Petra’s Snickerdoodle’s

Just like in the last post I was saying how everyone has a favourite cookbook they return to again and again, I also think everyone has a favourite childhood food memory they always remember. I’m only thirteen, but even I have them from when I was little – and these cookies are one of them.
Petra was my amazing Nanny when I was much younger, and she often used to make these cookies. I remember her constantly having to write the recipe down for us on scraps of paper which we always lost, so she wrote it over and over again. Then in my last year at primary school the Mums decided to write a little cookery book together combining all their favourite recipes. My Mum included these cookies and now we always know where to find them.
To us then they were simply honey & cinnamon cookies, but it seems that in the blogging and food world they have become known as “snickerdoodles”. There are some different origins of the name snickerdoodle, some saying it comes from as far back as the early 1900’s, after a hero called Snickerdoodle. A snickerdoodle cookie is a simple cinnamon cookie which is rolled in cinnamon sugar before baking. Petra’s cookies are similar because of the cinnamon, but slightly different because of the sweet honey.

Although I remember Petra’s cookies being much rounder, and staying closer to their ball shape during baking – I still very much enjoyed these cookies! They are very soft and cakey inside but have a lovely crunchy outside. The cinnamon is very strong and tasty, even with only 1tsp – i was quite surprised! They were also very moreish! (Although, I say that about all the cookies I post – I think it may just be me and my cookie addiction :) )

Petra’s Cookies (Snickerdoodle’s)
100g butter
100g caster sugar
1 egg yolk
200g plain flour
2tbsps honey
1tsp cinnamon
caster sugar and cinnamon to coat
1. Cream the butter and sugar together. Add the egg yolk and teaspoon of cinnamon. Gradually add the flour, and then the honey.
2. Make little ball shapes of the mixture and roll in a mixture of the sugar and cinnamon, to coat.
3. Bake for 12 minutes at 170’C/gas 3 or until golden brown.