Sunday, 29 September 2013

Snickerdoodle Whoopie Pies

250g Plain Flour
1 tsp Bicarbonate of Soda
2 tsp ground Cinnamon
115g softened Butter
150g Caster Sugar Plus 2 tbspn extra
1 large Egg
1 tsp Vanilla (paste or extract)
150ml Buttermilk

Pre Heat oven to 180C.  Line 2 large baking sheets with baking paper. 

Sift together plain flour, bi carb and 1 tspn of cinnamon.

In an electric mixer beat together butter and sugar until light and fluffy.

Beat in the egg and vanilla paste/extract until combined.

Mix in half the dry ingredients and then half the buttermilk. 

Add the rest of the dry and wet ingredients and mix until thoroughly incorporated.

Using either a cookie scoop as seen here or a teaspoon, spoon mixture onto baking sheets well spaced apart to allow for a little spreading.

Mix together the rest of the cinnamon and sugar and sprinkle over the mixture.  Bake in a pre heated oven for 10 to 12 minutes or until firm to the touch.  I set for 10 and check my oven takes 10 minutes but every oven is different.  

Remove and place on cooling rack straight away or they will continue to cook on the cookie tray.

For the Filling place 115g softened butter, 80g philly cream cheese and 1 tbspn strong coffee into mixing bowl and beat until smooth.  Gradually beat in 250g icing sugar until smooth.

When the cakes are completely cool spread filling on and sandwich together.


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