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Cinnamon Snaps

Yields1 ServingPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Give your dessert the "Snap" it deserves!

Cinnamon Snaps made with First Choice Butter

 50 g First Choice Butter
 50 g sugar
 50 g golden syrup
 50 g cake flour
 2 ml lemon juice
 5 ml ground cinnamon

Preheat the oven to 180 degree celsius.


Line a baking tray with two pieces of baking paper and grease the handle of a wooden spoon and set aside for later use.


Measure the First Choice Butter, sugar and syrup into a small heavy base pot.


Heat on low for 15 minutes until everything has combined and sugar is dissolved.


Set aside for a few minutes.


Add the rest of the ingredients and place back on low heat while stirring for another 5 minutes.


Remove from the heat and use a spoon to spread the mixture onto the baking paper into thin, long rectangle shapes. It must be narrow enough to twist around the wooden spoon.


Place into the oven for 30 minutes until the cinnamon snaps turn a nice dark brown.


Quick working: Remove the baking tray from the oven and twirl each cinnamon snap around the wooden spoon, hold for a few seconds, and place carefully on a baking tray. After twirling 3 or 4 of these, you will have to place the tray back in the oven to soften the remaining cinnamon snaps before twirling them.


Alternatively just remove one of the baking paper sheets and keep the rest in the oven until you are ready to twirl them.


Use them immediately or store in an air-tight container to enjoy later.