The Best Snickerdoodles!

Back in February I stayed with my friend Lydia for a few days while Hannah was in Yorkshire. She is the most amazing cook (with a collection of beautiful cookware) and so I had the pleasure of sampling some of the tastiest food known to my mouth. The first night she cooked a gorgeous pasta dish with butternut squash and pine nuts and pecorino melted on the top (I am a firm believer in a pasta dish not being finished until it has been put back under a grill blanketed in cheese) and ummm it was delicious. I was also treated to a delightfully boozy tiramisu (one of my favourite desserts) and tried snickerdoodles for the first time! Now I can't lie, I find the name of these crumbly melt-in-the-mouth little balls of heaven to be rather off putting - I really do not like Snickers bars, but let me tell you I was so so so wrong (and my low expectations made it an even better experience). If you have not tried these before you are in for a treat!

Ingredients

165g flour (I used self-raising)

1 egg

110g unsalted butter

165g sugar (plus 50g for the coating)

1 tbsp ground cinnamon

I made 24 snickerdoodles with these ingredients but how many you get determines on the size of the balls

Directions

Pre heat oven to 160 degrees c and grease or line 2 baking trays. Cream butter and sugar together until you have a fluffy mixture then beat in the eggs one at a time and add the flour - mix well. See how simple this recipe is?! I haven't quite forgiven myself for not making them sooner, my tummy feels betrayed by my brain.

Next combine 50g of sugar with 1 tbsp of ground cinnamon - make sure both ingredients are mixed together well, you don't want an uneven coating - and roll little balls of the mixture together in your hands, dipping each ball into the cinnamon sugar (which I like to keep a jar of as it is glorious in a milky coffee - add a mountainous teaspoon and voila perfect beverage if there ever was one!). 

 

Space out your balls evenly on the baking trays with room to allow each one to double in width in every horizontal plane. Bake for about 8 minutes until they begin to turn a delightful golden brown. Enjoy with a grand cuppa!