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)
One Response
December 28th, 2009 at 2:05 pm
They may last 4-5 days in a tin in theory. In practise, they last about 15 minutes in my house. Absolutely gorgeous!
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