Chopped Nut Snickerdoodles

cook 30 mins
  • 125 g (4 oz) unsalted butter, softened
  • 1 teaspoon vanilla bean paste or extract
  • 200 g (7 oz) golden caster sugar
  • 1 large egg, lightly beaten
  • 50 g (2 oz) chopped nuts
  • 200 g (7 oz) plain flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • pinch of ground nutmeg
  • 1/4 teaspoon salt
  • Line 2 baking sheets with nonstick baking paper. Place the butter, vanilla paste or extract and 150 g (5 oz) of the sugar in a bowl and beat together with a hand-held electric whisk until light and fluffy. Add the egg and beat well, then stir in the chopped nuts. Sift in the flour, cream of tartar, baking powder, 1 teaspoon of the cinnamon, the nutmeg and salt and stir until combined.
  • Mix the remaining cinnamon and sugar in a small bowl and sprinkle over a plate. Roll the dough into 18–22 walnut-sized balls, then roll them in the cinnamon sugar to coat. Place, well spaced apart, on the prepared baking sheets and flatten slightly.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until firm. Leave to cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
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