Cinnamon cookies

It’s getting cold, making cinnamon cookies to warm your heart? Cinnamon cookies are crispy, buttery, with a faint aroma of cinnamon, sipping and a cup of hot tea in the afternoon to create a fascinating taste that is hard to resist. Let’s learn how to make cinnamon cookies.

Raw materials for making cinnamon cookies:

  • Unsalted butter 113 gr
  • Chicken egg white 1 piece
  • Sugar powder 65 gr
  • Multipurpose wheat flour 155 gr
  • 1 tbsp cinnamon powder

Step 1:

Weigh the egg whites carefully. Do not use white sugar instead of sugar powder because the sugar may not dissolve or make the dough too wet, or make the bread pore, with many small holes. Do not use too much whites (over 35 grams) because they can make hard cakes. Put the butter in a bowl, use a fork to beat it gently to make it soft. Add egg whites, mix well and then stop.

Step 2:

Preheat the oven to 200 degrees C / 400 degrees F. Fine flour sifted. Add half of the batter into the bowl, mix until you combine it, add the rest of the dough, mix well. Use all-purpose flour with protein in the range of 10.5-11%. Dough with a higher protein content will make the cake more prone to hardening and drying, dough with a lower protein content (such as pastry / wheat flour number 8) will make it easier to fry and eat with a dough feel.

Step 3:

Add cinnamon powder and mix well. You can use your hands to knead quickly until the ingredients mix well into the dough. Do not stuff too well.

Step 4:

Shape the dough into balls and press it flat. When the oven is hot enough, bake the bread in the middle groove at 200 degrees C for 5 minutes and then lower to 175 degrees C, baking another 5-7 minutes until the edge of the cake turns golden brown. Baking temperature and time may vary depending on the type of oven and cake size. If making cakes small or thin, the baking time is shorter.

Step 5:

Cooked bread takes out from the oven, let cool completely on the tray (do not move when the cake is still hot because it is easy to break the cake). Preserved in a closed container, desiccant bags should be added. Use for 3 weeks.

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