I love a good snicker...doodle. And to be honest, it was genius adding the Cinnamon Baking Chips into these. (If I say so myself!) Cinnamon, meet cinnamon. It is overload, and so yummy, I am pretty sure you will thank me. Of course you could leave the baking chips out, but do yourself a flavour and give them a go. They are also pretty amazing in lots of other things I could name.
As the cooler weather approaches, I am thinking these might make it onto your list. There is nothing more appealing and heart warming than the fragrance of a cinna-doodle baking...just saying. Enjoy.
- 50 g raw sugar
- 1 cinnamon stick
- 280 g golden caster sugar
- 200 g butter, cubed
- 2 eggs
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 2 tsp cream of tartar
- 450g plain or bakers flour Laucke Bakers Flour BUY
- Pinch Pink Salt Flakes pink salt flakes BUY
- 100 g Cinnamon Baking Chips Cinnamon (Baking) Chips
Preheat oven to 180°C and line 2 trays with baking paper.
Place raw sugar and cinnamon stick into TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place golden caster sugar, and butter into TM bowl and chop 8 sec/speed 4.
Cream 30 sec/Butterfly/speed 4. Depending on how soft your butter is, you may have to stop and scrape down the mixture until it combines. Repeat the creaming process until butter is light in colour and fluffing up, maximum 1 min/Butterfly/speed 4. Remove Butterfly.
Add eggs, vanilla and cream of tartar and mix 10 sec/speed 8.
Add flour and salt and mix 20 sec/Interval.
Add cinnamon chips and combine using your silicone spatula.
Roll mixture into walnut sized balls and roll in the reserved cinnamon sugar. Press with the bottom of a glass to flatten. Bake 10 minutes until just cooked. Cool on wire racks. Store in an airtight container in the cupboard.