• 17Jul
    Categories: Recipes Comments: 2

    Yum!I am raving about these at the moment, probably because they are easy to bake! Having found the tin first in Steamer Trading (one of my favourite shops) I had to find out what on earth they were. Located the recipe, baked them, then felt justified in going back to buy the tin. That’s female logic for you 🙂

    Thought I’d share the recipe. They are kind of half biscuit, half cake, lovely just with tea or as dessert served with fruit and creme fraiche.



    250g plain flour
    ½ teaspoon ground nutmeg (I used mixed spice the first time which was also nice)
    ¾ teaspoon baking powder
    ½ teaspoon salt
    125g butter, at room temperature
    100g plus 2 tablespoons caster sugar
    1 large egg
    1 teaspoon vanilla extract
    1 tablespoon cinnamon

    2 baking sheets, lined or greased


    • Preheat oven to 180°C/gas mark 4.
    • Combine the flour, nutmeg, baking powder and salt, and set aside for a moment.
    • In a large bowl, cream the butter with the 100g of sugar until light in texture and pale in colour, then beat in the egg and vanilla.
    • Now stir in the dry ingredients until you have a smooth, coherent mixture.
    • Spoon out the remaining sugar and the cinnamon onto a plate, mix well.
    • Then, with your fingers, squidge out pieces of dough and roll between the palms of your hands into  walnut-sized balls.
    • Roll each ball in the cinnamon-sugar mixture and arrange on your prepared baking sheets.
    • Bake for about 15 minutes, by which time they should be turning golden-brown.
    • Take out of the oven and leave to rest on the baking sheets for 1 minute before transferring to a wire rack to cool.

    Makes about 32.  They keep well for about 4/5 days in a tin.

    Variation: Replace 25g of the flour with cocoa to make chocodoodles.

    (Recipe taken from “How To Be Domestic Goddess” by Nigella Lawson which is a brilliant book)

2 Responses

  • LynneM Says:

    They may last 4-5 days in a tin in theory. In practise, they last about 15 minutes in my house. Absolutely gorgeous!

  • F. C. Says:

    mmmm! made these yesterday, ’twas delicious!!! Soft and nice. glad they did not spread much but kept their mound-like shape. A tip (which I forgot to do myself but only thought of too late!): Shape the dough into little balls and tip them into a sealed bag full of the cinammon sugar. Then shake! Saves time rolling them around individually 🙂