As soon as Autumn tumbles around it seems all of our internal tummy clocks start craving the gentle warmth of cinnamon; whether it be sprinkled over hot chocolate or dusted over pancakes, nothing quite beats the humble cinnamon cookie.
We had Lucy Rocks Paleo’s glorious popcorn and granola cheesecake last week, but for week 3 we’re heading back to biscuits, or more importantly cinnamon swirl and blush granola cookies (yay!).
For this recipe you’ll need to get yours paws on:
- 225g of soft salted butter
- 250g of demerara sugar
- 1 large egg
- 300g of self raising flour
- 1/2 tsp on baking powder
- 1 tsp of cinnamon
- 75g of Portlebay Cinnamon Swirl popcorn
- 40g of Lucy Rocks Paleo Blush Granola
- Chocolate or toffee sauce (or both) for decorating
Start off by preheating your oven to 180 °C, and lining a baking tin with baking paper. If you don’t have any, lining it with butter and flour works just as well.
Next, you’ve got to beat the butter and sugar together with an electric whisk; once it’s combined, whisk in the egg as well. This isn’t going to be you’re smoother-than-smooth cake batter; it looks a bit like sugary quinoa, so not the best for whisk licking based on personal experience…
Once that’s all combined and you have a stiff mixture of cookie dough, start rolling the dough into golfball sized balls, and put out on to your beautifully lined tray from earlier. Make sure there is a bit of a gap in between them, as they do tend to spread. Leave them there for 12-13 minutes, or until they’re golden brown; if they’re still a little bit soft on top not to worry, they will harden as they cool.
As with last week, show us your bakes on Facebook or Twitter, using our recipe or your favourite, and win some lovely samples from us and Lucy Rocks Paleo!
