Cin­na­mon has global reach

Calgary Herald - Calgary Herald New Condos - - Weekend Life - ERIC AKIS

When a recipe calls for cin­na­mon, I smile and al­most get giddy open­ing the jar. Its aroma is so amaz­ing, and its taste so warm and wel­com­ing, I feel bet­ter, even when I’m not down.

Cin­na­mon in its var­i­ous forms has cer­tainly had an im­pact on the world’s cui­sine.

In In­dia, for ex­am­ple, cin­na­mon is used in spice blends such as garam masala, and condi­ments such as chut­ney. In China, cin­na­mon is one of the key in­gre­di­ents used to make pun­gent five-spice pow­der. In the Mid­dle East, among other things, it’s used to flavour meat dishes.

Around the globe, of course, cin­na­mon is also used in myr­iad baked goods and desserts, like the cin­na­mon bis­cuits here.

When buy­ing cin­na­mon, ground or in quills, choose a re­tailer that sells a high vol­ume of spices. This will en­sure what you are buy­ing has not been sit­ting around for months, los­ing flavour and aroma. When home, store cin­na­mon in an air­tight container in a dark, cool­room-tem­per­a­ture place.

Cin­na­mon Bis­cuits with

Honey and Cur­rants

This treat is like a cin­na­mon bun, but in­stead of yeast dough, a bis­cuit one is used. 2 1/4 cups (560 mL) all-pur­pose flour, plus some for knead­ing and shap­ing 2 tsp (10 mL) bak­ing pow­der 1/2 tsp (2.5 mL) bak­ing soda 2 tbsp (30 mL) gran­u­lated su­gar

1/2 tsp (2.5 mL) salt 1/4 cup (60 mL) cold but­ter, cut into small cubes

1/2 cup (125 mL) cur­rants 1 1/4 cups (310 mL) but­ter­milk 2 tbsp (30 mL) melted but­ter

Pre­heat oven to 425 F (220 C). Line a bak­ing sheet with parch­ment paper and set aside.

Place first 5 in­gre­di­ents into a bowl and whisk to com­bine. With your fin­gers, two forks or a pastry cut­ter, work the but­ter into the flour mix­ture un­til thor­oughly dis­trib­uted. Now mix in the cur­rants. Gen­tly mix in the but­ter­milk un­til loose dough forms. Flour a work sur­face, and then turn the fairly wet and sticky dough onto it.

Flour your hands and knead and shape the dough into a ball. Now press and flat­ten dough into a rec­tan­gle that’s about 12 inches wide and 10 inches long.

Brush the top of the dough with the melted but­ter. Com­bine brown su­gar and cin­na­mon in a small bowl. Sprin­kle this mix­ture over the melted but­ter. Care­fully roll the dough into a tight cylin­der. Now use a floured, sharp knife to cut the dough into 1 1/2in. (3.8 cm) rounds and place on the bak­ing sheet, spac­ing them about a 1/2 in. (1.3 cm) part. Bake in the mid­dle of the oven 12 to 14 min­utes, un­til puffed and golden. Re­move from the oven and driz­zle with the honey. En­joy hot or at room tem­per­a­ture.

Dar­ren Stone/Times Colonist

But­tery, cin­na­mon-spiced bis­cuits sweet­ened with honey. 1/3 cup (80 mL) packed golden brown su­gar 1 tsp (5 mL) ground cin­na­mon 2 tbsp (30 mL) liq­uid honey, warmed

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