We seem to have run out of our biscuit supplies today so I had a bit of a baking frenzy in the kitchen, creaming butter and sugar, rolling dough and shaping balls of dough and off to bake in a hot oven. I made the regulars of Gingerbread and Anzac biscuits to restock my supply and added another old time favourite, Cinnamon Crinkles to the list of must have biscuits.
Whenever I make this biscuit it would never last until the next day, it's usually eaten up as a snack while someone is watching the telly accompanied with a glass full of milk.
Cinnamon Crinkles are a light, crispy biscuit and rolled in cinnamon sugar. It's usually a festive biscuit baked for Christmas but it doesn't have to be a special occasion to have this biscuit. You can actually play around with the recipe by adding coffee or cocoa powder and there's just so many different versions of it around but I find the basic cinnamon and sugar the best.
125 g butter, soften
3/4 cup caster sugar
1 1/3 cup plain flour
1/2 tsp bicarbonate of soda
1 tsp vanilla essence
1/3 cup caster sugar
2 tsp cinnamon
1. In a mixing bowl, cream the butter, sugar, vanilla essence and egg. Sift the flour and bicarbonate of soda and gradually mix into the mixture. Combine the mixture until it forms a soft dough.
2. Using a measuring tsp scoop out roughly rounded 1 tsp and form it into a ball. It doesn't have to be a perfect ball shape but just a roughly shaped ball. Combine the sugar and cinnamon into a small bowl. Roll the ball into the cinnamon sugar to coat it.
3. Use an ungreased baking tray, arrange the cinnamon coated balls and allow room for the biscuits to expand. Bake the biscuits in a preheated oven at 180C for about 15 mins or until is is just lightly golden brown. Cool the biscuit and remove it from the tray. It should be crisp and light but not hard.