In the bowl of an electric mixer, combine the butter with the sugars and mix until light and creamy.

Add the eggs one at a time and mix them in along with the vanilla.

Add the flour, bicarbonate of soda and the nutmeg and mix until everything is just combined.

Cover the bowl and pop it in the fridge to firm up for 30 minutes.

Pre-heat the oven to 160C(320F) fan-forced and line two baking trays with baking paper.

Using a level tablespoon of dough at a time, roll the dough into balls and then roll each one in the cinnamon and sugar mixture until coated.

Place the balls on the lined baking trays leaving at least 6cm between each ball.

Bake for 12 minutes or until golden.

Leave the biscuits to set on the trays for 10 minutes before transferring to a wire rack to cool completely.

Snikerdoodles will keep stored in an airtight container for up to three weeks or can be frozen for up to three months.