Last Sunday we headed over to visit Keith's family to help pick their Christmas tree and to take Tilly and Jasper to see Santa in his grotto. We had a lovely time and it definitely helped to get me feeling a little more festive.

While we were there they gave me a copy of Cake Days (from the Hummingbird Bakery) for my birthday present, and Keith's sister also gave me some edible red glitter to try out. So as soon as we got home I immediately picked out a recipe that I wanted to adapt... I'm not one for ever following recipes to the letter, even if they are new ones!

When I opened up the page for their snickerdoodle cookies I automatically assumed that this was some kind of cookie made using Snickers (or Marathon for those of use old enough to remember) bars, but I couldn't have been more wrong! It appears that snickerdoodle cookies are a festive American tradition... to which my brain suddenly flashed into life and got thinking about how I could utilise the red glitter.

As we hadn't got any ground cinnamon I made a few other changes to the recipe and also added a bit of red food colouring... I was going for festive overload! I think next time I might leave the food colouring out and see what they look like 'au naturelle' with just a sprinkling of glitter in the coating... anyways, here's how they turned out... I love the little glints of glitter! Festive, don't you think?!

Christmas Snickerdoodle Cookies

Prep time: 20 minutes

Serves: 14-18 cookies

You will need:

FOR THE DOUGH

60g unsalted butter, softened

160g caster sugar, peeled and roughly chopped

1 capful vanilla essence

1 capful red food colouring

1 large egg

240g plain flour

1 tsp baking powder

1 pinch salt

1/2 tsp mixed spice

FOR THE COATING

1 1/2 tbsp caster sugar

1 tbsp mixed spice

1/2 tsp edible red glitter

Directions:

Begin by creaming together the butter, sugar, vanilla essence and food colouring (if using) until light and fluffy.

Add in the egg and beat well until all of the ingredients are combined.

Sift in the dry ingredients and mix until the dough forms a smooth ball. Place in a covered bowl and refridgerate to rest and firm for about 40 minutes.

Preheat your oven to 170^oC and line baking trays with parchment paper.

Next mix together the ingredients for the coating in a small bowl.

Remove dough from fridge and break into about 18 walnut-sized balls, roll in the coating mixture and place on baking trays allow room between each for spreading.