For this Flashback I want to remind you of these sweet little twists I first sampled in Alvina's kitchen many years ago. Alvina is my cousin by marriage and lives about 1500 miles from us, but the visits we’ve had as families have been the best! Besides being an excellent cook and home-maker, Alvina has a wonderful warm personality and the best laugh!. I love reminders of our times together and when I make these I wish that the distance between our houses would not be so far.
Your favorite biscuit or scone pastry. I use:
- 2 c flour
- 2 Tbsp sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp soda
- 1/2 tsp cream of tartar (optional)
- 6 Tbsp butter, room temp.
- 1 c buttermilk or milk
- 2 - 3 Tbsp melted butter
- 3/4 c brown sugar
- 1 tsp cinnamon
- 1 Tbsp flour
- 3/4 c icing (confectioner's) sugar
- In medium sized bowl, mix dry ingredients, then cut in butter with pastry blender.
- Add buttermilk, stirring with fork until dough holds together. Shape into a ball.
- Pat into a rectangular shape on lightly floured surface and roll out to a 6 x 24 inch strip.
- Spread with melted butter, then with sugar/cinnamon/flour (mixed)
- Starting from long side, fold over twice, so that you have a 2 inch strip that has 3 layers.
- Cut into 3/4 inch slices and twist each slice so that it looks like the figure 8. (right hand twists away from you and left hand toward you)
- Place on greased and floured (or parchment paper lined) cookie sheet.
- Bake at 400F until golden. About 12 - 14 minutes. Yield: approx. 30 mini twists
Fill a 1 c measuring cup 3/4 full of icing sugar. Stir while adding a little water at a time, until it has an easy spreading consistency. Drizzle or brush over warm twists. (If you did not use
parchment paper, remove twists from sheet with lifter before sugar, that has run out, hardens.)