This very simple and quick slice will have people coming back for more! The base is a buttery and vanilla type brownie topped with aromatic cinnamon sugar. This slice version is based on the popular American’s Snickerdoodle biscuits.
1 cup plain flour
1/2 cup caster sugar
1/3 cup brown sugar
110g unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
pinch of salt
1/4 cup caster sugar
2 teaspoons ground cinnamon
Preheat the oven to 180◦C. Line a 20cm shallow square cake tin with baking paper.
In a mixing bowl, add flour, both sugars, melted butter, vanilla extract, egg, cream of tartar and salt, and mix these ingredients until just combined.
Spoon the base mixture into the prepared cake tin.
In a small bowl, combine sugar and cinnamon to make the topping. Sprinkle this topping evenly all over the base.
Bake for about 24 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Place tin on top of a wire rack to cool for at least 15 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months