Snickerdoodle Cookies

Ingredients

• 60g unsalted butter
• 160g caster sugar
• 1/4 tsp vanilla extract
• 1 egg
• 240g plain flour (rice flour / gluten free flour works fine too)
• 3/4 tsp cream of tartar
• 1/2 tsp bicarbonate of soda
• 1/4 tsp ground cinnamon

For the Coating

• 1 1/2 tsp caster sugar
• 1 tbsp. ground cinnamon

Method

1. Cream together the butter, sugar and vanilla until light and fluffy. Add the egg and mix well, making sure it is fully incorporated.
2. Add the remaining dough ingredients to the creamed mixture. Mix well until the dough forms a smooth ball.
3. Leave the dough to chill in the fridge for around 30 minutes.
4. Heat the oven to 170C (325F, Gas 3) and line some baking trays with greaseproof paper.
5. Once the dough is ready, break off teaspoon sized pieces and roll them in the sugar and cinnamon coating mixture. Then place them on the prepared baking trays, giving a few cm’s between each one.
6. Bake in the oven for approx. 11 minutes, or until the cookies are a light golden colour. Let them cool on the tray before moving to a wire rack.