Cinnamon twist biscuits

  • 125g soft butter
  • 2 and 3/4 cups flour
  • 2 tsp baking powder
  • 250ml Fresh cream

Mix the butter and dry ingredients until it looks like breadcrumbs.
Add 250ml fresh cream and make into a soft dough
Roll dough thinly, cut into strips finger length
Roll in cinnamon sugar (3/4 cup caster sugar and 3/4 tsp cinnamon powder)
Twist and place on tray
Bake for 15 mins @ 180deg Celsius
While warm roll in cinnamon sugar again.

And you now have Yummy yummy twistees:)
Enjoy!

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6 comments

  1. WHAT a winner recipe. Be warned – very addictive

  2. […] really does go a long way for your effort and time! There is a much simpler recipe to consider at Kitchen Without Borders, which I reckon is a really decent alternative and definitely just as yummy (fresh cream doughs are […]

  3. I definitely will be opting for this recipe instead of the one I attempted yesterday! I think I need to take a week’s holiday after my baking mission! If you dare, check out the long-drawn version at this link: http://soulofthehome.wordpress.com/2012/06/06/coconut-twists-page-214/

  4. ummrahma · · Reply

    Is fresh cream the same as double cream (UK)?

    1. Yes it is. Send us a picture of how it turns out so we can add it to the post.

  5. Umm rahma · · Reply

    They sort of fell apart! I think I rolled them too thinly, as yours look much chunkier..how thick should you roll them?

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