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October 03, 2010


Don't let the photo fool you, these things are small but scoffable.
Friday 12pm

I do remember cleaning the kitchen, making a cup of tea to hop into bed and read some cases (laaaame, you say. Alas 'tis exams, I reply)... The last clear memory I have is of absent-mindedly flicking through one of my recipe books.
So how did I end up here?? Half-way through a batch of snickerdoodles. The kitchen, where it once was clean, is now strewn with mixing bowls and spices...

And so this weekend I baked, and studied. Perhaps am seeking some sense of accomplishment in the kitchen for lack of such in contract law? (I am also perfecting bagels at the moment, but that's a post for another time). 


Love 'em. Like little baked doughnut-tasting biscuits. A dry cumb that, when just right, melt in your mouth much like a yo-yo. Best eaten in great number with a hot beverage.
I had a recipe from Nigella that I had tried, having no idea what they were, because the name was cool. I was not so successful in the weight-volume conversion resulting in little dry doughballs...hmmm. So somewhere in the back of my mind was the notion that I wanted to try them again one day. A notion that manifested itself as procrastination on a Friday night.
This time I had scales, and they turned out much better. I made them again on Saturday with some teensy changes (replaced half of the nutmeg with cinnamon to be less overpowering, reduced the oven time and played generous with the butter to create a softer biscuit):

125g butter
100g caster sugar (+ 2 tbsp for later)
1 tsp vanilla essence
1large egg
500g flour
1/4 tsp salt
3/4 tsp baking powder
1/4 tsp ground cinnamon (+ 1 tbsp for later)
1/4 tsp ground nutmeg
1 large egg

Beat sugar and butter (don't be chintzy with the butter, slightly more is better than slightly less here I think...) then beat in egg and vanilla essence. Stir in dry ingredients. Divide into 32-ish pieces and roll into balls. Mix remaining cinnamon and sugar and coat biscuits. Bake on paper at 180°C for 12-15 minutes (the recipe says 15, but 12 was plenty for me). Done!

Yay for sugar. And butter.
Coffee and snickerdoodles gooooood.

Happy baking!



Radhika said...

Ah the inevitability of snickerdoodling. It's inescapable...

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