Cinnamon biscuits

 

Everyone knows cinnamon because of the taste and smell it gives off. Many sweets and desserts would not be the same without it. However, an unknown aspect of cinnamon is that it has notable therapeutic effects on certain disorders such as hypertension and diabetes. These are not remedies without scientific basis, but rather contrasted evidence that shows that the daily intake of cinnamon reduces hypertension, also lowering blood glucose. Another positive effect is that it is a muscle relaxant that can be used to fall asleep.

The fact that cinnamon is not widely used to combat these deadly diseases - let's not forget that hypertension and diabetes cause a considerable number of deaths per year - is due to its apparently indissoluble association with sweet products and therefore with sugar . However, cinnamon can be used in any dish and context - for instance in Spain some blood sausages has cinnamon among other ingredient and it is also common to make infusions where it is mixed with coffee or tea as a relaxant.

To obtain the benefits of cinnamon it is necessary to take a teaspoon  of cinnamon a day. Another more complicated thing is knowing in which meal or drink we can incorporate it, of course, because the amount is not negligible.

At least we know that with sweets, cinnamon is never out of tune and with cookies, much less.

INGREDIENTS

• 500 grams (18 oz)  of pastry flour
• 200 grams (7 oz) of sugar
• 200 grams  (7 oz) of butter
• 2 eggs
• 30 grams  (1 oz) of ground cinnamon
• 2 teaspoons  of baking powder 
• Extra powdered cinnamon and sugar to sprinkle on top

We leave the butter out of the refrigerator at least a couple of hours before so that it becomes soft. We then mix with the sugar and beat until a kind of cream results (if you have electric rods, it is time to use them).

Add the two beaten eggs and the cinnamon, mixing thoroughly until everything is well integrated.

We mix the previously sifted flour with the yeast and then we gradually add it to the mix that we have previously obtained. We must obtain a dough that in the end must be kneaded with our hands because the electric or manual rods are no longer effective. If this does not happen, we add more flour little by little.

The dough obtained is wrapped in plastic wrap, placing it in the lower part of the refrigerator (the coldest) so that it takes on even more body. One hour should be enough.

After time we remove from the refrigerator and on a baking paper we spread the dough with a rolling pin until we obtain a thin sheet. The thinner the sheet, the crispier the cookie will be, but there is a limit because if too thin it will break very easily. Very thin biscuits are exclusive to industrial production that have fast ovens that can produce them without problems.

We cut the cookies with the help of a mold. We detach the excess and bake at 180 degrees (356 F) for 15 minutes. You have to watch the baking because being so thin they can burn easily since each oven is different, you know.

We extract, let cool and sprinkle on top with sugar and cinnamon. They last a long time, so large quantities can be made and stored in an airtight box.