Preheat the oven to 180C.
Put the flour in a mixing bowl.
Add the caster sugar.
Then the baking powder as your raising agent.
Finally add the salt then mix well.
For the full version, use thickened cream. For a vegan friendly version, use a 270ml can of coconut cream.
Using a spoon, mix the cream thoroughly until it comes together.
Turn out onto a floured bench and knead for 30 seconds.
Melt the butter.
Roll out the dough until it is about 1cm thick and roughly rectangular.
Brush the butter over the entire surface if the dough. For the vegan version spray the dough with light olive oil.
Combine the brown sugar and cinnamon.
Sprinkle liberally across the dough. For a really fruity version, finely grate an apple, chop dates and figs to mix with the sugar/cinnamon. Drop the oil/butter.
Divide the dough into 16 pieces and place them on their sides on baking paper.
Place tray in the oven and prepare to wait.
Place the icing sugar in a container.
Add only the amount of milk suggested. This will make a thickish icing mix. For the vegan version, replace milk with rose water.
When they are brown to the colour you want (about 20 minutes), bring them out and place on a cake rack to cool.
While they are still warm, drizzle the icing on top.
And there you have them. I dare you to make them survive the next two hours.
- 2.0c Plain flour
- 2.0Tbsp Caster sugar
- 2.0Tbsp Baking powder
- 0.0tsp Salt
- 300.0ml Thickened cream
- 1.0Tbsp Unsalted butter
- 2.0Tbsp Brown sugar
- 2.0tsp Cinnamon
- 0.0c Icing sugar (not icing mix)
- 1.0Tbsp Milk
- Alternatives for Vegans
- 270.0ml Coconut cream instead of cream
- 1.0Tbsp Rose water instead of milk
- 1.0 Apple grated
- 6.0 Dates finely chopped
- 6.0 Figs rehydrated, drain and finely chopped