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1) Work the dough in small pieces, leaving the rest in a cool place, it will be easier to roll out.
2) Apply flour to your hands, the rolling pin and the work surface (or pastry mat) and start flattening the dough with the palm of your hand.
Steps
Preheat the oven to 210°C.
Cut the butter into pieces in a bowl and let it soften.
In a mixing bowl, combine the flour, sugar and vanilla sugar. Make a well and add the yeast, cinnamon, salt and softened butter.
Work this mixture with your fingertips until you get a sandy texture.
Pour the dough onto the pastry mat and make a well.
In a bowl, separate the egg yolks from the whites.
Incorporate 1 egg yolk and 1 whole egg into the well previously formed in the dough.
Knead with the palm of your hand until the dough is smooth.
Form a ball then wrap it in cling film. Leave to rest in a cool place for at least 2 hours.
Using a rolling pin, roll out the dough to a thickness of 1 cm.
Using cookie cutters, cut out the dough and place the shapes on a tray covered with parchment paper. Space them well apart.
Bake in a hot oven for 12 minutes until golden brown then leave them to cool out of the oven.
As beautiful as they are good! Naturally golden or decorated with icing sugar, chocolate, topping... these shortbreads with a light cinnamon taste will delight foodies of all ages!
