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:
butter, room temperature
100g caster sugar
2 tsp vanilla
250g plain flour
1 tsp baking powder
1 tsp ground
nutmeg- I omitted this!
For the sugar coating:
2 tsp caster sugar
tsp cinnamon powder
- Preheat the
oven to 180°C/fan oven 160°C/350°F/Gas mark 4
- Line two baking trays with
- 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
- 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
- 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