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1
Grease two cookie sheets with cooking oil.
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2
Cut the butter into cubes and put them into a small saucepan.
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3
Add the corn syrup, then gently heat the pan on low heat.
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4
Stir the mixture often, until it has just melted.
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5
Remove the pan from the heat and let it cool for three minutes.
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6
Sift the flour, cinnamon, and baking soda into a bowl.
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7
Stir in the brown sugar.
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8
Make a hole in the middle of the mixture with your spoon.
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9
Carefully pour the butter mixture into the hole.
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10
Add the milk and stir everything until you have made a dough.
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11
Flatten the dough a little before you start to wrap it.
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12
Wrap your dough in plastic food wrap and put it in the refrigerator for 15 minutes.
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13
While it chills, preheat your oven to 350F.
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14
Dust a rolling pin and a clean work surface with a little flour.
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15
Do not use too much flour or your dough will get tough.
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16
Roll out the dough, slowly but firmly, until it is slightly thinner than 1/4 inch.
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17
Cut off the wobbly edges of the dough with a sharp knife, to make a square.
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18
Then, cut the square into four pieces.
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19
Cut each piece in half, to make a rectangle.
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20
Make each rectangle into a crown but cutting out two small triangles at the top.
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21
Squeeze the scraps into a ball and roll out the dough again.
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22
Cut out more crowns, then put all the crowns onto the cookie sheets using a spatula.
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23
Bake the crowns in your 350F oven for 8-10 minutes.
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24
Carefully lift them out of the oven and leave them on the cookie sheets for five more minutes.
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25
Lift the crowns onto a wire rack with a spatula, and let them cool completely.
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26
Decorate the crowns with writing icing and candies for jewels.
