Have you ever noticed that there are some flavours that are absolutely made to for each other? Think raspberry and white chocolate, vanilla and lemon, or mint and dark chocolate – no matter how to combine them, you’re almost guaranteed to come up with something amazing.
Brown sugar and cinnamon is another one of those ‘dream team’ combinations – but one you see a little less often than the rest. It might have something to do with cinnamon having a strong association with Christmas around here (or is that just me)… regardless, it’s a flavour combination worth celebrating!
So this afternoon I celebrated by making a batch of Snickerdoodles – a simple biscuit that brings the two flavours together beautifully. Not sure what a Snickerdoodle is? It’s a basic American biscuit that uses brown sugar and cinnamon as its ‘hero’ flavours. Simple to make, delicious to eat and full of flavour, they’re one American tradition well worth adopting!
While the original recipe called for white and brown sugar, I used more specific varieties to enhance the flavour of the biscuits – after all, the majority of the flavour in this recipe comes straight from the sugar! Rather than using plain white sugar I used golden castor sugar which has a slight caramel taste to it and (you guessed it) a beautiful golden hue. Billington’s has just brought golden castor sugar to New Zealand so be sure to pop out and try it!
Instead of using plain brown sugar I used a combination of light and dark muscovado, giving the biscuits a richer flavour that was highlighted by the golden castor sugar. I know it may seem like a bit of effort – and you can certainly use plain white and brown – but in a recipe so dependent on sugar for flavour it’s well worth the effort of using something more specific.
The sugar mixture the dough is rolled in before baking gives the finished biscuits a slight crunch at first bite, while the centres stay soft, moist and fluffy. Absolutely delicious – I hope you like them!
Makes approx. 40 biscuits
Adapted from Lovin’ from the Oven
- 226g butter, softened
- 1 cup golden castor sugar
- 1/3 cup light muscovado sugar, packed
- 1/3 cup dark muscovado sugar, packed
- 2 eggs
- 1 tsp vanilla essence
- 3 cups plain flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- 4 Tbsp golden caster sugar (for rolling)
- 2 tsp ground cinnamon (for rolling)
- Cream together butter and three sugars until pale and fluffy. Add eggs and mix until well combined.
- In a separate bowl, whisk together flour, baking soda and cream of tartar. Add to wet ingredients and mix until well combined.
- Cover dough and chill in fridge for one hour.
- Preheat oven to 175 degrees Celsius and line baking trays with parchment paper.
- In a small bowl combined golden caster sugar and cinnamon.
- Roll dough into balls approx 3cm in diameter. Roll each ball in sugar mixture and place on baking tray, leaving a generous gaps between each to allow for spreading.
- Bake biscuits for 12-14 minutes. Remove from oven and allow to cool on tray for 5 minutes. Place on wire rack to cool completely.