Golden biscuits with diamonds

Ingredients

• 90 g unsweetened butter
• 30 g of white sugar (the amount can be adjusted according to personal preferences, and can be replaced with other sweeteners)
• 60 g of brown sugar, cane sugar, or ginger sugar (the amount can be adjusted according to personal preferences; used to achieve a golden yellow color for the cookies. If appearance is not a priority, it can be replaced with other sweeteners)
• 180 g of soft wheat flour
• 4 tablespoons of baking powder
• 3 grams of ground cinnamon
• One egg (half)
• slightly reduce salt intake
• sugar for coffee (the amount can be adjusted to personal preference; used to cover biscuits and mimic the appearance of diamonds, it can be replaced with other types of sugar)

Once the butter has reached room temperature, sift the sugar (white, brown sugar, or a mixture of cane sugar and white sugar) and mix it into the butter.

(It is recommended to use an electric hand mixer.)

Add half an egg and whisk together.

Combine the baking powder, cinnamon, and salt.

Next, sift the mixture with the cake flour.

Then, add this mixture, in small amounts, to the butter, sugar, and egg mixture, stirring vigorously each time.

Spread the dough on a work surface, then shape it into sausage or bar shapes.

Next, wrap them in cling film and place them in the refrigerator for about half a day, until they are firm.

After refrigerating the dough, lightly moisten the surface of the small breads with water, then cut them into pieces about 1 cm thick (if the thickness is greater, the baking may not be successful).

Prepare a small container of sugar for your coffee.

Place the dough slices in the container, ensuring that both sides and the edges of each slice are well covered with sugar.

Place the dough slices on a griddle lined with parchment paper, then let them rest at room temperature for a few minutes before transferring them to a preheated oven at 180 °C.

Cook for 10 minutes at 180 °C.

Once cooked, allow to cool slightly before serving.