Without my computer, I've been a little lost for things to do - I can borrow my mother's, but only in the evenings. So of course, I resorted to baking. However, today I just wasn't in the mood for anything too complicated, or full of fussy, overwhelming flavours, so I decided that it was cookie time. I've had my eye on a few recipes for the last few days from Martha Stewart's Cookies: The Best Treats to Bake and Share that Iwanted to try, so today was the day. First up was Snickerdoodles.
I'll have to admit that I didn't know what on earth Snickerdoodles were before I made them, just that they were supposed to be the epitome of American cookie goodness. I have two things to say. One, these are good. Reeeeally good. Two, they're a very cakey cookie - which is not what I was expecting. The recipe is amazingly simple to whip up, and the flavours are old-fashioned goodness and nice and uncomplicated. But they all combine to create a really yummy, really easy to eat treat that I would reccommend to anybody who isn't a health freak.
Without further ado,
250grams butter, softened 1 1/2 cups sugar, plus an additional two tablespoons 2 eggs 2 2/3 cups flour 1tsp salt 2tsp baking powder 3tsp cinnamon
1. In a bowl cream your sugar and butter (excluding the extra two tablespoons), then add the eggs and beat for another minute so that everything is nice and fluffy.
2. Add your flour, salt and baking powder to the butter mix and combine. Chill for five minutes.
3. In a bowl, mix the cinnamon and additional sugar until they are well combined.
4. Remove the cookie mixture from the fridge and roll them into balls (whatever size you like - small, big, in between). Then roll each ball in the sugar and cinnamon mix and pop onto the tray. Don't push the biscuits down - because there is so much butter and sugar in them, they will melt and flatten naturally.
5. Watch them while they are cooking; it can happen quickly. Because the sugar is on the bottom of the biscuit too, it can burn quickly. I found that in an oven heated to 180 degrees celcius, on fan bake, took around 7 - 9 minutes to cook, and still keep the bottoms nice and golden.
As you can see, there hasn't been a new post for a little while. I can explain that with one, simple reason; my computer broke. The screen decided that working? It was so last week. I am using my mothers computer at the moment, but all the photos from my more recent kitchen attempts are on my computer, which is hopefully at the other end of the country being repaired. I have a new cake recipe that I want to try, so maybe that will pop up in the next few days, because of course, I still have my camera.