Cinnamon Crispies are baked treats with a cinnamon and sugar filling. And with a blend of regular and brown sugar, they’re a real treat.
By Prathima Rao
It’s that favorite time of year again – houses lit up, the smell of sweet treats being baked in the air, malls filled with exciting shoppers, Christmas carols being sung by little kids. And these are enough to get one into the spirit of Christmas. Friends and family drop by to visit to us and exchange their Christmas stories. And what better way to treat them than with a plateful of freshly baked cookies or cakes. Giving, sharing…is all part of Christmas..right??!
I was hunting for a recipe to get myself warmed up for the Christmas preparations planned for next week and these Cinnamon-y treats met the criterion to the ‘ T ‘.
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..Baked a batch of these last evening and they tasted yummm..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.
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..
I wanted the outsides a still more crispier and baked the second batch today morning. Go through my notes to see how I baked them to get a crispier outside.
- 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 200 C for 10 mins. Grease a baking tray or muffin tray (see notes) lightly.
- Shape the dough 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 200 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.