Seriously, don’t. Ok, I’m kidding. Bake them. Bake them NOW.
But don’t blame me when you eat an entire batch in one sitting, ok? The fact that I’m giving you this recipe and urging you to bake these tasty little wonders is not any kind of justification for engaging in gluttony.
Even though I did.
I’d like to assure you that these tasty little cake-y bites can be baked in bulk and frozen but I genuinely don’t know; there’s none left from the batch I made a couple of days ago. But I can tell you that they are very easy to bake in bulk. Ahem.
This is another Nigella recipe, from her Domestic Goddess book. I tend to tweak recipes when I bake but this one is entirely as Nigella wrote it. I do have plans to make a salted caramel version of Snickerdoodles, but I haven’t gotten around to baking them yet. If you get there before me, please let me know how they turn out.
- Hand held mixer
- 2 baking trays, lined with baking paper
- 125 g margarine
- 100 g sugar
- 1 egg
- 1 tsp vanilla extract (optional)
- 250 g plain flour
- ½ tsp ground nutmeg
- ¾ tsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- 1 tbsp cinnamon
- Preheat oven to gas mark 4/180°.
- Mix the margarine and the sugar together until light and fluffy. Add the egg and vanilla extract and beat again until thoroughly combined.
- Combine the flour, baking powder, salt and nutmeg in a separate bowl. Add these dry ingredients to the sugar and margarine mix until thoroughly combined.
- Place the remaining sugar and cinnamon in a small bowl (a tupperware box works well).
- Use your hands to mold small balls of the dough mixture (approx. walnut sized), then roll these balls in the sugar and cinnamon mix. Place on the baking trays, roughly 12 to a tray.
- Bake for 15 minutes. Leave to cool. Try not to eat them in all in one go.
These are very tasty dipped in yogurt. Or eaten alongside a strong coffee. Or just quickly snaffled in secret when you go to the kitchen to put the kettle on. You get the idea.
If you do make these, I’d love to see your pictures of them. You can tag me on Instagram with @this.is.scrapunzel
And I definitely want to know if you make a salted caramel version of these!