H recently got a promotion and on his last day I sent him off with a batch of snickerdoodle cookies. Snickerdoodles are a wonderful sugar and cinnamon cookie that whenever H takes these into work they are always a hit! We love their cinnamon delicate taste. I always have the ingredients in the cupboard and they are very simple to make. When I first made these and was looking at various recipes I noticed there is a bit of a debate whether they should be soft, dense, thick, chewy, crisp.... mine are how I like them crisp with a slight chew, I am by no means saying that they are traditional but I like them just the way they are!
Snickerdoodle Cookies
140g caster sugar
120g light brown sugar
120g salted butter, make sure it is at room temperature
1 egg, beaten
120g light brown sugar
120g salted butter, make sure it is at room temperature
1 egg, beaten
200g flour
pinch salt
pinch salt
1 TBSP cinnamon
1 TSP bicarbonate of soda
about 4 TBSP of granulated sugar and 1 TBSP cinnamon for coating the biscuits
preheat oven to 180oC and line a couple of baking trays with greaseproof paper. cream together the butter with the two types of sugar. add in beaten egg and mix well. in a separate bowl mix together the flour, salt, cinnamon and soda - you could sieve this if you want but I rarely bother sieving these days as flour is so processed. Add the two mixes together so it is a firmish dough. put the granulated sugar and cinnamon in a bowl, take a small piece of the dough (about the size of a walnut) and roll it in the sugar. place on baking sheet,. make sure the cookies are spaced out as they spread a lot. bake in oven for 8-10 minute until they are lightly brown.
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