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Cinnamon Stick Biscuits

Biscuits made from fancy biscuit paste flavored with ground cinnamon and optional ammonium carbonate, rolled thin, shaped like sticks, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Biscuit and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 312 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Cinnamon Stick Biscuits

Oven, in the book's wordsA slack oven

Ingredients

Directions

The book says “a slack oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Prepare the fancy biscuit paste as directed in No. 419.

  2. Add ground cinnamon and ammonium carbonate to the paste.

Shape and bake

  1. Roll the mixture out very thin on wafer paper.

  2. Cut the dough and shape it into small rods to resemble cinnamon sticks.

  3. Bake in a slack oven at 300°F (150°C) until done.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Biscuit + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together312 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fancy biscuit paste
Forms the base dough that is rolled, cut, and shaped into the biscuits.
Ground cinnamon
Provides the warm, sweet spice flavor and aroma that gives the biscuits their character.
Ammonium carbonate
Acts as a leavening agent that lightens the dough and can help with browning during baking.

The step that matters

Bake in a slack oven until done. A low, slow oven at 300°F dries the thin rods gradually without over-browning them. A hotter oven would scorch the thin edges before the centers set and dry through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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