Cookies – Astha's Kitchen

HEART SHAPED SAFFRON NAN KHATAI

Heart-shaped saffron nan-khatai
Traditional Indian eggless cookies that are made with wheat flour, besan, sugar and ghee.

INGREDIENTS :
1 cup wheat flour
1/2 cup besan
2 tbsp suji
1/2 cup ghee
3/4 cup sugar
salt a pinch
1tsp baking powder
1tbsp saffron milk
1/2 tsp elaychi powder

INSTRUCTIONS:

In a large bowl sieve maida, besan, suji, baking powder and powder sugar.
add salt and mix well.
add ghee & saffron milk in the above dry ingredients and need for 3-4 minutes or till it forms a soft dough.
Now add some elachai powder and mix well.
Take a small portion of the dough & with the help of a cookie cutter make the desired shape.
Garnish with chopped pista.
Bake them in a preheated oven at 180 ℃ for 15- 20 minutes or until golden brown.
Let them cool completely before storing.

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WHOLE WHEAT HEARTY NICE BISCUITS(Hearty whole wheat flour cookies)

‘Nice’ Biscuits is one of my favourite biscuit brands. These sugar-coated biscuits are an absolute delight. I finally tried a similar recipe at home and was ecstatic when I could create the same taste at home so easily with only four ingredients! And this is a healthy version, as usual, made with whole wheat and cane sugar.

INGREDIENTS:
Whole wheat flour 100g
Cane sugar 48g
Butter(room temperature) 50g
Desiccated Coconut 25g
Sugar crystals 1 tablespoon
2 tbsp Beetroot milk ( Beetroot mix with milk and grind like a milkshake )

INSTRUCTIONS :

First, cream the butter and cane sugar until light and fluffy. Takes about 4-5 minutes.
Add the wheat flour, desiccated coconut and beetroot Milk and form a soft dough. Do not knead.
Cover and keep the dough in the refrigerator for half an hour.
Roll out the dough between two parchment sheets to 1cm thickness.
Use heart-shaped cookie cutters to cut out the cookies.
Place the cookies on a parchment-lined baking tray and sprinkle sugar on the top.
Bake it in a preheated oven at 180 degrees for 10-12 minutes or until the edges turn golden brown.
Cool them completely on a wire rack. Store them in an airtight container and it should stay good for ten days.

NOTES:

Choose the baking time and temperature as per your oven.
The cookies get baked quickly and have a tendency to get burnt so keep an eye on them.
Do not over bake, once it starts to turn lightly brown along the edges. Take them out, they will be soft when hot but will harden on cooling.
The important step here is the creaming process as that would give a good texture to the biscuits.
I always bake my cookies or biscuits without baking powder so creaming is an essential step to get flaky, melt in mouth biscuits.

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EGGLESS ROSE PINK HEARTS WITH TWIST OF CHOCOLATE

These pink hearts are completely egg-less and made up of whole wheat flour. These cookies neither contain baking powder nor baking soda. One can easily prepare them with very few ingredients.

Most of the rose flavoured bakes can be prepared with rose petals but I tried with rose essence and it turned out to be amazing.

I try using whole wheat flour in my recipes these days, as it is a healthier option and quite good with the bakes.

This Diwali season I’ve made desi cookies with a western twist.
They look good and taste even better. Hope you like them and try them out.

Preparation Time: 10 mins | Cooking Time: 20 mins

INGREDIENTS :

Wheat flour ½ cup + 2 tbsp
Powdered sugar ¼ cup
Butter ¼ cup
Rose essence 1 tsp
Pink food colour Few drops
Dark chocolate ¼ cup

INSTRUCTIONS :

Preheat the oven at 180 ℃
Shift wheat flour in a bowl and keep aside.
In another mixing bowl, take butter (at room temperature) and powdered sugar.
Whisk until creamy and fluffy using hand / electric whisk.
Next add rose essence, few pink food colours and whisk again until everything incorporate well.
Now add the sifted wheat flour to the fluffy mixture and mix well to get a dough.
Take 2 tbsp of the dough and flatten with rolling pin and cut with heart-shaped cookie cutter
Similarly, make hearts from the rest of the dough.
Place all the Hearts 1-inch apart from each other on a baking tray lined with
baking sheet and bake them for 10 to 12 minutes.
Take out the baking tray from the oven and allow to cool down completely.
Then Melt the white chocolate using a double boiler /Microwave and keep aside.
Dip the cookies in melted chocolate and allow to set until firm.
Store in an air-tight container!
NOTES:

The dough has to be non-sticky texture. If the dough becomes crumbly, then add 1-2 tbsp milk.
If the dough becomes sticky, then add 1-2 tbsp flour.
Butter should be at room temperature. Also if not using salted butter, then add 1 pinch of salt along with flour while making a dough.

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NANKHATAI (WHOLE WHEAT FLOUR )

Nowadays I try using wholewheat flour in my recipes as it is healthier than maida. I have a liking for Nankhatai since my childhood.
This time I wanted to try it out with whole wheat flour and fortunately I found the Rak’s kitchen Nankhatai recipe.I tried the recipe it turned out to be truly scrumptious!

This will be really a perfect snack for your kid’s snack box, it’s healthier than the store-bought cookies and handmade with lots of love.

So Bake these easy cookies and send me the picture on my mail or on my FB page and I will, as usual, happily share it in on my Facebook page in the ‘Tried and tasted album.’

Prep Time: 20 mins
Cook time: 15 mins
Makes: 15

INGREDIENTS
Wheat flour/ Atta – 3/4 cup
Maida/ All purpose flour – 1/4 cup
Sugar – 1/2 cup
Ghee, melted – 1/2 cup (may not need all)
Elachi/ Cardamom – 1
Baking powder – 1 pinch
Pistachios, for decoration – 10

INSTRUCTIONS

In a mixer, place sugar along with elaichi and powder it. Transfer to a mixing bowl.
In the same mixer, coarsely powder pistachios, keep aside.
Preheat the oven to 180 ℃.
Add atta, maida to the powdered sugar along with baking powder. Mix well.
Add ghee little by little rubbing as you add. You may not need all, maybe 1 tbsp you can reserve. You should add ghee to form a dough. No water.
In a baking tray, line with the cookie sheet or grease with ghee, dust with a tsp of flour. Make equal sized balls (15) out of the dough. Flatten slightly, not too much.
Cut with a knife to make a criss-cross pattern in the top middle of the cookie. Add a pinch of powdered pistachios over each cut.
Bake it for 12 to 15 minutes at 190 deg. C/ 375 F. The cookie should not change in color to dark brown. When it just starts golden in color on the sides, that is enough. Cool on wire rack before storing in an airtight container.

NOTES

Add ghee gradually, do not end up in adding more than needed.
The dough should hold its shape if not, ghee is more.The ghee amount may vary depending on the flour, so handle accordingly.
I felt if the cookies are made smaller, it looked cuter than this. So make it smaller if you wish.

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EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES )

Ever since I started blogging, I have been experimenting a lot of baking at home. My recent try was this Eggless Tutti Frutti Cookies.I tried it and it came out super good, crisp and melts in the mouth.

Eggless tutti frutti cookies with the colorful tutti frutti in it, which looks like gem stones beautifully in the cookies. Not only it looks appealing, this one tasted also great. My daughters loved it a lot. So this is a perfect snack, be it back from school snack or inside their snack box.

Cookies are my family’s all-time favorite.
when I started blogging, we never brought cookies from the market…

Recipe Source: Sharmi’s Passion

INGREDIENTS :

All Purpose Flour (Maida) – 1 cup (135 gms)
Unsalted Butter (at room temperature) – 6 tbsp
Powdered Sugar – 1/2 cup (80 gms)
Tutti Frutti – 1/3 cup
Milk – 1 to 2 tbsp

INSTRUCTIONS:

Powder the sugar and bring the butter to room temperature.
In a mixing bowl, add powdered sugar and butter. Cream this until light and fluffy.
Add maida, tutti frutti and mix well.
Add milk to form a soft sticky dough. Lay a butter paper and roll the dough and form a log. Dust some flour if needed.
Wrap it with a butter paper and freeze it in a freezer for 40 mins.
Meanwhile, preheat the oven at 180C for 10 mins.
Remove the dough logs from the freezer and slice them into thick slices appx 1/2 an inch.
Line the baking tray or a cake mold with butter paper and place these cookies carefully on a baking tray leaving some space in between each cookie. The cookies don’t spread, still, it’s better to follow this step.
Bake this for 15- 20 mins or till you notice the edges turning into light golden brown in color. This indicates that the cookies are done. Transfer carefully to a rack and allow it to cool completely. Transfer it into an air tight container and enjoy it during tea time or any time when you feel like munching 😉
Transfer carefully to a rack and cool it.Store in airtight container.

NOTES:

if you don’t get tutti frutti substitute with any dried fruit variety
Don’t use a knife with wavy impressions. Always use a smooth finish knife or a plain sharp knife with no impressions to cut the cookie dough log. This results in getting a smooth layer on a cookie.
If your cookies are ready sliced and are waiting for preheating time then keep the cookies in the fridge until the preheating time(No need to keep in the freezer.)
Check the cookies in regular 10 mins intervals since they turn to burn easily.
You can also use a cookie cutter to cut the cookies into any shape as desired.
Adjust adding milk to the consistency of the dough. The dough will be sticky so dust flour if needed while rolling them into logs.
The cookies turn out crisp when it’s cooled completely.

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SEMOLINA CARDAMOM TUTTI FRUITTI COOKIES

Sharing an absolutely delicious, crumbly and crispy, melt in mouth semolina cookies recipe with specs of tutti frutti.

Semolina cookies are as light as feather and crumble very easily. The texture is so good, they melt in the mouth yet very crunchy. It was my wish from a long time to make these semolina cookies recipe at home. Last week I tried these tutti frutti semolina cookies recipe and it was the big hit.

Addition of tutti frutti is my idea of adding some special factor to this crumbly semolina cookies. Colorful tutti frutti makes the white cookies very attractive. You can even add finely chopped nuts, raisins or just make plain, melt in mouth rava cookies too.

This recipe can be doubled easily if you want to make a bigger batch! When these are baking, the smell of the cookies wafting through the oven will make you want to eat them all.
Recipe courtesy: Kaveri Obhan

PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins

INGREDIENTS:

1/2 cup (100 gm) butter, at room temperature
1cup (100 gm) All purpose flour
1 tsp baking powder
1/2 cup (100 gm) semolina/sooji (use fine and good quality semolina)
1/2 cup +2tbsp castor / confectioner’s sugar
1 tsp ground cardamom powder
1/2cup melted dark chocolate
some star-shaped sprinkles
1/4 cup tutti frutti

INSTRUCTIONS:

Preheat oven at 160 C (320 F) for ten minutes.
In a bowl, mix the butter and sugar until well combined.
Add the flour, baking powder and semolina to the butter-sugar mixture and mix it together.
Add the cardamom and mix until it forms a soft dough.
Shape into small balls of approx 1 inch each. Place these dough balls on a parchment lined baking tray leaving enough space between. They will only spread a little.
Bake for 18-20 minutes. Take out of the oven and allow to cool completely. They will still be soft but will turn crisp on cooling.
When completely cool, deep in melted chocolate and decorate with some sprinkles.
NOTES:Semolina cookies keep well in an airtight box for up to a week.You can add nutmeg powder too in place of cardamom.

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