Cinnamon is my favourite spice and I'm always looking for more ways to incorporate it into our meals and treats, from a dash in our chilli to sprinkled on top of hot chocolate I'll make cinnamon work for anything and everything. So discovering the American treat Snickerdoodles in one of my cookbooks I jumped right in and threw in some extra cinnamon for luck!
(how cute is this copper topped jar of cinnamon from tkmaxx!)
(how cute is this copper topped jar of cinnamon from tkmaxx!)
Snickerdoodles are out and out my favourite biscuit out there, there's something heavenly about that much cinnamon rolled in more cinnamon that makes them sweet as can be. Bake them a little longer and you've got a crunchy mini cookie, slightly less and you've got chewy cinnamony goodness. And not only are they super sweet but they're also super easy.
Snickerdoodles - makes 2 dozen:
Plain Flour 240g
Butter 60g
Sugar 140g
Egg 1 large
Cinnamon 1 tablespoon
Baking Powder 1/2 teaspoon
Cream of Tartar 3/4 teaspoon
Salt 1/4 teaspoon
Vanilla Extract 1/2 teaspoon
Sugar 2 tablespoons
Cinnamon 1 teaspoon
Plain Flour 240g
Butter 60g
Sugar 140g
Egg 1 large
Cinnamon 1 tablespoon
Baking Powder 1/2 teaspoon
Cream of Tartar 3/4 teaspoon
Salt 1/4 teaspoon
Vanilla Extract 1/2 teaspoon
Sugar 2 tablespoons
Cinnamon 1 teaspoon
Cream together the butter, sugar and vanilla extract until it's light and fluffy. Slowly incorporate the egg and make sure you scrape down the sides of the bowl to make sure it's all mixed. Next mix together all of the dry ingredients and sieve into the wet ingredients until it forms a soft dough.
Once you've formed your dough pop it in the fridge for about 40 minutes to chill. Meanwhile turn on your oven to around 200' degrees and grab your extra sugar and cinnamon. Mix together the sugar and cinnamon in a bowl ready to cover your biscuits for a little extra cinnamon crunch around the biscuits.
Once you're dough has chilled roll your dough into around 24-30 small balls (depending on how big you make them) then it's time to roll the dough balls in your cinnamon sugar so they're fully covered.
Pop these into a tin on some greaseproof paper to stop them sticking and flatten slightly. They won't spread out too much so you can place them pretty close together without worrying about them sticking together, finally bake them in the oven for 10-12 minutes or until they're just golden brown.
Once you've formed your dough pop it in the fridge for about 40 minutes to chill. Meanwhile turn on your oven to around 200' degrees and grab your extra sugar and cinnamon. Mix together the sugar and cinnamon in a bowl ready to cover your biscuits for a little extra cinnamon crunch around the biscuits.
Once you're dough has chilled roll your dough into around 24-30 small balls (depending on how big you make them) then it's time to roll the dough balls in your cinnamon sugar so they're fully covered.
Pop these into a tin on some greaseproof paper to stop them sticking and flatten slightly. They won't spread out too much so you can place them pretty close together without worrying about them sticking together, finally bake them in the oven for 10-12 minutes or until they're just golden brown.
Let them cool on a wire rack (or not if you're just too impatient like us) and then tuck in! These are my favourite biscuits year round but I think they feel right at home at this time of the year once they leaves start changing colour and autumn is on it's way.
Enjoy them, Katy!
Enjoy them, Katy!