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Website: Post Punk Kitchen
Mexican Hot Chocolate Snickerdoodles
Page: www.theppk.com/2009/09/mexican-hot-chocolate-snickerdoodles/
Cuisine: Other | Course Type: Cookies/Bars
(1 review)
Recipe Reviews
Krantzie from Mexico City,
1st time around (Nov 10), I baked these delicious Mexican Chocolate Snickerdoodles (I got to this recipe courtesy of MadCapCupcake) with slight variations: I used brown sugar (piloncillo) instead of refined, and doubled the amount of cayenne.
2nd time (July 11): I tried to make them diabetic-friendly and oh wow, did I mess it up. The carob gives them quite a harsh flavor and color, the lack of sugar means they won't spread. I might try fixing them with a dollop of icing, but that would defeat the purpose of making them fit for diabetics. So, tiny and bizarre they'll stay!
(edited 26th July 2011) (0) comment (1) useful
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