Sunday, March 29, 2009

cinnamon toast crusts and dyslexia

i was reading about someone's love for cinnamon toast crunch and mistakenly read it as cinnamon toast crusts. in my mind, i was imagining what i thought this cinnamon toast crusts thing should look like and taste like. i imagined thick buttery white bread crusts heavily dredged in cinnamon and sugar, toasted to golden perfection. you can imagine my disappointment when i reread what was written and googled cinnamon toast crunch.
boy, was i disappointed. cinnamon toast crunch was a breakfast cereal. imagine, i was thinking crunchy with a moistish interior, slightly chewy, warm out of the oven, fresh.....not some dry, packaged breakfast cereal (i'm sure it's delicious, but it wasn't how i imagined it to be). at that point, i decided that i would stay dyslexic just for this one thing. think about it, buttery toasted crusts of bread with loads of cinnamon and sugar......
after some experimentation, this is how i achieved what i imagined.

preheat the oven to 200 degrees celcius.
butter thick strips of white bread - 2 centimetre batons if possible, on all surfaces.
roll in a mixture of cinnamon and sugar - 2 teaspoons of cinnamon to every half cup of sugar; pressing it on firmly doesn't hurt.
place the strips on a baking tray lined with baking paper.
bake in the oven for 15 minutes or until golden.

they shouldn't be at all dry, but crunchy outside and light and fluffy within. they should also be buttery, but not dripping in it. the sugar should also be slightly caramelised......yummm..... i don't know if this was a freudian slip of the junk food kind, food dyslexia or just wishful thinking, but i'm glad of it because cinnamon toast crusts ain't half eat, that is.....i'm sure that on another level, they'd be classified as something totally lacking in nutritional value, but hey, it isn't everyday i'm dyslexic.

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