• To make your cookie dough, simply pop all your ingredients into the food processor and pulse gently until you get crumbs/sand like consistency to your dough.
• Keep pulsing and it will slowly start coming together into a ball of nice and pliable dough.
• Alternatively, put all the ingredients in a large bowl and gently mix and knead them using your hands until you get smooth, pliable dough.
• At this point simply turn it out onto the kitchen counter and divide it into two equal parts which you will then form into round discs.
• Wrap your dough discs in the wrapping of your choice and pop into the fridge for 30 minutes to chill.
• Once your cookie dough had its time in the fridge, prepare your kitchen counter by dusting it gently with some flour and preheat the oven to 180C/350F/Gas Mark 4.
• Take one of your dough discs out of the fridge and roll it out gently (approx. 3-4mm thick). Keep another one in the fridge until you’re ready for it.
• Cut out shapes using cutter of your liking and place on prepared, lined baking tray.
• Re-roll remaining dough and repeat the process until all used up.
• Bake cinnamon cookies in the preheated oven for 12-15 minutes until they start to crisp up around the edges. They will still be slightly soft but will harden as they cool.
• Take them out of the oven and leave on the baking tray for couple of minutes to harden a bit and then transfer them onto the cooling rack to cool completely. 

Optional Chocolate Topping

• Put chocolate and butter in a heatproof bowl and place it over the pan with gently simmering water (make sure the bottom of the bowl doesn't come to contact with water).
• Melt both stirring gently until you get smooth and glossy, almost chocolate ganache like topping.
• Gently spread the chocolate on your biscuits using palette knife and put on the rack for the chocolate to set.