Monday, 29 November 2010

Christmas Spiced Snickerdoodles

I harked on about Snicker-doodles in yesterdays post, but actually failed to explain what they are. According to Nigella they're sort of like an oven baked doughnut and a cross between a cookie and sponge, they remind me of those massive sweet pretzels with the cinnamon sugar, and everyone knows I'm a slut for cinnamon. They're the sort of thing that could be varied in so many different ways, but for now I'm going to give you the original recipe without any variations. It's a nice Christmas type recipe, and I've already eaten my body weight of the batch I made yesterday, they are defiantly VERY morish, and something which look good without much effort (shame the same thing can't be said for my hair).

Makes around 24-32 
  • 1 Egg
  • 1 Tsp vanilla essence or extract (I used essence here)
  • 125g Butter
  • 100g Caster sugar
  • 250g Gluten-free plain flour (Doves Farm, or a multi purpose plain mix)
  • 3/4 Tsp gluten-free baking powder
  • 1/2 Tsp salt 
  • 1/2 Tsp nutmeg (ground)
For the cinnamon sugar
  • 2 Tbsp caster sugar
  • 1 Tbsp ground cinnamon

  • Pop your oven on lowish heat, at Gas 4/180c and grease and line a few baking trays.
  • Using a food mixer, whizz up the butter and sugar until its smooth and creamed together. Crack in the egg and add the vanilla and blitz for around 10 seconds.
  • Add in the flour, baking powder, nutmeg and salt and blitz until you have a thick mixture, which shouldn't be runny, but look almost like pastry and which can be handled without falling to bits or crumbling. 
  • Pinch off walnut sized balls and roll them around in your hand to make them smooth and even. 
  • On a dish or plate mix your cinnamon and 2 tbsp's of sugar together. Roll your 'doodles through the cinnamon/sugar mix until they're completely covered and place on your baking trays.
  • Pop in the oven for around 15-20mins, they should have coloured all over and be slightly hard on the outside.
  • Let them cool for a few minutes and then transfer to a cooling rack to finish cooling down. 
  • They'll last around 5 days in a jar or sealed Tupperware, that's if you don't eat them all within 24 hours of baking them...not that I've done that or anything...


  1. Ooh, they sound good! And they'd never last 5 days in my house. Probably a few hours at the most.
    Emily x

  2. About as long as they lasted in these parts, they very very morish, and they smell lovely when they're cooking, I'm a cinnamon slut. i think next time id make a cinnamon cream or something to go with them. xx

  3. One of my favourite things at this time of the year (or at any time of the year, really) is cinnamon rum sauce. We usually spoon it over cake or ice cream in this household, but I can't help feeling like it would be awesome over these as well!

    Cinnamon Rum Sauce

    1 cup unsalted butter
    1 packed cup dark brown sugar
    1 tspn heaped ground cinnamon
    1/4 tspn salt
    1/4 cup dark rum
    1 tbspn vanilla extract

    Melt butter over medium to low heat in a heavy saucepan. Add sugar, cinnamon, and salt and whisk until the sugar is dissolved and the mixture is bubbling and smooth, about six minutes. Remove from heat. Whisk in the rum and vanilla extract. Serve warm.

    Can be made and refrigerated, supposedly keeps for about a week (but it's never lasted that long, so I can't confirm it!). :)


  4. That sounds amaaaaaazing! I love cinnamon! I'm defiantly going to try it, thanks Tara ;) xxx


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