place - well-spaced apart - on the lined baking tray, pressing to flatten slightly. Bake for 15 minutes until golden brown, then transfer to a wire rack and leave to cool.
For the salted caramel drizzle, melt the butter, sugar and syrup in a small heavy-based pan and let it simmer for 3 minutes, stirring often.
Add cream and half a teaspoon of salt and stir again, cooking for another minute on the hob. Pour into a small bowl ready for drizzling.
To make the cinnamon buttercream, beat the butter with a whisk until light and fluffy then add the cinnamon and half the icing sugar.
Use a wooden spoon to gently mix together and add the remaining icing sugar. Mix gently until all the icing sugar is incorporated, then whisk again until smooth, light and fluffy.
Just before serving, spoon or pipe the buttercream onto half the cookies and drizzle