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Care to snag some sensational snickerdooles glowing and golden dipped in sugar and cinnamon from the kitchens of
carme-wolf
Nomnomnomnom... They have won the approval of my flatmates, as usual
My recipe:
2 3/4 cups flour (self raising)
1/2 teaspoon salt
1/2 teaspoon baking powder (to make them the size I have)
1 Cup butter, room temp (I use lard since its cheaper)
1/2 cups caster sugar (most use granulated white sugar but its preference again)
2 large eggs
1 teaspoon vanilla
Coating:
1/3 cup of ground cinnamon
1/3 cup soft brown sugar
Mix the flour salt and baking powder in a bowl and leave aside for now
Beat butter and sugar (hand mixer is preferable here) until smooth, slowly add one egg at a time and vanilla continue beating again until smooth.
Beat in teh flour mixture, you can use your hand mixer at first but switch to a wooden spoon after a while because it will become a dough.
Once at the doughy texture you like, cover it and leave it in the fridge for 1-2 hours before baking. This is to harden the dough and make it malleable when it comes to rolling the cookies.
Preheat the oven to 190degrees
Put the brown sugar and cinnamon in a bowl and mix thoroughly together, and get the dough from the fridge.
take small lumps of dough and roll them into balls in the palms of your hand, then slowly flatten them out to make small circular shapes, they dont have to be perfect.
Put some greaseproof paper over your baking trays and then coat your entire dough- cookies in the cinnamon/brown sugar mix and place on tray about 2cm apart to allow for growth.
Bake for 8 minutes then take out and leave to cool for a further 10 before nomming.
Enjoy ^^;;
Allergy warning – recipe contains dairy & egg products
Care to snag some sensational snickerdooles glowing and golden dipped in sugar and cinnamon from the kitchens of
carme-wolf******************************Nomnomnomnom... They have won the approval of my flatmates, as usual
My recipe:
2 3/4 cups flour (self raising)
1/2 teaspoon salt
1/2 teaspoon baking powder (to make them the size I have)
1 Cup butter, room temp (I use lard since its cheaper)
1/2 cups caster sugar (most use granulated white sugar but its preference again)
2 large eggs
1 teaspoon vanilla
Coating:
1/3 cup of ground cinnamon
1/3 cup soft brown sugar
Mix the flour salt and baking powder in a bowl and leave aside for now
Beat butter and sugar (hand mixer is preferable here) until smooth, slowly add one egg at a time and vanilla continue beating again until smooth.
Beat in teh flour mixture, you can use your hand mixer at first but switch to a wooden spoon after a while because it will become a dough.
Once at the doughy texture you like, cover it and leave it in the fridge for 1-2 hours before baking. This is to harden the dough and make it malleable when it comes to rolling the cookies.
Preheat the oven to 190degrees
Put the brown sugar and cinnamon in a bowl and mix thoroughly together, and get the dough from the fridge.
take small lumps of dough and roll them into balls in the palms of your hand, then slowly flatten them out to make small circular shapes, they dont have to be perfect.
Put some greaseproof paper over your baking trays and then coat your entire dough- cookies in the cinnamon/brown sugar mix and place on tray about 2cm apart to allow for growth.
Bake for 8 minutes then take out and leave to cool for a further 10 before nomming.
Enjoy ^^;;
******************************Allergy warning – recipe contains dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 960 x 720px
File Size 111.1 kB
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