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From the Biscuit Barrel – (we call them) Snickerdoodlys!

July 1, 2012

Just the name of this week’s biscuit sounds utterly fabulous don’t you think?  Even better, they really live up to expectations; one of the most frequently requested bakes I receive from the folks at home but exceptionally easy to make so I get maximum love for very little effort…. result x

First up, gather together the ingredients you’ll need.

For the biscuit dough: 225g unsalted butter, 315g caster sugar, a couple of large eggs, 1.5tsp of vanilla extract, 1 tsp ground nutmeg, 350g plain flour, 2 tsp baking powder, half tsp of salt

For the biscuit topping: 300g caster sugar, 2 tablespoons ground cinnamon, half tsp ground nutmeg


Preheat the oven to Gas Mark 4 (315 degF / 160deg C) and prepare your baking sheets.   I usually use 4; lined with greaseproof or baking paper.

Beat together the butter with the caster sugar until well combined and fairly pale.  Now add the eggs, one at a time, mixing each one in well, followed by the vanilla extract.  Meanwhile combine the dry ingredients together in a bowl.    Once the butter mixture is ready, turn down the speed of the mixer and gradually add in the dry ingredients until you get the start of a biscuit dough forming and the ingredients are well combined.

Now cut yourself an arm’s length of cling film and lay it flat on the work surface.  Carefully scoop out the dough mixture on to the centre of the cling film.  When its all out, pull the corners of the cling film in and over the dough to wrap it up securely into a flattened ball shape, place on a plate and refrigerate for about 25 minutes.   Whilst the dough is in the fridge, mix together the cinnamon, nutmeg and caster sugar and pour into a shallow bowl.

When the 25 minutes has elapsed, remove the plate from the fridge and take the dough out of the cling film wrapping and drop onto a very lightly floured work surface.  Knead it for just the merest moment to get some movement into the dough, then pull off walnut sized pieces of dough and roll into balls between the palms of your hands.

Snickerdoodly Sugar!

Now the fun bit… dunk/roll each biscuit into the sugar & spice mix ensuring a good covering all round.  Then place on the baking sheets and flatten the tops just slightly.  I generally put 6 balls of mix on each baking sheet, evenly spaced.

Pop into the oven (shelf just slightly above middle) and bake each tray of biscuits until they are golden brown – about 15 minutes.  When ready, remove from the oven and place on the side for about 5-10 minutes before using a “fish slice” / spatula to take the cookies off the tray and onto the cooling rack until completely cold.

Keep reusing the baking trays until all the dough is gone; this mixture usually makes me about 30 biscuits.

The biscuits keep really well in the biscuit barrel for easily 7-10 days (but ours never usually hang around that long!)


Denise x

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