These were surprisingly easy, and very tasty. They have a very strong cinnamon taste (so be warned). I've make 2 batches of these chips, and next time I think I will add in a bit of nutmeg with the cinnamon - those two tastes compliment each other.
So far, I've only used them in the Cinnamon Chip Scones, but I know they would go well in cookies as well. I dont expect I'll ever buy cinnamon chips again, even if I can find a good brand.
I also plan to try other spice combinations - the recipe I found was for pumpkin pie spice chips that she had taken from a cinnamon chip recipe... The possibilities are endless!!!!
from the Cupcake Project
- 140g (2/3 cup) sugar
- 3 tablespoons cinnamon
- 28g (2 tablespoons) unsalted butter, room temperature
- 30g (2 tablespoons) corn syrup
- 1/4 teaspoon vanilla extract
- Preheat the oven to 200F.
- Mix all of the ingredients together in a mixer until they are well combined; the mixture may be slightly crumbly.
- Pat the mixture out onto a parchment paper (or silpat) lined baking sheet. Use a rolling pin to even out to about 1/4" thick. Try keeping the resultant shape approximately rectangular (easier said than done) so that it will be easier to cut later.
- Bake for about 35 minutes; the mixture should be melted and a little bubbly.
- Remove from the oven and let it cool completely.
- Use a pizza wheel to first cut horizontal cuts about 1/4" to 3/8" wide. Then repeat vertically.
- Take the pieces and sort of break them up as you put them into an airtight container - it doesn't matter if they are not all separated. As they sit they will dry and harden a bit, and it will be easy to crumble them when you actually use them.
- When you use them in a recipe, though, be careful when ou mix them to prevent too much crumbling....
Makes about 230g
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