Tuesday, 4 October 2011

Cinnamon Toast Fingers

Sweetly spiced and gloriously crunchy, this recipe is easy peasy and great for breakfast, lunch or tea. Use thick white bread for the naughtiest cinnamon toast, or healthier wholegrain bread if, like me, you're guilty of having eaten too much cake. I ate this today with a cup of flowering green tea as a delicious brunch.

Makes about 7 cinnamon fingers

2 or 3 thick slices of bread
2 tbsps caster sugar
50g butter
1 tsp cinnamon, ground

1. Turn the oven to 190C (170C fan ovens).

2. Mix the butter, cinnamon and sugar together in bowl.

3. Cut the crusts off the bread and cut into fingers.

4. Spread the cinnamon mixture onto the bread fingers.

5. Bake them on a baking tray in the oven for 5-10 mins.

6. Alternatively, you could toast the bread, then cut it into fingers and spread the cinnamon mixture over them.

7. Serve with your favourite cuppa.

This cinnamon toast was idly baked while listening to the News on BBC Radio 4


  1. This looks gorgeous, Emalina! I'm breakfasting with my lovely little nephew tomorrow, so will make some for him as a treat!

  2. Good plan Katharine, it's the tastiest toast ever :)


please leave a message, it would be lovely to hear from you