Snickerdoodles

By Michael Meredith

Snickerdoodles
These gingery biscuits with a vanilla filling have to be one of the most popular and frequently requested items in our lunches. Thanks to Bread & Butter Bakery & Cafe for sharing their recipe!

Makes 12 cookies

Biscuits

¾ cup (115 g) plain flour

¾ teaspoon cream of tartar

½ teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

pinch of salt

80 g unsalted butter

⅓ cup caster sugar

2 tablespoons molasses

½ teaspoon vanilla extract

1 small egg

 

Icing

35 g butter, softened

¾ cup icing sugar

½ teaspoon vanilla extract

 

Preheat oven to 190°C.

In a medium bowl, mix flour, cream of tartar, baking soda, ginger, cinnamon and salt with a wooden spoon until well blended.

In a separate large bowl, with an electric mixer, beat butter and caster sugar until creamy, occasionally scraping down sides of bowl with a rubber spatula. Beat in molasses, vanilla and egg.

With the mixer running at low speed, gradually add flour mixture and beat until just blended.

Pour mixture into a piping bag and pipe portions a little bit bigger than a two-dollar coin on to a large, greased cookie sheet, leaving about 5 cm between each one.

Bake for 12–14 minutes until lightly golden. Cool completely.

For the icing, beat butter, icing sugar and vanilla until well blended and creamy. Pipe on to the flat side of one biscuit and sandwich with another biscuit, and repeat until finished.

 

Extracted from Food for Good by Michael Meredith and Eat My Lunch.

Photography by Tamara West. RRP$39.99. Published by Allen & Unwin. Out now. Buy a book and we give a lunch to a Kiwi kid.

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