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Cinnamon Chimeras ... a Chimera is a beast of many parts and these lovely (and very quick) treats are a mix of delights.
To build your biscuit...
200g unsalted butter, softened a bit (actually you can use salted if that's all you've got in)
200g caster sugar (or granulated... it's just a bit crunchier)
1 medium egg, beaten (Although I just crack it into the bowl with the whisk going!)
400g Plain Flour (you can use Self Raising, they just won't hold their shape very well)

"Optional" extras:
1 Tablespoon-ish Vanilla Galliano and a quick grating of nutmeg
- Or 1 Tablespoon-ish of Amaretto and about a teaspoon of Vanilla extract
- Or just a teaspoon ish of vanilla extract

About four teaspoons of sugar to one teaspoon of cinnamon powder, mixed
The making of them...

Put the oven on! At about 180C (160 if you have a fan - fans are nice. I have a gorgeous cream-coloured one), Gas Mark 4. If you're cooking on the servants quarters range, just make sure it's not the Instantly Crispy Fires of Mordor and look at them until they're done.

​Employ your maid to beat the butter and sugar until creamy and fluffy in a large bowl (personally I find the newfangled electrical mixing devices very effective)
Crack in the egg. Pick out any bits of shell. Beat it again.
Add your optional extra bits... mumm Vanilla Galliano and nutmeg.... beat once more until thoroughly mixed.
Sift (alright, I never do either) in your flour, beat it all together then get your hands in there and knead until it forms a stiff dough. Roll out onto a lightly floured board until it looks like a sensible biscuit thickness and cut with your desired shaped cutter.

​Mix your teaspoon of cinnamon with about four teaspoons of sugar - sprinkle it very generously over the top of each biscuit. Honestly you almost can't put too much on... make up more cinnamon sugar if you need.

Place on trays (on greaseproof paper, or just lightly butter the trays) and into the oven for about 8 - 12 mins, depending how thick you rolled them and how enthusiastic your oven is. When they look brown and biscuity, they're done. They will be a little soft when they come out the oven, so don't worry - they will harden up to a crisp bikkie on cooling!

Normally I have utterly no patience or willpower but these honestly are at their best once they've had the chance to completely cool and their flavour develop fully... the good news is that one batch makes enough to allow for 'tasting' straight the oven, then a few later with a hot cuppa and a darn fine book...
