I made a snickerdoodle ice cream sandwich today. I used the snickerdoodle recipe from Betty Crocker, substituting 3 tsp of baking powder for the cream of tartar and baking soda. I also substituted vegan buttery spread for the shortening and butter. This latter substitution wasn’t for any culinary reason; I just always buy that stuff rather than butter.
I was quite happy with the results. I also made two attempts at cinnamon biscuits. I used a recipe from a card I found tucked away inside one of my books. The first turned out like little bites. I had rolled the dough in a rectangle and cut thick (inch long) pieces.
For the second go-around, I rolled the dough a square and cut it up thinner.
Cinnamon Biscuit Recipe
- 2 Cups Flour
- 3/4 Cup Milk
- 3/4 Cup Sugar
- 1/2 Cup Butter
- 1/4 Cup Vegetable Oil
- 1 Tbsp Vinegar
- 1 Tbsp Baking Powder
- 1 Tsp Cinnamon
- 1/4 Tsp Baking Soda
- Put the vinegar in a measuring cup. Then put in the milk to the 3/4 line. Leave for five minutes.
- Combine the flour, baking powder, baking soda and salt in a bowl. Mix it.
- Add in the vegetable oil and the vinegar/milk concoction. Mix it all in until it has the same consistency.
- Put flour on a surface, and place your dough on it. Roll it out until it’s about 40cm long and 20 cm wide.
- Put the butter in a bowl, and microwave it for 45 seconds.
- Lather the now melted butter on the rolled out dough.
- Mix together the sugar and cinnamon. Sprinkle it on top of the melted butter.
- Set the oven to 400F.
- Slather a bit of butter on a cookie sheet to grease it.
- Roll up the dough.
- Cut up the roll in 2-3cm pieces. Put the pieces, exposed face up, on the cookie sheet.
- Bake until lightly browned, about 15 minutes.