Apple-Topped Cinnamon Squares

United States

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3oz butter
  • 6oz granulated sugar
  • 7oz flour
  • 1 teaspoon ground cinnamon
  • 1 good teaspoon baking powder
  • pint milk, scant
  • 3ozchopped nuts
  • 3 tablespoons tart apple, finely-chopped
  • 1 egg yolk


    Preheat the oven to 375°F, 190°C, gas mark 5. Whip 2oz of the butter with an electric mixer. Add 4oz of the sugar, and cream together. Sift the flour with the cinnamon and baking powder. Add the flour mixture and milk alternately to the butter and sugar, a little at a time, stirring well after each addition. Add more flour if necessary to form a fairly stiff dough. Roll out on a floured board and cut into two-inch squares.

    Make a topping: cream the remaining butter with the sugar, then mix in the nuts and apple. Beat the egg yolk lightly, and brush it over the tops of the squares. Place half a teaspoon topping in the centre of each cinnamon square. Arrange on well-buttered baking sheets and bake for 10-12 minutes. Remove from baking sheets immediately and cool on a wire rack.