Name: Chocolate covered Snickerdoodles
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 200 g flour; 1 tsp Cream of tartar; 1/2 tsp Bicarbonate of soda; 1/2 tsp cinnamon ground; 1 pinch salt; 230 g butter softened; 160 g sugar castor sugar; 1 eggs; 1 chocolate dark or milk; 1 Tbs milk; 2 Tbs sugar

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Ingredients (11)

200 g	flour
1 tsp	Cream of tartar
1/2 tsp	Bicarbonate of soda
1/2 tsp	cinnamon — ground
1 pinch	salt
230 g	butter — softened
160 g	sugar — castor sugar
1	eggs
1	chocolate — dark or milk
1 Tbs	milk
2 Tbs	sugar

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Method:

Preheat the oven to 180 °C.

Sift the flour, cream of tartar, baking soda, cinnamon and salt. Set aside.

In a mixing bowl, whisk the butter and sugar until light. Add the egg and whisk until incorporated.

Combine the dry ingredients with the butter mix and incorporate these ingredients until you have a sticky dough. Cover with cling wrap and refrigerate for at least 30 min. The dough needs to be firm when you use it.

After setting, roll the dough into small balls, cover with cinnamon sugar, and arrange a few centimeters apart on a non stick oven safe baking tray. Flatten a little with your hands.

Bake for 8 – 10 minutes, remove from oven and leave to cool.

Melt the chocolate and milk in the microwave until melted. Dip or cover the cookies in chocolate and enjoy (preferably) immediately. Makes 1.5 – 2 dozen cookies.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.

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