Maple Nut Cinnamon Twists

2 cups flour
1 tablespoon sugar
3 teaspoon baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup milk

1/2 cup chopped walnuts
2 tablespoons maple syrup
2 tablespoons soften butter
1 teaspoon cinnamon
I double the filling!

Maple glaze
1 c. powder sugar
1 t. milk
1/2 t. maple flavoring

Heat oven to 450^. Spray cookie sheet with cooking spray. In large bowl, stir flour, sugar, baking powder, cream of tartar and salt with fork. Cut in 1/2 c. butter, using pastry blender until mixture looks like coarse crumbs. Add 3/4 c. milk and stir with fork just until moistened.

On a lightly floured surface, kneed dough 10-12 times or until smooth. Pat or roll dough into a 15 x 9 in rectangle. In a small bowl, stir all filling ingredients until well mixed.  Fold dough lengthwise in half to make a 15 x4 inch rectangle. Cut rectangle crosswise into 15- 1 inch wide strips. Holding a strip at each end twist in opposite directions twice. Place twisted strip 1 inch apart on the cookie sheet pressing both ends down.
Bake 10 – 12 minutes or until golden brown. Immediately gentle remove from cookie sheet and cool on rack.

In a small bowl, stir together the glaze ingredients, adding milk slowly a little at a time. only add enough milk to so glaze is thin enough to drizzle. Drizzle glaze over the top of the warm biscuits. Serve warm or cooled.

Page 65 of my Breakfast and Beyond Cookbook

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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