Snickerdoodles

• unsalted butter↗200g g

  softened

• caster sugar↗150g g
• light brown soft sugar↗50g g
• vanilla bean paste↗2 tsp tsp
• plain flour↗300g g
• cream of tartar↗1½ tsp tsp
• bicarbonate of soda↗1 tsp tsp
• milk↗3 tbsp tbsp
• caster sugar↗3 tbsp tbsp
• ground cinnamon↗1 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.