First, put sifted flour, baking powder, salt and sugar powder in a large bowl and add cold butter slices.

Make it into a small bowl with a scraper or fork, and then add cinnamon powder and almond powder in the middle. You can add a little more cinnamon powder to suit your taste. Don't put in too much. Finish with vanilla oil when it becomes soboro.

Put the sorobus in a plastic pack and keep it in the refrigerator for about 3 hours by rolling it with a rolling pin until the head is 1.5 to 2 centimeters. Peel the plastic and cut the dough into cubes.

Place panning at appropriate intervals and bake in preheated oven at 170 degrees for 18-20 minutes. It doesn't swell a lot, so you don't have to fan it too far. When it's done, put it in a cooling net or basket and let it cool a little bit.

When it's almost cooled and a little warm, put the prepared sugar powder in a bowl and coat it with a lot of sugar powder.

It's a delicious cinnamon cube. The first taste is the sweetness of sugar powder that breaks in your mouth. It's so delicious that the fragrant cinnamon scent spreads over your mouth and the savory and sweet cinnamon scent spreads. I strongly recommend it as a gift and tea food.