• Cream the butter (at room temperature) and sugar together until fluffy.
• Add the eggs and beat in.
• In a separate bowl, mix together the rest of the ingredients, except those for the coating.
• Add the flour mixutre to the creamed butter and stir until the dough becomes smooth.
• Cover the bowl with clingfilm and put it in the fridge for at least 30 minutes, or up to one day.

When you are ready to make the cookies:

• Heat the oven to 180°C (375°F).
• Mix the sugar and cinnamon for the coating in a shallow dish.
• Roll the cookie dough into walnut-sized balls, then roll them in the coating mixture.
• Place them on a cookie sheet covered with baking paper. Leave about four fingers of space between each cookie so that they can spread.  I usually fit 12 cookies on a regular-sized cookie sheet.
• Bake for 10 - 12 minutes until the cookies are golden in colour.  Take them out of the oven and leave them to cool on the tray for a few minutes.