1 1/2 cup all purpose flour plus more while rolling
1 tsp instant dry yeast
40 gms cold butter
1/2 cup lukewarm water (45 degree celsius)
1 tsp+3 tbsp+1/4 cup fine grain brown/white sugar (I used brown)
1/4 tsp salt
1/2 tbsp lemon zest
1-2 tsp ground cinnamon (may require more)
3 tbsp milk for milk wash
Dissolve 1 tsp sugar and 1 tsp yeast in lukewarm water (a drop feels comfortable on the back of your wrist) and let it stand for 10 minutes or until frothy.
In a bowl, take the flour, 3 tbsp sugar, salt and lemon zest and mix well. Cut the butter and, either using a hand mixer or with your hands, crumble the flour and butter together till it resembles bread crumbs.
Take a clingwrap and cover the dough properly. You do not need to oil it. Refrigerate the dough from 1-24 hrs. I kept it for 1 full day. The dough rises very slightly even though it has yeast in it.
Take the dough out of the refrigerator and without bringing it to room temperature, cut into 4 blocks. Roll a dough block into a thin circle on a lightly floured surface. You may need some extra flour while rolling as it might become sticky. However, add only to remove the stickiness and do not over do it. Dust any additional flour if remaining on the dough after rolling.
Now roll in the circle like a mat.
Bake the cookies in the pre-heated oven for 25-30 minutes or until golden on top. For the last 2-3 minutes, you may increase the temperature to 180 degree celsius with only the top rod to get a more golden shade.
Cool on a wire rack completely before storing them in air- tight containers and enjoying them with your favorite cuppa!!