Margaret Fulton’s baking classics, 224pp.
by Margaret Fulton
Hardi Grant Books, Melbourne, 2015
Cooking on page 32
Margaret Fulton is one of Australia’s leading and best-loved cookery experts. Because her early cookbooks included dishes from many cultures, she is often credited with changing the way Australians eat.
This book is devoted to baking and covers biscuits, brownies and slices, muffins, scones, shortbreads, quickbreads, cakes, pastries, tarts and more.
She explains baking equipment, and covers hints, tips and measurements. An important measure to remember for Australian cooking is that our tablespoon is 20 ml, or four teaspoons.
125 g butter, softened
3/4 cup (165 g) caster sugar, plus 2 tablespoons extra
1 1/3 (200 g) self-raising flour
2 tablespoons ground cinnamon
Preheat the oven to 180°C.
Using an electric mixer, cream the butter until soft. Beat in 3/4 cup sugar until light and fluffy. Beat in the egg thoroughly. Sift the flour and add to the creamed mixture. Mix well.
Form about 1/2 tablespoon of the mixture at a time into a small ball and roll in the combined extra sugar and cinnamon.
Place on ungreased baking trays, spacing them about 10 cm apart, then flatten slightly and bake for 15 minutes or until golden. Cool on the trays until crisp.
How it played out
Geez, you’d think I could follow simple instructions, but nope, not today. I creamed the butter and sugar together, but it didn’t seem to make much difference to how the rest of the recipe turned out.
I must have been out in measuring 1/2 tablespoons of mixture to roll into balls. I got 27 biscuits instead of the suggested 36. The larger biscuits baked in about 17 minute. Luckily, I remembered not to grease the baking trays, and to leave the biscuits to cool on the trays.
My 27 biscuits did not use up all of the cinnamon–sugar mixture. In fact, I don’t think 36 biscuits would have either. So as not to waste what I had left, I added 6 more teaspoons of sugar to create a jar of cinnamon–sugar that is so wonderfully delicious sprinkled on buttered toast. If you’ve never tried this sensational combination, I can highly recommend it. My mother let us have this for treats when we were kids.
I adore cinnamon. We all do. So these biscuits (cookies) were a winner at our house. They reminded me a bit of the famous American cookie called snickerdoodles. They’d be a good recipe to let the kids get involved. I bet they’d love rolling the dough in the cinnamon–sugar.
Wonderfully simple to make (even if you goof up the instructions) and they keep well in an airtight container.
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