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  • Writer's picturetamarandrusier

celebrating our second concert for care homes

This week our second concert will be screened - hooray! We hope it will spread more good cheer to residents who are feeling isolated at the moment. We will let everyone know when they can enjoy watching it via our YouTube link.

Here's today's recipe from the Hummingbird Bakery, with thanks to HarperCollins for their kind permission:

snickerdoodle cookies

(makes 14-18 cookies)

for the dough

60g unsalted butter, softened

160g caster sugar

1/4 tsp vanilla essence

1 large egg

240g plain flour

3/4 tsp cream of tartar

1/2 tsp bicarbonate of soda

1/8 tsp salt

1/4 tsp ground cinnamon

for the coating

1 1/2 tbsp caster sugar

1 tbsp ground cinnamon


  1. Using a hand-held electric whisk or freestanding electric mixer with the paddle attachment, cream together the butter, sugar and vanilla essence until light and fluffy. Add the egg and mix well, scraping down the sides of the bowl to make sure all the ingredients are fully incorporated.

  2. Sift together the remaining ingredients and add these to the creamed mixture in 2 or 3 batches. Mix well using the mixer or by hand until the dough forms a smooth ball. Place the dough in a bowl, cover and place in the fridge to chill and rest for approx. 40 minutes.

  3. While the dough is resting, preheat the oven to 170 degrees and line 2 or 3 baking trays with baking parchment.

  4. Next, mix together the caster sugar and cinnamon for the coating in a small bowl.

  5. Once the dough is ready, break off small walnut-sized pieces of the dough and roll these in the cinnamon sugar, making sure each ball is completely coated. Place the dough balls onto the prepared baking sheets, allowing 5 or 6 cookies per tray, arranging them 4-5 cm apart to give them space to spread during cooking.

  6. Pop in the oven and bake for 10-13 minutes until the cookies are a light golden colour. Allow them to cool and set on the trays for a few minutes before removing to a wire rack.


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