March 22, 2015


When one of my Mum's friends from America gave her a recipe for 'snickerdoodles' I had no idea what such things could even be.  It turns out that they're vanilla cookies covered in cinnamon and sugar.  The dough is delicious and the finished cookies are nice and crunchy on the outside, softer on the inside.  I recommend dipping these in some tea for extra yumminess.

Recipe adapted from:
125g butter
250g caster sugar
1 egg
1/2 tsp vanilla essence
230g flour
1/4 tsp bicarb soda
1/4 tsp cream of tartar

Sugar coating:
5 tbsp white sugar
1 tsp ground cinnamon

1. Preheat your oven to 190C (375F).

2. Cream the butter and sugar until light and fluffy.

3. Beat the egg and vanilla into the butter mixture until combined.

4. Fold the flour, bicarb soda and cream of tartar into the mixture.

5. In a small bowl, mix the white sugar and cinnamon together.

6. Form the dough into small balls (I use about a tablespoon of dough per biscuit) and roll them in the cinnamon and sugar mixture.

7. Place the dough on on a baking sheet covered in baking paper or silicone mats, make sure you leave enough room between the cookies as they will spread when baked.

8. Bake the cookies for about 10 minutes, you don't want to over-bake them as then they'll be too crunchy (unless, of course, you like that!)

9. Let the cookies cool on wire racks.  Enjoy!

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