Made these today and they disappeared when the grand-sons got home
from school and the grand-daughters came to visit.

From Margaret Fulton Baking

INGREDIENTS
125 gm butter (4 oz)
3/4 cup caster sugar (165 gm, between 5 & 6 oz closer to 6) (I used
normal sugar)
1 egg
1 1/3 cups Self raising flour (200 gm, 7 oz)
2 tbsp ground cinnamon
2 tbsp extra sugar for coating

METHOD
Preheat oven to 180 C (350 F)

Cream the butter and sugar until light & fluffy (recipe says with
electric beater, I did by hand)

Beat in the egg thoroughly.

Sift in flour and cinnamon and mix well.

Form 1/2 tablespoons into small balls and roll in extra sugar.

Place on ungreased trays (I had baking paper on mine) and flatten
slightly. (Space well because they spread a bit more than normal).

Bake 15 minutes. (I made mine a bit smaller, maybe a teaspoonful. They
only took 10 minutes, at 15 minutes they burned)

I just re-read the recipe, the cinnamon is actually meant to be mixed
with the extra sugar and the raw biscuit rolled in that mixture. Oops,
I put the cinnamon in the dough mixture. Still good though.

JB