I follow a lot of blogs who are based in and around America that post such delicious and inspiring recipes but I
am was constantly confronted with conversion difficulties- all those different ingredients and multiple webpages telling you different things. Well… not anymore! I have new toys to play with in my kitchen!! American cup measurements to be exact. Yes, yes, I am very sad to be excited by such a boring everyday apparatus… but I have been wanting to get my hands on some of these for ages.
For my first bake with my new measures, I decided on a classic Snickerdoodle. I’m all about minimum effort for maximum effect and these do just that.
I found the original recipe on the Food Network. It’s a basic dough blend with hints of cinnamon, but for the ones pictured here, I made a few little changes…
They really don’t take long at all. Just wait for them to puff up a little and crack on the surface. They should be a tad squidgy still when they come out – but don’t worry – they firm up fast.
I gifted mine as a little homemade Christmas present, minus a few tasters for the chef of course!
For the dough:
3.5 cups of plain flour
1 tbsp baking powder
2 tsp bicarb of soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup of unsalted butter
2 cups of caster sugar
2 medium eggs
3 tsp vanilla extract
1.5 tbsp golden syrup
Mix all the dry ingredients in one bowl. In another, cream the butter and sugar together until light and fluffy. Then, mix in all the other ‘wet’ ingredients to the butter. Slowly combine in the dry ingredients until the dough starts to come together.
The Food Network recipe suggests that (if you have wet dough) you should chill in the fridge (wrapped completely in cling-film) for a little while, but the small changes I made makes a slightly more dry dough so you are good to go straight away. Pull of walnut size pieces and roll them into smooth balls.
To coat the Snickerdoodles, make up a mix that consists of 4 parts caster sugar to 1 part cinnamon. I have purposely not put amounts in here. It depends how much of a sweet tooth you have. Give them a quick roll around in the mix and pop them on a tray covered with greaseproof paper.
This recipe yeilds about 40 odd of these gloriously naughty bite-sized cookies. They take less than 10 minutes to cook in an oven at 180 degrees.