These days my appetite fluctuates erratically somewhere along the lines of mourning the dearth of any gastronomical urge, to an irrational ravenous dive into uncharted terrains of epicurean indulgence. Whilst my unpredictable appetite may not be all that new to me, the concomitant [metaphorical] headache that accompanies it each time never fails to annoy me. Yes, I do realise that at this point I sound like a fussy 3-year-old picking through her plate of greens. And yes, it doesn’t make it sound better by saying that my go-to choice of appetiser is laden with sugar. And I would pretty much have it for breakfast, brunch, lunch, tea … and well you get the idea.
Perhaps it’s the fact that they remind me so much of roti kok, a favourite tea-time snack of mine growing up;– the caramelised sugar lends itself to a crunchy and crispy surface, enveloping a soft texture beneath;– but then again, throw a cinnamon anything my way, and I’m definitely in. Everyone has their own perfected version of a cinnamon toast, I’m sure. Some toast the bread first, then quickly spread softened butter onto the warm surface, and sprinkle a cinnamon sugar mixture. Some make a concoction of softened butter, sugar and cinnamon, and spread it thickly on the bread slice before toasting it. And then there’s me who believes in two things: cinnamon should only be in the company of its equally tanned best friend, brown sugar; and everything tastes [and looks] better when they’re mini.
2 slices of bread
butter, to spread
1 tbsp brown sugar
1⁄4 tsp ground cinnamon
- In a small bowl, mix together the brown sugar and ground cinnamon.
- Butter your bread slices, and sprinkle / spoon the cinnamon sugar mixture evenly on the surface, patting it down so it sticks.
- Toast your bread (but keep watch, so it doesn’t burn!) until the cinnamon sugar caramelises, and the surface appears dry. Cut each slice into 4 fingers, and eat happily!