Snickerdoodle Biscuits

I came across Snicker doodle biscuits by accident. I was reading about it on the net and thought what can this biscuit be like with this beautiful and inviting name to it! Well, the outcome was trying it and enjoying it so much that I often bake them. It also became one of my biscuits that I add in my mixed box of biscuits which are a very popular biscuit box especially over Christmas time. My clients order from me before taking off to their holiday homes December holidays. I add the snicker doodles together with Gingerbread Biscuits as well as Small Shortbread Biscuits and plain butter biscuits.

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Serves: 60 Prep time: 30 Minutes Cook time: 12 Minutes Ready in: 90 Minutes

Nutrition: Calories 54 Carbs: 10.1g Protein: 0.7g Fat: 1.3g

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Ingredients:

BISCUITS
125 g butter

200 g caster sugar

1 egg, beaten

½ teaspoon vanilla essence

250 g flour

1 teaspoon cream of tartar

½ teaspoon bicarb of soda

pinch of salt

SPICE MIX FOR ROLLING
1 teaspoon allspice

1 teaspoon ground ginger

1 teaspoon cinnamon

2 Tablespoons granulated sugar

Instructions:

BISCUITS
Pre-heat the oven to 180° Celsius.

In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla essence and stir well.

Sift the flour, cream of tartar, bicarb of soda and salt into a large bowl.Add to the butter mixture and stir well.

Place dough in the fridge for 20 minutes.

Remove from the fridge and roll into small balls, each the size of a 50 cent money coin.

SPICES FOR ROLLING
Combine all the spices with the remaining sugar and roll each ball in this mixture. Arrange them neatly on a lined backing tray with at least 5cm intervals.

Bake for 10-12 minutes until golden brown.

The biscuits should be soft and chewy when served .

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Rating:

4.70

4.70 from 174

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