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Snickerdoodle Pop Tarts

Serves 12



4 sheets store-bought shortcrust pastry

100g brown sugar

1 tbsp ground cinnamon

1 tbsp plain flour

1 egg whisked with a splash of milk



100g pure icing sugar, sifted

1 tbsp milk

Dollar Sweets Flavoured Dusting Sugar



Preheat oven to 180ºC.  Line two large baking trays with baking paper.


Whisk together brown sugar, cinnamon and flour until smooth and no lumps.


Cut each sheet of pastry in half, then cut each half into three equal rectangles. 


Brush the egg mixture over half the pastry rectangles, then spoon the brown sugar filling into the centre of each sheet, leaving a 1cm border around the edges.  Top with remaining (unbrushed) pastry rectangles and use a fork to crimp the edges closed and seal in the filling.


Transfer the pop tarts to the prepared trays (they can be arranged quite close together) and brush the tops with remaining egg mixture.  Bake for 25 mins until golden.  Cool on the baking trays for 5 mins, before transferring to a wire baking rack to cool completely.


To make the icing, whisk together sifted icing sugar and milk.  Add quite a generous amount of Dollar Sweets Flavoured Dusting Sugar (we used a combination of the cinnamon and salted caramel flavours), whisk well to combine.  Spoon icing over the cooled pop tarts.  Dust with extra Dollar Sweets Flavoured Dusting Sugar to decorate.


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