Bake Club is one year old! To celebrate I made some cinnamon crisps.

2/3 c (155 g) butter

1/3 c caster sugar

1 ½ c self-raising flour

½ c ground almonds

1 tsp ground cinnamon

pinch salt

Preheat oven to 180 C. Lightly grease baking sheets or line them with baking paper.
Cream butter and sugar. Sift together flour, almonds, cinnamon and salt and add to creamed mixture. Use wooden spoon to mix well.
Turn out onto lightly floured surface and roll out between 2 sheets of baking paper to 3mm thickness. You can wrap the dough in plastic wrap and put in fridge if you’re not making straight away.
Cut out cookies and put onto baking sheets, bake until lightly golden, about 12-15 mins. Cool on a wire rack.

From The Cookie Book (Fog City Press)