Snickerdoodles

After his two days away I had to bake something for hubby’s return and had promised him cookies. I received my inspiration whilst browsing through blogs when I stumbled on these Snickerdoodles at Living with a Boy blog (check out her Snickerdoodles, gorgeous)! Having made Snickerdoodles before from a recipe by Nigella Lawson, I knew they would be a hit and I had yet to try Rachel Allen’s version from her latest book, Bake. These Snickerdoodles have a speckled, crinkly surface that is formed from the flecks of cinnamon and sugar, while the interior has a soft and cakey texture. They are very moreish and you won’t be able to stop at just one cookie!

Buttery Cinnamon Goodness!!

Snickerdoodles

Makes about 26 biscuits

Ingredients
125g butter, softened
110g caster sugar, plus 1 dessertspoon extra, for rolling
1 egg, lightly beaten
1 tsp vanilla extract
250g plain flour
½ tsp freshly grated nutmeg
¾ tsp baking powder
Pinch of salt
1 dessertspoon ground cinnamon

Preheat the oven to 180oC/350oF/Gas mark 4.

Cream the butter in a large bowl or in an electric food mixer until soft. Add the 110g caster sugar and beat until the mixture is light and fluffy. Beat in the egg and vanilla extract until combined.

Sift in the flour, nutmeg, baking powder and salt and gently mix together to form a dough.

Mix the dessertspoon of sugar and the cinnamon together in a medium-sized bowl. Using your hands, roll the dough into walnut-sized balls then roll in the sugar and cinnamon mixture and place on two baking trays (no need to grease or line), each ball spaced about 3cm/1 ¼ in apart. Flatten them down with the palm of your hands.

Bake in the oven for about 15 minutes, or until they feel firm around the edges.
Allow to stand for 2 minutes on the baking trays, then carefully transfer to a wire rack to cool.