viernes, 28 de agosto de 1987

Snickerdoodles (spiced biscuits)

Versión Española

This is the last kind of sweets that I made to bring to my colleagues for my birthday. While I was preparing them, I though that they would be a disaster: too spiced (nutmeg and cinnamon!), too simple to be tasty... But they surprised me: they are delicious! A great discovery!

Before we start:
  • Difficulty: easy
  • Preparation time: 25min + 30 min for refrigeration
  • Cooking time: 12 minutes per tray plus cooling time (I used 4 trays)
  • Cost: cheap
  • Origin: these biscuits are though to be Dutch, although it is not certain
  • Recipe obtained from: Home baked

Ingredients (makes 50):

250 butter, softened
1 teaspoon vanilla extract
100g brown sugar
200g caster sugar
2 eggs
410g plain flour
1 teaspoon bicarbonate of soda
Half teaspoon ground nutmeg
2 tablespoon caster sugar (extra)
3 teaspoons ground cinnamon

  • In a small bowl, beat butter, extract and sugars with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined.
  • Transfer the mixture to large bowl and stir the combined sifted flour, soda and nutmeg, in two batches.
  • Cover the bowl with a plastic film and refrigerate for 30 minutes.
  • Combine extra sugar with cinnamon in small shallow bowl.
  • Roll level tablespoons of the dough into balls.
  • Roll each ball in cinammon sugar.
  • Place balls on oven trays covered with baking paper, 7cm apart. I used 4 trays to bake all the cookies.
  • Bake in a pre-heated oven at 180-190ºC about 12 minutes.
  • Cool biscuits on trays.


These biscuits are better done on the day before, as they taste better after some hours.

Do not be afraid when rolling the dough balls in the cinnamon sugar. When baked, cookies spread and cinamon sugar covers lightly the whole surface.

At the beginning, the strong smell of the nutmeg made me think that I had put too much nutmeg. But once baked, the taste was perfect. So don't be afraid of the smell!

Store biscuits in an airtight container for up to 3 weeks, or freeze for up to 3 months.

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