Cinnamon Crunch

Cinnamon Crunch

Add a bit of elegance and sophistication to your drinks, cup cakes or desserts. Great for all occasions.

Shake onto

Whipped Cream, Ice Cream, Hot Drinks, Mousses, chilled desserts, Yogurt

Sprinkle onto

Butter Creams, Pastries, Hot & Chilled Desserts, Cupcakes, Chocolate

Stir through

Coolers and Shakes, Sauces & mousses and Chocolate

Packaging Format

All the Additions range is available in waisted 800ml shaker jars with a handling section making it easy to tip and sprinkle. The double sprinkle lid has free flow and limited flow options. Dosing is easier and wastage and over-dispense is minimised.

Weight

800ml: 530g

Recipe Idea
Additions Cinnamon Crunch Chocolate And Cinnamon Crunch Cakes

Chocolate and Cinnamon Crunch Cakes

Ingredients

  • 1 tbsp cocoa powder
  • 2 tbsp hot water
  • 75g unsalted butter
  • 2 eggs
  • 50g brown sugar
  • 2 tbsp golden syrup plus 1 for brushing
  • 25g self-raising flour
  • 50g glacĂ© cherries, chopped
  • 1 tsp vanilla extract
  • Butter Cream: 100g drops plain chocolate. 225g icing sugar. 75g unsalted butter. 2 tbsp golden syrup

Method

  1. Preheat oven to 180C.
  2. Grease 8 ramekin dishes onto baking tray.
  3. Mix cocoa powder to smooth paste with the hot water.
  4. Mix butter, eggs, brown sugar, golden syrup, flour, vanilla extract and cocoa paste until smooth. Add cherries, fold in. Bake for 15 mins.
  5. Leave to cool. Warm golden syrup, brush tops of cakes.
  6. Butter cream: put chocolate drops into bowl, microwave for 45 secs. When cool add rest of ingredients, beat until fluffy.
  7. Spread butter cream onto cakes and decorate with Cinnamon Crunch.