1 ¼ cup All-purpose flour
1/2 cup (125 mL) Packed brown sugar
3/4 tsp (4 mL) Cinnamon, divided
1/2 tsp (2 mL) Baking soda
1/4 tsp (1 mL) + pinch Salt, divided
1/4 cup (50 mL) Cold Butter
1/4 cup (50 mL) Cold milk
1 tbsp (15 mL) Coarse sugar (such as Demerara) optional
2 tsp (10 mL) Melted Butter


  1. Place flour, the brown sugar, 1/4 tsp of the cinnamon, the baking soda, and 1/4 tsp of the salt in food processor. Process until combined. Add cubed butter, pulse on and off until coarse crumble forms. Slowly add milk through the feed tube, pulsing on and off until chunky crumble forms. Transfer mixture to work surface; knead a few times until smooth dough forms. Shape into ball; flatten into 1-inch-thick disc. Wrap in plastic wrap; chill for 1-1/2 hours.
  2. Preheat oven to 325˚F (160˚C). Line two baking sheets with parchment paper. Combine coarse sugar, remaining 1/2 tsp cinnamon and a pinch of salt in small bowl; set aside.
  3. Place dough on large square of parchment paper on work surface; dust top with flour. Roll dough to 13 X 9-inch rectangle. Transfer dough on parchment to another baking sheet; refrigerate 20 minutes or until firm.
  4. Trim edges of rectangle to straighten. Cut rectangle in half lengthwise; cut each half crosswise into 18, 3/4-inch-wide bars. Brush with melted butter; sprinkle with coarse sugar mixture. Refrigerate for 10 minutes.
  5. Place bars spaced 1/2-inch apart on prepared baking sheets. (If dough becomes soft, return to refrigerator and chill until firm).
  6. Bake one sheet at time in centre of oven 14 to 16 minutes or until deep brown and firm to the touch. Cool on baking sheet on rack. Makes about 36 bars. Store remaining cookies in airtight tin.