Just when I think I couldn’t possibly come up with any new biscuit ideas, a new idea floats my way.
A few weeks ago I was making some biscuits for my mum, and while I added vanilla to the biscuits they were otherwise a little plain (as can happen when catering to dietary requirements). I had frozen half the dough, so the next time I baked them I decided to try and make them a little more interesting. Since the dough was already rolled into balls ready for baking, I couldn’t add anything more to the actual biscuit dough. But I could roll the dough balls in something to make them more tasty. I decided on a mixture of cinnamon and sugar, which worked a treat. Even though the dough was still frozen, the cinnamon stuck to the outsides, and once baked, proved more flavoursome than the first batch.
I decided I needed to recreate these biscuits, but in a non-dietary requirement friendly way (I had used low fodmap flour the first time, which I think made the biscuits a little flat). So I returned to my trusty basic biscuit recipe, and spiced them up a little!
The result was a very tasty, crunchy and cinnamon crackled biscuit that I can now add to my ever growing list of ‘things I can bake with not much time, energy or even ingredients’.
For a festive version of this recipe, check out my Crunchy Christmas Spiced Cookies here.
Crunchy Cinnamon Biscuits
Ingredients:
120g unsalted butter, melted
125g + 1 tsp caster sugar
100g brown sugar
2 tbsp golden syrup
1 tsp vanilla extract
1 egg, beaten
290g self raising flour
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom
Method:
Preheat oven to 170 degrees Celsius and line three large baking trays with baking paper.
In a small saucepan melt the butter over low-medium heat. Once the butter has melted remove from the heat and mix in the 125g caster sugar, brown sugar, golden syrup, vanilla and the egg.
In a large bowl whisk together the flour, 1 tsp ground cinnamon and all of the ground ginger and cardamom.
Add the butter mixture to the flour and mix with a wooden spoon until combined.
Cover and chill in fridge for at least 20 mins.
In a small bowl mix together the remaining 1 tsp each of caster sugar and cinnamon.
Roll heaped teaspoonfuls of the dough into balls and roll into your cinnamon sugar mix. Place on the prepared trays - the biscuits will spread as they bake so leave enough room in between.
Bake for 12-15 minutes or until golden brown. Rotate the trays in the oven about halfway through to ensure the biscuits cook evenly.
Allow to cool on their trays, then store in an airtight container.
Makes about 36 biscuits.
