Having found myself feeling the onset of winter last week I decided we needed the smells I love most during this time of year through the house.
So, whilst they may look a little 'darkened', my cinnamon breadsticks were caught just in time (Phew!) and the browning is the sugar, so it was all good!
Everyone loved them, I'd share a picture of the boys eating them, it wasn't their most elegant moment- basically they walked round for 15mins with their breadsticks in their mouths for fear of putting them down, or losing them to anyone else. They make the world a great place to be.
And for added brownie points, this was an attempt at cinnamon breadsticks of my own, taking little bits from lots of recipes, changing the quantities, and ingredients, and ending up with our version of Christmas. (Of course I know I'm not meant to use that word!).
Tesco Finest Very Strong Bread Flour
30g Tate & Lyle Dark Soft Brown Sugar
1.5 tsp dried yeast
200mls warm water
Oil for proving
Extra flour for dusting
2 tsps cinnamon
20g Tate & Lyle Dark Soft Brown Sugar
50g icing sugar
2tbs golden syrup
- Mix the sugar and flour in a mixing bowl.
- Mix in the salt.
- Mix in the yeast.
- Create a well, and add the water, 100mls at a time to create a sticky, soft dough.
- Tip out onto a floured surface and knead for 10-15 minutes.
- Place in a well oiled bowl and cover in oiled cling film. Place in an airing cupboard for an hour.
- Mix the cinnamon and sugar in a bowl.
- Prepare 3 baking trays- either lined with parchment or silicone.
- Preheat the oven to 220 degrees.
- Once doubled in size, dust the work surface and stretch/ roll into a rectangle.
- Sprinkle the cinnamon mix over the rectangle and gently roll over.
- Cut the dough into 3cm strips and twist. Place onto baking tray, spaced apart.
- Bake in the oven to 15-20mins.
- Cool on a wire rack.
- For a dipping sauce, we melted the chocolate, icing sugar and syrup together and served with warm bread sticks.