So I've already been here three weeks and I'm still resorting to converting all my ingredient measures, temperature conversions and anything else that requires measurement by good old google. It's also taking sometime to figure out and find ingredients. For instance all-purpose flour is 'cake flour' and cornstarch is 'corn flour'. I still can't find a scale or a pastry cutter - but the hunt isn't over yet.
I was looking for something to make this week that required few ingredients but still had that good home taste - what's better than a snickerdoodle! After I figured out the cornstarch versus corn flour issue - I was set. In searching for new and inspiring blogs I came across 'Eggbeater' a fun and fresh blog by Shuna Lydon. She had a guest post on Simply Recipes that required a few ingredients and more important - they were all at home waiting for me and required no hunting.
Snickerdoodles
Adapted from Simply Recipes
4 tbsp unsalted butter
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1 cup flour
1 tbsp cornstarch
½ tsp baking soda
¼ tsp salt
For cinnamon sugar topping:
1/3 cup sugar
3 tbsp cinnamon
Preheat the oven to 350 degrees F.
Cream the butter until light.
Add sugars and continue to incorporate until mixture is lighter. Then add salt.
Add egg until batter is uniform.
Sift the flour, cornstarch and baking soda, and fold, in three additions, into a large bowl to create cookie dough.
On a buttered or parchment lined cookie sheet, place the dough balls 3 inches apart. Flatten the dough slightly and sprinkle about half a tablespoons worth of cinnamon sugar on the flattened surface
Set the first timer for 7 minutes. Turn the pan around and set a second timer for 7 minutes. If you are using a buttered pan they might be done at this point, or need another minute – until edges are golden brown.
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