Cinnamon sugar cookies aka snickerdoodles

Don’t you just love the sweet spicy scent of cinnamon? There’s something so warm and inviting about this woody spice, especially when it’s baking in the oven, it makes the house smell like heaven.

Snickerdoodles are a big thing in the USA but until I started fanatically reading recipe books I’d never really come across them in the UK, although I can’t fathom why because they really are a rather superior cookie. Picture if you will, a soft sweet cinnamon scented cookie with crisp chewy edges that has been rolled in cinnamon sugar before baking, giving a crisp spiced sugary shell. See, they really should be a regular feature in the cookie top ten in any country!

For a rather delicious and exciting variation, sandwich two together with some Lotus Biscoff spread and you have a spiced sandwich biscuit of your dreams 🙂

Cinnamon Sugar Cookies aka Snickerdoodles

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 18

180g dairy-free margarine

150g caster sugar

50g soft, light brown sugar

1 tsp vanilla paste

1 tsp ground cinnamon

300g plain flour

1 tsp bicarbonate of soda

1 and 1/2 tsps cream of tartar

1 tbsp dairy-free milk

to roll the cookies in;

2 tbsp caster sugar

1 tbsp ground cinnamon

  1. Heat the oven to 180 degrees Centigrade fan, 200 degrees non-fan. Line two cookie sheets with non-stick parchment
  2. Cream together the margarine, caster and soft brown sugar until light and fluffy.
  3. Add the vanilla, cinnamon, flour, cream of tartar, bicarbonate, salt and milk and gently bring together to form a soft dough.
  4. Roll large marble sized balls and roll in the cinnamon sugar, place well spaced on the lined cookie sheets and lightly press down.
  5. Bake for 10-12 minutes until puffed up and golden. cool for a couple on minutes on the trays before moving to a wire rack.
  6. store in an airtight container for up to 5 days.

Triple chocolate hot cross buns

My it’s been a long hard Winter! But at last things are starting to look brighter and the first signs of spring are hitting at the same time as an early Easter. It’s such a joy to see the spring flowers burst through and the first real warm sunshine of the year. It seems like a hopeful time.

Easter means plenty of hot cross buns and chocolate so why not combine both to get the best of both worlds! I really enjoy making hot cross buns, they’re pretty simple but there’s something magical about the soft dough, sweet spice and gorgeous shine.

I have a lot of flavour varieties on my site (just put hot cross buns in the search bar!) but these are particularly rich and decadent so I would urge you to give them a go. Plus the white cross on the dark chocolate dough is particularly striking!

The big question is what variety next? I’m thinking a savoury version (inspired by those cheese and marmite/cheese and chilli ones from M&S), so what this space as I’ll hopefully be able to develop it before next weekend!

Triple Chocolate Hot Cross Buns

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 9-12

460g strong bread flour

40g cocoa powder

1 tbsp dried yeast

3 tbsp caster sugar

1 tsp salt

1 tsp mixed spice

400ml warm dairy-free milk

2 tbsps melted dairy-free margarine

100g dairy-free chocolate chips (I used a combination of milk, dark and white)

for the crosses:

2 tbsp flour

3 tbsp water

for the glaze:

2 tbsp sugar

2 tbsp water

  1.  In a large bowl mix together the flour, cocoa, yeast, sugar, salt and spice. Make a well in the centre and pour in the dairy-free milk and dairy-free margarine, bring together to form a dough (adding more flour if too wet, or more liquid if too dry)
  2. Knead for about 5 mins until the dough is smooth
  3. Place in a bowl and cover, leave in a warm place to double in size
  4. Knock back, knead again and then form into 9-12 even sized balls. Place well spaced on a baking sheet lined with grease proof paper
  5. Leave to rise again for 10-20 minutes
  6. Mix together the water and flour to make a paste and pipe onto the top of the buns in crosses. Bake at 190 degrees/Gas Mark 5 for 15-20 minutes until risen and the buns sound hollow
  7. Make the glaze by dissolving the sugar in the water and boiling briefly. Brush over the hot buns.
  8. Leave to cool on a wire rack.
  9. These buns are best kept loosely covered or the glaze will make them go a bit soggy.

Churros Cake

We’re still in desperate need of anything that’ll make us feel good and for these dark dismal lock-down days to pass as quickly as possible, although that said today was beautiful and sunny and hopefully a hint of brighter things to come.
Isn’t it crazy that we’re nearly a year into the Covid-19 pandemic and some of the simple joys of the first lockdown (the peace and quiet, quality family time, having to be at home but in some really gorgeous sunny weather and just the novelty of the whole situation – whilst not forgetting the horror and the misery people have had to cope with) has been replaced with boredom and drudge. No-one has zoom calls and quizzes anymore, no-one enjoys yet another day with nothing interesting to do, it’s all gone on for far too long.
I do believe that some good food and tempting treats do add little rays of sunshine into these otherwise dismal days and have been baking like crazy. Some experiments are quickly forgotten about, others become the seeds of new and exciting recipes. This is one of those successes…

Churros, cinnamon buns, snickerdoodles and more – all these bakes have such a wonderful warmth about them, there’s something so ultimately comforting about baking (and eating) with cinnamon and sugar. It’s almost like a sweet warm hug, the kind of hug we’re all missing right now.

I saw a photo of a churros cake on Instagram and immediately knew I had to make a ‘friendly’ version. So here we have a lightly spiced sponge, rippled with a spicy cinnamon swirl and then sprinkled with a crunchy sugar coating, just like a churros in cake form. How could that not be a spectacular combination? Add a warm, dark chocolate ganache sauce and you’re in churros heaven!

 

I served this cake for both pudding and a teatime treat, and it worked superbly in both scenarios. It won’t look quite so pretty without a bundt cake tin but it’ll still taste amazing. Let me know what you think?

Churros Cake

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

makes one cake

370g self-raising flour

2 tbsps Birds custard powder (make sure it’s the diary free version)

220g caster sugar

1 1/2 tsps bicarbonate of soda

pinch of salt

290ml dairy-free milk

2 tbsps dairy-free yogurt

100g dairy-free margarine, melted

3 tbsp soft brown sugar

1 tsp cinnamon

2 tbsp caster sugar

  1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease the cake tin with melted margarine and sprinkle over a dusting of caster sugar and cinnamon
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the caster sugar
  4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine and yogurt.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. Pour half into the cake tin, sprinkle over the cinnamon sugar and then top with the other half of the better. Gently marble thebatzer with a skewer and bake for 30-35 minutes, until a knife comes out clean
  7. Remove from the tin and sprinkle with the extra sugar whilst still warm. If you want to add a chocolate sauce melt together 50g dark chocolate with 3 tbsp dairy-free cream.

Caramel Muffins

When I last visited the supermarket (how is it that a simple trip to the supermarket is now the most exciting part of the week), I spied a sign for a delicious looking caramel muffin in the coffee shop window. Now a caramel muffin sounds like a great idea, why haven’t i thought of that before? It’s funny how I usually get inspiration from so many different places, now it’s either from a screen or a brief trip out of the house. I do hope that when this is all over we don’t take simple luxuries, like eating out, browsing the shops or just the signs of bustling life for granted.

Since we as family have become rather fond of the new caramel filled Nomo bars (simply the best free-from alternative to a Cadbury’s Caramel that you are likely to find), I had the idea of stuffing the muffins with a square to give a gooey caramel chocolatey centre. This results in a filling that remains gooey even once the muffins have cooled, and an oozy chocolatey caramel simply has to be a good idea. These muffins don’t need the icing, but it does add a bit of extravagance that is very welcome in the rather dismal winter of 2021.

Caramel Muffins

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 6 large muffins

20g caster sugar

25g soft brown sugar

1/2 tbsp baking powder

125g plain flour

pinch of salt

55g dairy-free margarine, melted

75ml dairy-free milk

75ml dairy-free yogurt

30ml golden or maple syrup

1/2 tsp caramel essence (optional)

6 squares of Nomo caramel filled chocolate 

for the icing:

40g dairy-free margarine

80g icing sugar

splash of dairy-free milk

  1. Heat the oven to 190 degrees Centigrade. Fill a muffin tray with liners.
  2. Mix all the dry ingredients together. Pour in the wet ingredients and combine. You do not want any clumps of raw flour but do not over-mix, a little lumpy is good.
  3. 1/4 fill the liners and then place a square of the chocolate in the middle. Cover with the remaining muffin mix.
  4. I topped mine with some Demerara sugar, but it’s not necessary
  5. Bake for 20 minutes, or until risen and golden and a knife comes out clean.
  6. Cool on a wire rack.
  7. If icing, whisk together the icing ingredients and pipe rosettes on the top of each muffin, topped with another square of caramel chocolate if you wish.

Chocolate and Candy Cane Biscuits

I’ve seen a lot of tempting bakes using candy canes this winter. There’s something about the eye catching red and white stripes that really sand out and make these bakes look all the more tempting.

I initially had visions of rolling chocolate truffles in crushed up candy canes but sadly the canes were a bit too soft and sticky once crushed and it didn’t work out. Then this idea popped into my mind – dark, cocoa rich cookies dipped in snowy white chocolate and then sprinkled with the crushed up candy canes. It turns out that it was a great idea – the flavours really work – bitter, sweet, smooth with crunchy bits that have a hint of peppermint. A bit like an after eight mint in cookie form! These could now be one of my favourite festive after dinner treats. 

For those who are less keen on a minty flavour profile, then these work just as well as simple white chocolate dipped chocolate cookies and decorated with some pretty sprinkles.

Chocolate and Candy Cane Biscuits

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

 

makes 15-20

  • 115g or 1 cup of plain flour
  • 2 tbsp cocoa powder
  • 1 tbsps cornflour
  • pinch of salt
  • pinch of baking powder
  • 55g or 1/4 cup hard vegetable fat 
  • 55g or 1/4 cup dairy-free margarine 
  • 100g or 1/2 cup caster sugar
  • 1-2 tbsp dairy-free milk
  • 30g dairy-free white chocolate
  • 1-2 candy canes, crushed and/or Christmas themed decorations
  1.  Sift together the flour, cocoa, cornflour, salt and baking powder.
  2. In another bowl whisk together the fat, margarine and sugar until light and fluffy. Add the milk and whisk again.
  3. Add the flour mix and carefully combine
  4. Roll out and cut out shapes with cookie cutters, small rectangles work well.
  5. Place on a lined baking sheet and bake at 180 degrees for 10 minutes
  6. Cool on the sheet before moving to a wire rack.
  7. Melt the white chocolate over a bain-marie and half dip each cookie into the melted chocolate
  8. Place back onto the lined baking sheet, sprinkle with decorations or crushed up candy canes and leave to set

Pepparkakor – Swedish Ginger Thins

I always love a cooking challenge and so was happy to be asked for a Pepparkakor recipe. These Swedish Ginger thins are a Scandinavian Christmas must have and rightly deserve a place on my site.

I’ve only had the Anna brand ones, those very thin crisp flower shapes biscuits often found in health food shops. They always make me think fondly of my step-Grandmother who would always buy Anna’s Ginger thins and a variety of dried fruit for my girls to graze on when they were tiny. She was always very kind to me and made such an effort to cater for us, despite the dietary challenges.

These pepparkakor are a little less thin and crisp and not so dark in colour as I only had syrup available rather than the syrup and treacle required. But the spice is spot on and they make a lovely addition to the Christmas spread.

Pepparkakor (Swedish Ginger Thins)

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 16-20

125g dairy-free margarine

1/2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cardamon

50g caster sugar

40g soft-brown sugar

50g golden syrup (or ideally 25g treacle and 25g syrup)

35ml water

250g plain flour

1/2 tsp bicarbonate of soda

1/4 tsp salt

  1. Cream together the margarine, sugar and spices.
  2. Melt the syrup (or syrup and treacle) into the water
  3. Add the syrup mix and flour, bicarb and salt to the creamed margarine and mix to a soft dough.
  4. wrap and rest for a couple of hours in the fridge
  5. Preheat the oven to 190 degrees Centigrade
  6. Roll out the dough to 2-3mm thick and stamp out festive shapes.
  7. Place on a lined baking sheet and bake for 5-6 minutes until golden
  8. Cool on a wire rack
  9. These are best iced but if you don’t have time (like me) a little dusting of icing sugar is nice too 🙂

Mini Panettone

These days panettone is a big part of Christmas. Every food shop seems to have a huge pile of beautifully packed panettone flown straight from Italy. Since I started making homemade friendly panettone it has also become a family tradition for us.

This year I’ve decided to make mini panettone. After all, what could be more temping and cute than a perfect individual panettone?

This version is chocolate chip as I know that’s the flavour combination that’ll be devoured in this house, but you could easily swap the chocolate for dried fruit or mixed peel for a more traditional vibe.

If you can find proper mini-panettone cases to place in empty tin cans or panettone moulds, then you are luckier than me! I used the tulip type muffin liners placed in a deep muffin tin, which did a pretty good job.

Did you notice the mistletoe and the tag in the photos? Every year we and our neighbours have a mistletoe fairy who mysteriously leaves mistletoe with a tag in our letterboxes. We don’t know who it is, but it’s a lovely festive treat 🙂

Mini Panettone

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes 6

250g plain flour

30g caster sugar

1/2 tbsp yeast

1/4 tsp salt

100ml dairy-free milk, warmed to body temperature

25g cup dairy-free margarine, melted

Zest of 1 lemon and 1 clementine

30g cup dairy-free dark chocolate chips

  1. Sift the flour into a bowl.
  2. Stir in the sugar, yeast and salt.
  3. Pour in the warm milk, margarine and zests and bring together to form a smooth and elastic dough.
  4. Knead in the chocolate until they are evenly distributed
  5. Leave in a warm place to double in size.
  6. Knock back and form into a smooth ball. Cut into 4 equal pieces, approximately 75g each
  7. Place in a lined muffin tins.
  8. Leave to rise again until it they’ve grown a lot. An hour in a warm place should be adequate
  9. Brush the top with oat milk and sprinkle with a pearl or chouquette sugar. (if you can’t find that use demerara)
  10. Place in a preheated oven and bake at 180 degrees centigrade fan/190 degrees centigrade non-fan/gas mark 5 for 20-25 minutes, until golden and cooked through (it will sound hollow when tapped on the bottom.)
  11. Cool

Tomato and Balsamic Taralli Biscuits

I’m always looking for new savoury snack ideas as they can be sadly hard to find if you’re on a restricted diet. Breadsticks are mainly out of bounds due to traces of sesame, few crackers are suitable and cheese straws are a obvious no-no! Some crisps and popcorn are good but you can’t always eat crisps, well maybe you can buy you probably shouldn’t!

These little crunchy Italian bites are a great addition to the snacking scene. They savoury, crunchy and moreish – just perfect with an aperitif or to snack on whilst watching a film.

They seem to have been quite a hit as the first batch disappeared in a couple of hours – always a good sign. I think I’ll have to make a couple of extra batches to keep us going through Christmas and to add little bags to my homemade hampers!

Taralli biscuits are often flavoured with fennel but I’ve use balsamic vinegar, sun dried tomato paste and oregano. I think it results in a subtle but delicious savoury taste. If you want to ramp up the flavour use double concentrated tomato purée instead.

Sundreid Tomato and Balsamic Taralli Biscuits

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 40

250g plain flour

1 tsp salt

1 tsp dried oregano

3 tsp sun-dried tomato paste

20ml cheap balsamic vinegar (don’t waste the good stuff here!)

80ml white one or grape juice

60-80ml extra virgin olive oil

to glaze: 1 tsp tomato paste mixed with 1 tsp dairy-free milk, flaky salt crystals

  1. Stir in the salt and oregano into the flour. Add the tomato paste, olive oil and white wine and bring together to a soft dough.
  2. Knead until silky and smooth.
  3. Wrap and rest in the fridge for at least an hour
  4. Preheat the oven to 180 degrees Centigrade Fan, 190 degrees non-fan
  5. grab small grape sized pieces of the dough and then roll into half cm wide sausages. Cross over the ends to make a loop and place on the lined baking tray while you shape the rest.
  6. Bring a pan of water to the boil. Drop in the Taralli, ten or so at a time and boil until the rise to the surface. This will take a minute or two.
  7. Place back on the lined baking sheet.
  8. Brush with the glaze and sprinkle with the salt. 
  9. Bake for 25-30 minutes until golden brown and crispy. 
  10. Cool on wire rack. These will get more crunchy as they cool. Store in an airtight container for up to a week (if they last that long!)

Nut-free, dairy-free Rugelach

Happy Hanukkah! I’ve always wanted to make some nut and dairy-free Rugelach and Hanukkah is the perfect time to come up with a new recipe. Rugelach is a filled pastry originating from the Jewish communities of Poland. They are buttery and flaky with a sweet cinnamon scent.

Normally made with a nutty filling this version replaces the crunch with Demerara sugar spiced up with wonderfully warming cinnamon. Apricot jam would have been a nice addition but I didn’t have any to hand.

I did wonder if the dough would work dairy-free as it’s essentially butter, cream cheese and flour. I’ve never made rugelach before so I’m not familiar with how they are meant to taste but this dairy free version is delightfully crisp, flaky and moreish. Be warned that the dough is very soft and sticky so you have to be sure to chill it well before shaping and be prepared for some stick!

Hopefully someone who is familiar with the usual rugelach can give these a go and let me know if they’re at all authentic? Either way they’re pretty delicious and a great snack for Hanukkah or any other time!

Nut-free and Dairy-free Rugelach

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 24

110g dairy-free margarine

120g dairy-free ream cheese (I used Violife creamy)

150g plain flour

1 tbsp caster sugar

pinch of salt

zest of 1/2 a lemon

for the filling:

2 tbsp demerara sugar

2 tbsp granulated sugar

1/2 tsp ground cinnamon

extra demerara sugar and dairy-free milk to finish

  1. Cream together the margarine and cream cheese.
  2. Add the salt, sugar and plain flour and mix to form a very soft dough. 
  3. Split into two and wrap each half in cling film and chill for at least a couple of hours.
  4. When fully chilled preheat the oven to 170 degrees Centigrade fan, 180 degrees centigrade non-fan
  5. Roll out each half of dough between two sheets of parchment until about 2mm thick. It will be sticky!
  6. Sprinkle over half of the filling on each circle and then using a pizza cutter, divide the circle into twelve equal slices.
  7. Starting at the wide end, roll up each slice until it looks like a little croissant.
  8. Place on a lined baking sheet.
  9. Brush with dairy-free milk and sprinkle over a little extra Demerara sugar.
  10. Bake for 20-25 minutes (turning he baking sheet half way through) until golden.
  11. Cool on a wire rack.

 

Mini Christmas Muffins (with a mince pie version)

Mini muffins are such a great bake. Tasty, moreish and bite sized. I like to pop a couple into a lunchbox for a tasty sweet treat, or have a platter ready to welcome everyone home.

These mini muffins taste like Christmas; spiced with cinnamon, mixed spice, nutmeg and clementine zest. I think they’ll make a lovely treat to leave out for Father Christmas or as a Festive treat with hot chocolate while snuggled on the sofa in pyjamas.

I added a filling of mincemeat to half the mix to make mince pie muffins – and very nice they were too. Although I was the only family member to try those – everyone else hates mince pies!

 

 

Christmas Spice Mini Muffins/Mince Pie Muffins

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes 24 mini or 6 large

120g or 1 cup plain flour

75g or 1/3rds cup soft brown sugar

1/2 tbsp baking powder

large pinch salt

55g or 1/4 cup dairy-free margarine, melted

75ml or 1/3rd cup dairy-free milk

125g or 1/2 cup dairy-free yogurt

1 tsp ground cinnamon

1/4 tsp mixe spice

a pinch of ground nutmeg

zest of 1/2 clementine

(optional) 1/2 tsp mincemeat for each mini muffin 

water icing and Christmas decorations

  1. Preheat the oven to 190 Degrees Centigrade/Gas Mark 5. Line a muffin tin
  2. In a bowl mix together the milk, yogurt, vanilla and melted dairy-free margarine. Set aside.
  3. Sift together the flour, baking powder, salt, spices and zest. Stir in the sugar.
  4. Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).
  5. 2/3rds fill each muffin liner. (for the mince pie version, 1/3rd fill then add the mincemeat and then top with the other 1/3rd of muffin mix)
  6. Bake for 12-14 minutes for mini muffins or 20-25 minutes for large ones, until golden on top and a knife comes out clean.
  7. Cool on a wire rack.
  8. Either leave plain or top with water icing (add just enough water a few drops at a time to make a very thick icing) and Christmas decorations