Thursday, 21 June 2012

Cinnabit Cookies

Okay, I had made the cinnamon baking bits (see earlier post) – now what recipe could I use them in?

How about cookies with the bits thrown in, or Cinnabit Cookies as I like to call them!
Adapted from
250g plain flour
½ teaspoon bicarb of soda
½ teaspoon salt
170g unsalted butter
200g dark brown sugar
100g caster sugar
1 tablespoon vanilla extract
1 egg yolk
200g cinnamon baking bits

Makes: 3 dozen cookies

Preheat your oven to 180oC and line baking sheets with greaseproof paper. In a large bowl, I whisked together the flour, bicarb and salt. I don’t sift – I just whisk to get rid of lumps and incorporate some air – works a treat for me!

I melted the butter in a saucepan and in another bowl, poured it and added the two sugars, whisking it thoroughly. It will begin to lighten in colour and look like molten toffee. In another bowl I whisked together the egg, yolk and vanilla. Then I added a teaspoon or so of the warm sugar mixture to this. This cosies up the eggs so when you add them to the rest of the sugar/butter mix they don’t scramble. Again mix them all together thoroughly.

Now I added the wet mix (sugar, butter, eggs) to the dry and slowly mixed these until they came together. Then I stirred with a bit more vigour for about a minute. Then I slowly folded in the cinnamon bits. (break these into any size you like, the bigger the more of a cinnamon hit you are going to have).

I used a 2" cookie scoop and placed balls onto the baking sheet ( I tried a larger scoop as you can see in the pic above - it was way too big). I spaced them out, as they do spread, and got about 9 on the sheet. Place them in the oven for about 15 minutes, or until the edges turn golden. Remove from the oven and carefully transfer the baking paper to a cooling rack. This prevents the cookies from over cooking on the hot baking sheet.

(If you are using the same baking tray - pour cold water onto it between each placing of dough - putting the dough onto a warm sheet will start cooking them straight away and could result in over-baked cookies.)

If you can resist, wait until cool, otherwise they are very lovely warm! They have a gingerbread sort of consistency but are more cinnamon than ginger of course and taste very buttery. Enjoy…

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