Snickerdoodles

Nope, I didn’t know what these were either, I just made them for the name. But they did not let me down!

Imagine a biscuit, which is a bit like a cake but tastes like a cinnamon sugar donut. That is a Snickerdoodle.

They are a lot more known in America it seems, but I think Britain should bite the biscuit and get involved too, these things are incredibly moreish. I have eaten 5 already today.

Snickerdoodles

Sorry to Snickers fans, they are not included in the recipe, but I reckon you should buy a Snickers anyway, and melt it over one of these doodles with some ice-cream- Snickersnickerdoodles.

This is Nigella Lawson’s recipe with a tweak!

You will need:

  • 80g wholemeal plain flour
  • 170g plain flour (alternatively use 250g of plain and no wholemeal flour)
  • 250g plain flour
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 125g butter, at room temperature
  • 100g caster sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 tablespoon cinnamon
  • 2 tablespoons caster sugar

1) Cream together the sugar and butter until it is fluffy.

2) add the egg and vanilla essence and continue to whisk it until smooth and creamy.

3) In a separate bowl combine the flour, nutmeg, baking powder and salt, then add it to the butter mix and stir with a metal spoon until it is all mixed into a dough.

4) On a plate, spoon out the sugar and cinnamon. Roll walnut size pieces of dough into balls in your palms, then roll them in the sugar and cinnamon. If you are unsure of the size of a walnut (I was…) then imagine a large Brussels sprout, or a golf ball.

Snickerdoodles

Snickerdoodles

5) place your Doodles onto baking parchment, you can get up to 32 of them out of the dough! Or you could try making giant ones.

Snickerdoodles

6) Bake at 180 degrees for 15 mins, then remove to cool.

Eat them warm with tea, or dipped in jam. They’re just as great cold. Let me know what you think of them!

Snickerdoodles

Snickerdoodles

 

Snickerdoodles

Snickerdoodles

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Banana loaf cake

I write this sitting at my kitchen table, listening to Bob Marley and eating a slice of this very banana bread. Lifes good.

What I love about this cake is that it is sooooo unbelievably squidgy, it is almost a cookie dough texture, but then the crust is really crumbly, heaven!

Every time there is some over ripe banana’s lying about which nobody wants to eat, we whip up one of these without fail.

This recipe is my grandma’s one. She is pretty amazing at making cakes, and is always baking for bake sales, and if we are lucky she makes them for us too.

The recipe is in ounces, but I have converted it into grams too.

You will need!

  • 8 oz/ 227g butter
  • 8 oz/ 227g sugar
  • 3 very ripe bananas
  • 1 egg
  • 11 oz/ 300g plain flour
  • 1 tbs baking powder
  • 1 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/2 tsp Allspice
  • 4 fl ounces of milk
  • 1 tbs seedless raisins (optional)
  • a large loaf tin, mine is 23.5 x 13.5 x 7 cm. Line this with parchment.

. Firstly set the ovan to 180 degrees. Then cream together the butter and sugar untill they are light and fluffy. Next is the fun bit because you get to mash up your banana, it goes all squelchy and yummy, then add it with the egg to the creamed sugar and butter. Mix this together well.

.Sift in the flour, baking powder, cinnamon, nutmeg and allspice. Or if you are me, just throw it in. I never sift and it doesn’t make a difference, so I say unless you are a sifting fanatic, dont bother. Stir this together well.

.Now gradually beat in the milk and the raisins before pouring the batter into the tin. Remember to lick the bowl!

.Put this gooey love bug in the oven, and bake it for about an hour, or until the skewer doesn’t come out with gunge on it.

I love eating this warm straight from the ovan, but after that its amazing cold even after a week! Just put it in a tin or wrap it in cling film once it has cooled completely.

And don’t forget to try it with some chocolate spread!!