Behold the latest addition to the baking chip family! In the tradition of chocolate chips, peanut butter chips, butterscotch chips, I now give you cinnamon chips. Sure, they don’t look like much… at first…but bake them in your favorite treat and they are a melt in your mouth cinnatopia!
These little guys make for one fussy toddler. In writing this recipe, I was looking for a hard core finished product that baked into a tender hearted delight. These cinnamon chips fit the bill perfectly – all nice and chipper coming out of the oven, melting into a buttery burst of cinnamon sugar. Try them in your favorite cookie, scone, biscuit or quick bread recipe.
- 1/3 cup granulated sugar
- 1½ tablespoons ground cinnamon
- 1 tablespoon vegetable shortening
- 1 tablespoon light corn syrup
- Preheat the oven to 200°.
- Mix all ingredients together in a small mixing bowl until a sandy but spreadable dough forms.
- Line a quarter sheet pan with parchment paper and roll the dough out into a circle measuring about 1/4" thick.
- Bake at 200° for 15 - 20 minutes. The dough should be melted together, soft to the touch & should leave a fingerprint indentation when poked! Set aside to cool for at least 10 minutes.
- Using a pizza wheel, cut the dough into small chips (I cut mine into 1/8" squares).
- Store in an airtight container in the refrigerator. They will keep for as long as any other baking chip.
- Yields approximately 6oz of cinnamon chips.