Snickerdoodle cookies

MAKES 40 PREP AND COOK TIME 40 MINUTES (+ REFRIGERATION TIME)

1½ cups (225g) plain flour

½ cup (110g) caster sugar

½ teaspoon baking powder

½ teaspoon crème of tartar

½ teaspoon ground cinnamon

¼ teaspoon sea salt flakes

½ cup (125g) roasted and mashed sweet potato (you will need about

300g raw sweet potato)

125g butter, melted 1 small egg, beaten lightly

1 teaspoon vanilla bean paste

½ cup (110g) CSR coffee crystals

CRAQUELIN

2 tablespoons firmly packed brown sugar

¼ cup (35g) plain flour

40g butter, softened

¼ teaspoon ground cinnamon

2 tablespoons rolled oats

1 Combine flour, sugar, baking powder, crème of tartar, cinnamon and salt in a bowl. In a separate bowl combine, sweet potato, butter, egg and vanilla.

2 Add sweet potato mixture to dry ingredients and mix well to combine. Cover and chill for 1 hour or overnight.

3 CRAQUELIN Place all ingredients except the oats in a small food processor and process until it forms a ball (or rub the butter into the dry ingredients by hand). Roll out between 2 pieces of baking paper until 1mm thick, scatter with oats. Refrigerate until firm.

4 Preheat the oven to 210°C (190°C fan-forced). Grease and line baking trays with baking paper.

5 Roll 2 teaspoons of mixture into balls. Roll in the coffee crystals. Place on baking trays.

6 Using a 3cm cutter, cut rounds from the Craquelin. Place on top of cookies, press lightly. Re-roll the Craquelin to top all cookies.

7 Bake for about 15 minutes or until golden brown; cool on trays.

Suitable to freeze. Not suitable to microwave.