Cinnamon has global reach
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.
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