Snickerdoodles

 

Hello and welcome to another week of Scrummmy Friday’s

This week I have chosen to make an American Classic, the Snickerdoodle cookie.

snickerdoodles-3313

These cookies are crisp at the edge with a gorgeous, melt in the mouth middle.

They are also super quick to make, so if you have some hungry mouths wanting a treat, these are just perfect. This recipe makes about 12 cookies

Tools required

2 large baking trays, lined with baking paper.

A bowl

Wooden spoon

Ingredients

115g Unsalted Butter, Softened

100g Dark Brown Sugar

2 tbsp Maple syrup or a few drop of caramel flavouring

175g Self-raising flour

2 tbsp Caster sugar

A sprinkle of Cinnamon

A handful of chopped pecans (optional)

Method

1 – Preheat oven to 160·C (this is for a fan oven) & Line your trays.

2 – Put the butter and dark brown sugar in a bowl and beat together until light & fluffy. then add maple syrup or caramel flavouring & mix well. Then sift over the flour, gradually, on top of the mixture & beat well until a rough dough is formed.

3 – Divide the mixture into balls (about the size of a walnut).

4 – on a plate, put the caster sugar, chopped pecans (if using) and cinnamon & roll the dough balls on the plate & flatten slightly.

5 – Bake in the oven for 10-15 minutes or until golden brown. Remove from the oven and allow to cool for 10 minutes on the tray before transferring on to a wire rack to cool completely.

Yummm!

Em x

 

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