Rainy weekend afternoons were made for baking with the kids. These are a treat that one of my American team members introduced me to and I don’t know whether to love her for these or not – they’re so moreish! Little people and those of us still young at heart enjoy rolling the dough in the cinnamon sugar most (licking of fingers optional but only AT THE END!)
180g / 6½oz Plain Flour
1tsp Cream of Tartar
1/2 tsp Bicarbonate of Soda
Pinch of Salt
50g / 2oz Butter
50g / 2oz Trex*
180g / 6½oz Golden Caster Sugar
1 medium egg
In a separate bowl mix
Preheat oven to 190c / 170c fan / Gas 5 and line two baking sheets with greaseproof paper
Cream together the fat and sugar in a bowl until pale and fluffy
Sift the flour, baking powders and salt into a bowl
Add the egg to the butter and sugar and stir until well blended
Add the flour into the fat, sugar and egg mixture and stir until a smooth dough is formed.
Using a small scoop (roughly 1tbsp measure) scoop balls of dough and roll in the cinnamon sugar mix
Spacing evenly, place 9 dough balls onto lined baking sheet and place in the hot oven for 12-14 minutes
Cook until golden at the edge, they’ll be soft when you take them out of the oven, allow to cool for 3 mins or so before removing to cooling rack
Re-line baking sheet and continue until dough is finished.
Try not to eat all of these before they’re cool!
*Trex is a solid white vegetable fat, or vegetable shortening (NOT suet or lard!) It is a brilliant dairy-free butter substitute, and when used half and half with butter in other baking it makes it stunningly light. It makes the best ever buttercream icing this way. When baking with trex I like to take it out of the fridge as early as I can and allow it to come to room temperature then beat it with the electric whisk until well blended before chucking into whatever recipe I’m using. You’ll generally find it near the butter or chilled pastry at the supermarket.
Thanks to Erin Lee at the American Mom in England blog for the recipe!