It’s been a while since my brownies and blondies have made an appearance. I’m still very much into baking them in my leisure time but I’m trying not to make them into too much of a habit else I’ll have little time to experiment on baking ‘other things‘. And we don’t want the ‘other things‘ to get jealous now do we?

Still, I was quite keen on making something quick and simple the other day, while at the same time wanting to stink our home up real pretty. I stumbled upon some Snickerdoodle Cookies during my food gawking and while it’s rather uncommon to find it here in Singapore, I love the way the word just tumbles right out of your mouth.


I had a look up the very trusty Wikipedia and found that these cookies are essentially sugar cookies, only rolled in cinnamon sugar instead of plain ol’ sugar, and they usually have a crackly surface. Apparently, they are quite possibly German in origin. German! 

Did I mention? I’ve just started taking German Language classes. Ja ja! Ich Heiße Natalie. Ok I’m not quite there yet in the conversation department and learning vocabulary with all the different genders is proving to be a challenge. Still, it is rather fun learning nouns in a different language, albeit frustrating constantly assigning them the wrong gender. I’m sorry Nouns, it must feel quite shitty being mistaken for something you’re not all the time. I feel you. I used to be completely bald as a baby until the age of 2! Mum would dress me in the fluffiest dresses (I kid you not!) complete with a headband (y’know, for all that non-existent hair) just to make sure people wouldn’t look at me and think me a boy. I need to dig out those photos one day. Didn’t say I’ll share them thoughhhh…! 


Anyway, back to my Snickerdoodles. I’m more partial to cakes and brownies than to cookies, apart from those Subway ones even though they tend to be insanely sweet but they’re always warm when served, and soft and chewy. Mmm… 

I’m digressing so much today! But only because I’m excited to share these Snickerdoodle Blondies with you. I decided to amp up the Cinnamon-factor in these blondies especially for all you Cinnamon fans out there by adding more into the batter! I also chose to go with Spelt Flour for those of you into healthier baking. I’ve toned down on sweetness as usual and while I’ve got some Cinnamon-Sugar crunchy crust action going on, I’ve kept sugar to a minimum while keeping the tasty factor to the max.

To up the ante that tiny bit more, I added chopped Honey Roasted Almonds on top. Not needed but highly encouraged!


Snickerdoodle Almond Spelt Blondies (Makes 1 8×8″ Square)

165g Butter, melted
110g Sugar
110g Brown Sugar
2 Eggs
180g Spelt Flour
3/4 tsp Baking Powder
2 tsp Ground Cinnamon
1/4 tsp Salt

25g Sugar
1.5 tsp Ground Cinnamon
25g Chopped Honey Roasted Almonds

  1. Preheat oven to 170deg C and line an 8×8″ baking tin.
  2. In a clean bowl, mix butter with both sugars.
  3. Whisk in eggs until well combined. 
  4. Stir in flour, baking powder, cinnamon and salt until just incorporated. 
  5. Pour batter into prepared tin and top with sugar-cinnamon mixture. Then sprinkle chopped almonds on top and lightly press into the batter so that they don’t fall off after baking. 
  6. Bake for 22-25min or until just set. Allow to cool before slicing.


If these Snickerdoodle Blondies are anything to go by, no wonder the Cookies from which they were derived from are so popular, especially over in the US and in Canada. Never really caught on here though probably because ‘Snickerdoodles’ is a bit of a tongue twister especially for the older generation. I can just imagine Grandma going ‘Sneeka-Doo-Doo? What is a Snee-ka-doo-doo?….. Cinnamon cookie? AIYA! Cinnamon cookie say cinnamon cookie – what Snee-ka-doo-doo?!’ Oh Grandma… Bless her warm, woolly long john’s. ❤

Whatever you call these – Snickerdoodle Blondies, Double Cinnamon Blondies, Cinnamon-Sugar-crusted Blondies, as Shakespeare once said “A rose by any other name smells just as sweet’. Natalie now says ‘This blondie by any other name tastes just as SHIOK*!’


‘Shiok’ is commonly used in Malaysia & Singapore… it essentially is used to convey a feeling of sheer pleasure and happiness.
For example, if you really enjoyed a particular dish, the way ‘shiok’ would be used is ‘Wow! This dish damn SHIOK, man!’.

We need to make ‘shiok’ a word recognised globally because it holds so much meaning, more than any other word in the English language can describe. It is an exclamation of how indescribably awesome something is whether it is a food or a feeling. Now if this recipe doesn’t excite you – although it should, at least you’ve just learnt a very Singaporean slang today. 🙂


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