I’m often asked about my style of cooking; how I would define my kitchen philosophy. And while I find that such a hard question to answer (because it varies all the time and is totally depended on my mood, the available time, season and occasion), I think that the name of this site says a lot.
I’m all for dishes that are pretty easy to prepare, but deliver great results because of those little things you add. I believe things like the presentation, the quality of ingredients or unusual combinations can make all the difference and can turn an ordinary meal into something just a little more special.
This also applies to these cookies. They are the kind you can always eat and it hardly ever stops after one. They are crunchy, sweet and have a delicious cinnamon sugar topping. But what makes them just a little more special is the addition of honey and brown sugar. I love how this really deepens the flavors and adds a dark, caramel-like taste.
Seeing that it’s almost Easter, I’ve used cookie cutters in the shape of baby chicks (bunnies or eggs would be nice as well). These are perfect with a cup of tea and make a great gift, because they can be easily kept for a few days.
Cinnamon Brown Sugar Cookies
3.5 oz (100 gr.) soft butter
½ cup packed (or 2/3 cup unpacked/100 gr.) brown sugar
1 tablespoon honey
1 + 1/3 cup (160 gr.) self-raising flour
3 tablespoons white sugar
2-3 teaspoons ground cinnamon
- Using an electric whisker, mix the butter with the brown sugar until creamy and fluffy.
- Add the egg and honey and mix quickly.
- Add the self-raising flour and knead (using your hands) until you’ve got a ball of dough.
- Wrap the dough in cling film and place in the fridge for 30 minutes to get firm.
- Preheat your oven to 350F (180C). Mix the white sugar with ground cinnamon in a bowl.
- Roll out the cookie dough (this is easiest between two sheets of non-stick baking paper) until it’s about 1/8 inch (3 mm) thick and cut out the desired shapes.
- Place the shapes on a lined baking sheet. Sprinkle over half of the cinnamon sugar and bake for 12-15 minutes in the oven. The exact time is dependent on your oven and the size of your cookies. Make sure to keep an eye on them, they should be golden brown.
- Immediately after baking and while they’re still hot, sprinkle the rest of the cinnamon sugar over the cookies.
- Leave cookies to cool on a wiring rack so they become crispy.
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