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Cinnamon Crisp Biscuits

Not a GoodFood recipe, and in fact not even British per se, but so ‘right-at-home’ with Glazed Ginger Shortbread in the biscuit tin at this time of year that we wouldn’t dream of not sharing these delightful gems with you! We’ve been playing around with this recipe for a few years and give you several options for shaping and baking this easy-to-mix and adaptable dough — from homey strips to more sophisticated shapes, sugared or not — whatever you decide, you’ll be pleased to add this wonderful recipe to your repertoire!

Cinnamon Crisp Biscuits

Cinnamon Crisp Biscuits

1 cup all-purpose flour
1 tsp. baking powder
8 tbs. butter
1/3 cup (packed) dark brown sugar
1 tsp. cinnamon
Pinch of salt
Half of a beaten egg
½ cup chopped whole almonds
¼ cup turbinado sugar

Heat oven to 300°F. Line a baking sheet with parchment.

Sift the flour and baking powder into a large bowl (or bowl of food processor). Add the butter, brown sugar, cinnamon, and salt. Cut the butter into small pieces with two knives or a pastry cutter (or process in pulses if using processor). Knead the ingredients into a supple ball.

Roll the dough out to a ¼-inch thickness on the baking sheet. Brush with the beaten egg, then sprinkle with the almonds and coarse sugar. Bake for 20 minutes, until golden brown. Remove from the oven. With a sharp knife, cut in strips 1 ½ inches wide. Cut those strips into pieces 3 inches long to make biscuits.

OR: Roll the dough out to a ¼-inch thickness. Brush with the beaten egg and sprinkle with the almonds and coarse sugar, Cut using a small (1½-inch) square cutter, then lift the biscuits onto the baking sheet with a small spatula. Bake for 15-18 minutes, until golden. Let cool on the baking sheet.

OR Even: Roll the dough out to a ¼-inch thickness. Cut into desired shapes and place on the baking sheet. Omit the beaten egg and coarse sugar, and sprinkle with a mixture of chopped slivered almonds and a bit more cinnamon. Bake for 15-18 minutes, until golden. Transfer to a rack to cool.

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