Eggless Granola cookies

WhatsApp Image 2018-06-12 at 12.43.06 PM

Try out these yummy eggless granola cookies – lots of nuts / dry fruits / oats packed into these cookies which almost gives it a taste of granola and hence the name Granola cookies. I stumbled on a recipe for lactation cookies for a friend : https://www.bellybelly.com.au/breastfeeding/lactation-cookies/. But I wanted to make an eggless cookies and I don’t get brewer’s yeast easily here – so I decided to adapt this recipe and pack it more dry fruits to make a granola cookie

Ingredients

  • 1 & 1/4 cup self raising flour
  • 1/2 cup butter (115 g butter – do not measure butter after it has melted )
  • 3/4 cup brown sugar
  • 2 tablespoons flaxseed meal  or powdered flaxseed
  • 1/2 cup thick yogurt
  • 2-3 tablespoons of water
  • 1/2 tsp vanilla extract (optional, for flavour)
  • 1 teaspoon cinnamon (optional, for flavour)
  • 1/2 teaspoon salt
  • 1 & 3/4 cups oats – organic, steel cut oats are best for you, but rolled oats are fine
    • Note: Steel cut oats should still look like rolled oats – do not use the powdered version of steel cut oats – the cookies will not turn out good. Steel cut oats should look like this
    •  
  • 3/4 cup of your favourite mixins ( chocolate chips, finely chopped almonds, cherries)
    • Note: Try to avoid raisins as they might turn very dark when baked

Method:

  • Pre-heat the oven to 160 degrees Fahrenheit
  • Mix 2 tbsp of flaxseed with 3 tbsp water and keep aside for at least 15-20 minutes
  • In a large mixing bowl or stand mixer, beat the butter and sugar until they are blended really well. You can use a stand mixer at medium speed, a hand blender or a spatula for the same. The end result should be a nice and fluffy mixture of butter and sugar
  • Add the curd and vanilla and mix well
  • Add the dry ingredients (apart from the oats and your additional ingredients) – self raising flour, cinnamon, salt and mix well
  • Stir in the oats and your additional ingredients. At this stage use a folding in movement – i.e. mix well in one direction so that there are no air bubbles formed. Do not beat or stir at this stage. The cookie dough will be a little sticky but you should be able to drop it with a spoon or scoop onto a cookie sheet. If you find the cookie dough to be very sticky that it spreads itself when dropped on the cookie sheet, add an additional tbsp of flour or oats
  • Use a dessert spoon or a cookie scoop and drop the cookies on a lined or greased baking tray. Flatten them a little with your fingers or a spatula. Don’t squash them down too much
  • Bake one side for around 15-20 minutes at 160 degrees Celsius. If you like crispy cookies, you can turn them over and bake for an additional 5 minutes after one side of the cookie browns. Based on your oven settings, the cookies might get done in 10-12 minutes as well

Enjoy the cookies 🙂

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Walnut Cookies

Try out these melt in your mouth walnut cookies ! Made with whole wheat flour and very little maida, these cookies tastes yum and are super easy to make !

Ingredients

  • Finely chopped walnuts – 1/2 cup
  • Maida – 1/4 cup
  • Whole wheat flour – 1 1/2 cup
  • Butter – 200 g
  • Whole cardamom – 2 to 3
  • Salt – 1/4 tsp
  • Confectionary sugar – 3/4 cup

Method

  • Preheat the oven to 350 degrees Fahrenheit
  • Power 1 tsp of sugar with cardamom and keep aside
  • Cream the butter and sugar in a stand mixer or using a spatula until it is light and fluffy
  • Add the other ingredients – flour, walnuts and salt and mix well until the dough starts to come together
  • Wrap the dough in a plastic wrap and refrigerate the dough for 15-20 minutes
  • Roll out into one inch balls and lightly flatten the top of the cookie. Place the balls 2 inches apart on a cookie sheet
  • Bake at 350 degrees Fahrenheit for 20 minutes or until browned from both sides

Enjoy 😊

Whole wheat cherry cookies

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Here is the recipe for whole wheat cherry cookies. This recipe is inspired by Wegman’s recipe for whole wheat cherry cookies. My version is eggless and uses broken cashew too. Check it out!

Ingredients

  • 1 1/4 cup wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup powdered almonds
  • 1/4 cup water
  •  1/2 cup butter
  • 1 cup powdered flaxseed
  • 3/4 cup brown sugar
  • 1/2 cup yogurt
  • 1/2 tsp vanilla essence
  • 2 cup dried cherries
  • 1 cup toasted cashew nuts
    Method:
  • Mix the almonds with water to make a paste
  • Add the butter and sugar to the almond paste and mix well
  • Add the yogurt and vanilla essence to the mixture and blend well
  • Combine 1 cup flaxseed, flour, baking soda and baking powder and mix well
  • Add the dry ingredients – the flaxseed-flour mixture to the almond-butter-sugar-yogurt mixture gradually
  • Dry roast the cashew nuts and add them to the dough mixture
  • Fold in the dried cherries into the dough mixture
  • All the ingredients should be well combined to form a dough that has a pasty consistency
  • Drop one tbsp of dough onto un greased baking sheets
  • Bake for around 15 minutes until done – the centers will be soft and the edges very light brown

Oatmeal Barley Cookies

Oatmeal and barley turn out to be a surprising delicious combo for these cookies. These cookies are very healthy – no butter in these cookies, and maple syrup is used as the sweetener. Do try out this recipe and let me know your feedback.

Ingredients

Dry Ingredients

  • To powder finely:
    • 1 cup oatmeal
  • To powder coarsely :
  • 1 cup almonds
  • 3/4 cup barley flour – you can powder whole barley to make this 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)
  • 1/2 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 almonds to a coarse powder
  • 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

I baked 2-3 batches of cookies and found that they turn out best when baked a low temperature for at least 15-20 minutes

  • Preheat the oven at 250 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 250 degrees Fahrenheit for 15-20 minutes or until golden brown on both sides. Halfway through the process, remember to invert the biscuit so that the other side is also baked well
  • Before you attempt to take the biscuits out, give it sufficient cooling time

Enjoy the cookie or biscuit 😀 with some tea 🙂

Dry fruit cookies

Happy Halloween ! Try out these yummy dry fruit cookies with a hint of cardamom ! Shape them like pumpkins or ghosts for a Halloween treat ! This recipe is inspired by chef Venketesh Bhatt from Samayal Samayal episode “Home Baking”.

Ingredients

  • Unsalted butter – 100 g
  • Powdered sugar – 100 g
  • Milk – 50 ml
  • Finely chopped nuts (almonds, cashew-nut) – a handful
  • Cardamom powder – 1 tsp
  • Baking powder – 5 g
  • All purpose flour (Maida) – 200 g

Method

  • Preheat the oven to 170 degrees Celsius
  • Cream together the butter and sugar in a stand mixer or using a spatula, until it is light and fluffy
  • Add milk to the butter sugar mixture and blend well
  • Sieve the all purpose flour and baking powder together
  • Add the flour-baking powder mixture to the butter, sugar and milk mixture and mix well at low speed until the dough starts to come together
  • Add the cardamom powder to the dough and mix well
  • Roll the dough on a floured surface

  • Shape into desired shapes using a cookie cutter
  • Sprinkle finely chopped mixed nuts over the cookies
  • Place the cookies on a cookie sheet lined with parchment paper
  • Bake for 12-15 minutes until the cookies are golden brown and crispy

Note: You can either sprinkle the nuts over the cookies or mix the nuts in the dough and roll into cookies. I tried both ways and they turned out awesome !

Enjoy the cookies with tea or pack them for your kids snack box !

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 🙂