Cinnamon cookies (Dairy Free)

This is long overdue, but last week we had a study tip to Switzerland, and I made some cookies for the journey. Cookies are much easier to transport and share than cupcakes. These are quite crunchy when they have cooled, or you can take them out of the oven before they’ve really cooked through and they’ll be slightly chewy, whatever floats your boat!

I didn’t have cream of tartar, so I used a little baking powder instead, they seemed to work ok. Don’t worry if by three quarters of the way through cooking they still look like perfect little balls, they will flatten eventually!

Makes 14-18 cookies (or more if you make them smaller)
60g goats butter or vegetable fat (eg Trex)
160g caster sugar
¼tsp vanilla essence
1 large egg
240g plain flour
¾tsp cream of tartar
½tsp bicarbonate of soda
pinch of salt
¼tsp ground cinnamon
1½ tbsp caster sugar
1tbsp cinnamon

Using a hand held whisk or a freestanding electric mixer, cream together the butter, sugar and vanilla essence until light and fluffy. Add the egg and mix well.

Sift the remaining ingredients and add these in two or three batches to the creamed butter. Mix well using the mixer until the dough forms a smooth ball. If this doesn’t seem to be happening, you can always turn the dough out onto a little floured surface and knead until smooth. I found that my dough was far too dry for some reason, so I added a little lactofree milk to help soften it. Place the dough in a bowl, cover with clingfilm and put in the fridge to chill for about 40 minutes.

While the dough is resting, preheat the oven to 170°C, and line two to three baking trays with baking parchment.

Mix together the caster sugar and cinnamon for the coating in a small bowl.

Once the dough is ready, break off small, wlanut-sized pieces of the dough and roll these in the cinnamon sugar, making sure each ball is completely coated. Place the dough balls on to the prepared baking tray, allowing five or six cookies per tray, with 4-5cm between them to all them to spread during cooking.

Bake for 10-13 minutes or until the cookies are a light golden colour. Allow to cool on the trays for a few minutes before turning on to a wire rack to cool completely.

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