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Cream the unsalted butter with the caster sugar until light and fluffy.
Mix in the cinnamon and plain flour to form a dough.
Chill the dough for 30 minutes to make it easier to roll and cut.
Roll out the dough and cut into your desired shapes.
Bake for 27 minutes at 170 degrees Celsius, or until golden.
Decorate with fondant, using buttercream to glue it together.
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Chilling the dough for 30 minutes makes it easier to roll and cut.
Why chill the dough?
Chilling the dough makes it easier to roll and cut into shapes.
How do I know when the biscuits are done?
Bake until the biscuits are golden.
Can I use other spices?
Yes, you can experiment with other spices like nutmeg or ginger.
What can I use instead of fondant?
You can use royal icing or leave them plain.
How should I store the biscuits?
Store in an airtight container to keep them fresh.
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