The simplest things are often the best, and these buttery fingers, with their melting, sugary topping, are quite irresistible.
Sugar and spice are extremely nice in this old-fashioned nursery tea-time recipe, which still tastes just as good today. You can substitute 2.5 ml (1/2 tsp) ground mixed spice, ground ginger or coriander, or a little grated nutmeg for the cinnamon.
SERVES 2
4 slices of bread
5 ml (1 tsp) ground cinnamon
30 ml (2 tbsp) caster sugar
butter for spreading
1. Toast the bread on one side only. Meanwhile, mix the cinnamon and sugar together.
2. Generously butter the untoasted side of the bread and sprinkle with the cinnamon sugar.
3. Grill until the mixture begins to melt. Cut into fingers and serve immediately.
clean bowl, cover with a tea-towel and leave in a warm place for about 1 hour, until doubled in size.
4. Roll out the dough on a lightly floured surface using a lightly floured rolling pin to about 0.5 - 1 cm
(1/4 - 1/2 inch) thick. Leave to rest, covered with a tea-towel, for 5 minutes, then cut into rounds with a 7.5 cm (3 inch) plain cutter.
5. Place the muffins on a well-flouted baking sheet. Mix together the flour and semolina and use to dust the tops. Cover with a tea-towel and leave in a warm place until doubled in size.
6. Grease a griddle, electric griddle plate or heavy frying pan and heat over a moderate heat, until a cube of bread turns brown in 20 seconds.
7. Cook the muffins on the griddle or frying pan for about 7 minutes each side, until golden brown.
