Custard Cookies


Custard Cookies – soft, melt in the mouth and a delightful treat for kids snack box. This recipe is inspired by Chef Venkatesh Bhatt’s OTG special episode in the show ‘Samayal Samayal’. Instead of buying biscuits and cookies from the store Mr Bhatt suggested we bake them at home for our little ones, and that’s exactly what I did. These cookies are very hard to resist, but I am still keeping my hands off the cookie tin and saving it for my kids snack box 😀

Makes: 50-60 cookies (If you make it in a round shape of 1 inch diameter), 150 cookies (If you make small star shape cookies)

Ingredients

  • All purpose flour – 300 g
  • Confectionary sugar (Powdered sugar) – 175 g
  • Custard powder – 75 g
  • Butter – 350g – 375g (The more you add, the softer the cookies – I added around 370g)
  • Salt – a pinch
  • Finely chopped almonds for decorating the cookie

Method

  • Preheat the oven to 350 degrees Fahrenheit
  • Mix the flour, sugar, custard powder well
  • Add the butter to the dry ingredients and leave it in the bowl until the butter melts
  • Once the butter melts, gently knead to a smooth dough
  • Shape the cookie into any desired shape using a cookie cutter or shape it into flat round shape using your hand. I shaped it to a round shape with my little one’s help
  • Top each cookie with the chopped almond(s) and line on a cookie sheet
  • When using 2 cookie sheets, position a rack in the upper and lower thirds of the oven (assuming a regular, non-convection oven). Place one cookie tray in the upper rack and place the second cookie tray after 5 minutes. Rotate the pans from top to bottom and front to back after around 10 minutes. Check the cookies on both the sheets after 15-20 minutes
  • Allow the cookies to cool on a cooling rack for a sufficient time
  • Once cooled store in an air tight container

These cookies have a great shelf life, so you can store them for 2-3 weeks :), that is if they last 😀

Whole Wheat Citrus Shortbread Cookies

These delicious melt in your mouth cookies with a subtle orange flavor will serve as your perfect teatime snack ! This recipe is adapted from the Food Network Kitchen: http://www.foodnetwork.com/recipes/food-network-kitchens/citrus-shortbreads-recipe.html. I used wheat flour instead of all purpose flour and refrigerated the dough for an hour before making the cookie. I baked all the cookies at once using 2 cookie sheets. I followed the tips from Food52:  http://food52.com/blog/9216-how-to-make-a-zillion-cookies-in-1-oven-with-2-cookie-sheets

Makes: Around 30-35 cookies

Ingredients

  • Orange zest from 2 large oranges or 3 small oranges
  • 3/4 cup sugar
  • 3 cups wheat flour ( I used Ashirwad Atta for wheat flour)
  • 6 tbsp cornstarch
  • 1/4 tsp salt
  • A pinch of cardamom powder
  • 3/4 pound unsalted butter

Method

  • Place the butter outside for 15-20 minutes so that it reaches a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter
  • I used two cookie trays and baked the cookies all at once (Detailed instructions follow in the steps below). You can bake one sheet at a time or use 2 cookie sheets. Line the cookie tray (or 2 cookie trays) with parchment paper, grease it with butter and dust it with a little flour
  • Preheat the oven to 350 degrees Fahrenheit
  • Grate the skin off the oranges and kept the zest aside
  • Grind the orange zest with 1/4 cup sugar in a mixer or blender and keep aside
  • Beat sugar and butter until frothy. Scrape down the sides of the bowl to prevent any sugar remaining in the bowl which is not incorporated. Add the orange zest mixture, cardamom powder and mix well
  • Add the dry ingredients – wheat flour and cornstarch and mix well until the dough starts to come together . At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed
  • Wrap the dough in a plastic wrap and refrigerate for an hour
  • After an hour, take the dough and press and flatten the dough with your hands to smooth and even out the dough. If the dough appears tough, you can knead the dough again in your food processor or stand mixer, until smooth
  • Cut the dough into 3×1 inch rectangles using a knife or a finger shape cutter. If you use a knife, smooth the edges of the cookie using your fingers
  • Prick each cookie evenly using a fork and place on a cookie sheet lined with parchment paper. If using two cookie sheets, place the cookies on the second cookie sheet as well
  • Bake at 350 degrees Fahrenheit for little more than an hour or until the cookies are golden brown. When using 2 cookie sheets, position a rack in the upper and lower thirds of the oven (assuming a regular, non-convection oven). Place one cookie tray in the upper rack and place the second cookie tray after 5-7 minutes. Rotate the pans from top to bottom and front to back after around 30 minutes. The cookies in the first tray will be ready after about an hour, and the second cookie tray will be ready 5 minutes later
  • Allow the cookies to cool on a cooling rack for a sufficient time
  • Once cooled store in an air tight container

Enjoy the cookies with your tea 🙂

Wheat Shortbread Cookie

  
Shortbread cookies for tea anyone ! These cookies are made from multigrain wheat flour ( Ashirvad atta ), taste yummy and melt in the mouth !   

My mom sent me this recipe last week when I asked her for some baked tea time snack recipes 😊. The original recipe uses all purpose flour, I used wheat flour instead. 

Makes : Around 18 cookies 

Ingredients 

  • 1 cup butter at room temperature 
  • 1/2 cup confectionary sugar 
  • 2 1/2 cups wheat flour 
  • 1 heaped tsp cardamom powder
  • A pinch of salt

Method

  • Preheat the oven to 350 degrees Fahrenheit 
  • Cream together the butter and sugar in a stand mixer or using a spatula, until it is light and fluffy
  •  Add the cardamom powder, salt and mix well 
  • Add the flour and mix well at low speed until the dough starts to come together 
  • Place the dough on a surface dusted with flour and shape into a ball 
  • Wrap the dough in a plastic wrap and refrigerate for 30-40 minutes 
  • After 30-40 minutes, take the dough out and roll into a rectangular shape of 1/2 inch height 
  • Cut out 3×1 inch rectangles using a knife or a finger shape cutter. If you use a knife, smooth the edges of the cookie using your fingers 
  •   
  • Prick each cookie evenly using a fork and place on a cookie sheet lined with parchment paper 
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  • Bake at 350 degrees Fahrenheit for 20-25 minutes until the edges begin to brown 
  • Allow the cookies to cool on a cooling rack for a sufficient time 
  • Once cooled store in an air tight container 

Munch the cookies along with a sip of your Chai 😊

Whole Wheat Ginger Cookies

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Crisp and delicious ginger cookies, made with whole wheat will surely be a delight for your taste buds. Enjoy the cookies with a cup of hot refreshing tea or coffee

Ingredients

  • Whole wheat flour : 1.5 cup
  • Semolina : 1/4 cup
  • Butter: 1/2 cup
  • Confectionary sugar: 3/4 cup
  • Oil (any cooking oil): 1/4 cup
  • Baking powder: 1/2 tsp
  • Dry ginger powder: 2 tsp

Method

  • Mix the flour, baking powder and ginger powder and sift together
  • Cream butter and sugar until light and fluffy
  • Fold in the flour mixture into the butter and sugar and mix well
  • Add the oil and mix well to form a soft dough
  • Line a cookie tray with parchment paper or grease well with butter
  • Divide the dough into small balls and flatten slightly
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  • Bake in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes until the cookies are crisp and golden brown from the bottom and slightly golden from the top

Enjoy with a hot cup of tea 😊

Whole Wheat Nankhatai

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Nankhatai is my favorite cookie. I have always enjoyed Nankhatais made by grandmother Vijayam Thathi, during my childhood. They are the best I have ever tasted. I was lucky to get her recipe and tips for making Nankhatai. I tried out whole wheat Nankhatai instead of the traditional all purpose flour Nankhatai. They came out good and the cookie just melts in the mouth.

Ingredients

  • 1 cup powdered sugar
  • 2 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1 cup butter
  • 2-3 each of cardamom and clove, powdered

Method

  • Place the butter outside for 5-10 minutes so that it reaches a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter
  • Sift the flour and baking powder. The whole wheat flour that I purchased from Whole Foods, left behind some bran  while sifting. So if you see some bran while sifting the flour, that should be okay
  • I used the kitchen aid stand mixer for making the cookie batter
  • Blend sugar and butter until mixture is light and fluffy
  • Mix in spoonfuls of flour. At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed. Add the condiments (cardamom and clove powder)
  • The dough should be stiff enough to roll it into balls (almost like roti atta, a little less stiffer) Let the dough rest for 10-15 minutes
  • Preheat the oven to 350 degrees Fahrenheit for 10 minutes
  • Make 1 inch balls from the cookie dough and slightly flatten using your palm. Place on a cookie sheet and space them around 2 inches apart
  • Note: In the steps given below, we will be taking the cookies out when they are half baked, and allow it to cool. We will then re-bake the cookies until they are golden brown. This was a tip from my grandmother and the cookies come out really crisp 
    • Bake the cookies at 350 degrees Fahrenheit for around 15 minutes until they are half baked. A half baked cookie will have slightly brown edges and will be soft to touch at the top. Keep the cookie aside for cooling
    • Meanwhile prepare the second batch and place it in the oven for 15 minutes until they are half baked
    • After you remove the second batch of cookies, place the first batch of cookies in the oven again and bake for around 10 minutes till the cookies turn golden brown
    • Cool on a cooling rack for a sufficient amount of time. The cookies will be crispy after sufficient cooling time
    • Repeat the same procedure with the other batches of cookies

Enjoy the Nankhatai with hot tea 🙂

 

 

Eggless Millet Walnut Cookies

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This recipe is a modification of my earlier recipe “Arrowroot Oatmeal Almond Biscuit”. I have used Millet flour instead of arrowroot flour and walnuts instead of almonds. Millet is gluten free and packed with vitamins and minerals. I bought organic millet flour from whole foods to try out adai dosai. I decided to do a little experiment and tried out these millet cookies. I did not use butter, eggs, milk or sugar for this recipe. I used maple syrup and olive oil, so these cookies are fairly healthy 🙂 If Maple syrup is unavailable, you can substitute with dates syrup.

Ingredients

Dry Ingredients

  • To powder finely:
    • 1 cup walnuts
    • 1 cup oatmeal
  • Note: If walnut flour and oats flour is readily available for you, then use 1 1/4 cup walnut flour and 1 cup oats flour
  • 1 cup millet flour
  • 1/4 cup wheat flour
  • A pinch of cardamom powder
  • A pinch of nutmeg powder
  • A pinch of salt

Wet Ingredients

  • 1/2 cup almond oil or olive oil (I used olive oil in this recipe)
  • 3/4 cup maple syrup or dates syrup ( I used maple syrup in this recipe)
  • 1/2 tsp vanilla essence (Note: If you use vanilla extract, then only use a few drops as it is a more concentrated form)

Method

Preparing the cookie plate

  • Grease the cookie plate with butter at the bottom and sides. Cut out parchment paper to fit the base of the plate, and grease it after putting it in the tin. Lightly dredge the plate with flour, turning the plate so that a light film of flour coats the entire inside of the plate. Turn the plate upside down, tap gently to remove excess flour.
  • Note: If you do not have parchment paper, then you can dust the plate with the flour until a light film of flour coats the inside of the tin
  • Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the plate

Preparing the batter

  • Dry grind walnuts to a fine powder. While grinding the walnuts, add some of the powdered oat flour or millet flour so that you can a fine powder. You can also add 1 tbsp sugar while grinding the walnuts, if you don’t mind adding sugar 🙂
  • Dry grind oats to a fine powder
  • Mix all the dry ingredients together and keep aside
  • Mix all the wet ingredients together and keep aside
  • Mix the wet and dry ingredients together using a food processor or stand mixer. Use fold in movements i.e. mix well in one direction so that there are no air bubbles formed and the wet and dry ingredients are thoroughly mixed. (The batter should be as thick as cake batter)

Baking Instructions

  • Preheat the oven at 350 degrees Fahrenheit for 10 minutes
  • Scoop out  the batter on the cookie plate using a cookie scoop or ice cream scoop. Each scoop of batter only needs to be as wide as a coin. The biscuit will spread out well while baking and get the desired shape. Also give sufficient space between each biscuit mould so that they don’t stick to one another
  • Bake at 350 degrees Fahrenheit for 15-20 minutes or until golden brown. Once one side is brown, turn to the other side and keep for another 5 minutes. It will be difficult to turn them when they are very hot, so give a couple of minutes after taking out form the oven
  • Cool on a cooking rack for sufficient amount of time. Once the biscuits are cooled, they will become more crisp

Enjoy the cookie or biscuit 😀 with some tea 🙂

 

 

Chocolate Hearts

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A crispy chocolate biscuit, with one half covered with butter-sugar icing and the second half covered with butter-sugar-cocoa icing. This recipe is by Jyothi N Parekh and is again one of my mom’s collections

Makes: 20 biscuits

Ingredients:

For heart biscuits:

  • 3 tbsp butter
  • 2 tbsp icing sugar
  • 1/2 cup all purpose flour or maida
  • 1 tbsp cocoa powder

For the icing:

  • 2 tbsp ghee or melted butter
  • 4 tbsp icing sugar
  • 1/4 tsp vanilla essence
  • 1 tsp cocoa powder
  • A few edible sprinkles for decoration

Method:

  • Sieve the maida and cocoa powder
  • Place the butter outside for 5-10 minutes so that it reaches a room temperature
  • Cream the butter and sugar until light and fluffy in a stand mixer or blender
  • Add the self raising flour and cocoa powder and mix well in one direction to make a ball out of the dough. (At this stage if you find that the dough is too tight or too dry, you can add some ghee to make a ball out of the dough)
  • Sprinkle some dry flour on a polythelene sheet and roll the dough to make it 2 mm thick
  • Cut out heart shapes using a cookie cutter 
  • Arrange all the biscuits on a greased cookie tray
  • Preheat the oven to 350 degrees Fahrenheit for 10 minutes
  • Bake at 350 degrees Fahrenheit for 15 minutes (Time may vary according to your oven settings)
  • Cool the biscuits on a cooling rack for a sufficient amount of time before starting the next step of decoration
  • For the icing,  blend ghee, icing sugar, and vanilla essence together until you get a nice white frosting
  • Keep half of the frosting aside and add cocoa powder to the remaining half
  • Place the second half (with cocoa powder) in a bowl and put the bowl on hot water to allow the cocoa powder to melt
  • Apply the white frosting to one half of the biscuit and the chocolate frosting to the second half. You can use a pastry brush to spread out the frosting on the biscuit. You need to be gentle at this step to avoid breaking the biscuit
  • After 10 minutes, decorate the biscuit with some sprinkles

Enjoy the biscuit 🙂