Nordic Cardamom Butterscotch Snickerdoodles
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minutes resting time
Cooking time: 12 minutes
Makes 18 cookies approximately
- 113g/1 stick butter, softened
- 2/3 cup caster sugar
- 1 egg, room temperature
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cardamom
- 1 cup plain all purpose flour
- 1/2 cup cornflour/fine cornstarch
- 1 teaspoon cream of tartar
- 1/4 teaspoon bi-carb
- 1/4 teaspoon salt
-
100g/3.5ozs. butterscotch chips (or white chocolate chips)
-
1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 25g/1oz. butterscotch chips (or white chocolate chips)
Step 1 - Beat the butter and sugar together until pale and fluffy (about 5 minutes, scrape down the sides of bowl if needed). Add egg, vanilla and cardamom and beat until combined.
Step 2 - On the slowest speed or by hand, add the flour, cornstarch, cream of tartar, bicarb, salt and 100g/3.5oz quantity of chocolate chips and mix until just combined. Shape into a ball and wrap and place in the fridge for 30 minutes.
Step 3 - Preheat oven to 180C/350 and line 2 large baking trays with parchment. Mix the sugar, cinnamon and cardamom together and place in a shallow bowl or plate. Pinch off small walnut sized balls and flatten slightly.
Step 4 - Roll in the sugar spice mixture and place on tray. Repeat with remaining dough. Press some additional chocolate chips on the top of the cookies and sprinkle a little more sugar on top. Bake for 11-12 minutes.