Coffee panna cotta with cinnamon biscuits

CINNAMON SHORTCRUST
275 g softened butter
90 g icing sugar
10 g yolk (about half a yolk)
250 g flour
25 g cornflour
25 g potato starch
4 g salt
5 g cinnamon
This made 18 mini spheres. I heat half the cream with sugar and salt.
I stir without boiling until sugar dissolves and remove.
I add squeezed gelatine, previously soaked in cold water for 10 minutes.
I stir until dissolved and add remaining cream.
Then coffee.
I mix until even.
I fill silicone hemisphere moulds or preferred shapes, cool completely and freeze.
PASTRY
I whisk softened butter and sugar in the mixer, then add yolk: little, but the quantity is correct.
I add salt. The salty contrast is intended; modify to taste. Dissolve salt in a tablespoon water first to avoid grains.
I add cinnamon.
I whisk well, then gently mix sifted flour and starches on minimum speed without deflating too much.
I remove and compact briefly.
I spread on parchment, cover and refrigerate several hours; it is too soft to work immediately.
After resting, I roll, covering with parchment if difficult, to the desired thickness.
I cut discs and line mini tartlet moulds matching panna cotta diameter.
I prick bases and work quickly because buttery dough softens. Bake flat discs instead if preferred.
I bake at 180°C for 10/15 minutes, watching, then cool and carefully unmould as very crumbly.
This made 24 mini tartlets. I rolled leftovers for biscuits, baked for 3/4 minutes, removed and cut, then finished baking. Cutting raw dough loses shape during baking.
I unmould frozen panna cotta easily.
I place on tartlets, with a dark chocolate drop and coffee bean, or decorate as liked, including on biscuits as in the second version.
Fantastic! Slightly salty cinnamon pastry and coffee cream are a perfect, irresistible flavour combination.