Ginger (dahhh) and the well beloved Cinnamon (capital letter intended)
Cinnamon and I go wayyy back, to the days where we chilled with apple, on pancakes, and onto every food that it sung harmonies with.
That’s right, as I’m sure you all know, cinnamon is a real friendly fella.
But this time, cinnamon is taking a similar but different path. One that sits right under the chimney, sitting ready for Santa, and waiting to be washed down with a glass of milk.
Ahhh happy happy days.
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 tsp baking powder
- 70g butter
- 1/4 cup dark brown sugar
- 2 tablespoons cinnamon
- 1/2 cup slivered almonds, chopped finer
- 1/4 cup coconut chips
- Beat the butter and sugar in a large mixing bowl until light and fluffy
- Beat in egg, vanilla and milk
- Stir in the sifted flour, salt and baking powder until well-combined
- Roll dough into a ball and wrap tightly in cling wrap and refridgerate for at least 2 hours
- Once dough is chilled, remove from the fridge to come to room temperature, preheat the oven to 180C and prepare the filling:
- Melt the butter and combine with the brown sugar and cinnamon
- Roll out the dough on a lightly floured surface into a rectangle about 1/8 inch thick
- Spread the cinnamon filling evenly over dough
- Sprinkle over the slivered almonds
- Carefully roll dough tightly from one long end to the other
- Slice the roll into cookies around a 1/4 inch thick, lay on a baking tray, then sprinkle lightly with coconut chips
- Bake in the oven for 15-20 minutes or until lightly golden
Done and done friends!
WARNING: it is hard to stop eating the cookie dough – make sure there is enough for biscuits