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Snickerdoodles

snickerdoodles_image1.jpg
.
Makes

36

Portions
.Suitable for freezing
. Preparation

10

minutes
.

10

minutes cooking time
.200 C°, 400 F°, Gas Mark 6

Ingredients

  • 175g unsalted softened butter
  • 225g caster sugar 
  • 1 egg lightly beaten egg
  • 1 teaspoon of vanilla extract
  • 300g plain flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon bicarbonate soda
For the coating
  • 1 tablespoon of caster sugar
  • 1 teaspoon of ground cinnamon

Method

  1. Preheat the oven to 200C/400F/Gas mark 6 and lightly grease 2 baking sheets.
  2. For the cookie dough cream the butter and sugar together in a bowl until it looks pale and fluffy.
  3. Beat in an egg and vanilla extract. 
  4. Sift the flour, cream of tartar and bicarbonate soda together into a separate bowl. 
  5. Then mix them into the butter mixture to form a soft dough.
  6. Break off pieces of dough about the size of a small conker and form into balls. 
  7. To coat; mix the sugar and cinnamon together in a bowl, then roll the dough balls in the bowl to coat evenly.
  8. Place the coated dough balls on to the greased baking sheets (spaced well apart otherwise they will stick). Bake for approx. 8 -10 minutes until they are a light golden colour. 
  9. Transfer to wire cooling rack.

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