Instructions: Put plain flour into a mixing bowl with the baking soda (or you could use self-raising flour instead), brown sugar, pinch of salt and powdered cinnamon.

Mix together well.

Stir in egg yolks and the softened butter.

In a separate bowl (not plastic), whisk the egg whites to soft peaks.

Fold the egg whites into the other mixture until it forms a smooth dough.

Spread the dough onto a cool floured surface and knead the dough until it is smooth. Refrigerate for 15 minutes.

Roll out on a floured surface to 4mm thick between two sheets of non-stick baking paper. Cut into round biscuit shapes, either with biscuit cutters or a knife.

Place the biscuits onto baking tray covered with non-stick baking paper.

Bake in a moderate 180c oven for ten minutes or so.

Cool and sprinkle with a little cinnamon.

Degree of Difficulty: Low-ish.

Preparation Time: About ten minutes

Leftover Potential: Biscuits keep for several days in an airtight container.

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