Snickerdoodles

Makes appox 32 cookies

320g

Gilchesters Organic Pizza and Ciabatta flour


20g

Gilchesters Organic Semolina


2 tsp

Cream of tartar


1 tsp

Baking soda


1/4 tsp

Salt


226g

Unsalted butter at room temperature


330g

Caster sugar


2 tbsps

Ground cinnamon


2

Large eggs


Method

Pre-heat your oven to 200C, and line three large baking trays with baking paper.

Sift together flour, cream of tartar, baking soda and salt; set aside. Using the paddle attachment on your electric mixer combine 280g of the sugar and all of your butter. Beat on a medium speed until light and fluffy, for about 2 minutes. Scrape down the sides of the bowl. Add eggs and beat to combine. Add dry ingredients, and beat to combine. At this point chill the dough for an hour (or overnight) until you can scoop it into balls and roll – the original recipe doesn’t find this step necessary.

Once dough has chilled, in a small bowl combine remaining 50g of sugar and the ground cinnamon. Use a small ice-cream scoop* to form balls of dough and roll in the cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in the centre and begin to crack (they will not turn brown), this should take about 7-9 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool for about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container for up to a week… if you can resist eating them for that long!

*The original Martha Stewart recipe recommends a size 30 (1 1/4 ounce) ice cream scoop but I used a size 40 (3/4 ounce) and they came out 3-4 inches diameter.

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