Shopping list
for the Swirls
275g plain flour
110g caster sugar
110g vegan shortening
¼ teaspoon salt
2-4 tablespoons cold water
For the fillingilling
2 tablespoons vegan shortening, room temp.
3 tablespoons demerara sugar
2 teaspoons ground cinnamon
We're baking crispy autumn Cinnamon Swirls with demerara sugar and cinnamon. Delicious with a mug of tea, now that the days are getting shorter. The cookies should be thin and crispy, and they are. The delicious flavor of the Ceylon cinnamon already gives us a wintery feeling, now that autumn is almost over. So cozy!
How to bake Cinnamon Swirls
Stir the flour, sugar and salt in a large bowl.
Add the cold vegan shortening to the mixture.
Rub it into the flour mixture with your fingertips.
The mixture should eventually resemble coarse crumbs.
Add the water spoon by spoon and then knead it into the crumbs.
Knead until the loose crumbs change into a smooth dough.
Roll outthe dough into a 40x25cm rectangle of ½ cm thick.
Stir the cinnamon into the demerara sugar until well mixed
Brush the dough thinly with margarine.
Sprinkle the sugar mixture over the dough.
Cut the short side of the dough neatly straight.
Firmly roll the dough starting at the straight, short side.
Cut the other side straight as well.
Cut biscuits of ½ a cm thick, form them round.
Place the biscuits in the freezer for 10 mins.
Meanwhile preheat the oven to 190°C and line 2 baking trays with baking paper
Place the Swirls spacious on the baking sheets, forming them round where needed, with your fingertips
Bake the swirls +/- 15 minutes, until light golden.
Let the swirls first cool on the baking tray.
Then let them cool completely on a wire rack.
Do the same with the second batch.
That's a big stash of Cinnamon Swirls!
Keep the Swirls fresh by storing them in a biscuit tin.
Taste good with your tea, coffee and hot chocolate!
Happy winter to you all!