A nutty shortbread cookie with mixdryfruit powder and fragrant rasmalai essence that is fit for a royal treat!
These cookies are not just innovative but also easy to make, crispy and melt-in-mouth cookies,. They have the right amount of sweetness, dry fruits give these cookies a perfect crunch, bite and nutty flavor. Thus making it a perfect snack to bring to your parties and surprise your family and friends.
- INGREDIENTS:
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1½ cup All purpose flour
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40 gms Badam/ kaju/ akhrot Powder
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½ cup Butter (115g)
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⅔ cup Icing Sugar
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1-2 tbsp Milk
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1 tsp rasmalai essence
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1 tbsp Dried rose petals
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½ cup Melted white chocolate
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Crushed dryfruits (almonds,cashew,akhrot)
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Dried rose petals
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Cream butter and sugar together until light and fluffy.
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Add flour and dryfruit powder. Fold them in. Bind together the dough using milk – add 1 tsp at a time, and add more as required till you have a soft dough that can be rolled into a ball.
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Add the rasmalai essence and edible rose petals (crushed). Massage them into the dough.
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Cover with a cling wrap and refrigerate for atleast 30 minutes.
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Pre-heat the oven to 170°C.
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Dust the surface with flour, and roll the dough to ¼ inch thickness. These cookies don’t spread too much so don’t make them too thick. Use a cookie cutter to cut the shapes. Alternatively, roll individual balls with your hands and flatten them.
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Transfer the cookies to a lined tray leaving a small gap between each cookie. If the cookies are soft, use a spatula to pick them and place them on the tray.
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Bake at 170°C for 15-20 minutes or till the edges are golden brown.
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Let the cookies cool on a wire rack then dip in melted chocolate and garnish with rose petals and chopped pistachios. Store in an airtight container.
NOTES:
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You could dip the whole cookie, half of it, or even just pour the melted chocolate over the cookie with a spoon.
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White chocolate goes really well with the cookies. However, dark or milk chocolate will taste just as good. Simply dip the cookies in melted chocolate and place over a wire rack to allow the chocolate to cool and harden.
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If you’re using nuts or rose petals as a garnish, you need to sprinkle them immediately after dipping in the chocolate while the chocolate is still liquid and hasn’t set.
AATA NANKHATAI ( INDIAN EGGLESS COOKIES)
This Nankhatai recipe ( Indian Butter Cookies) is tender, crumbly and literally will melt in your mouth. It is made with 5 simple ingredients and infused with cardamom and nutmeg. These cookies are not very sweet so pairs perfectly with a cup of tea or coffee .
Diwali is just around the corner. This festival is all about lights, colors and good food. I am all pumped up to make various fried and baked Indian snacks like these Nankhatai’s EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES ) WHOLE WHEAT HEARTY NICE BISCUITS(Hearty whole wheat flour cookies) MELTING MOMENTS/ EGGLESS CUSTARD COOKIES Tutti Frutti Cookies and many more.
These make ideal gifts to share with family and friends as well.What are you making this Diwali?
I am fond of heart shape so desided to make this nankhatai in heart shape .
️INSTRUCTIONS:
- ½ cup / 113 ml Ghee at room temperature not melted.
- ½ cup 60 grams Confectioners Sugar/Icing sugar see notes.
- 1 cup / 138 grams wheat flour.
- ½ cup / 52 grams Besan ( chickpea flour or chana dal atta)
- ¼ cup / 45 grams Rawa ( Semolina flour)
- ½ teaspoon cardamom (Elaichi powder)
- ¼ teaspoon freshly grated nutmeg optional.
- 1/4 teaspoon salt
Toppings - Chopped Almonds
- Chopped Pistachios
INSTRUCTIONS:
- In a bowl whisk ghee and sugar with a spoon until creamy.
- Add in all the flours called for, cardamom, nutmeg & salt.
- Initially mix well with spoon then use your fingers and palm to rub the flour and put it together.
- Knead it until it forms a smooth dough.
- Rest the dough covered in the fridge for at least 15-20 minutes.
- Pre heat your oven at 350 deg F or 180 deg C.
- Divide the dough into two balls, flatten them and make heart shape using cookie cutter.
- Make crisscross lines on each cookie and put some chopped nuts in the centre if desired.
- Bake in a pre-heated oven for 17-19 minutes for large and 10-12 minutes for smaller cookies.
- Let the cookies cool down in the tray for at least 10 minutes. Then slowly take them out with help of a spatula.
- Let it completely cool before storing.
MELTING MOMENTS/ EGGLESS CUSTARD COOKIES
Melting Moments/Eggless Custard cookies are absolutely soft, melt in the mouth cookies. This eggless cookie is super easy and quick to make and requires only 5 ingredients.
Cookies are the best bite sized comfort food. So lets indulge in some yummy melt in your mouth eggless custard cookies.
I used @weikfield custard’s powder for my recipe. Its exceptional quality and great taste brought out an amazing flavour in the cookies.
INGREDIENTS:
- 90 gm /3/8 th cup – Unsalted butter
- 40 gm – Icing sugar/Confectioners sugar, sifted 1/4 cup
- 30 gm – Custard powder 2 tbsp
- 1/2 tsp – Baking powder
- 90 gm /3/4 CUP – All purpose flour
INSTRUCTIONS:
- To make Melting Moments / Egg-less Custard cookies preheat the oven to 180°C.
- Line oven tray with baking paper.
- Cream butter for 5 minute using whisk and Add icing sugar and custard powder and mix until combined.
- Sift the baking powder and flour together then add to the dough and mix well.
- After that roll the dough in a butter paper and make heart shape cookies using cookie cutter.
- You may use any shape of your choice .
- Place on a baking paper lined baking tray and Bake biscuits for 12-16 minutes or until the edges are light golden brown.
- Let it cool on the trays for 5 minutes before transferring it to the wire rack.
- The biscuits will be very soft as soon as you remove it from the oven. Let it cool and it will harden perfectly.
NOTES:
- This biscuit is mildly sweet, if you are a sweet person then you could increase the icing sugar quantity to 60 gm.
- The butter should be really really soft. Its the key for the texture of this recipe.
CHOCOLATE COOKIES (eggless slice and bake cookies)
Chocolate Cookies {Eggless, Slice And Bake Cookies}
What is everyone’s favourite treat and comes in all slices, pies and cookies?
Yes, it is chocolate.
These eggless chocolate cookies or chocolate shortbread biscuits, call them what you may are a crispy, crumbly and a delicious treat along with some milk, tea or coffee. A handful of almonds thrown in for good measure, add a wonderful crunch for texture!
I baked some easy CHOCOLATE COOKIES for the very first time. They turned out just perfect and I am so happy to share this with all of you. Cookies are really a favourite item for all of us and handmade cookies are always the best. These cookies are for my daughter and all the chocolate lovers.
The base of this recipe is from EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES ) Karachi biscuits.
I modified it to make chocolate cookies and they turned out to be pretty great.
INGREDIENTS:
Measuring cup used, 1 cup = 200 ml,
Make sure all ingredients are at room temperature
1 cup all-purpose flour, spooned and levelled
2 tbsp cocoa powder
1/2 cup salted butter, softened
1/2 cup confectioner’s sugar/powdered sugar
1/3 cup coarsely chopped almonds
1 tsp vanilla extract
INSTRUCTIONS:
- Sift the flour and cocoa powder in a sufficiently large mixing bowl.
- Place butter in the bowl (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
Add vanilla extract and mix well. - Now add the flour. Gently bring everything together until the dough is soft. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much.
- I didn’t require any milk.
- Add the chopped almonds and fold in the cookie dough.
- Divide the dough into two parts. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
- Preheat the oven to 180 degrees C/350 degrees F. Line two baking sheets with parchment paper. Or bake in two batches. Remove the log from the refrigerator. Keep it on the counter for 5-10 minutes. Using a sharp knife, cut 1/4 inch thick slices.
- Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. If you are baking in two batches, keep the sliced cookies in the refrigerator, let the baking sheet cool completely, then place the second batch of cookies and bake.
Bake for 13-15 minutes. - When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.
Notes:
- If the dough seems too dry and crumbly, then add some milk(a teaspoon at a time) and mix until you have a soft workable dough.
- You may skip the nuts for a nut-free version, or add any nut or a mixture of nuts of your choice.
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.
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.
