Snickerdoodles - Shortbread doused in Cinnamon!
Makes: 3 large or 6 small
Ingredients:
1 1/2 cup LLWF Self Raising Flour
1/2 cup coconut oil, cacao butter or butter
1/2 cup maple syrup, rice syrup or honey
2 tsp vanilla
1 tsp cin and 2 tsp coconut sugar or xylitol
Preparation:
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Preheat oven to 160 degrees Celsius and line or grease a large cookie tray.
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Add LLWF self raising flour to a mixing bowl.
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Melt butter and sweetener together on low.
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Add the melted butter and liquid sweetener to the flour with the vanilla and stir it through until it turns into a thick dough.
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Combine the cinnamon and sugar together in a small bowl.
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Roll into 1-2 tbs balls then roll the balls in the cinnamon sugar mixture and place them onto the baking tray.
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Flatten each ball with the bottom of flat cup to create a 1 ½ cm thick cookie then bake for approx. 10-12 minutes.
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Allow to cool on wire rack, they will firm up as they cool.
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Store in an airtight container 3-6days.