My 7 year old Niece, Chloe loves Snickerdoodles. Fact. She would eat the entire batch if you let her. She was going to Yorkshire with her mum and her friend Harika and her mum Cassie and Chloe put in a request for some Snickerdoodles - "for her journey". She said I could make her 6 and Harika 6 and when asked well what are you going to do if Harika doesn't like them, she replied "don't worry, I will eat her's for her"! She paid for her 12 with kisses, a special deal only given to Niece's!!
Chloe describes them as 'little pieces of cakey loveliness' and I think she is right! If you have never tried them, give them ago, they are so easy to make and delicious.....be warned though, they are very, very moorish.....one is not quite enough as Jess (taster) found out....her text message read 'mmmmmmmmm very nice with a cup of tea' and when asked how many she had had, her answer was 3....one after the other!
They are a mixture between a biscuit & a cake with buttery cinnamon & nutmeg flavours running through. They are just yummy and a batch of them never lasts long.....well not in my house anyway, and as Jess said, they are just perfect with a cup of tea!
Makes about 30 biscuits
Ingredients125g butter, softened
110g caster sugar, plus 1 dessertspoon extra, for rolling
1 egg, lightly beaten
1 tsp vanilla extract
250g plain flour
½ tsp 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.