Snickerdoodles

Michelle Murphy

50g raw sugar

1 cinnamon stick

280 g golden caster sugar

200 g butter, cubed

2 eggs

1 tsp vanilla bean paste

2 tsp cream of tartar

450g plain or bakers flour

Pinch pink salt flakes

100 g Cinnamon Baking Chips

Preheat oven to 180°C and line 2 trays with baking paper.

Place raw sugar and cinnamon stick into TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside.

Place golden caster sugar, and butter into TM bowl and chop 8 sec/speed 4.

Cream 30 sec/Butterfly/speed 4. Depending on how soft your butter is, you may have to stop and scrape down the mixture until it combines. Repeat the creaming process until butter is light in colour and fluffing up, maximum 1 min/Butterfly/speed 4. Remove Butterfly.

Add eggs, vanilla and cream of tartar and mix 10 sec/speed 8.

Add flour and salt and mix 20 sec/Interval.

Add cinnamon chips and combine using your silicone spatula.

Roll mixture into walnut sized balls and roll in the reserved cinnamon sugar. Press with the bottom of a glass to flatten. Bake 10 minutes until just cooked. Cool on wire racks. Store in an airtight container in the cupboard

Page footer