• 1/3 cup (55g) icing sugar mixture
• 1 cup (150g) self-raising flour
• 1/2 cup (60g) custard powder
• 2 tsp ground cinnamon
• 1 tsp dried rosemary
• 1 tbsp finely grated orange rind
• 185g chilled butter, chopped
• Cinnamon sugar
• 1/4 cup (55g) caster sugar
• 1/4 cup (55g) caster sugar

Step 1

Preheat oven to 180°C. Place icing sugar, flour, custard powder, cinnamon, rosemary and orange rind in a food processor. Process until well combined. Add the butter and process until a dough forms. Turn dough onto a clean work surface and shape into a disc. Cover with plastic wrap and place in the fridge for 10 mins to rest.

Step 2

Meanwhile, to make the cinnamon sugar, combine the sugar and cinnamon in a small bowl.

Step 3

Line 2 baking trays with baking paper. Roll tablespoonfuls of dough into balls. Roll in cinnamon sugar to coat. Place on the lined trays. Use a fork to flatten slightly. Bake, swapping trays halfway through cooking, for 15-20 mins or until biscuits are golden. Set aside on the trays to cool.