Thursday, 30 August 2012


I learned how to make these delicious cookies in Junior High and came across this recipe today that made me make them right then and there! So here I am sharing it with you guys. Might bring back some memories for some of you or it might just be your first introduction. Either way you got to try them :)

115g / 1/2 cup of butter at room temp, diced
115g / 1/2 cup of caster (superfine) sugar
1 tsp vanilla extract/essence
2 eggs
50 ml / 1/4 cup milk
400g / 3 1/2 cups of plain (all purpose) flour
1 tsp Baking soda
50g / 1//2 cup of walnuts, finely chopped (I substituted this with baking chocolate)

For the coating:
5 tbsp caster (superfine) sugar
2 tbsp ground cinnamon

1. With an electric mixer, beat the butter until light and creamy. Add the sugar and vanilla extract and continue to beat until fluffy. Beat in the eggs, then the milk.
2. Sift the flour and baking soda over the butter mixture and stir to blend. Stir in the walnuts. Chill in fridge for 15 mins. Preheat oven to 190c or 375f. Lightly grease two baking sheets.
3. To make the coating mix the sugar and cinnamon in a shallow bowl or plate. Roll dough into walnut size balls between the palms of your hands, then roll in the sugar mixture. You may need to work in batches.
4. Place the balls spaced about 5cm/2 inches apart on the baking sheets and flatten with the back of a spoon slightly or fingers. Bake for about 10-12 mins or until golden brown. Using a spatula transfer to a wire rack to cool.

Makes approx 20 Snickerdoodles.


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