Makes 24 toasts
100g unsalted butter cubed
6 slices stale bread
2 tsp. ground cinnamon
Preheat the oven to 160°C
1. Put the butter into a pie plate or similar baking dish. Slide the dish into the oven, and keep an eye on it. You want the butter to melt but not turn brown
2. Stack the slices of bread, and then cut them diagonally into quarters. You should have 24 triangles
3. Whisk together the sugar and cinnamon. Turn the cinnamon sugar out onto a dinner plate
4. When the butter is melted, remove it from the oven, and brush it onto both sides of a triangle of bread. Apply generously, so no spot is left uncoated. The bread should feel a little heavy in your hand. Dip the bread into the cinnamon sugar, taking care to coat both sides. Lay it on lined a baking sheet. Repeat with remaining pieces of bread
5. Bake the toasts for about 25 minutes, until lightly browned. Transfer to a rack. The toasts will crisp as they cool. When cooled, store in an airtight container at room temperature.
Note: These taste best with a little age. Just one day and the flavours change to become much more delicate and melded.