13 October 2017

Meal Plan 15th - 21st October 2017

Snickerdoodles a Christmas favourite at  Debt Free Cashed Up and Laughing Click through for the recipe
Snickerdoodles - the addition of red and green sprinkles turns these ordinary biscuits into yummy Christmas Snickerdoodles
The kitchen has been busy this week, with a head start on Christmas baking. Fruit cakes have been baked, puddings have been steamed and lots and lots of biscuit dough has been added to the freezer.

We love snickerdoodles at any time, but the addition of the coloured sprinkles makes them extra special Christmas Snickerdoodles. As we only have them at Christmastime, we never tire of them.

This week we will be eating:

Sunday: Roast Chicken

Monday: Sausage Wellingtons & veg

Tuesday: Spaghetti pie, tossed green salad

Wednesday: Chicken parmigiana, salad, French fries

Thursday: MOO Pizza

Friday: Stir-fry

Saturday: Enchiladas

Christmas Snickerdoodles

Ingredients:
2 tbsp red sprinkles
1 tbsp ground cinnamon, divided
2 tbsp green sprinkles
1-1/2 cups sugar
125g cooking margarine*
125g butter, softened
2 eggs
2-3/4 cups plain flour
2 tsp cream of tartar
1 tsp bicarbonate soda
1/4 tsp salt

Method:
Heat oven to 205 degrees Celsius.
Prepare the sprinkles:  Get out 2 shallow bowls. In one put the red sprinkles and 1-1/2 teaspoons of the cinnamon, in the other put the green sugar sprinkles and remaining 1-1/2 teaspoons of cinnamon. Mix the sprinkles and cinnamon together; set aside.
Prepare the dough:  In large bowl, put the sugar, shortening, butter, and eggs and beat with an electric mixer on medium speed until fluffy.
In a separate bowl, sift together the flour, cream of tartar, bicarb soda, and salt.
With electric mixer running on low, slowly add the flour mixture until incorporated and a dough forms.
Using a melon baller or teaspoon, shape balls out of the dough, about 2 to 3cm in diameter.
Roll the balls of dough through the sugar sprinkle mixtures, some in each combinations of colours, or as you like.
Place the dough balls on an ungreased biscuit tray, keeping about 5cm between each one.
Bake in preheated oven for 8 to 10 minutes.
Remove and let cool on biscuit tray for 1 minute, then remove to a cooling rack.
Let cool completely before putting away.

*I use Fairy cooking margarine in this recipe. Don't be tempted to increase the butter, the recipe won't be the same. The cooking margarine helps to make the dough lighter and the finished biscuit crisper.

**You'll find red and green sprinkles with the Christmas baking supplies at your local supermarket, or at any store that sells cake decorating supplies. I bought mine on clearance after Christmas last year and kept them in the freezer until I was ready to use them.

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