1/2 tsp baking soda
1/4 teaspoon salt
1 tsp cinnamon
150g butter, room temperature
75g lard (or white Flora but lard was all I had)
280g caster sugar
2 large eggs
For rolling the cookies in:
1 tablespoon ground cinnamon mixed with 2 tablespoons of caster sugar
Method
Preheat oven to 180C.
Sift together flour, cream of tartar, baking soda and salt into a bowl.
Put butter, lard and sugar into another bowl. Use an electric mixer to mix them for about 3 minutes, until fluffy.

Mix in the eggs with the butter, lard and sugar mix. Reduce speed to low; gradually mix in the flour mixture, upping the speed as needed.

Shape the dough into balls of about 1.5 to 2 inches depending on how large you like your cookies. I made mine about the size of a walnut.

Try and get them into the sugar/cinnamon mixture soon, rolling them around to get completely covered in cinnamon and sugar. I found the chilling the mixture made it a lot easier to handle, and all I had to do today was open the window a bit!

Place the dough balls on cookie sheets lined in baking parchment or a non-stick baking liner. They will spread out, so I placed them about 1.5” apart.

Bake until edges are golden. That took about 10-12 minutes for my ones. Obviously the bigger you make them, the longer they take. 

It’s not a problem if you overcook them a bit, but the longer you cook, the less of a chewy centre they have.

Once they are out of the oven and on a cooling rack, then you face the problem of not eating them all while they are still warm.

I promise you that there will be photos soon, but I have managed to drop my SD card into the body of my computer tower because I’m a numpty. The link above has photos, so you can pootle over there and have a look.
I can’t believe I did that.

EDIT: Thanks to my wonderful husband, the card has been retrieved, so here is a photo of Snickerdoodles. At last
.