It is time to start baking cookies, so the cookie tins can be filled up for Christmas. And today I have been testing a recipe on cinnamon cookies, which I have located in the weekly magazine "Søndag".
I had expected a stronger taste of cinnamon in these cookies, and the feed-back from my colleagues, is that taste of cinnamon is not very dominating. Also, the cookies was very crumbling, which I think comes from the amount of ammonium hydrogen carbonate, so next I will increase the level of cinnamon on decrease the amount of ammonium hydrogen carbonate.
Cinnamon cookies: - 30-50 cookies
- 100 g butter - soft
- 2½ dl sugar
- 1 dl rape seed oil
- 2 teaspoon cinnamon
- 3 dl wheat flour
- 1 teaspoon ammonium hydrogen carbonate
- Heat up the oven to 150'C.
- Whip the sugar & butter white and foamy using a hand mixer.
- Add in the rape seed oil together with the cinnamon, and whip again.
- Afterward add in the wheat flour and ammonium hydrogen carbonate and whip again.
- Use two teaspoons to take small pieces of the cookie dough, which is placed on baking tray covered with baking parchment.
- Bake at 150'C for approx. 20 minutes.
- Cool down the cookies, before they are stored in an air-tight container.
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