Cinnamon and Almond Biscuits

 Inspired with variations by Amira:

https://www.woolworths.com.au/shop/recipes/lemon-drizzle-cookies 
https://www.woolworths.com.au/shop/recipes/inspiration/fresh-ideas-magazine#view=catalogue2&saleId=39028&page=111 

150g unsalted butter, softened 

1 cup brown sugar 

1 free range egg 

zest of 1 lemon (no juice needed) 

1 1/2 cups self-raising flour 

1 tsp bicarb-soda

1 tsp cinnamon

blanched Almonds to top biscuits

Method 

Step 1 of 3 

Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper. Using an electric mixer, beat butter and sugar until pale and creamy. Add egg. Beat to combine. 

Step 2 of 3 

Sift flour, bicarb soda and cinnamon over butter mixture. Stir to combine. Roll heaped 20g of mixture into balls. Place balls, 5cm apart, on trays. Using the top tips of your fingers, flatten slightly. 

Step 3 of 3 

Bake for 12-15 minutes or until light golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.