Snickerdoodles

These chewy spiced biscuits are a sensational treat, and go perfectly with a cup of tea or coffee. This recipe makes a truckload of reasonable sized biscuits so you can share the extra ones with your friends or colleagues. Trust me, they will love it (and you)! I love these biscuits sandwiched together with a good quality vanilla ice-cream and crusted with praline. Makes 40.

Ingredients

250 g butter, softened
1 tsp vanilla extract
110 g firmly packed brown sugar
220 g caster sugar
2 eggs
410 g plain flour
1 tsp baking soda
1/2 tsp ground nutmeg

1 tbsp caster sugar (extra for coating biscuits)
2 tsp ground cinnamon

Method

1. Beat the butter, vanilla, brown and caster sugar in a bowl until light and fluffy.
2. Add the eggs one at a time until just combined.
3. Stir the flour, soda and nutmeg into the egg mixture, then cover and refrigerate for 30 minutes. Preheat the oven to 180 degrees Celsius. Make yourself a cup of tea and read a magazine while you wait for the oven to heat. Tell the kids you're busy.
4. Combine the extra caster sugar and cinnamon in a small bowl. Roll level tablespoons of the dough into balls, then coat the balls in the cinnamon/sugar mix by rolling them in the bowl.
5. Place the balls on greased oven trays at least 7 cm apart to allow for spreading. Bake in moderate oven for 12 minutes. 
6. Cool on trays if you can resist eating them hot straight from the oven.