There is something strangely comforting about snickerdoodles….
The greedyboys LOVE them, as you can imagine, covered in sugar as they are….
Well the weather out there has certainly turned wild and wooly…..
Definitely warm cookies and coffee time or warm cookies and hot choccy!!
DO NOT PANIC!! I have not deserted the yeasty beasties…
I have been trying on some new recipes but mainly have been doing cakes/ biccies and the like…
Its hot tea and baking weather….
Mmmmm Jammy drops with hot tea….
Scrummy scones and lovely steeped minty green tea…heavenly…
Am trying out a new fruity scone tomorrow, with cream of course and butter…
Anyhow I digress….Snickerdoodles….
The book is old, ratty and tatty now but has sooooo many recipes from all over in it.
I love it.
It is slightly adapted by it’s all good:)
The Joy of Cooking is like an American (and much bigger) version of the NZ edmonds cookbook.
What will you need????
Sugar, lots of it!!
Cinnamon sugar, lots of it:)
200 g soft butter.
1 cup (225 g) of castor sugar
1/2 tsp of mixed spice.
2 cups of flour.
pinch of salt.
1 cup of castor sugar with 2 tsp cinnamon and a touch of nutmeg put through it (this is for coating).
1 good tsp of Baking powder.
Pre heat the oven to 180 celsius.
Cream the butter and sugar until pale and fluffy.
Add in the egg & mix well.
Add in the dry ingredients, a little at a time, combining well at each stage but don’t over do it.
Lay out the sugar spice mix in a tray.
Roll the dough into balls, usually about a good teaspoon full of dough.
Toss in the sugar and then place on a baking tray with paper.
You can slightly flatten or leave as is…
You will see I have done both versions….
Slightly flattened ones are great for ice cream cookies (and make them a bit bigger too)
Place in the oven and bake for about 15 minutes until goldy brown and then remove from the oven.
Allow to cool slightly and place on racks…
Very nice whilst warm:)
ENJOY, ENJOY, ENJOY!~!!