Cinnamon Slice and Bakes
If you are looking for a simple cookie that is easy to make and delicious. Look no further. Cinnamon Slice and Bakes have to be one of the simplest cookies around and they are totally scrumptious!
It’s a very simple dough, packed into a lined loaf tin, chilled for several hours or overnight, and then tipped out, sliced and baked. Easy peasy.
Actually if you wanted to bake with younger children, you could make the dough and chill it ahead of time and then just let the kids help you slice and bake. That way they really feel like they are accomplishing something.
Crisp and buttery and loaded with lotsa cinnamon flavour! Ohhh, I do so love cinnamon . . .
A tasty cinnamon drizzle icing glaze finished them off. This is one cookie you won’t be able to keep your hands off. Yes, they are THAT good!
Makes about 40 cookies
This is a simple cookie with delicious Cinnamon flavours. Chill the dough and then cut into slices for a quick and easy cookie fix! Plan ahead as the dough needs to chill for at least an hour prior to baking.
250g of butter, softened (1 cup)
190g of caster sugar (1 cup, can use granulated)
220g soft light brown sugar (1 cup packed)
2 medium free range eggs
1/2 tsp vanilla
1 TBS ground cinnamon
490g plain flour (3 1/2 cups)
1 tsp bicarbonate of soda (baking soda)
For the glaze:
130g of icing sugar, sifted (1 cup)
2 – 3 TBS milk
Cream together the butter and both sugars until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla. Sift the flour, soda and cinnamon together. Stir the dry ingredients into the creamed mixture and combine well.
Line a 2 pound loaf tin with aluminium foil, leaving a large overhang. Pack the cookie dough into the loaf tin. Cover with the residual foil. Place in the refrigerator to chill for at least an hour.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter two large baking sheets or line with baking parchment.
Remove the cookie dough from the fridge and remove from the loaf tin. Cut into 1/2 inch slices crosswise, and then cut each slice into three fingers. Place the fingers onto the baking sheets, leaving 3 inches of space between each.
Bake for 10 to 12 minutes, just until lightly browned. Allow to cool on the baking sheets for about 10 minutes before scooping off to wire racks to cool completely. Repeat until you have baked all the cookies.
Whisk all of the glaze ingredients together until you have a smooth drizzle, only using enough milk to give you the correct consistency. (You may only need 2 TBS.) Drizzle the glaze over the cookies decoratively. Allow to set completely before storing in an airtight container.
Note – You don’t have to bake all of the cookies at once. I often bake half at a time. Just cut half of the loaf into fingers as above and wrap and store the remaining dough in the refrigerator for up to a week, or wrap well and freeze for longer use, taking out about 1/2 hour before you want to use it.
Sorry for the crummy photos. it was a cloudy day and I just couldn’t get the light right.
Happy Mother’s Day to all of my North American Readers! I hope its a special one for you!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2016/05/cinnamon-slice-and-bakes.html
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