Category: cakes n bakes

Eggless Tutti Frutti Cake

I prefer tea cakes over frosted cakes, however, that wasn’t always the same….as a teenager or for that matter even in my early twenties…I had a great love for all things Chocolate. This included a major drool situation for a Chocolate cake with a hearty slathering of chocolate frosting ๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜ I just couldn’t resist them!

I prefer tea cakes over frosted cakes, however, that wasn't always the a teenager or for that matter even in my early twenties...I had a great love for all things Chocolate. This included a major drool situation for a Chocolate cake with a hearty slathering of chocolate frosting ๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜ I just couldn't resist them! () But with time, I have begun to appreciate other flavours which are slightly milder and yet so amazingly delicious. Tea cakes are one of them. If you've been following my blog, you'll know what I am talking about. Simply, moist sponges are my go to cakes for any occasion.

But with time, I have begun to appreciate other flavours which are slightly milder and yet so amazingly delicious. Tea cakes are one of them. If you’ve been following my blog, you’ll know what I am talking about. Simple, moist sponges are my go to cakes for any occasion. Besides, they are so easy to put together๐Ÿ˜Š๐Ÿ˜Š. This one has no butter, no eggs! ๐Ÿ‘Œ๐Ÿผ

You must try โฌ‡๏ธโฌ‡๏ธ

Banana Muffins/ bundt

Chocolate Peanut Butter banana bread ย (egg free)

Chocolicious Butterscotch and Banana breakfast bars

and many more….clickย here. I have a few pressure cooker cake recipes on the blog too, look for them in the archives๐Ÿ˜Š

What I find particularly comforting about such light tea-cakes is that they don’t weigh you down and there always room for another slice ๐Ÿค—. Oh, not to forget…how easy they can be for experimentating with new flavours!

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

This recipe is just as easy and calls for yogurt instead of eggs. As most of my readers look for egg free options, I try to keep their needs in mind. However, if you wish replace the yogurtย in this cake, just take out the yogurt and instead add 1 large egg. Also, minus the baking soda if working with egg in this recipe. It will turn into a beautiful cake โ˜บ๏ธ

Why I like using yogurt over hot water or even sour cream….it’s because the taste of sour cream is slightly too tart for our liking whereas using yogurt makes just as moist a cake as the sour cream one. And besides, let’s be honest….most would prefer going for the yogurt as it’s readily available in nearly every Indian household and there’d be no need to bother to go find sour cream.

I love practical recipes! The one’s where I just peek into my pantry and come out with a big pile of everyday ingredients to make something delicious! This recipe is one such ๐Ÿ˜ Spontaneous is my middle name….I hate having to plan a list of groceries specific to what I plan to share here on the blog unless it’s something that was on my bucket list for a while ๐Ÿ˜‚

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Isn’t the texture just awesome! This cake literally melts in the mouth…and I make it nearly every fortnight! But never was able click even one decent picture as I usually bake this in the evenings just before the mister gets back from work…so that he can have a slice of warm goodness with his cuppa ๐Ÿ˜

So getting on with the recipe…

Yield: one 7″ loaf

Equipment: a large mixing bowl, a manual whisk, a rubber spatula, measuring cups/ spoons, baking tin, parchment paper, cooling rack.


1 cup All purpose flour (Maida)

1/4 tsp baking powder

1/2 tsp baking soda

3/4 cup powdered sugar (I used icing sugar)

1/4 cup + 2 tsp oil

1/4 cup thick yogurt (or use 1 large egg instead of yogurt)

1 tsp vanilla extract

2-3 tbsp milk

1/2 cup mixed tutti Frutti


Preheat the oven @ 180’c. Line the baking tin with the parchment paper. Set this aside.

Now, take yogurt, sugar, baking soda, baking powder in a mixing bowl. Stir these ingredients together for a minute. Leave it aside for a couple of minutes to let the baking soda work with the acidity of the yogurt. The mixture will become little frothy after a few minutes.

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Now,ย add the oil and vanilla extract to this frothy yogurt mixture. Whisk well to make a lumpfree mixture. Next, sift in the flour. Using a rubber spatula, gently fold the flour into the wet ingredients. Do not beat or whisk the batter. Once the flour is well incorporated, add the tutti Frutti bits and fold them into the batter. (Tip: Add milk only if the batter is too thick else skip it).

Now, pour the batter into the ready tin and sprinkle some tutti Frutti on top of the batter too.

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Bake the cake @180’c for about 30-35 mins using the lower heating elements/ rods. Once the cake is baked, insert a toothpick in the centre of the cake to check readiness. The toothpick must come out with a few moist crumbs. If the cake is under cooked, bake for a further 5 mins.

Remove the ready cake from the oven and place the tin on the cooling rack. Let the cake cool completely before unmoulding and slicing. This cake stays fresh in an airtight container for about 3-4 days.

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Hope you try this soon and don’t forget to share your feedback with us ๐Ÿ˜€


Shreya ๐Ÿ’

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Egg free Butter free tutti Frutti Tea cake

Wholewheat and Oat Sandwich Cookiesย – eggless

So….the oven has gotten enough time to cool down I guess๐Ÿ˜‰ It’s been sitting idle since my spiced Orange and Cranberry Cake ….and that was one really good cake. Besides, my hubby had been asking me for something to nibble at with his evening tea for almost a week…and I kept putting it off…I am kinda on the slow mode…the climate has made me a bit lazy and I barely do much cooking these days…just the basic stuff and that’s about it!ย 

Anyways so I thought I’d bake him some cake but I was out of APF and we are not very fond of wholewheat cakes to be honest though my Wholewheat Chocolate Cake is something which we’d happily devour. It was gooey and super soft, something that will go well with tea or coffee. Anyhow, with the cake out of my way, I thought of going the cookie way ๐Ÿ˜Šalways a win-win with my hubby๐Ÿ˜˜

Why these cookies? Oatsโœ”๏ธ Wholewheat โœ”๏ธ eggs โœ–๏ธ easy and quick โœ”๏ธ so many reasons to stick with this recipe!

Wholewheat and Oat Sandwich Cookies  How to make healthy oat cookies  Easy recipe for oat cookies  Polkapuffs recipes Eggless oats cookies

Don’t these look pretty?! The thing is…they need not be pretty at all. You can keep them as simple, plain cookies sans the filling. But I like everything pretty….so I went ahead and added a touch of gorgeousness. I have given them the classic scalloped edge shape and filled them a light and flavoursome lemon icing. We loved them! This is the first time I went ahead with an icing for these cookies. Obviously, you can go for any other flavour here, some butterscotch essence or some good quality vanilla extract, these are the classics and taste absolutely great with tea or coffee.

Yes, I added a bit of bright sunshine yellow colour to the icing, lemon flavour seemed to look the part with a hint of this colour, don’t you think so!?! ๐Ÿค—

These cookies are extremely crispy and have the most beautiful crumb. Being mildly sweet, the flavour of peppercorns and sea salt in the cookies comes through in every bite and the lemon icing adds freshness. Yes, this recipe has freshly cracked black peppercorns and some sea salt too.

Wholewheat and Oat Sandwich Cookies  How to make healthy oat cookies  Easy recipe for oat cookies  Polkapuffs recipes Eggless oats cookies

We will have a look at the recipe in a bit, but firstly there are a few things to keep in mind here…
The cookie dough for the this recipe is prepared in the blender! Yes! No whisking butter or rubbing the flour with the butter either. All the ingredients are added to the blender and everything is just easy from there…

Why easy from there? Reason – this recipe needs precision. I have used a weighing scale but you can always google the ‘gram to cup’ measures easily.

The original recipe called for Maida or APF but I have been replacing it with wholewheat flour for the last few times that I’ve made it. Seemed to work fine. However, feel free to use APF instead in equal measures as the wholewheat flour, the results will remain the same – excellent!

Yield: 15-17 Sandwich Cookies

Equipment: a blender, a rolling pin, weighing scale, measuring cups/ spoons, rolling board, cling wrap, cookie cutter, baking tray, parchment paper, cooling rack, a small bowl, a spoon.


85 gms chilled and cubed unsalted butter (I used Amul cooking butter)

30 gms rolled oats (I used Quaker Everyday Oats)

145 gms wholewheat flour (I used Aashirwad Select)

75 gms light brown sugar

2 tbsp regular confectioners sugar (fine white sugar)

1/4 tsp coarse sea salt

1/4 tsp freshly cracked black peppercorns

1-2 tbsp chilled water


Preheat oven @160’c for 10 mins. (Please set the oven temperature as per your oven, every oven works a bit differently)

Spread the oats on the baking tray. Let the oats turns golden in the oven @160’c for about 5-7 mins using only the lower heating rods/ coil. Remove the oats from the oven and cool it at room temperature. Once cooled, grind the oats to a fine powder.

Now seive the wholewheat 2-3 times. In a blender jar, add the powdered oats, seived wholewheat flour, butter, sea salt, freshly cracked black peppercorns, light brown sugar and the confectioners sugar. Pulse everything together for a couple of minutes. The mixture should resemble bread crumbs.


Next, add 1 tbsp of chilled water and pulse again. If the dough begins to look like it has come together, remove it on a bit of cling wrap and make a ball and cover it well with the cling wrap. If the dough hasn’t come together, then add about 1/2 tbsp more of chilled water at the most to make the dough to come together. Don’t add too much water else there will be no going back from there.


Let the dough chill in the refrigerator for about 1 hour minimum or even upto 24 hours maximum before rolling and cutting the cookies. (I refrigerated the dough for about 30 hours as I had some other things to do before getting back to these cookies).

Line the baking tray with parchment paper. Preheat the oven @180’c.

Once the dough has chilled for about an hour, let the dough thaw at room temperature for 10 mins. Dust the rolling board and the pin with some wholewheat flour. Roll the the dough to a thickness of about 3-4 mm. Cut the desired shapes and place them on the parchment lined baking tray about an inch apart. Chill the cut out cookies for 15 mins in the refrigerator.

Bake them for 15-17 mins using the lower heating rods/ coil @180’c or until the edges turn golden. This is how they look once baked โฌ‡๏ธ


Chilling the cut out cookies makes sure the cookies never spread much. Let the cookies cool down completely in the cooling rack.

For the icing:


3/4 cup icing sugar

1 tsp fresh lemon juice

2-3 drops of yellow food colour (optional)


Mix all the ingredients together to make a thick icing.

For the Sandwich Cookies:

Spread a bit of icing on the underside of one cookie and place the other cookie over it to make a sandwich. Do the same with the rest of the cookies.

These Sandwich cookies keep well for 3-4 days in an airtight box.

They keep well for over a week without the icing in an airtight box.

Yes, I added a bit of bright sunshine yellow colour to the icing, lemon flavour seemed to look the part with a hint of this colour, don't you think so!?!  ๐Ÿค—

That’s it, ready! Ta-daaa! ๐Ÿ‘Œ๐Ÿผ๐Ÿ˜€



Adapted from Martha Stewart

Cinnamon Cupcakes with Nutella Frosting

I absolutely love cupcakes! They look so pretty…and cheer everyone up! ๐Ÿฆ๐Ÿ˜‹ and easy to whip up for any occasion ๐Ÿ˜ I don’t believe anyone has ever said ‘no’ to a cupcake ๐Ÿ’“

I baked these today to welcome my hubby who had been travelling for a few days…I had asked when he was leaving..what he’d like when he was back? Cupcakes! He said ‘cupcakes’ ๐Ÿ˜š ๐Ÿ˜š I know he meant my Nutella Filled Mocha Cupcakesย but I meant to do something different. Easy obviously, but a different flavour….something that compliments this romantic climate…so decided on some warm Cinnamon ๐Ÿ˜˜ Besides, I remember he was so happy when I had made some Instant Doodh Pedaย to welcome him home the last time he was travelling a few days ago!


Frosting! I really wanted some frosting on these cupcakes but I am not good at icing/ frosting. Fact be told, have never even tried…someday maybe ๐Ÿ˜€ Hence, kept it very simple and old-school. I used some Nutella, keeping in mind my hubby’s love for it, and used the easiest frosting technique ever…simply smothering!!! Grab a butter knife..dip it in some Nutella and spread it on the top of the cupcakes! Full of flavour and so simple ๐Ÿ˜œ and completely approved by my hubby! Happy me! ๐Ÿ‘ ๐Ÿ’ƒ

Lets get to know the recipe,…and it’s eggless!

Yield: 24 mini cupcakes / 12-13 regular cupcakes

Equipment: an electric whipper (optional, use a wired whisk otherwise), measuring spoons/cups, a mixing bowl, cupcakes moulds/tray, cupcake liners, a butter knife, a tablespoon, a wooden spatula, a sieve.


For the Cupcakes:

2 cups APF (maida)

120 gms softened butter

1+1/2 cups castor sugar

1 tsp vanilla extract

1 tsp cinnamon pwd

1 tbsp baking pwd

1 cup yogurt (at room temp)

1/2 cup milk (at room temp)

For the Frosting:

1/2 cup Nutella ๐Ÿ˜€


For the cupcakes:

Pre-heat the oven @ 180’C and line the cupcake tray with paper liners (skip if using silicon moulds) before you start prepping the batter for the cupcakes.

In the mixing bowl, add the softened butter and sugar. Cream these together until light and fluffy using an electric whipper (you can use a wooden spatula to do this step manually too, it will take about 15 mins to get a fluffy and light consistency). Add the yogurt and mix well. Next add the vanilla essence and the milk. Mix again so that its a smooth mixture. Next, sieve in the flour, cinnamon pwd and baking pwd into this mixture. Fold everything together gently using a wooden spatula. Your batter is ready. Pour 1 tbsp of the batter into each lined mould for mini cupcakes (pour 2 tbsp if making regular cupcakes), basically the mould should be just 2/3 full, leaving some room for rising and getting a even cupcake.

Bake the mini cupcakes for approx 20 mins @ 180’C and the regular cupcakes for 25-30 mins @ 180’C. Once done, let these cupcakes cool for 30 mins on a cooling rack. You can serve them without the frosting as well ๐Ÿ˜Š

For the frosting:

Simply take some Nutella on the butter knife and spread it on the cupcakes generously! That’s it! You can sprinkle some sugar balls, etc for brightening these beauties…I have used some ๐Ÿ˜‰


Enjoy these…you’ll keep wanting more!


Shreya ๐Ÿ’—

Mini Vanilla Cakes with Lemon Drizzle

This makes for the perfect tea cake. A light zesty, lemony drizzle adds a delicious zing to my Mini Vanilla Cakes! Invite your friends over for a cup of tea & serve these beauties….they’ll make you proud! ๐Ÿ˜Š ย 

These also happen to me my hubby’s favourite kind….they are very easy to make and extremely moist & light for an eggless cake! I have followed the same recipe I did for myย Nutella Filled Mocha Cupcakes! They are so should have a look them too..๐Ÿ˜€


If you are a novice at baking …I’ll suggest you begin with these! You can choose to make Mini Cakes as I have done here…or bake a proper round cake..adding the drizzle is completely up to you. This cake works as the perfect base for icing / frosting as well! See, so much out of one easy-peasy recipe! ๐Ÿ‘Œ

As to my Mini Cakes, they are shaped so, coz I found these cute little silicon moulds recently and I had to make something in them quick! What better than making something that pleases Him too! โค๏ธ

So, coming to the recipe..

Yield : 8 mini cakes / 9 -10 cupcakes / 1 8″round cake

Equipments: wired cooling rack, cake moulds, 2 mixing bowl, whisk, measuring cups /spoons.

Ingredients :

For the cake:

1 cup APF (Maida)

1 cup granulated sugar

1 ts baking soda

1/4 ts salt

1 ts baking powder

1/3 cup unsalted butter (you can use Amul Butter, then skip the salt)

1 cup warm water

1 tb lemon juice / vinegar

1/2 ts vanilla extract

For the drizzle:

1/2 cup icing sugar

6 tsp lemon juice

Method for the mini cakes:

Pre heat the oven @ 180โ€™c.

Prepare the cake moulds / tin with some oil and dust it with flour.

In a large mixing bowl sift together flour, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).

In another mixing bowl cream together the butter n sugar until light and fluffy. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract. Mix everything well but do not over mix the ingredients as that results in a heavy cake.

Immediately pour 4 tbspย of the batter into each mini cake mould / pour the entire thing into the tin if making a round cake / pour 3 tbsp in each mould ย if making cupcakes. And bake for 12-15mins @ 160-170โ€™c for mini cakes / cupcakes & @ 170′ – 180’c for 25 – 30 min or until a skewer inserted in the centre of cake comes out clean if baking a round cake.

Once ready, remove the mini cakes / cupcakes / cake tin and let it rest for 20-25mins on the cooling rack before peeling off the liners / frosting / icing them.

Method for the drizzle:

Mix together the icing sugar and lemon juice until there are no lumps.


Once the cakes have cooled completely, using a spoon or a fork pour some drizzle on each cake. You can cover them completely with the drizzle or keep it light like mine. Keeps well in an airtight jar for 2-3 days.

Hope you will try these and enjoy them as I did โค๏ธ๐Ÿ˜€



Shreya ๐Ÿ˜

Cheese Crusted Garlic Bread

Soft, buttery, oozing with cheese and herbs …oh so garlicky! Garlic Bread ๐Ÿž it’s the perfect accompaniment to my soups, salads, pastas….almost everything!! I can never refuse a warm slice of Garlic Bread… Can you? ๐Ÿ˜›

I really don’t remember the first time I had Garlic Bread…I just remember having one slice after the other and enjoying every bite…no ketchup / dips or salsas needed…at least for me. However it goes really well with my Spicy Mayo Dipย .โ˜บ๏ธ


Garlic Bread is typically made with French Baguette…by slicing it diagonally and smearing it with some olive oil..minced garlic..some herbs and / or mozzarella or some cheddar…drooling!!!

However, I have used another recipe and made my Garlic Bread from scratch..and it’s super – duper easy! Its yummy and uses all the ingredients that are readily available in every kitchen. Besides, baking my own bread makes me all proud! ๐Ÿ˜‹ โ˜บ๏ธ Here goes the recipe …

Yield: 2 breads 7″ each

Equipments: large mixing bowl, parchment paper / aluminium foil, baking tray, measuring cups & spoons, a kitchen towel, a small bowl, a spoon.



2 cups APF (maida)

1 1/2 tbsp active dry yeast / instant yeast*

salt to taste

1/4 cup olive oil (you can use refined oil too)

3/4 cup warm water

a pinch of sugar.

1 tsp dried Italian herbs (you can use fresh herbs too)

Garlic butter:

5 tbsp softened Amul butter (salted,if you have used unsalted butter then pls season it with salt & pepper)

4 nos minced garlic cloves

1/4 tsp chilly flakes

1/2 cup grated Cheddar Cheese

1/2 tsp dry Italian herbs

Method for the Bread:

Take the warm water in a cup, sprinkle sugar and active dry yeast into it, cover it and let it prove for approx 10-15 mins (if using instant yeast, pls skip this step, add it directly to the flour and other ingredients*). Next, in a large mixing bowl add the flour, salt, dried or fresh herbs. Mix it thoroughly and make a well in the centre and pour in the frothy yeast if using the active dry yeast option along with oil. Mix everything and make soft dough. Cover it with a kitchen towel and set it aside for 1 hr 15 mins for the first proving. After 1 hr 15 mins…punch the dough down and let it prove for the second time for 45 mins. After 45 mins, shape your dough into a large bread or into two breads. Set it on baking tray which has been lined with aluminium foil / parchment paper. Set it aside for 30 mins.

Method for Garlic Butter:

Mix the butter and minced garlic and set it aside.


Preheat the oven @ 200’C for about 10 mins. Brush the top of the proved breads with the garlic butter and sprinkle the chilly flakes and the Cheddar, dried herbs. Bake for 25 – 30 mins or until it turns golden brown around the edges and the Cheddar will have turned crisp. Voila! There you go…๐Ÿ˜€ that wasn’t tough right?!

Serve it warm with any dips or ketchup..or if you’re like me..have them own their own!


Happy Baking!


Shreya ๐Ÿ’•

Multi – Seed Whole Wheat Crackers with a Spicy Dip.

Crackers & Cheese…I love them! They are so crispy, crunchy and go really well a variety of sides…๐Ÿ˜ perfect for parties or just some lazy munching. And I am a fan of munching..especially while I am parked ย on my couch, watching television ๐Ÿ˜‰ and so does Mr. PP ๐Ÿ˜


But you see, we like healthy munching… Something light and yummy! And for that purpose, I always keep some popcorn ready in my pantry, along with some homemade ‘mathris‘ ..a kind of deep fried Indian savoury crackers. But deep fried isn’t always a healthy we end up with oil free popcorn or some fruits for snacking..

So, I always try coming up with fun ideas for snacking. One such idea of mine is crackers… Healthy crackers!!! With a yummy, easy to do dip.. ๐Ÿ‘Œย Crackers are nothing but savoury mathrisย ..simply baked. They are oil free and therefore a healthier option. They are a version of bread, except that crackers are very crunchy and crispy… usually small in size, either round, square or rectangular…but I am adventurous when it comes to shaping these …I put my cookie cutters to optimum use๐Ÿ˜€ …crackers can be flavoured with herbs, cheese, etc..anything that takes your fancy. Like I have used multi – seeds like poppy, flax & sesame seeds to make them healthy (seeds are known for their dietary fibre, omega 3 fatty acids and are fantastic anti – oxidants…a must in everyone’s daily diet โ˜บ๏ธ) along with wholewheat flour. Crackers are often served as a palate cleanser between courses of a meal.


i like serving my crackersย With some kind of dip or a salsa… However they taste great with cheese, preserves or peanut butter…or even soups. So this time I did a spicy dip for my crunchy munchies!!! The combination is superb…a finger licking good dip with some crackersย are light on the stomach and yet filling. Anyways, let’s get on with the recipe…๐Ÿ˜‹

Yield: 20-22 medium sized crackers & a small bowl of dip.

Equipment: a large mixing bowl, a rolling pin, a sharp knife / cookie cutter, parchment paper / aluminium foil, a skillet, a spatula, baking tray, a cooling rack


For the crackers:ย 

2 cups wholewheat flour

3 tbsp semolina (sooji / rava)

1/4 cup + 1 tbsp (for topping) mixed seeds (poppy, sesame & flax..feel free to use any seeds)

salt to taste

1 tsp dried mixed Italian herbs

1 tsp chilly flakes

1/4 tsp coarsely ground black peppercorns

3 tbsp ย + 1 tbsp (for greasing) oil

1/4 cup water (use more or less as needed to make a dough)

For the dip:

5 tbsp eggless mayonnaise ( can use with egg too)

1/2 tsp lemon juice

1 pinch salt

1/2 tsp garlic pwd

1/2 tsp paprika

Method for the crackers:

Mix all the dry ingredients in the bowl using a spoon. Take the water and 3 tbsp of oil in a glass and mix them well. Use this mixture to knead a semi stiff dough with the dry ingredients. Knead for at least 5-7 mins to make sure the ingredients have amalgamated well. Cover the dough and set it aside for 20 mins.

Preheat the oven @ 200′ C. Prepare the baking tray with the parchment paper or aluminium foil. Brush it with some oil. Set aside. Now, knead the dough once again for a couple of mins and grease your work surface, using the rolling pin, roll it out to a thickness of about 3mm. You can cut the rolled dough using a knife into squares / rectangles / diamonds or use a cookie cutter for any desired shapes. Next, place these shapes slightly apart from each other on the prepared baking tray…brush each of them with some oil and sprinkle some mixed seeds. Press the seeds down onto the dough a bit. Bake these for about 20-25 mins. Once done, open the oven door for 30 secs and close it again to let the crackers sit in the warm oven to crisp up further for about 5 mins. Remove the tray after 5 mins and transfer the crackers onto the cooling rack. Store them in airtight containers or serve immediately. ๐Ÿ˜‹

Method for the dip:

Mix all the ingredients together and serve….that easy, right?!!! ๐Ÿ˜


Hope you will enjoy these as much my hubby and I did!


Shreya ๐Ÿ’ž