Churros as cookies? Yes please! A light biscuit with cinnamon and brown sugar - an exact crispy version of churros doughnuts. They're ideal for ice cream sandwiches too! I saw this recipe on one of Haylie Duff's cooking programmes. Toasting the flour first adds a nutty depth to the dough. I used coconut sugar to give a dark, caramel taste and look.

Makes about 36
2 3/4 c flour (I used spelt)
225g butter, room temperature
1 c sugar (I used coconut)
1/2 c brown sugar
1 egg
1 tbsp milk (I used rice)
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp all spice (I used cinnamon/nutmeg/ginger mix)
1/2 tsp salt
For rolling: In a small bowl mix 1/2 c granulated sugar with 1 tbsp cinnamon

Preheat oven to 170C. Line a baking tray with baking paper. Spread flour onto it in a thin layer. Toast for up to 25 min, stirring and loosening every 10 min. Remove from oven and let cool. Line 2 baking sheets with baking paper.
In a food processor or using a handheld electric mixer cream the butter and sugar until light and fluffy. Add in egg, milk and vanilla. Mix in flour and rest of dry ingredients until fully combined. If your dough is very soft and sticky you can chill in fridge or freezer until firm.
Roll dough into walnut-size balls and roll in sugar/cinnamon mix. Place onto baking sheets about 5cm apart. Using the bottom of a glass, flatten each ball of dough to make cookies about 5-8mm thick. Bake for 10-12 minutes until slightly browned around the edges.
Cool cookies on a wire rack.
Ice cream goes so well with these cookies. After sandwiching I rolled mine in sprinkles and chopped peanuts. You could also use toasted coconut, chocolate sauce, chocolate chips, sesame seeds...