• 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.

    Snickerdoodles

    Ingredients

    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

    Method

    • 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

WP_Floristica
  • 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 🙂