Saturday, 16 March 2013
I think one of my favourite flavours of all has to be cinnamon . . . well, next to lemon and chocolate that is. It's right on up there in my top three of total numminess.
Cinnamon flavoured cookies, cinnamon toast . . . cinnamon rolls, pancakes, etc. I could go on and on about cinnamon goodies and never tire of talking about them, or eating them. I put my hand up. I am a cinnamon glutton!
If you like cinnamon and you like squares which are moist and dense and fudgy, then you will love these delightful cinnamon blondies.
They have everything going for them. Full on cinnamon flavour . . . moist texture, chewy even . . . a lovely sweet drizzle glaze. These make the perfect Elevensies/Coffee Bread/ Tea Break snack.
Seriously tasty scrummy. Honest to goodness, cross my heart, hope to die if I tell a lie.
Spiced nicely with lots of cinnamon. Very moreish square to have with that afternoon cuppa.
265g of plain flour (2 2/3 cups)
2 tsp baking powder
1 tsp fine sea salt
400g soft light brown muscovado sugar (2 cups, packed)
225g butter, unsalted at room temperature (1 cup)
2 large free range eggs, room temperature
1 TBS vanilla extract
2 tsp cinnamon
1 tsp cinnamon
1 TBS granulated sugar
65g of icing sugar (1/2 cup)
few drops cinnamon extract
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch pan. Line with baking paper. Butter the paper. Set aside.
Whisk together the flour, baking powder and salt. Set aside.
Cream the butter and muscovado sugar together until smooth. Beat in the eggs, vanilla and cinnamon. Stir in the flour mixture to combine thoroughly. Spread the batter evenly in the prepared pan. Mix together the cinnamon and granulated sugar. Sprinkle evenly over top.
Bake for 20 to 25 minutes until glossy and set. Remove from the oven. Let stand in the pan for about 10 minutes before lifting out to cool completely. Whisk together the glaze ingredients until smooth. Drizzle decoratively over top. Cut into squares to serve.