Hello and welcome to another week of Scrummmy Friday’s
This week I have chosen to make an American Classic, the Snickerdoodle cookie.
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
2 large baking trays, lined with baking paper.
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)
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.