Snickerdoodles!

Mouth-sized pieces of perfection!

There is something about the name of this biscuit that sends me spiralling into an Enid Blyton book. I feel that I should be sitting alongside Moon-Face and Silky eating toffee shocks, pop-biscuits and Snickerdoodles. The name conjures up flights of fancy, whimsy and imagination...or that could just be me, with my head firmly planted in the clouds.

My children find the title hilarious..'We're eating Snickerdoodles!' They giggle, 'Snickerdoodles!' It's often a competition to see who can yell it the loudest....joy!

The biscuit lives up to it's fantastic name, it is really quite delicious. Perfect for popping into your mouth. They have a thin, crunchy, exterior with a cake-like crumbly centre.....mmmmm!

Ingredients;
3/4 cup of butter (some recipes call for shortening, but I'm a butter fan through & through)
1 cup brown sugar
2 eggs
2 1/2 cups of plain flour
2 tsps cream of tartar
1 tsp baking soda
pinch of salt

1/2 cup of caster sugar and 1 tbsp cinnamon, combined on a plate for rolling the dough balls into.

Preheat oven to 200C.
Line 2x biscuit trays with baking paper.

Using a handheld mixer ( or a kitchen aid if you are lucky enough to own one.....soooo jealous!) beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well between each one.
Add the flour, cream of tartar, baking soda and salt and mix until combined.
Roll the dough into small balls, then roll into the sugar mixture. Space out evenly on biscuit trays.
Bake in the preheated oven for 7-8 minutes for a fairly soft biscuit (which is how I like them - almost like cake) or a few minutes longer for a firmer biscuit.

Now see if you can try not to eat them in one go....I have to say, I failed miserably.