Which brings me to today's cookies. These were meant to be cinnamon buns but we had a milk shortage so I made snickerdoodles instead. Never made them before. I got 27 out of the mixture rather than Nigella's 32. They are slightly but not unpleasantly dry cinnamon cookies which are great to dunk in coffee or tea or indeed milk which is what the children are doing.
250g plain flour
1/2 tsp ground nutmeg
3/4 tsp baking powder
1/2 tsp salt
125g butter, at room temperature
100g plus 2 tbsp caster sugar
1 large egg
1 tsp vanilla extract
1 tbsp ground cinnamon
2 baking sheets, lined or greased
Preheat the oven to 180 degrees C/ gas mark 4.
Combine the flour, nutmeg, baking powder and salt, and set aside for a moment. In a large bowl, cream the butter with the 100g of sugar until light in texture and pale in colour, then beat in the egg and vanilla. Now stir in the dry ingredients until you have a smooth, coherent mixture. Spoon out the remaining sugar and the cinnamon onto a plate. Then, with your fingers, squidge out pieces of dough and roll between the palms of your hands into walnut-sized balls. Roll each ball in the cinnamon-sugar mixture and arrange on your baking sheets.
Bake for about 15 minutes, by which time they should be turning golden-brown. Take out of the oven and leave to rest on the baking sheets for 1 minute before transferring to a wire rack to cool.
Makes 25-30ish - guess it depends on your walnuts.