Sift together the flour, salt and
cinnamon together into a bowl. Set aside.
Cream the butter until soft. Add the
sugar and continue beating until the mixture is light and fluffy. Beat
the eggs and vanilla essence together, then gradually stir into the
butter mixture. Stir in the dry ingredients.
Divide the mixture into four equal
parts, then roll each into a 5cm diameter log. Wrap tightly in foil and
chill or freeze until firm.
Preheat the oven to 190oC/375oF/Gas
5. Grease two baking sheets. With a sharp knife, cut the logs into 5mm
Place the rounds on the baking sheets
and bake until lightly colored, about 10 minutes.
Using a palette knife, transfer to a
wire rack to cool.