Cinnamon is everywhere around this time of year, and rightfully so, as the rain pours and cold nips your fingers wouldn’t you rather be in a warm cozy home with sweet toasty cinnamon running through the air? Now it can be you too! Your evening tea just got an upgrade so put away your digestives for now, and give these a go!
|Prep Time: 40 minutes||Cooking Time: 25 minutes||Total Time: 1hr 5 minutes|
Course: Tea time, snack
Key words: Cinnamon, biscuits, cookies, swirly
- 200g Flour
- 1 Medium Egg (beaten)
- 100g Chilled Butter
- 10ml Water
- 5g Castor Sugar
- 1/2 Tsp Vanilla Extract
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 30g Butter
- 30g Sugar – Castor/ Brown
Note: Before you make the dough, make sure your butter is chilled (firm to the touch), you can just pop it into the freezer 10 minutes before you begin.
- Preheat the oven at 175 degrees C/ 347 degrees F
- Sieve the flour, sugar and salt in to a round bowl
- Dice the chilled butter into medium- large cubes, (they don’t have to be uniform, you are merely breaking them up to be rubbed into the flour easily). Once that butter is diced add it in to the flour.
- Rub the butter and flour into each other using the tips of your fingers, do this until you get a breadcrumb-like result, this will take about 5 to 8 minutes
- When that’s all rubbed in you can add the water, vanilla extract and beaten egg into the mixture and bring it together with a scraper, spatula or your hands, you can turn it out onto your work top and combine everything, no need to knead it.
- When it’s combined flatten it a bout into a fat disc and wrap with cling film and let it rest in the fridge for about 20 minutes, this dough is on the firmer side, it is not meant to be soft so don’t worry or add anymore liquid.
- While the dough chills, you can make the cinnamon spread. Cream the butter and the sugar (brown sugar gives a better flavour but if you don’t have it, castor sugar works brilliantly too) together with a whisk or a spoon, when they are combined add the cinnamon and mix that to combine. Done!
- Now the the dough is chilled, you can put it on your counter top and fold in the edges/ corners to the centre like a parcel. then get a rolling pin and start rolling it into a large rectangle.
- Try and roll it to a thickness of about 5mm/ half a cm. I know what you’re thinking, yes this dough is firm, but persevere these biscuits will be in your belly soon and you’ll be sitting, empty glass of milk in one hand satisfied with a smile on your face.
- When you have managed to roll the dough out you can spread on the cinnamon spread.
- Now you have to roll in the long sides of the dough and let them meet in the middle, seal the ends by folding them in.
- Get a sharp knife and cut the biscuits, about 1 cm in thickness.
- Lay the biscuits on a lined baking tray and bake at 175 degrees C/ 347 degrees F for 25 minutes.
- When they are golden take them out and the butter with be bubbling but it will quickly go away. you can allow them to cool for 5-10 minutes and enjoy!
Fold those edges in after chilling, it will minismise cracking
Roll one side in at a time
Seal the ends and cut your biscuits