the dough is firm. Roll out each portion of dough between 2 sheets of non-stick baking paper until it is about 3mm thick. Remove the baking paper and use a star-shaped cookie cutter to cut out cookies from each sheet.
Add the flour and beat until a smooth dough forms.
Place the cookies on baking trays lined with baking paper and bake for 8-9 minutes or until the cookies are lightly golden. Cool on wire racks.
For the topping, place the icing sugar into Braun’s food processor with the blade tool and stir in enough water to create a smooth mixture.
Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens.
