175 g/6 oz/ 1/2 cups/ plain-all purpose or splelt flour
75 g/ 2 1/2 oz 1/2 cup castor (superfine) sugar
1 tbsp ground cinnamon
150 g/5 oz/ 2/3 cup vegan butter cubed at room temperature
1 vegan egg
2 tbsp demerara sugar
1.Preheat the oven 180°C (160°C fan))/350°/ gas 4 and line baking tray with grease proof paper
2.Mix together the flour, castor sugar and half the cinnamon in a bowl, then rub in the butter. Knead gently until the mixture forms a smooth dough then roll out on a highly floured surface to 1 I’m thick.
3.Use a round cookie cutter to cut out circles, then use a smaller cutter to remove the centres. Reroll the trimmings as necessary
4.Brush the cookies with egg white. Mix the rest of the cinnamon with demerra sugar and sprinkle it over the top.
5.Bake the cookieyfor 15 minutes, turning the tray round halfway through. Transfer to a wire rack and leave to cool before serving.