Tea & Biscuits

I made a batch of biscuits from this recipe that I found on pinterest and filled an old kilner jar full of them. They are so so delicious and perfect with a lovely cup of tea.

I find the American cup measurement system quite tricky so with a little on-line help I converted the recipe into grams. Here is the recipe in grams, for all of you who struggle a little like me.

Swiss Cinnamon Crisp Biscuits
Ingredients: 
For the biscuit dough 
225g Softened butter
88g Brown packed sugar
168g Granulated sugar
1 Egg
1 tsp Vanilla essence
Zest of 1 lemon approx 1 tbsp
450g Plain white flour
1 tsp Kosher salt ( I used Cornish sea salt)
1 tbsp Cinnamon

For the top
1 Egg
2 tbsp milk
50g Sugar
1 tbsp Cinnamon

Beat the butter and sugars together until light and fluffy. Add in the egg, vanilla and zest and beat to combine.  Add the flour, salt and cinnamon and mix until incorporated. Wrap the dough in plastic wrap and refrigerate at least 1 hour.  Roll the dough out on a well-floured surface to about 1/4" thick. Cut out shapes with biscuit cutters or cut in to squares. Place the biscuits on a baking tray.  Beat the egg and milk together with a fork or whisk. Mix together the sugar and cinnamon. Use a pastry brush to coat the biscuits in the egg mixture, then sprinkle the cinnamon sugar on top.  Bake at 350 F for 10 to 12 minutes.

We have had 3 whole days of sunshine in a row which has been a very rare occurrence of late so we sat in the garden soaked up some warmth and enjoyed our tea and biscuits. Lovely.