Crispy Edges & Soft Centres…

…Snickerdoodles!

Ever heard of them? Me neither, I thought they sounded American, although my sources suggest them to originate from Germany…one thing’s certain my life’s a little more complete having spent valuable time researching their existence!

Before I get to the baking, here’s the 1900’s American Folklore version to quench your curiosity (perhaps you’ll even learn something from his messages):

1. Flour, nutmeg, baking powder and salt.

2. Cream together sugar and butter. Mix in egg and vanilla essence.

3. Add 1 to 2 gradually to give a dough.

N.B. I found this to be quite sticky [perhaps as I halved the recipe, but still chucked in a full egg] so I kneaded it for a bit on a floured surface – although the dough still needed to have an element of stickiness for the next stage…

4. Place the tbsp of sugar and cinnamon in a bowl and roll dough balls in it until coated.

5. Bake 180°C for 12mins (if your balls are small careful not to over cook, otherwise they’ll be teeth-breakers).

Each one turned out wonderfully unique while I got to grips with the sticky mixture!

6. A little bland (they don’t beat a good bit of pastry), but warm with a dollop of Nutela and glass of cold milk [OR cold with a bit of butter] they put a smile on my face, as all good sugary treats should.

From good old Nigela with ‘How To Be a Domestic Goddess’.

Ingredients:
100g Plain flour
0.25 tsp Ground nutmeg
0.375 tsp Baking powder
0.25 tsp Salt
60g Unsalted butter (room temp)
40g Sugar PLUS 1tbsp
1  Egg
0.5 tsp Vanilla extract
0.5 tbsp Cinnamon

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