- 250 g Unsalted Butter, soft
- 375 g Flour
- 90 g Raw Sugar**
- 3 Egg Yolks
- 45 g Cocoa, unsweetened
- 8 g Cinnamon
- 1 tsp Lemon Juice
- Confectioners Sugar
Cream butter, add sugar and egg yolks, beat until well blended.
Add flour, cocoa and cinnamon, then knead together until a smooth dough is formed.
Roll the dough into one inch round tube and shape to resemble a loaf of bread. Wrap in plastic and refrigerate for one hour.
Line a cookie sheet with parchment paper.
Remove the dough from the plastic, with a sharp knife, cut 1 cm thick slices, flatten slightly and place on cookie sheet.
Bake at 325°F for 14 – 18 minutes.
Cool before glazing.
Glaze: In a small dish combine the juice with enough confectioners sugar to make a paste.
When cookies are cool spread some glaze onto the center area to resemble a slice of buttered bread. Make more glaze if needed.
Set aside until glaze has hardened before storing.
** Raw Sugar sold as Turbinado Sugar are light to medium brown sugar crystals (unbleached)