My request to Aidan for my mothers day treat was a cup of tea in bed with a home made biscuit (or two). He could of course make the biscuits on Saturday. He spent an age browsing through books and decided to try Snickerdoodles from Nigella’s Domestic Goddess cookbook – I suspect it was the name. These were really quick to make and rolling the dough around in cinnamon sugar was fun. We agreed that they would be rather a good recipe for cubs to make. We also noted it made less snickerdoodles than the recipe suggested. We concluded that Nigella must use small walnuts so it’s slightly flawed as a unit of measure. (I should probably get some walnuts to give out as a guide to size if we do this with cubs – fortunately we don’t have any with nut allergies at the moment.)
These are rather moreish.
Ingredients
- 250g plain flour
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon baking powder
- 125g butter (at room temperature)
- 100g (plus 2 tbsp) caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- Preheat oven to 180 C
- Line or grease 2 baking trays
- Sieve flour, nutmeg and baking powder into a medium bowl
- Cream together butter and sugar in a large bowl until light in texture and colour
- Beat in egg and vanilla extract
- Stir flour mixture into butter/egg mixture until you have a smooth dough
- Spoon out remaining sugar and cinnamon onto a plate
- Roll the dough into walnut size balls
- Roll each dough ball in the sugar mixture and arrange on your baking sheets (if you want cookie shape flatten a little with the palm of your hand)
- Bake in oven for 15 minutes
Variations: Nigella suggests replacing 25g of the flour with cocoa
100 Cook Books 