Wednesday, June 1, 2011
I've always wanted to make snickerdoodles. Just because of the name. I didn't really know what they were going to be like when I made them, but they're a biscuit, right? Obviously they're going to be nice. Plus, I didn't have to leave the house to buy any new ingredients to make them. Flour, butter, sugar, cinnamon? I'm sure you've got all those in your house.
For the moment, I'm undecided on whether I actually like these biscuits. They turned out great. They were cakey in the middle and crisp around the edges. They were rolled in cinnamon sugar and were all cracked on top.
But they didn't really taste like that much. And I used self-raising flour, rather than plain, and they were a bit metallic tasting, because of the baking powder that that brand used. Because I've never had snickerdoodles before, I wasn't sure if they were meant to taste that plain (read: bland)or if I'd done something wrong. It doesn't matter. I still ate them all anyway...
Adapted from Smitten Kitchen
170g self-raising flour
pinch of salt
110g unsalted butter, soft
200g caster sugar
1 tbsp ground cinnamon + 1 tsp
Preheat oven to 200C and line two baking trays.
In a large bowl, cream butter and 180g of the sugar until light and fluffy.
Add egg and mix.
Mix in flour, salt and 1 tsp cinnamon.
Combine remaining sugar and cinnamon on a plate.
Roll tablespoons of dough in the cinnamon sugar and place on baking tray. Place them quite far apart as they spread quite a bit. I did 6 biscuits to a tray.
Bake for 10 mins. They'll be soft still, but cooked in the middle and slightly brown on the bottom.