Snickerdoodles

This recipe is from Nigella’s Domestic Goddess. Her description is very apt, for these do taste like a cross between cinnamon and sugar-coated doughnuts and small cakes. I admit I only made them based on her description and the interesting name (I think these are American cookies, so are quite unfamiliar to me). And because she offered a chocolate variation (chocodoodles), I made a half-batch of each. Very moreish, and a double batch would not be a bad idea for next time.

125 g butter
100 g caster sugar
1 egg
1 tsp vanilla extract
250 g flour (substitute with 25 g cocoa for the chocolate version)
1/2 tsp ground nutmeg
3/4 tsp baking powder
Pinch of salt

1 tbs cinnamon and 2 tsb more caster sugar, for coating (mix together on a small flat plate; I prefer a little less cinnamon, so only used 1/2 tbs)

Preheat oven to 180°C, and line two baking trays.

Cream the butter and sugar until light and pale in colour. Beat in the egg and vanilla, combine well. Add the flour, nutmeg, baking powder, and salt, mix gently just until a smooth (but rather fluffy) dough is formed.

Break off small-ish bits of dough, and gently roll to form walnut-sized balls (they don’t need to be uniform in size – I think a bit of unevenness gives them a desirable home-made look). Roll each ball in the cinnamon sugar, and place on the baking trays about 3-4 cm apart (they do expand during baking, but more upwards than outwards). Nigella says she makes around 32, but this really depends on what size you make the balls.

Bake for 15 minutes, and rest on the trays for a few minutes before removing to cool on racks. Happy to say that they taste good both warm (couldn’t help myself to a few as they were cooling), and cold the next day. Surprisingly, the non-chocolate version has been more popular…!

PS Thanks to DP for the leaf serving plates.

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