Snickerdoodles

Oh, what a fantastic biscuit this is - simple, flavoursome, and with a name like “snickerdoodle”, absolutely irresistible. It would seem that this biscuit, which is especially popular in America, originally came from Germany, as the name is close to the German word “schneckennudeln,” which is the German name for the same biscuit.

Ingredients:
• ½ cup butter
• ¾ cup of caster sugar, plus 2 tbsps
• 1 large egg
• 1½ cups plain flour
• ½ tbsp. cream of tartar
• ½ tsp salt
• ½ tsp bicarbonate of soda
• 2 tbsps. ground cinnamon

Method:

1. Cream together butter ¾ cup of caster sugar. Add egg.
2. Mix in the flour, cream of tartar, salt and bicarbonate of soda.
3. Chill the dough in the fridge for at least 1 hour.
4. Set the oven to 180o C.
5. In a small bowl combine the 2 tbsps. caster sugar and cinnamon.
6. Roll 1 tbsps. of the dough into a ball and then roll into the sugar cinnamon mix.
7. Place balls 4cms apart on a baking paper lined tray.
8. Bake for approx. 10 minutes or until the edges of the biscuits are golden brown.
9. Cool the biscuits on a wire rack. The biscuits will keep up to 5 days in an airtight container.

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