Recipe for thin and crispy Snickerdoodle Cookies dipped in rich chocolate ganache
200 gr flour
1 teaspoon creme of tartar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
230 gr softened butter
160 gr castor sugar
1 large egg
100 gr dark chocolate bar
1 tablespoon milk
2 tablespoons sugar mixed with 1/2 teaspoon ground cinnamon
Preheat the oven to 180 degrees Celsius.
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 over a double boiler until melted.
Dip or cover the cookies in chocolate and enjoy (preferably) immediately.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.