Cinnamon

Snickerdoodles

It has been nearly a month since I posted my last recipe. Travelling, working too hard, and sickness have all gotten in the way of writing. I’ve still been baking now and then, but the writing hasn’t come as easily lately. Maybe I’m just coming up with excuses, but I never wanted this space to become just one extra stress in my life; I wanted to always enjoy doing it. Christmas baking will always be something I love doing. So to get back into the swing of things, I’m celebrating with three days of my personal Christmas traditions. Today I’m starting with cinnamon, that classic Christmas spice. You’ll find it everywhere this time of year, in everything from mulled wine to eggnog to delicious cinnamon biscuits. To me, it just tastes like Christmas. 

Everyone I know loves these biscuits. Slightly crunchy on the outside, fluffy on the inside, with that delicious cinnamon doughnut taste. They make wonderful Christmas gifts, or birthday gifts, or random Thursday gifts. Well, if you can bear to give them away. Excuse me while I go and eat a biscuit (or seven). They are also super easy to bake, using ingredients you would almost always have on hand in the pantry. 

Ingredients
60g unsalted butter, softened
160g caster sugar
¼ tsp vanilla essence
1 egg
240g plain flour
¾ tsp cream of tartar
½ tsp bicarbonate of soda
 tsp salt
¼ tsp ground cinnamon

 
 

Method
Beat butter, sugar and vanilla together until light and fluffy.
Add the egg and mix well.
Sift together the remaining ingredients and beat into the butter mixture. 
Mix until it forms a smooth dough.
Cover the bowl in clingfilm and refrigerate for 40 minutes. 
Preheat your oven to 170 C and line a sheet pan with baking paper. 
Mix some sugar and cinnamon together (roughly 1:1) in a small bowl or plate. 
Once the dough is chilled, roll rounded teaspoon-sized balls of dough and coat in the cinnamon-sugar mix. 
Arrange the biscuits on the baking sheet and bake for 10-13 minutes (based on your personal taste for chewiness).
Cool for a minute or two on the baking sheet to allow the biscuits to harden slightly, then transfer to a wire rack to cool completely.