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
- In a mixing bowl put the flour, baking powder and baking soda. Mix thoroughly with a wooden spatula.
- Add in the castor/ powdered sugar, brown sugar, cinnamon powder, custard powder. Mix again.
- Add the butter (I added only 2 tbsp) and mix with the wooden spatula till the flour is slightly crumbly.
- 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.
- 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.
- Preheat the oven at 2000 C for 10 mins. Grease a baking tray or muffin tray (see notes) lightly.
- Shape into small balls and flatten slightly. Arrange on the prepared baking tray.
- 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.
- 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.