I call these cookies, but technically they should be called shortbread since they have no eggs in and loads of flour. They’re called Happiness Cookie’s because they make me very popular in my house (which in turn makes me happy), everyone seems to like them and they’re my Baking Trump Card which I usually play when a person who has previously been cynical about gluten-free food comes over for coffee and I palm them off at non G/F.
I harked on about Snicker-doodles in yesterdays post, but actually failed to explain what they are. According to Nigella they’re sort of like an oven baked doughnut and a cross between a cookie and sponge, they remind me of those massive sweet pretzels with the cinnamon sugar, and everyone knows I’m a slut for cinnamon. They’re the sort of thing that could be varied in so many different ways, but for now I’m going to give you the original recipe without any variations.
I adapted this recipe from ye old faithful Hummingbird Bakery Cookbook who’s cakes and biccies are on a par with my one and only Nigella.
Ingredients Makes 20
270g Soft butter 160g Caster sugar 160g Soft brown demerara sugar 2 Large eggs 1/4 Tsp vanilla extract or 1 tsp of vanilla essence 380g Plain Flour (as always Doves Farm are great, but any plain flour mix works just as well) 1 Tsp bicarbonate of soda 1/2 Tsp salt 1/2 Tsp cinnamon 110g Rolled oats (omit if you can’t tolerate oats) 220g Sultana’s Note: I use Sultana’s in this cookie recipe becauseIi think they’re not so shriveled as raisins and tend not to burn as easily either, but feel free to use raisins if you prefer.
