Quick Cinnamon Sugared Pretzel Bites

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Soft dough pretzels are now very much available here in the UK and believe me we all love them! I especially craved them during my pregnancy and got my husband to drive a few miles at the time, to buy me a massive cinnamon sugar coated pretzel. I vividly remember sitting on a wooden bench in the shopping mall, munching away with sugar everywhere.
I wish now I had thought of making them at home but I guess that may have in turn got me too fat, then I was already (pregnancy related lol!)

It’s no surprise that my little boy too is hooked on them. Up to now he has only had the plain ones but yesterday the monkey got introduced to cinnamon sugar! “I love sugar!”, he kept saying…I wonder why? 😉

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I decided to make pretzel bites, that way I didn’t feel the need to eat all of them. I was also really good as I shared a whole tub full with my youngest brother and his wife. He came to collect them especially and were thoroughly enjoyed from the message I later received from my sister-in-law. So pleased! Do give them a go plus the added benefit is that they are very quick to make and doesn’t follow the normal lengthy process of making pretzels.

Enjoy!
Much love D x

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INGREDIENTS

4 cups strong white bread flour
1½ cup warm water
7g instant dried yeast
1 tbsp sugar
½ tsp salt
2/3 tbsp butter melted
1 egg lightly beaten
1 tbsp water
2 tbsp ground cinnamon
4 tbsp caster sugar
2 tbsp olive oil

METHOD

• Preheat the oven to 210°c

• Mix warm water and yeast into a bowl and let it activate for 3 minutes

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• Slowly add the flour, salt and combine. Once the dough comes together, use olive oil on your hands and knead for 5 minutes until smooth. Use a little more oil if the soft moist dough starts to stick

• Divide the dough into 4 equal pieces and roll on a clean floured surface into 4 ropes, 1 inch in diameter. Then with a sharp knife cut into 2cm pieces

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• Lightly beat the egg and stir in the tablespoon of water for your egg wash. Dunk your pretzel dough bites completely in the egg wash and lay on a greased proof paper lined baking tray

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• Bake for 8-10 minutes, meanwhile combine the sugar and ground cinnamon on a large plate

• As soon as they are baked and golden brown

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Use a pastry brush to paint on the melted butter. Next dip them into the cinnamon sugar and coat well

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Serve warm, if you fancy a caramel dipping sauce with the bites check this out ~
My caramel sauce

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Cookie Cake Bars! I couldn’t resist!

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I’m sharing with you all a recipe I constructed recently. A cross between a cookie and a cake bar with a crunchy cinnamon sugar topping ☆
I made a smaller quantity that way I would limit eating a lot. But they were so yummy that in less than 24 hours they mysteriously disappeared lol!

Will be making another batch soon. I enjoyed mine with a chai latte! Pure heaven x

Cinnamon sugar cookie cake bars

INGREDIENTS

125g unsalted softened butter
50g dark muscavado sugar
35g caster sugar
¼ tsp baking powder
½ tsp cinnamon powder
¼ tsp mixed spice
¼ tsp salt
1 free range egg
½ tsp almond extract
125g plain flour
2-3 tbsp milk
Cinnamon sugar-3 tbsp caster sugar + 1 tsp cinnamon powder

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METHOD

• Preheat oven to 180°c/350°f. Grease a rectangular baking dish

• Cream the butter and both types of sugar until light and fluffy

• Add the baking powder, cinnamon, mixed spice and salt

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• Stir mixture gently for 2 minutes. Beat in the egg and almond extract

• Sift in the flour slowly and mix until combined

• Transfer the batter into the baking dish and spread to about 1cm thickness

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• Place in the oven for 20-25 minutes, until sides crisp up a bit and a skewer when poked in to the cake comes out clean

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• Leave in the dish to cool, sprinkle over the cinnamon sugar when it is warm. Slice into bars when completely cool

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Pistachio & coconut biscotti

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It’s the weekend and I’m up again at six! Recently this has been happening quite a lot, though it gives me a little me time before the day really starts. I have a mug of masala chai in one hand and I think to reach out for the tin of biscotti that I satisfyingly filled yesterday!!! No, No, No! It’s too early?! Oh go on then only one! No one will know they’re all fast asleep hehe!!!!

This is my own recipe for biscotti and I wanted to incorporate an Indian feel to this wonderful Italian biscuit. Pistachios and coconut are very much used in Indian sweets and nuts are used in biscotti so I took the best from both and came up with these light, tasty, sugary treats. I’m enjoying one as we speak….

INGREDIENTS

80g unsalted shelled pistachios chopped
200g plain flour
50g desiccated coconut
120g granulated sugar
1 level tsp baking powder
1/2 tsp vanilla extract
1/2 tsp ground cinnamon powder
3 eggs lightly beaten

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METHOD

1. Preheat oven to 180ºc/350ºf/gas mark 4. Throw in all ingredients into a mixing bowl or food processor apart from the eggs. Mix well. Slowly add the eggs and combine thoroughly

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2. The dough will be quite soft and wet, if it is very loose and wet then add a little more flour. Line a baking tray, separate the biscotti mixture into 2 flat loaves and bake for 25 minutes

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3. Take out the tray and let the loaves cool completely. Meanwhile keep the oven on. Once cooled, slice into 1.5cm thickness strips, place back on the lined baking tray on their side and bake for a further 10-15 minutes

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4. On the second bake the biscotti should be hard if you want them slightly crispier bake for a little longer

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