Cinnamon Snaps

Cinnamon snaps are a classic biscuit from Belgium, where they're known as speculaas. And they're childs' play to make.
Ingredients
2 1/2 cups plain flour1 tsp baking soda1 cup brown sugar1 1/2 tsp powdered cinnamonPinch salt2 large eggs,yolks and whites separated1/2 cup butter, softenedExtra cinnamon for sprinkling
Method
Put plain flour into a mixing bowl with the baking soda (or you could use self-raising flour instead), brown sugar, pinch of salt and powdered cinnamon.
Mix together well.
Stir in egg yolks and the softened butter.
In a separate bowl (not plastic), whisk the egg whites to soft peaks.
Fold the egg whites into the other mixture until it forms a smooth dough.
Spread the dough onto a cool floured surface and knead the dough until it is smooth. Refrigerate for 15 minutes.
Roll out on a floured surface to 4mm thick between two sheets of non-stick baking paper. Cut into round biscuit shapes, either with biscuit cutters or a knife.
Place the biscuits onto baking tray covered with non-stick baking paper.
Bake in a moderate 180c oven for ten minutes or so.
Cool and sprinkle with a little cinnamon.
Degree of Difficulty: Low-ish. Preparation Time: About ten  minutes