Thursday, 1 March 2012


Where on earth have these little beauties been all of my life?! I am absolutely in love!

I've never been a lover of anything 'spicy' but, for a while now, I have been on a complete cinnamon binge. I made a large batch of cinnamon sugar for pancake day and it's been sitting brewing into something wonderful ever since. As unhealthy as it is, I'm loving this on hot, buttered toast!

So, as the cravings continued, I decided to make Snickerdoodles! These are the most wonderful, sugary, cinnamony mouthfuls you could ever imagine. When googling snickerdoodles, The Caked Crusader came right up. As you all know, I'm a great fan of the CC and, having looked at a few recipes, decided to follow hers. I promise this obsession will stop at one point, her recipes are just brilliant to have in your files!

I get the impression that each recipe produces a different sort of snickerdoodle, some cake like, some more flat and biscuity. This recipe gave me a crunchy exterior with a wonderful cake interior!

I had so much fun rolling these around in the sugar, even though my hands turned a very unattractive yellow in the process! I didn't follow the recipe exactly and used my own cinnamon sugar which I made by using a ratio of 2:1 (sugar:cinnamon)

These biscuits have gone down brilliantly in my house, even the non cinnamon lovers have been converted! My favourite thing is that both my brother and my dad complained they had nothing to do with snickers, oh dear!

Snickerdoodles- from The Caked Crusader


For the biscuits:
125g unsalted butter, room temperature
100g caster sugar
1 egg
2 tsp vanilla extract
250g plain flour
1 tsp baking powder
1 tsp ground nutmeg- I omitted this!

For the sugar coating:

2 tsp caster sugar
1 tsp cinnamon powder

- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4

- Line two baking trays with baking paper

- Cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla

- Stir in the flour, baking powder and nutmeg until you have a sticky but well combined dough

- On a plate, stir together the sugar and cinnamon to make the coating- this would have worked well in a bowl too!

- Taking a teaspoon of the dough at a time, roll between your palms to make a little ball. Roll the ball around on the plate with the coating and ensure it is completely covered

- Place on the baking sheet. Place a maximum of 12 biscuits per sheet as they will expand while cooking. Repeat until all the dough is used

- Bake for 15 minutes or until the biscuit is golden brown and slightly cracked on top

- Let the biscuits firm up on the tray before you move them to cool completely on a wire rack

Related Posts Plugin for WordPress, Blogger...