Monday, May 8, 2017

Snickerdoodles

It is cookie time again!


I am trying to bake all the cookie recipes I have pinned on my Pinterest board over the last few years.
But I do not know if Christmas time baking will come in between. I have pinned so many recipes.

Snickerdoodles in America are sometimes called German Snickerdoodles, but here in Germany no one ever heard of them. I stumbled over them during one of my many trips to Miami in the winter times. Friends told me that they are their favourite.

They are baked with Creme of Tartar, a baking agent that comes from the wine making and is helping the other baking agent to level the dough. It also stabilizes egg whites. Here it is seldom used, you will find it in Vegan baking.


recipe for 42 cookies:
350 g flour
2 tsp creme of tartar
1 tsp baking soda
1/2 tsp salt
225 g butter
50 g coconut flower sugar
30 g Xylit  Birch sugar
200 g caster sugar
1/2 tsp vanilla extract
2 large free range eggs
coating:
50 g caster sugar
1 1/2 tbsp cinnamon



Use 2 bowls and a scale.
In 1 bowl put flour, cream of tartar, baking soda and salt in and stir.
In the 2 bowl cream soft butter and sugars together, add eggs and vanilla extract. Use a spatula to scrape the sides of the bowl.
Add the flour mix in 3 stages, combine well.
Stick the bowl in the fridge for at least 30 minutes, the dough needs to firm up a little.
Make the coating by mixing the sugar and the cinnamon.


Preheat the oven  190 C
Use 3 baking sheets with baking paper, 16 on each- walnut size cookies, rolled in cinnamon sugar.
Set the 1 inch apart, they will spread.


Bake for 9 minutes and let them cool on the baking sheet for 9 minutes, then put on a wire rack.
They will deflate a little and get the cracked top
.
 




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