Snickerdoodle Pie Food

SNICKERDOODLE PIE

Steps:

• Preheat oven to 350 degrees F.
• Prepare pastry crust and line 9-inch pie plate.
• In bowl combine raw sugar and 1/2 teaspoons cinnamon.
• Brush melted butter over crust and sprinkle with 1 teaspoon of cinnamon-sugar mixture.
• Set aside.
• FOR SYRUP:.
• In saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/2 tbsp vanilla, 1/4 tsp cinnamon.
• Heat to boiling over medium heat, stirring to dissolve sugar.
• Boil gently for 2 minutes. Remove from heat.
• Stir in 1/2 teaspoon vanilla. Set aside.
• FOR FILLING:.
• In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds.
• Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined.
• Beat in egg and 1 teaspoon vanilla.
• Gradually beat in milk until combined.
• Beat in flour.
• Spread evenly in crust-lined pie plate.
• Gently pour the syrup over the filling.
• Sprinkle with remaining cinnamon-sugar mixture.
• Cover edges of pie with foil.
• Bake pie 25 minutes; carefully remove foil.
• Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean.
• Cool 30 minutes on wire rack.
• Serve warm.

SNICKERDOODLES

Steps:

• Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.
• Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.
• For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.
• Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.

SNICKERDOODLES

Steps:

• Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.