wildrainbows

by ViX

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Twinkle :)

(viewed 477 times)
31st May 2007, 22:09   comments (2)

British Aerospace Beluga

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I think thats spelt right! It was much bigger with the naked eye! Haha
31st May 2007, 16:04   comments (0)

Chester

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Old and new.
31st May 2007, 15:32   comments (0)

Choo choo!

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31st May 2007, 11:31   comments (2)

Mmm!

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Made without the syrup you are suppose to drizzle on when cooked so they are a little healthier!
28th May 2007, 16:33   comments (7)

Lemon poppy seed muffins

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28th May 2007, 16:22   comments (0)

Pretty sky

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Earlier tonight
28th May 2007, 00:03   comments (0)

Snickerdoodles

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Not bad for my first attempt!

Taken from the 'Homemade Cookies' book I posted last week.

Recipe (makes 36):
175g softened butter
225g caster sugar
1 egg
1 tsp vanilla extract
300g plain flour
1 tsp cream of tartar
1/2 tsp baking soda

To Complete:
1 tbsp caster sugar
1 tsp ground cinnamon

Instructions:
1, Pre heat oven to 200 degrees ( doesn't give gas mark sorry!) and grease two baking sheets.

2, Cream butter and sugar together until light and fluffy.

3, Beat in egg and vanilla.

4, Sift flour, cream of tartar and baking soda together and blend into the butter mixture to form a soft dough.

5, In a separate bowl mix the 1 tbsp of sugar and ground cinnamon together

6, Break of pieces of the dough (about the size of a small walnut), roll into balls and then roll in the sugar/ cinnamon mix.

7, Place on baking tray, leaving room for the cookies to spread and bake until pale golden - about 8 - 10 minutes.

My Input!
- I set my oven at 200 degrees and found that the first batch burnt a little within 5 minutes so I turned it down to 170 and the rest cooked much better.

- Keep a close eye on them as they go from golden to burnt brown VERY quickly!

- If you google snickerdoodles some are quite flat and others are a little dome shaped. My first 2 batches were dome shaped as it says nothing in the recipe about flattening the dough balls. After getting the boyfriend to google me some pictures to make sure mine were coming out right I decided to flatten the dough balls before baking them. I found that as the dough wasn't so thick they baked much better and also, once they cool they become quite crispy which makes the flat ones easier to eat and less messy!
27th May 2007, 18:10   comments (4)