Recipes

Snickerdoodles

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
340 g Caster Sugar 2⅗ cups
110 g Butter or Margarine, softened ½ cup
110 g Shortening ½ cup
100 g Egg 2 x 50 g
440 g Laucke Wallaby Flour 2¾ cups
15 g Baking powder 3 tsp
1 g Salt ⅛ tsp
MIX TOGETHER
25 g Sugar 2½ tbsp
6 g Cinnamon 1½ tsp

Method

  1. Preheat oven to 200°C.

  2. Mix the sugar, shortening, margarine, and eggs in a mixing bowl until creamy.

  3. Stir in the flour, baking powder, and salt, mix until blended.

  4. Roll teaspoonful’s of the dough into balls, and roll completely in the cinnamon sugar.

  5. Place about 5 cm apart onto prepared baking trays.

  6. Baking temperature 200°C.

  7. Baking time 8 to 10 minutes or until golden brown.

  8. Immediately remove from baking trays.

  9. Yield approximately 50 at 20 grams each.

  • Laucke Specialities
  • Yield 50 @ 20 grams
  • Bake: 8 - 10 minutes
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