Snickerdoodles

Snickerdoodles

250 grams butter
1 teaspoon vanilla extract
1/2 cup (110 grams) firmly packed brown sugar
1 cup castor sugar
2 eggs
2 3/4 cups (410 grams) plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon of ground nutmeg
1 tablespoon caster sugar, extra
2 teaspoons ground cinnamon

Beat butter, extract and sugars in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined. Transfer to large bowl.

Stir combined sifted flour, soda and nutmeg, in two batches, into the egg mixture. Cover and refrigerate for 30 minutes.

Meanwhile preheat oven to moderate.

Combine extra castor sugar and cinnamon into a small shallow bowl. Roll level tablespoons of dough into balls; roll balls into cinnamon sugar. Place balls on ungreased oven trays, 7cm apart; bake, uncovered in moderate oven for approx 12-15 minutes. Cool biscuits on trays.

Makes approx 50

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