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

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 🙂