Home Economics 

Christmas cooking    Recipe: Snickerdoodle biscuits 

Senior elective students learned how to make a chewy biscuit with a tricky name. The origin of these biscuits comes from a German word which means snail dumpling. The biscuits have a lovely taste of cinnamon sugar and wonderful Christmas smell when you are baking them.

Ingredients:

½ cup (120 g) softened butter

1 ½ cups caster sugar

2 large eggs

2 teaspoons cream of tartar

¼ teaspoon salt

1 teaspoon bi carb soda

2 ¾ cups plain flour

½ cup of cinnamon sugar

Method:

1. Preheat oven to 160C. In a medium bowl, cream butter, and sugar for 3 minutes until light yellow. Add eggs and cream a further 3 minutes. 
2. Sprinkle cream of tartar, salt, and bi carb of soda. Mix on high speed for one or two minutes until mixed well. 
3. Add flour, all at once and mix until dough is thick. Roll dough into balls using clean, dry hands and roll into cinnamon sugar mixture. (¼ cup sugar and 1 tablespoon cinnamon) and then place onto a tray with a greased baking sheet. 
4. Bake at 160C for 11 minutes or until cookies have a slight hint of golden brown around the edges. Let cool for one to two minutes and then transfer to wire cooling racks to cool completely. 

You can freeze dough balls individually for 9 to 12 months to bake later if stored properly. To bake, remove from the freezer and let sit for about 30 minutes then roll in cinnamon sugar mixture and bake.