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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Squash, Cauliflower and Ricotta Spicy Tray Bake

A tangy, spicy all-in-one tray bake, with creamy ricotta, roasted squash, baked cauliflower and salty halloumi. 

Tray bakes are the best because they mean minimal washing up!

Squash, Cauliflower and Ricotta Spicy Tray Bake- The Vegaquarium

It sounds weird baking a cauliflower but I promise it tastes good; it goes crispy on the fluffy bits and soft on the inside.

Yet again this recipe features… you guessed it, halloumi, but my dad does the same recipe at home with chicken, and they love it. If you haven’t tried halloumi by now, please do, your quality of life will increase 10 fold. Fact.

Squash, Cauliflower and Ricotta Spicy Tray Bake- The Vegaquarium

  • 1 cauliflower, cut into florets
  • Half a butternut squash cut into long wedges
  • 1 tsp each of cumin seeds, chilli flakes and curry powder
  • 1tbs  turmeric
  • 1 tbs vegetable oil
  • 1 tbs fresh oregano leaves
  • 1 large red onion cut into wedges
  • 100 g ricotta
  • 1/2 block of halloumi
  • Kale to serve (optional)

1)Preheat the oven to 200 degrees. Then boil your cauliflower and butternut squash until tender.

2) Put the boiled cauliflower, squash and onions in a large tray, and pour on the oil, all herbs and spices. Shake the tray around so everything is covered in flavour and put it in the oven for 30 mins.

3) Remove the tray and lay on halloumi and spooned blobs of ricotta, the grill for 10 mins. (Keep an eye on them incase your oven is anything like ours and burns things very quickly.

4) Serve with greens and couscous.

Squash, Cauliflower and Ricotta Spicy Tray Bake- The Vegaquarium