Curiously Cinnamon Double Snickerdoodle Crunch Cookies
For melt-in-the-mouth crumbly cookies that the kids will love making, as much as they will love eating.
- Preparation Time
- 1 h
- Cooking Time
- 10 min
- Cooling Time
- Skill Level
- Serving Size
|2||cups of Curiously Cinnamon Cereal|
|85 g||cream cheese, softened|
|113 g||butter, softened|
|0.5 teaspoon||baking soda|
|1 teaspoon||ground cinnamon|
- Heat oven to 200° C.
- In food processor or blender, place cereal.
- Cover; process until cereal is finely crushed.
- Remove 1/2 cup of the finely crushed cereal; set aside.
- Add cream cheese and 2 tablespoons sugar to remaining cereal in food processor.
- Cover; process until combined.
- Drop mixture by measuring teaspoonfuls onto cookie sheet; shape into balls.
- Refrigerate or freeze while making cookie dough.
- In large bowl, beat 150 g sugar and the butter with electric mixer on medium speed, or spoon.
- Add egg; mix well.
- Stir in flour, baking soda and salt; set aside.
- In another bowl, mix reserved 1/2 cup crushed cereal with topping ingredients.
- Measure 1 tablespoon cookie dough; flatten in the palm of your hand.
- Place 1 of the refrigerated truffles in center of dough, and wrap dough around truffle, covering completely.
- Roll dough in topping mixture; place 6 cm apart on ungreased cookie sheet.
- Flatten dough balls slightly.
- Bake 8 to 10 minutes or until light golden brown around edges.
- Cool 1 minute; remove from cookie sheet to cooling rack.
For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.