Tuesday, 22 January 2013


Okay so I don't think Liv and I can maintain a blog at the same time as getting a degree aha, we're just not good at multi-tasking. When we woke up to snow on Friday (all be it quite a pitiful amount) as well as a text from uni saying our lectures were cancelled Liv and I thought we'd bake. We went to the Christmas section of Cake Days so it fitted in with the Winter weather outside of course and picked Snickerdoodles, these are a cinnamon based cookie. 

We put a bit more cinnamon in than the recipe originally suggests and I think that the outcome was just right. The biscuits are coated in a cinnamon sugar as well, so these aren't really for cinnamon haters. 

(Cake Days - The Hummingbird Bakery)

For the Dough:
60g (2oz) unsalted butter

160g (5.5oz) caster sugar
1/4 tsp vanilla essence
1 large egg
240g (8.5oz) plain flour
3/4 tsp cream of tartar
1/2 tsp bicarbonate of soda

1/8 tsp salt 
1/4 tsp ground cinnamon 

For the Coating:
1 1/2 tbsp caster sugar
1 tbsp cinnamon


  • Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter, sugar and vanilla essence until light and fluffy. Add the egg and mix well, scraping down the sides of the bowl to make sure all the ingredients are fully incorporated. 
  • Sift together the remaining ingredients and add these to the creamed mixture in two or three batches. Mix well using the mixer or by hand until the dough forms a smooth ball. Place the dough in a bowl, cover with cling film and place in the fridge to chill and rest for approximately 40 minutes. 
  • While the dough is resting, preheat the oven to 170C (325F), Gas Mark 3, and line two to three baking sheets with baking parchment. 
  • Next mix together the caster sugar and ground cinnamon for the coating in a small bowl. 
  • Once the dough is ready, break off small, walnut-sized pieces of the dough and roll these in the cinnamon sugar, making sure each ball is completely coated. Place the dough balls on to the prepared baking sheets, allowing five or six cookies per sheet and arranging them 4-5cm apart to give them space to spread during cooking. 
  • Pop in the oven and bake 10-13 minutes or until the cookies are a light golden colour. Allow to cool and set on the sheets for a few minutes before removing to a wire rack. 
Thanks for reading, 

Naomi ♥


  1. Your snickerdoodles look so good. I don't know what went wrong with mine at christmas, they were stiff cinnamon lumps!


Related Posts Plugin for WordPress, Blogger...