Giant ‘Snickerdoodles’ – makes about 2 dozen.

230 g marg/butter             
2 eggs
300 g sugar plus                
2 ml salt
25 ml sugar                      
5 ml bicarb of soda
100 ml cream of tartar        
10 ml cinnamon
330 g cake flour
1.        In a bowl, mix the flour, cream of tartar, bicarb & salt.
2.       Cream marg & the 300 g sugar in a large mixing  bowl, till light & fluffy.
3.       Add the eggs, one at a time, mix well.
4.       Add the dry ingredients, mix well till well blended.
5.       Refrigerate for 30 minutes.
6.       Pre-heat the oven to 190*C (375*F).
7.       Combine the 25 ml sugar & cinnamon in a flat open bowl.
8.       Shape refrigerated dough into 5cm balls & roll in the cinnamon mixture.
9.       Place at least 7.5 cm apart on an UNGREASED baking tray. Leaving room for spreading.
10.    Bake for 12-15 minutes.
11.     Balls will puff up at first & then flatten out during baking.

2.    Remove from baking tray & allow to cool.

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