Is Izy Hossack the new Nigella?

Hannah Koelmeyer
15 August, 2014

Izy Hossack started her food blog, Top With Cinnamon, at 15. Now at the grand age of 18, The Times is touting her as the next Nigella.

Out this September, Izy’s gorgeous cookbook, Top With Cinnamon, is a collection of her favourite recipes ­– sweet and savoury – all written, styled and photographed by Izy, completed in between finishing her final year of secondary school.

“I suppose that growing up in my household, with two food-loving parents, it was inevitable that cooking would become a major part of my life,” Izy says. “However, it wasn’t until I was fifteen and finally discovered the wonderful world of food blogging that I really started to want to learn more about food.  It didn’t take long for me to set up my own food blog, even though I had no clue whatsoever about what I was doing.”

Izy’s beginning was fairly inauspicious, sneaking around the house secretly taking photos of food with the family camera. “It took about two weeks of this secret food photography for my mum to actually ask me if I had started a food blog, and for me to finally admit it. From then on, I couldn’t stop. I kept on baking, cooking and photographing, encouraged and inspired by the amazing online foodie community. I’ve not only learned even more about food and photography, but made friends and met numerous incredible people.”

Izy shares one of her favourite recipes from Top With Cinnamon. These s’mores are not only delicious, but also the best way to make use of left-over pastry.

Caramelised Pie Crust S’mores

So you’ve just made a pie. A beautiful, delicious pie. Now there are all these scrappy pieces of unbaked pastry sitting in a ball on your counter. I always feel sad throwing away pastry scraps (I made that with my HANDS, man). It’s such a shame to waste something so delicious, but I’ve found the perfect solution: roll out any pastry scraps using a mixture of flour and sugar to dust your work surface, and bake them with a little cinnamon-sugar sprinkled on top. The sugar embedded in the pastry caramelises and crisps so you end up with something like an American graham cracker. And if you sandwich them with super-dark chocolate, a toasted marshmallow and a pinch of flaky salt, they make the perfect s’mores.


plain flour, for rolling

demerara sugar, for rolling

any quantity of un-baked pastry (flaky pastry is especially good)

2 tbsp ground cinnamon

4 tbsp granulated sugar

dark chocolate chips or large, thin squares (minimum 60% cocoa solids)

flaky salt, for sprinkling

large marshmallows, halved lengthways


Preheat the oven to 180°C. Dust your work surface with a mixture of equal parts flour and demerara sugar. Sprinkle the pastry with a little of the flour and demerara sugar, too. Roll out the pastry to a thickness of about 3 mm.

In a small bowl, stir together the cinnamon and granulated sugar. Cover the surface of the dough with the cinnamon-sugar (there may be some left over, depending on how much pastry you have). Use your rolling pin to gently push the cinnamon-sugar into the surface of the pastry.

Cut into 5 cm squares and bake on a baking tray lined with baking parchment for 10–15 minutes until golden brown.

To make s’mores, flip the squares over, and transfer half of them to a wire rack. Sprinkle these squares with chocolate chips or top with a square of chocolate and a little flaky salt. Set aside, letting the chocolate melt. Preheat the oven to 200°C or heat the grill to its highest setting.

While the oven or grill is heating, top each square still on the baking tray with a halved marshmallow, cut-side down. Bake or grill until golden brown – watch them closely so they don’t burn.

Sandwich a marshmallow-topped and chocolate-topped square together and eat immediately.

Top With Cinnamon by Izy Hossack will be available on September 1.

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