Snickerdoodles (makes 30)

Snickerdoodles by The Fat Foodie

I’ve heard of snickerdoodles in the past, in an abstract ‘smores’ kind of way, but I’ve never actually went out of my way to find out what exactly they are. However, I saw someone mention how delicious they are on Facebook the other day and after Googling them I realised that as a lover of all things cinnamon I needed these snickerdoodle biscuits in my life, STAT!

For those who don’t know, snickerdoodles are little sugar cookies which are rolled in cinnamon sugar before being baked. This sugary coating ensures that the interior of the biscuit stays soft while their exterior crisps up nicely. There are loads of flavour variations of snickerdoodles available. The traditional flavour is simply vanilla and cinnamon, but they can also be made with chocolate chips or nuts. Just to be clear, I’d say a low FODMAP portion would be up to 3 cookies at a time, but one might suffice!

I made my snickerdoodles with gluten-free flour, but you could just use normal flour if wheat or gluten isn’t an issue for you. Also, traditionally snickerdoodles are made with cream of tartar as their raising agent, but I’ve tried making them both ways and I, personally, prefer using baking powder instead. Feel free to go your own way though. I made half of my snickerdoodle batch plain and I added dark chocolate chips into the remaining half, but honestly, both versions were lovely.

This recipe for snickerdoodles has to be one of the easiest biscuit bakes I’ve ever come across, requiring little more than mixing up the dough, coating it in cinnamon sugar and placing the balls of dough on a baking sheet. They’re soft and moreish on the inside, crisped with sugary cinnamon on the outside and as a whole they’re incredible!


140g butter (or non-dairy version)

200g sugar (plus 3 tbsps to roll the snickerdoodles in)

250g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 tsp xanthan gum

2 tsps baking powder (or 2 tsps of cream of tartar and 1 tsp of baking powder)

100ml rice milk

3 tsps ground cinnamon

100g dark chocolate chips (optional)


Preheat your oven to 200C/180C Fan/400F/Gas Mark 6 and line two baking trays with greaseproof paper.

Put the 3 tbsps of sugar and 3 tsps of ground cinnamon on a small plate and mix together.

Cream all of the wet ingredients together in a mixing bowl and then mix in the dry ingredients. (If you’re using the chocolate chips, you can either add them now and make the whole batch choc chip or you can wait and add them to half of the mixture later on.)

Take small pieces of dough and roll them into the size of a large marble (or half a golf ball size) and then roll them in the cinnamon sugar and place them on a baking tray, making sure there is a decent gap between each snickerdoodle because they will spread a bit.

Bake the snickerdoodles in the oven for 8-12 mins until they are puffy and golden brown.

Leave to cool and then munch!

Snickerdoodles by The Fat Foodie

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Giant Jaffa Cake (serves 6-8)

Giant Jaffa Cake by The Fat Foodie

At New Year my eldest stepson decided he wanted to make a giant jaffa cake for dessert on New Year’s Day and I was so impressed with it that I decided to have a bash at making one myself. It feels a bit naughty to put this up on the website because it’s so utterly easy to make, especially when you just buy a ready-made gluten-free sponge to use, but I can completely justify it because it’s delicious and that’s all that matters.

If you really want to make your own sponge to form the base of your giant jaffa cake you could use my langues de chat recipe which would give you a really nice, light base. Equally, my orange cake recipe would work great too. To be honest, all you’re looking for is a decent sponge that’s going work well as a base to support your topping of orange jelly and dark chocolate. You could also deviate from the norm and make this with lemon and lime jelly or any other flavour which takes your fancy, really.

This giant jaffa cake was really well received at the dinner table after our New Year’s Day dinner. It’s a brilliant fun dessert which everyone enjoyed, adults and children alike, and is so easy to make. Its soft, vanilla-scented sponge base marries well with the zesty, firm orange jelly filling and it all pairs beautifully with its decadently thick coating of dark chocolate. Jaffa cakes have never been so fun!


A good quality circular gluten-free sponge cake (many of which can be bought dairy-free too)

A 135g block of orange jelly (I used Hartley’s)

1/2 a pint (285ml) of boiling water

The zest of 1 orange

200g dark chocolate


The night before you want to serve the giant jaffa cake or first thing that morning, prepare the orange jelly by lining a large flat flan tin that’s roughly the same size as your sponge with clingfilm.

Melt the block of orange jelly into 1/2 a pint of boiling water and add the orange zest into it. Pour the jelly into the flan tin and leave it to set in the fridge.

When you’re ready to construct the jaffa cake, cut the base off your sponge cake and place it on a cooling rack that has a large tray underneath it. (This helps to catch any chocolate run-off when the time comes.)

Carefully remove the jelly from the flan tin and place it on top of the sponge base.

Melt your dark chocolate and pour it on top of the jelly. (I melt my chocolate in the microwave, but I stir it every 10-15 seconds to make sure it doesn’t burn).

Leave the giant jaffa cake to set and once the chocolate has hardened cut it into portions and serve it to great acclaim!  😉

Giant Jaffa Cake by The Fat Foodie

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