Snickerdoodles

Ingredients:

• 175g Butter

• 225g Caster Sugar (Golden Caster or Soft brown sugar can also be used)

• 1 Egg

• 1 tsp vanilla Extract

• 300g Plain Flour

• 1 tsp Cream of Tartar

• 1/2 tsp Bi-Carbonate of Soda

For the cookie coating:

• 1 tbsp Caster Sugar

• 1 tsp Cinnamon

Basic Cost to make: Approx £3.00
Makes approx 30x 20g cookies

Equipment:

• Stand mixer with beater attachment or a hand whisk

• Scales

• Lined Baking trays

• Bowl

• small/4cm scoop

• Cooling racks

Method:

• Line cookie/baking trays with parchment paper and set aside (I use four 12"x12" trays that hold 9 cookies each)

• Preheat oven to 200c (fan)

• Combine Caster sugar and cinnamon in a small bowl and leave to one side.

• Cream butter and sugar until light and fluffy

• Beat in the Egg & Vanilla

• Sift together the flour, Bi-carbonate of soda and Cream of tartar and mix into the butter mixture to form a soft dough

• Using the scoop (or a spoon and hands) make balls of dough the size of a small walnut (approx 20g) and coat in the cinnamon sugar coating.

• Place the coated dough balls onto the baking trays with enough room to spread. you do not need to press down on the cookie they will spread on their own.

• Bake at 8-10mins in the centre of the oven.

• Leave on trays to cool and transfer to cooling racks once firm enough to handle.

• Once cool store in an airtight tin or jar.

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Notes:

• Using a small 4cm ice cream scoop makes perfect size cookies.