2¼  stick unsalted sweet cream butter at room temperature

½ cup Billington's Milled Golden Cane Sugar or Wholesome Sweeteners Organic Sugar

1 cage-free egg plus 1 cage-free egg white

1¼ cup all-purpose flour

1 teaspoon baking powder

½  teaspoon sea salt

¼  cup Billington's Unrefined Coffee Crystals (you could substitute Billington's Demerara Sugar or Wholesome Sweeteners Organic Turbinado Sugar - which will have slightly less crunch)

1 level teaspoon ground cinnamon

Preheat the oven to 400 degrees F.  Cream the butter and sugar until soft and light.

Beat in the egg.  Sift in the flour, baking powder and salt, kneading gently to form soft dough.  Form into a ball and wrap in clingfilm.  Chill for at least 3 hours before using.

Roll out the dough between 2 sheets of non-stick baking paper (parchment paper) to approximately 1/8-inch thick.  Cut inot rounds with a cookie cutter and place on a greased baking tray.  Alternatively break off small pieces of the dough and roll into balls, place tray and flatten with a fork.

Beat the egg white lightly and brush over the cookies.  Sprinkle with the Coffee Crystals and cinnamon.  Bake for 8-15 minutes, depending on size.  cool on a wire rack and store in an airtight container.