Well, its been a busy week, with riding lessons, nurse and hospital appointments,meeting up with friends, parents visiting, friends visiting and watching rugger ( what else!) oh and the dreaded thesis work continues albeit at a very slow pace.
A very close old school friend was visiting relatives nearby, so we took the opportunity of only being 40 minutes away from each other, as opposed to 3 1/2 hours away, to meet up for a gossip, lunch and a wee spot of shopping. We had agreed I would pick her up and have a coffee ( or a fly cup) with her lovely Granddad, who I haven’t seen for about 18 years, his partner and my friends daughter, before heading out for the day.
Oh, how times have changed, as our get togethers used to consist of copious amounts of alcohol ( some unidentifiable), singing loudly and out of tune , losing a purse or contents of a bag, then heading to the latest opening local pub for the most awesome cheese toasties in the world!
Anyhoo, given that I was invited for a cuppa I thought it would be nice to bring along some home baking, and I thought Snickerdoodles would be a good choice.
Snickerdoodles are not a common biscuit ( or cookie or whatever you call them) in Scotland, with most people I have made these for having never even heard of them, let alone tasted them. Despite this, everyone I have made them for, has loved them, both adults and children.
The good thing about Snickerdoodles is that they are so simple to make and the ingredients are ones that you will have on hand in your store cupboard already. The dough does need to chill for an hour, so overall they do take about 1 hour and 40 mins to make, but its not an excessive amount of time by any stretch of the imagination.
Also the name Snickerdoodle… is it just the child in me that thinks this name is funny? What does this name even mean?
This is my go to snickerdoodle recipe . I’m not sure where it came from, it simply appeared in my recipe book scribbled in pink ink and covered with the remnants of snickerdoodle ingredients.
Ingredients- (makes about 12 Snickerdoodles).
Cookie: 113 grams of butter ( only Scottish Organic butter will do for me!), 112 grams of granulated sugar, 55 grams of brown sugar, 1 egg ( organic or when I can’t get this I use local), 1/2 teaspoon vanilla extract, 210 grams of plain flour ( Scottish farm milled), 1/4 teaspoon of salt, 1/2 teaspoon of baking soda, 1/4 teaspoon cream of tartar.
Topping: 2 tablespoons of sugar, 1 teaspoon of cinnamon
Cream the butter and both the brown and granulated sugars together ( but not the 2 tablespoons of sugar indicated in the topping section of the ingredients). Then add the egg and the vanilla and beat until combined.
In a separate bowl, combine the dry ingredients, the flour, salt, baking soda and cream of tartar and mix. Pour the dry ingredients into the wet ingredients and mix well.
Gather the dough into a ball, cover in cellophane or wrap and chill in the fridge for 1 hour.
At this point for me it was 7:30am, and I was still in my jammies, so my hour was spent showering, drying and straightening hair, applying make up, eventually deciding what to wear and dressing…. funny how an hour goes by so quickly! Maybe you can spend your hour doing something more exciting.
Pre-heat the oven to 170°C.
Combine the 2 tablespoons of sugar and cinnamon for the topping in a separate bowl.
Pinch about 2 tablespoons of dough from the ball of dough and roll into a small ball. Then roll the ball into the sugar/ cinnamon mix to cover and place on a lined baking tray.
Bake for between 14- 18 minutes or until golden brown. In my oven it takes the whole 18 minutes. Remove from the oven, leave to cool on the baking tray for a few minutes and then move to a cooling rack.