I realise it has been awhile since I did a food post so thought I'd best get myself into action. To be honest I haven't been cooking anything terribley exciting, I have been making proper meals and all but they have tended to be family favourites, like spag bol, tuna mornay or lamb cutlets that I have fine-tuned and tweaked to our tastes and don't follow a recipe for anyway. Late last week #1 and I felt like some cookies so had a search through the ugly binder and came across a recipe I had been wanting to try for some time - Snickerdoodles! Yes, I admit it was mostly the name that intrigued me but also everytime someone had spoken of these cookies they told me how much they loved them so of course I wanted to try them too. They are super easy, super crunchy and super yummy! I really loved them dunked in a cup of tea while #1 enjoyed them with a glass of cold milk. The day we made them I was cruising through a number of blogs I read regularly and realised that Ellie, the Kitchen Wench, had made snickerdoodles the same day. Her recipe is a little different to the one I had and I'll be trying hers next time. I also realised that I had taken the same type of photo (although her photo is, as always, terrific and mine is ummm... not) but since we had given half the cookies away to a friend and eaten a large number of the remaining ones I couldn't take another pic. Oh well!!
from The Ugly Binder
1 cup caster sugar
1¾ cups self-raising flour
rolling mix of ½ cup cinnamon scented caster sugar (or ½ cup caster sugar mixed with 1 tablespoon ground cinnamon)
Preheat oven to 225˚C. Cream butter and sugar together in a bowl, mix in the egg then the flour. Take teaspoons of the mixture and roll into a ball then roll it in the cinnamon sugar rolling mix until it's well covered.
Place each snickerdoodle on a greased tray, leaving room for spreading. Press slightly flat and bake for about 10 minutes or until they are just turning golden at the edges. Remove from oven and leave cookies to cool on tray. They will be quite soft but will turn crisp as they cool.
Makes about 30.
PS I haven't had any comments for ages. Is anyone reading this? Please say hi if you've dropped by, even if you don't normally comment. You can even be anonymous if you want LOL.