Tuesday, 12 March 2013

Cinnamon Crumble Cookies

I ache for cake and smoulder for sweet treats. They can be sophisticated and delicate, or uncomplicated and comforting, it matters not. These cookies are firmly fixed in the latter camp. They are near effortless in their creation, sweetly spiced and satisfying in their consumption. I enjoy them the most when sunk deep in an armchair, with a hot cup of tea and a good book. I find that the hard boiled detective genre works best. 

Prep time: 5 Minutes
Baking time: 30 Minutes
200g Unsalted Butter (Softened)
175g Light Muscovado Sugar
50g Demerara Sugar
250g Plain Flour
150g Jumbo Rolled Oats
1tsp Ground Cinnamon

Preheat the oven to 180C/350F/Gas 4 and line a medium (around 32x22cm) roasting tin with baking paper, which is probably the most difficult part of this recipe!

In a large bowl cream together the butter and both sugars. I used some demerara as I think it gives the cookies a little sugary crunch, but it's fine to use entirely muscovado if that's all you have. Add the flour (you don't even have to sift it), oats and cinnamon, work together with a wooden spoon, then get your hands in and mix until evenly combined. Tip into your prepared tin, then press to the edges and flatten level on top. Place in the centre of the oven for around 30 minutes, until just starting to brown on top, then remove. Leave for five minutes in the tin then carefully lift the paper from the tray and place on a flat surface. You need to do this whilst the mixture is still hot, as it will be considerably easier to slice into cookies. Speaking of which, using a sharp knife slice equally into cookies and leave to cool on the paper. Once the cookies are cool you should be able to peel each one easily from the paper. Time to grab that book, as you're finished!

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