Nederlander Bloemen Sprits (Chocolate And Cinnamon Sprits Biscuits)

Ingredients:

250g unsalted butter, softened
100g sugar
1½ tbsp egg, beaten
1/8 tsp salt
280g plain flour
2 tsp ground cinnamon
2 tsp unsweetened cocoa powder

Method:

Cream together the butter and sugar until light and fluffy then ad the egg and salt and beat thoroughly to combine. Sift the flour into the bowl then beat the dough until just combined. Divide the dough in half and stir the cinnamon into one half and the cocoa powder into the other.

Transfer the dough into icing bags fitted with a 12mm plain tip then pipe five dots of either the cinnamon or the cocoa mixture onto a lightly-greased baking tray, setting them about 3cm apart. Next pipe a dot of the opposing colour into the centre, forming flower shapes. Repeat the other way around and keep going until both mixtures have been used up.

Once done transfer the biscuits in batches to an oven pre-heated to 180°C and bake for about 15 minutes, or until the biscuits are pale golden. Transfer to a wire rack and set aside to cool. (You should end-up with about 60 biscuits.)