Snickerdoodles

This simple cinnamon cookie is a classic American bake. Soft on the inside and crisp on the outside. Very addictive.

MAKES 18 PREP 20 mins plus cooling COOK 12 mins EASY V

200g unsalted butter, softened 150g caster sugar

50g light brown soft sugar

2 tsp vanilla bean paste 300g plain flour

11/2 tsp cream of tartar

1 tsp bicarbonate of soda

3 tbsp milk

For the topping

3 tbsp caster sugar 1 tbsp ground cinnamon

1 Heat the oven to 200C/180C fan/ gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.

2 Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and 1/4 tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.

3 For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart. 4 Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.

PER COOKIE 205 kcals • fat 10g • saturates 6g •

carbs 28g • sugars 15g • fibre 1g • protein 2g • salt 0.2g