Cinnamon Crispies are baked treats with a cinnamon and sugar filling. And with a blend of regular and brown sugar, no wonder these can be quite a treat. Ideal for your Xmas baking too!!
 
 
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The outsides are bit crispy & crusty and the center slightly soft which reminded me of a muffin or maybe a bread even.. But not that soft of course. Maybe flattening then a little more will make the centers even more crispier, if you prefer it that way.
 
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Some traditional recipes I came across even require yeast to make these. The one I tried out makes use of baking powder and baking soda. Very little sugar is added and these have just a hint of sweetness.These make wonderful breakfast treats or for brunch or with afternoon tea or late evening snack or a mid night snack!! Yes, basically good for anytime of the day but even more heavenly with a cup of hot tea or coffee..
 
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Cinnamon Crispies

Baked cinnamon delights!

  • All Purpose Flour/ Maida – 1 cup
  • Baking Powder – ½ tsp
  • Baking Soda – ½ tsp
  • Powdered or Castor Sugar – 2 tbsp
  • Brown Sugar – 1 tbsp
  • Cinnamon Powder – ½ tsp
  • Vanilla Custard Powder – 1 tsp (for crispness)
  • Butter (cold/ slightly soft – 2-3 tbsp)
  • Chilled water or milk (to knead into a dough – ¼ cup (add or less))

For the Topping

  • A pinch of Brown Sugar over each piece
  1. In a mixing bowl put the flour, baking powder and baking soda. Mix thoroughly with a wooden spatula.
  2. Add in the castor/ powdered sugar, brown sugar, cinnamon powder, custard powder. Mix again.
  3. Add the butter (I added only 2 tbsp) and mix with the wooden spatula till the flour is slightly crumbly.
  4. Now add the chilled milk OR water (I added water) and mix with hands to form a semi-soft dough (not too stiff and neither too soft). Add the milk/ water a spoonful at a time as required. Do NOT over knead the dough but knead gently to a dough of required texture.
  5. You may refrigerate the dough for 15 to 30 mins if butter melts and the dough is a bit difficult to handle. Refrigerating will firm the dough.
  6. Preheat the oven at 2000 C for 10 mins. Grease a baking tray or muffin tray (see notes) lightly.
  7. Shape into small balls and flatten slightly. Arrange on the prepared baking tray.
  8. Sprinkle a pinch of brown sugar over each piece. Bake in the preheated oven at 2000 C for 10 to 15 mins (see notes below). They are done when the bottom is crisp and brown and tops are lightly browned in some places.
  9. Cool and store in airtight container. These stay good for 15 days.

Mine took 15 mins to get baked. The first 13 mins I baked with the tray on the middle rack and for the last 2 mins kept the tray on the top rack so that the tops turn bit more crispier.
If you make a batter like dough, you can pipe the mixture onto the baking tray with a piping bag and a star nozzle attached. You may pipe as rosettes or even like fingers..Or maybe even drop spoonfuls of the wet dough onto baking tray and bake.
If you make a hard dough, roll it out and cut into desired shapes with a cookies cutter and bake.
These crispies are baked in a muffin tray sometimes so that they do not flatten out completely when baking. Baking in a baking tray will yield more crispier ones.

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