Category: Cookies & Crackers

Egg free Biscoff Mousse | Egg free Cookie Mousse

Egg free Biscoff Mousse | Egg free Cookie Mousse is a decadent yet light and scrumptious dessert. Egg free Biscoff Mousse | Egg free Cookie Mousse comes together in minutes and takes just 5 ingredients! (This is not a sponsored post, this post is a result of too many bottles of Biscoff in my pantry).

Egg free Biscoff Mousse | Egg free Cookie Mousse

Egg free Biscoff Mousse | Egg free Cookie Mousse is so simple to put, it’s really a non recipe! If you love Biscoff cookies or Speculaas or speculoos biscuits, you will love this no cook, no bake dessert.

Speculaas or speculoos is a kind of spiced short crust biscuit, traditionally baked on or just before St Nicholas’ day in the Netherlands, Belgium, and around Christmas in Germany and Austria. (Source: Wiki). The flavor of these cookies is caramelly and gingerbread like but more delicious! Now coming to Biscoff, it is a kind of a spreadable speculaas cookie. It looks like peanut butter (you can use peanut butter in place of this Biscoff spread, incase you don’t find any). You could use any other cookie spread that is available.

Egg free Biscoff Mousse | Egg free Cookie Mousse

Egg free Biscoff Mousse | Egg free Cookie Mousse is a great way to use those bits of cracked and broken cookies. You can use any cookie of your choice for this recipe. The cookie crumbs make the base and the super crunchy and yum topping. Adding a bit of choco chips is optional but they taste so good.

Egg free Biscoff Mousse | Egg free Cookie Mousse

Let us make these quick and scrumptious mousse jars!! 🙂

Keep a mixing bowl and the whisk attachments in the refrigerator for an hour before you begin.

Keep serving bowls or jars ready too.

Crush cookies and set them aside.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Take whipping cream along with icing sugar in the chilled bowl and whisk it for 5-6 minutes until you achieve medium to stiff tips.
Egg free Biscoff Mousse | Egg free Cookie Mousse

I have used just one whipping attachment as I was making a small batch here.

Next add the Biscoff spread and vanilla extract to the whisked cream. Fold the whipped cream and Biscoff gently so as to not deflate the whipped cream.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Check the consistency, do not over mix these two.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Now fill the ready mouse in a piping bag, that makes it easy to fill the bowls or the jars neatly.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Take the jars/ bowls, add 2 tbsp. of the crushed biscuits at the base.

Then pipe the mousse in neat circular patterns. Make a delicious topping on each serving with the remaining crushed biscuits and some choco chips.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Set the ready bowls/ jars in the refrigerator for a minimum of an hour before serving.

Egg free Biscoff Mousse | Egg free Cookie Mousse
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Egg free Biscoff Mousse | Egg free Cookie Mousse

Delicious, creamy and so addictive! This mousse recipe takes minutes to prep and calls for just 5 ingredients. 

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 jars
Author Shreya Ashish Tiwari

Ingredients

  • 1/2 cup whipping cream heavy cream
  • 5 tbsp Lotus biscoff cookie butter
  • 5 tbsp icing sugar
  • 1 tsp vanilla extract
  • 10-12 nos. cookies of your choice i used Lotus biscoff cookies
  • 1 tbsp choco chips optional

Instructions

  1. Keep a mixing bowl and the whisk attachments in the refrigerator for an hour before you begin.

  2. Keep serving bowls or jars ready too.

  3. Crush cookies and set them aside. 

  4. Take whipping cream along with icing sugar in the chilled bowl and whisk it for 5-6 minutes until you achieve medium to stiff tips.

  5. I have used just one whipping attachment as I was making a small batch here. 

  6. Next add the Biscoff spread and vanilla extract to the whisked cream. Fold the whipped cream and Biscoff gently so as to not deflate the whipped cream. 

  7. Check the consistency, do not over mix these two. 

  8. Now fill the ready mouse in a piping bag, that makes it easy to fill the bowls or the jars neatly.

  9. Take the jars/ bowls, add 2 tbsp. of the crushed biscuits at the base.

  10. Then pipe the mousse in neat circular patterns. Make a delicious topping on each serving with the remaining crushed biscuits and some choco chips. 

  11. Set the ready bowls/ jars in the refrigerator for a minimum of an hour before serving.

Love,
Shreya

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Egg free Biscoff Mousse | Egg free Cookie Mousse

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies are the most famous cookies in India. They are popular for their signature melt in the mouth, airy texture and an earthy cardamom flavor. They can be made at home using everyday pantry essentials 🙂 

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies are typically made with all purpose flour, semolina, ghee or clarified butter, gram flour and some cardamom for that heady aroma. One will come across various recipes for these Nankhatai | Egg free Indian Shortbread Cookies and each recipe is perfect in their own way. I have a recipe here which I’ve used many times over and it never disappointed me.

Nankhatai | Egg free Indian Shortbread Cookies have turned out perfect each time, they are beautifully white and perfectly melt in the mouth. We have to in keep in mind that these cookies won’t turn out perfect if we were to skimp on the ghee. It is the ghee that makes them so delicate and delicious. The next most important thing we have to ensure is to bake them right so that they look pretty and not brown or golden.

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies may be made with gram flour too but this recipe here doesn’t have any. Also, Nankhatai | Egg free Indian Shortbread Cookies do not call for any rising agents. This recipe has no baking soda or baking powder. If you personally feel the need to add any, feel free to do that. I’ll include tips on that as well. 🙂

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies has a soft, crumbly texture and as you can see in the picture, it is perfect. It doesn’t have any raising agents and yet the texture is lovely. This is because the proportions are correct and the dough for the cookie was soft as opposed to dry and crumbly. One more thing which I love about Nankhatai | Egg free Indian Shortbread Cookies is that the dough does not need chilling. We need to make the dough and simply bake these beauties.

Let us make some Nankhatai | Egg free Indian Shortbread Cookies.

Preheat the oven @170’c. Line a baking tray with parchment.

Sieve together all purpose flour, semolina, powdered sugar and cardamom powder in a large mixing bowl.

Add ghee/ clarified butter one tablespoon at a time and start making a dough using your hands.

I used all of the 9 tablespoons of ghee. You may need slightly more or less depending on the climate and the absorption capacity of the flour used.

The dough should be very smooth and soft. If it crumbles easily, it means it needs a little more ghee/ clarified butter.

Once the dough is ready, make small lemon sized, smooth balls and flatten them slightly.

You can garnish each cookie with some dry fruits, etc.

Nankhatai | Egg free Indian Shortbread Cookies

Bake these @ 170’c for 15 minutes. The bake time would differ depending on your oven too. But the cookies must remain white and not turn golden or darker.

Once they are baked, let them cool on cooling racks for an hour at least because they will crisp up.

Nankhatai | Egg free Indian Shortbread Cookies

Once they have cooled completely, store them in airtight jars. They keep fresh for 3-4 days.

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Nankhatai | Egg free Indian Shortbread Cookies

Light, delicious and melt in the mouth Indian cookies are perfect to pair with cup of tea or coffee. 

Course Tea Time
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cookies
Author Shreya Ashish Tiwari

Ingredients

  • 100 gms all purpose flour maida
  • 10 gms fine semolina
  • 9 tbsp ghee clarified butter
  • 1/4 tsp cardamom powder
  • 1/2 cup powdered sugar

Instructions

  1. Preheat the oven @170'c. Line a baking tray with parchment.


  2. Sieve together all purpose flour, semolina, powdered sugar and cardamom powder in a large mixing bowl.

  3. Add ghee/ clarified butter one tablespoon at a time and start making a dough using your hands.

  4. I used all of the 9 tablespoons of ghee. You may need slightly more or less depending on the climate and the absorption capacity of the flour used. 

  5. The dough should be very smooth and soft. If it crumbles easily, it means it needs a little more ghee/ clarified butter.

  6. Once the dough is ready, make small lemon sized, smooth balls and flatten them slightly.

  7. You can garnish each cookie with some dry fruits, etc.

  8. Bake these @ 170'c for 15 minutes. The bake time would differ depending on your oven too. But the cookies must remain white and not turn golden or darker.

  9. Once they are baked, let them cool on cooling racks for an hour at least because they will crisp up.

  10. Once they have cooled completely, store them in airtight jars. They keep fresh for 3-4 days.

Love,
Shreya

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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are originally from Austria. The name “Linzer” comes from the name of the city, Linz in Austria. This city is famous for the Linzertorte. It has a lovely, buttery yet light almond flavored pastry, filled with fruity preserves. The tart is then topped with a lattice pattern using the same pastry dough. 🙂 

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are made using the same recipe, just that they are cut out as cookies, two of these cookies are sandwiched together with some fruity jam or preserves. Also, the top cookie has small shape cut out in the right which is known as the Linzer eyes. The Linzer eyes shows off a tiny bit of the jam or the preserve inside, thus making these cookies look really dainty 🙂 (Information taken from foodreference.com)

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies can be made with or without eggs. I’ve chosen to go eggless as always, the texture of these cookies turned out amazing. The flavor of these Traditional Linzer Cookies | Egg free Linzer Cookies is very delicate as the almond flour renders the most nuttiest aroma and gives it that bite! Almond meal/ flour takes the flavor to a whole another level.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are different from the egg free shortbread bread Linzer cookies that I posted last year. They are delicious, buttery and absolutely pretty too! You guys could make those if almond meal/ flour ain’t available.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies can have any filling, though traditionally they have a raspberry or strawberry preserves/ jams. You could add some chocolate ganache, salted caramel. I have used my homemade 3 ingredient strawberry jam for these cookies.

Be sure to check out my top tips for the perfect cookies that never spread! Click here now.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Let us start with these beauties, they seem a little involved but very easy!

Combine salt, almond flour and all purpose flour in a large mixing bowl. Set it aside.

In a separate bowl, cream the butter and sugar together until just combined. You don’t need to cream them until fluffy.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add vanilla extract and almond extract, mix until combined.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add the dry flour mixture to the creamed butter mixture. Mix these together until just combined. Shape the dough and wrap it in a cling wrap.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Chill the dough in the refrigerator for a minimum of 60 minutes. You can store this dough in the freezer for about 3 weeks.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Once the dough has chilled completely, let the dough rest at room temperature for about 10 minutes.

Dust the surface with some flour, roll the dough out to a thickness of about 1/4th inch.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Use fancy cookie cutters to give them shape. Use smaller cookie cutter to make the cut outs for the Linzer eyes in half of the entire batch of the cut out cookies.

Place these cut out cookie bottoms on a parchment lined baking sheet and chill them for 15 minutes.

Place the tops with the cut out linzer eyes on a separate parchment lined baking sheet and chill them for 15 minutes too.

Pre heat the oven for 10 minutes @ 180’c.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Bake all the bottoms first for 15 minutes at 180’c. They will turn slightly golden on the edges once they are done. Next, bake the cut out tops for 12 minutes at 180’c as they have lesser surface area. They will turn slightly golden on th edges once they are done.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Once all the cookies are baked, let them sit on the hot baking trays for 10 minutes as they crisp up. Then move them on the cooling rack and let them cool down completely.

Warm the jam just the little bit. Take all the bottom cookies and spread some jam on each cookie.

Dust the tops of the cut out cookies with some icing sugar. Place the top cookies on the jam covered ones and make cookie sandwiches. Be careful not to smudge the icing sugar while making the cookie sandwiches.

They keep fresh in an airtight container for 2-3 days.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies
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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Delicious fruity jam/ preserves sandwiched between two buttery, almond shortbread cookies not only look so pretty and are absolutely scrumptious!  

Course Breakfast, Christmas, Dessert, Tea Time
Cuisine Austrian
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 10 sandwiches
Author Shreya Ashish Tiwari

Ingredients

  • 47 grams almond meal/ flour
  • 1 cup all purpose flour
  • 1/8 tsp salt
  • 1/2 cup unsalted butter, softened (110 grams)
  • 65 grams icing sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • powdered/ icing sugar to dust the cookies
  • 1/4 cup strawberry/ raspberry jam

Instructions

  1. Combine salt, almond flour and all purpose flour  in a large mixing bowl. Set it aside.


  2. In a separate bowl, cream the butter and sugar together until just combined. You don't need to cream them until fluffy.


  3. Add vanilla extract and almond extract, mix until combined.


  4. Add the dry flour mixture to the creamed butter mixture. Mix these together until just combined. Shape the dough and wrap it in a cling wrap.


  5. Chill the dough in the refrigerator for a minimum of 60 minutes. You can store this dough in the freezer for about 3 weeks.


  6. Once the dough has chilled completely, let the dough rest at room temperature for about 10 minutes.


  7. Dust the surface with some flour, roll the dough out to a thickness of about 1/4th inch.


  8. Use fancy cookie cutters to give them shape. Use smaller cookie cutter to make the cut outs for the Linzer eyes in half of the entire batch of the cut out cookies.



  9. Place these cut out cookie bottoms on a parchment lined baking sheet and chill them for 15 minutes.


  10. Place the tops with the cut out linzer eyes on a separate parchment lined baking sheet and chill them for 15 minutes too.


  11. Pre heat the oven for 10 minutes @ 180'c.


  12. Bake all the bottoms first for 15 minutes at 180'c. They will turn slightly golden on the edges once they are done. Next, bake the cut out tops for 12 minutes at 180'c as they have lesser surface area. They will turn slightly golden on th edges once they are done.


  13. Once all the cookies are baked, let them sit on the hot baking trays for 10 minutes as they crisp up. Then move them on the cooling rack and let them cool down completely.


  14. Warm the jam just the little bit. Take all the bottom cookies and spread some jam on each cookie.


  15. Dust the tops of the cut out cookies with some icing sugar. Place the top cookies on the jam covered ones and make cookie sandwiches. Be careful not to smudge the icing sugar while making the cookie sandwiches.



  16. They keep fresh in an airtight container for 2-3 days.

Love,
Shreya 🙂

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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Adapted from completely delicious

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box is an ideal way to prepare a variety of cookies at one go using just one cookie dough! Yes, just one easy eggless cookie dough and turn it into delicious variety of cookies 🙂 This makes for an ideal Holiday present, looks pretty and tastes so good! 

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box seems a little involved to start with but it’s just the dough that needs to be ready. Once it’s ready, you can let your imagination take shape and dole out the prettiest cookies! Since, they dough is very simple to make, you can make these cookies in multiple batches and even freeze some dough for 15-20 days.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box can be filled with any variety of cookies. But, I chose to use my sugar cookie recipe with some changes as a base to fill this Egg free Cookie Box | Christmas Cookie Box. Once you’ve perfected the cookie dough and then baked it perfectly, use different ideas to present them. I’ll walk to through the 3 ideas that I’ve used for my Egg free Cookie Box | Christmas Cookie Box.

Egg free Cookie Box | Christmas Cookie Box first had the classic stamped sugar cookies. One can never go wrong with these. I have used Holiday stamps to press a design on 8 cookies before baking them. Simply roll out the dough, cut the shapes, stamp them and the refrigerate the cookies  for 15 minutes before baking them for 10-12 minutes. They must not change their color. This way they wont spread much. They will also retain the beautiful design as they won’t spread.

Egg free Cookie Box | Christmas Cookie Box Egg free Cookie Box | Christmas Cookie Box

If you don’t have these stamps, simply keep them plain, cut them out, refrigerate them for 15 minutes and then bake them 10-12 minutes. They must not change their color. They will first be very soft but leave them on the baking tray. They will crisp up as they cool. Once they are completely cooled, store them in airtight boxes, they will remain fresh for 3-4 days.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box next had the classic jam filled Linzer cookies! They are so delicious, buttery cookies sandwiched with some homemade strawberry jam is a delight. You can even fill it with a jam any other flavor, but I prefer strawberry or raspberry.

I have used a snowman shaped cookie cutter this time, I cut out the snowman shape from 3 cookies, and cut 3 plain cookies for the base of these linzers (if you don’t have fancy cookies cutters to cut out shapes, simply use the cap of a bottle to cut out  shapes). Then I refrigerated the unbaked cut outs for 15 minutes and then baked them for 10-12 minutes. They must not change their color. They remain soft at first, let them sit on the baking tray so that they crisp up. Fill the plain cookies with the jam, top them with the cut out cookies. Dust the top of the cookies with some icing sugar and then store these in airtight boxes. They too keep fresh for 3-4 days. The tiny snowmen in the pictures are the cut outs which I chose to bake and use as Holiday Décor.

Linzer Cookies 

This picture is from last year’s linzer cookie post. you can use any cookie cutters.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box must have some candy cane cookies! It’s Christmas and they look just apt. They are a bit tricky I agree, but very easy to put together. I suggest you do make these but with gel based color only as that gives the best outcome and don’t tend to stain th white portion at all.

Egg free Cookie Box | Christmas Cookie Box

Please follow the instructions very carefully to nail these candy cane cookies. I took 2 balls of the dough that weighed equally (60 grams each). I colored one ball with red gel color and left the other ball as it is.

Roll the two balls into long thin logs of the same size an width and then follow the steps shown in the pictures below.

Egg free Cookie Box | Christmas Cookie Box Egg free Cookie Box | Christmas Cookie Box

As shown in the first picture here, twist the red colored and the white log together. Then cut out 8 equal sized pieces of the twisted log. Bend one end as shown in the second picture. Repeat for the remaining 7. Place of the baking tray and refrigerate for 15 minutes. Bake these for 10-12 minutes. They must not change color. Let them cool completely on the tray, they will crisp up too. Store them in airtight boxes and they will remain fresh for 3-4 days.

Egg free Cookie Box | Christmas Cookie Box

These are baked, as you can see the shape is perfect, none of the cookies have spread.

PLEASE NOTE THAT I HAVE MADE ONE BATCH OF THE SUGAR COOKIE DOUGH AND MADE THESE 3 VARIETIES OF COOKIES IN SMALL BATCHES.
8 stamped cookies (about 2″diameter each)
3 Linzer cookies (about 2″diameter each)
8 candy cane cookies (about 2.5″length each)
You can double or triple the quantity of these cookies by doubling or tripling the quantity of the ingredients of the sugar cookie dough.
CLICK THIS LINK TO READ ALL THE TIPS TO BE TAKEN TO BAKE PERFECT COOKIES THAT NEVER SPREAD.

Here are some more eggless cookie ideas for Christmas-
Tutti Frutti cookies
Oat and Whole-wheat Lemon Sandwich cookies
Almond Shortbread cookies
Rose & Pistachio Shortbread cookies
Sweet & salty Cumin cookies 
Classic Linzer cookies

Egg free Cookie Box | Christmas Cookie Box

We will now see the recipe for a batch of the dough.

In a bowl add the all purpose flour and icing sugar. Whisk these together.

Now add softened butter and vanilla extract.

Use the whisk to mix them together, no need to whip them. (click here to get the best tips to ensure perfect cookies that never spread). The texture of the mixture will resemble bread crumbs.

Now, add 1 tablespoon of the milk at a time and bring the dough together very gently.

Do not over knead this dough. Also, please do not add more milk than necessary. I used approximately 3-4 tbsp. of milk and it was good enough.

Next, wrap this soft dough in some cling wrap and set it in the refrigerator for 30-40 minutes.

While the dough rests in the refrigerator, prep a baking tray with parchment paper. Set this aside.

Remove the dough from the refrigerator after 30-40 minutes, dust the dough and the rolling pin with some all purpose flour. (I used a silicon sheet to roll this on, the dough won’t stick at all).

Roll the dough to a thickness of 3-4 mm. Use any fancy cookie cutter to cut the dough into shapes or just cut then squares using a basic knife. You can even use any cap of a container to cut shapes, they look just fine and pretty.

Now place these cut out cookie shapes on the parchment lined baking tray. Refrigerate them for 15 minutes.

Preheat the oven @160’c for 10 minutes.

Bake the refrigerated cookies for 10-12 minutes. The baked cookies must not change color. Remove them from the oven and let them crisp up on the baking tray for 15 minutes.

Then transfer the cookies on a cooling rack to cool them completely. Then store them in airtight containers.

They keep fresh for 3-4 days. Or follow the steps mentioned in the post above to make different varieties of these cookies.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box

Prep Time: 50 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 cookies of about 2"inches each

Buttery, delicious and easy to make eggless Sugar Cookies are a great option for the Holiday Season. Use this recipe to create a to of fancy Christmas Cookies.

Ingredients

  • 1 cup All Purpose Flour
  • 1/2 cup + 1 tbsp. icing sugar
  • 1/2 tsp. vanilla extract (I used vanilla powder)
  • 70 gms. soft unsalted butter
  • 3-4 tbsp. milk at room temperature

Instructions

  1. In a bowl add the all purpose flour and icing sugar. Whisk these together.
  2. Now add softened butter and vanilla extract.
  3. Use the whisk to mix them together, no need to whip them. The texture of the mixture will resemble bread crumbs.
  4. Now, add 1 tablespoon of the milk at a time and bring the dough together very gently.
  5. Do not over knead this dough. Also, please do not add more milk than necessary. I used approximately 3-4 tbsp. of milk and it was good enough.
  6. Next, wrap this soft dough in some cling wrap and set it in the refrigerator for 30-40 minutes.
  7. While the dough rests in the refrigerator, prep a baking tray with parchment paper. Set this aside.
  8. Remove the dough from the refrigerator after 30-40 minutes, dust the dough and the rolling pin with some all purpose flour. (I used a silicon sheet to roll this on, the dough won't stick at all).
  9. Roll the dough to a thickness of 3-4 mm. Use any fancy cookie cutter to cut the dough into shapes or just cut then squares using a basic knife. You can even use any cap of a container to cut shapes, they look just fine and pretty.
  10. Now place these cut out cookie shapes on the parchment lined baking tray. Refrigerate them for 15 minutes.
  11. Preheat the oven @160'c for 10 minutes.
  12. Bake the refrigerated cookies for 10-12 minutes. The baked cookies must not change color. Remove them from the oven and let them crisp up on the baking tray for 15 minutes.
  13. Then transfer the cookies on a cooling rack to cool them completely. Then store them in airtight containers.
  14. They keep fresh for 3-4 days. Or follow the steps mentioned in the post above to make different varieties of these cookies.

Notes

Follow the steps given above for ways to make different varieties of cookies using a single dough recipe. This dough can be frozen for up to 2 weeks wrapped in a cling film. To thaw, place the dough in the refrigerator for 12-15 hours. Then follow the recipe to roll them, refrigerate and bake the cookies.

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Happy Holidays!!

Love,
Shreya 🙂

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Egg free Cookie Box | Christmas Cookie Box

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

 Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits are crispy, crunchy and very delicious on their own or with some Indian style ‘chai’. These biscuits have originated in the state of Punjabi but has become very popular all over the country.

Bakery Style Atta Biscuits | No egg No butter Wholewheat Biscuits

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits are a staple in most tea shops around India. Even in most households, these biscuits find a home as they are delicious and very light as well. These biscuits are an Indian take on the classic English shortbread biscuits. However, they are made without butter and all purpose flour. Hence they have a slightly dense texture and they are so crumbly.

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits has been one of my favorites from when I was a teenager and I’d have these when my Mom got them from a nearby Punjabi grocery stores. Somehow, I had never really liked them before and then, all of a sudden, I just fell in love with them! Have you had these with milk?! Oh they taste amazing 🙂

These are made with just 5 ingredients! I didn’t even need any whisking machine or any fancy equipment to make the dough. This biscuit dough doesn’t need to be chilled either before being baked. So that means this is a quick, instant biscuit that you can whisk up as and when you like.

Let’s bake!

Preheat the oven @ 160’c for 10 minutes. Line a baking tray with parchment paper.

In a large mixing bowl, take ghee (clarified butter) and powdered sugar.

Bakery Style Atta Biscuits | No egg No butter Whole wheat BiscuitsBakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Whisk together the sugar with the ghee until they are well incorporated. This mixture does not have to be very light and fluffy.

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Next, add the baking powder and half of the whole wheat flour.

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Whisk gently and add the remaining whole wheat flour.

Add milk a little at a time and make a soft, pliable dough.

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

I have used a chakli/ cookie press (the ribbed plate to shape these cookies).

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Divide the into two equal haves, shape it into logs. Fill one log into the chakli/ cookie press and shape the cookies, keep each cookie about 1 inch -1 1/2 inch long.

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Bake them @160’c for 15-16 minutes or until the edges turn golden brown.

Once baked, cool them on a cooling rack for a few minutes. They turn crisp quite quickly.

I’ve shared the ingredients in cup/ tablespoons but please be careful, they are approximate measures. It’s best to use ingredients in grams.

1+1/4 cup Atta/ wholewheat flour

1/4 cup ghee

12 tbsp powdered sugar

1/4 cup milk

3/4 tsp baking powder

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yield: 30 biscuits approx.

Made with whole wheat flour, these crispy, crunchy and egg free biscuits are light and addictive and pair fabulously with chai!

Ingredients

  • 150 grams whole wheat flour (Atta)
  • 60 gms ghee (clarified butter) at room temperature, not melted
  • 90 gms powdered sugar
  • 3/4 tsp baking powder
  • 60 ml milk approx.

Instructions

  1. Preheat the oven @ 160'c for 10 minutes. Line a baking tray with parchment paper.
  2. In a large mixing bowl, take ghee (clarified butter) and powdered sugar.
  3. Whisk together the sugar with the ghee until they are well incorporated.
  4. This mixture does not have to be very light and fluffy.
  5. Next, add the baking powder and half of the whole wheat flour.
  6. Whisk gently and add the remaining whole wheat flour.
  7. Add milk a little at a time and make a soft, pliable dough.
  8. I have used a chakli/ cookie press (the ribbed plate to shape these cookies).
  9. Divide the into two equal haves, shape it into logs.
  10. Fill one log into the chakli/ cookie press and shape the cookies, keep each cookie about 1 inch -1 1/2 inch long.
  11. Bake them @160'c for 15-16 minutes or until the edges turn golden brown.
  12. Once baked, cool them on a cooling rack for a few minutes. They turn crisp quite quickly.

Notes

These cookies stay fresh for 5-6 days in an airtight container. The dough doesn't need to be chilled before baking. If you don't have a cookie press, roll the dough and slice it any shape before baking them.

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Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Love,
Shreya 🙂

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Bakery Style Atta Biscuits | No egg No butter Whole wheat BiscuitsAdapted from YouTube.

Small Batch Vanilla Mini Marshmallows

I always wanted to make marshmallows at home and these Small Batch Vanilla Mini Marshmallows are the bomb!! These make for the perfect topping for my hot cocoa. I may not have a snowy view outside my window, I still have these little beauties .

Small Batch Vanilla Mini Marshmallows

I think these look like small puffs of snow 🙂 These Small Batch Vanilla Mini Marshmallows taste so good, much better than the store bought ones. I’m really happy I did make them after all! Making these was not difficult at all! So all you peeps out there who’ve been scared of trying them, look no further! I’ve got you the best recipe 🙂

You can make use of this recipe either to make large squares or mini ones like I’ve made here. You can even add flavors of your choice, peppermint, lemon or anything else. I’ve used vanilla as it was my first attempt and I didn’t know if I should take the risk. But, I’m going to be bold the next time 🙂

Small Batch Vanilla Mini Marshmallows

You will need some instruments needed for making Small Batch Vanilla Mini Marshmallows.
A candy thermometer, a sieve, measuring cups, spoons, a large mixing bowl, 7*7 inch baking pan (if making mini marshmallows) or a 5*9 inch loaf pan (if making large squares), a heavy bottom sauce pan, electric hand whisk, a silicon spatula.

Small Batch Vanilla Mini Marshmallows

Keep all the ingredients ready and measured on the work surface because once you start, this recipe moves really fast.
Choose the pan which you want to use. Line it with parchment paper.
Dust the pan liberally with confectioners sugar and ensure you cover every corner.
Take 3 tablespoons of water in the mixing bowl and sprinkle gelatin over the water. Do not stir. Set it aside so that the gelatin can bloom.
Small Batch Vanilla Mini Marshmallows
In a saucepan, add granulated sugar, corn syrup, a pinch of salt and 3 tablespoons of water. Stir them together.
Turn the flame on high and let the ingredients come to a boil, do not stir them.
Clip on a candy thermometer on the side of the pan. Let the ingredients boil till the temperature reaches 238’F.
Once the sugar mixture reaches 238’F, take it off the heat and keep your electric hand whisk ready.
Pour the sugar mixture slowly into the bowl and simultaneously start whisking in the mixture with the bloomed gelatin.
Small Batch Vanilla Mini Marshmallows

Add the sugar mixture very slowly and keep whisking at a medium speed for 10 minutes.
This is how the texture should be after beating the mixture for about 8-10 minutes.
Small Batch Vanilla Mini Marshmallows

Next, add the vanilla extract. Give this mixture one last whisk and pour the mixture into the prepared pan using the silicon spatula.
Small Batch Vanilla Mini Marshmallows

Let this mixture set for about 2-3 hours at room temperature.
After the marshmallow has set, dust the top with more confectioners sugar and let the marshmallow sit in the pan for another 6-7 hours.
Small Batch Vanilla Mini Marshmallows

Once the marshmallow has completely set, sprinkle some more confectioners sugar on the work surface or on a silicon mat.
Turn the pan over on the surface and use a knife or kitchen shears to cut the marshmallows. Roll the marshmallows in more confectioners sugar before storing in an airtight box.
Small Batch Vanilla Mini Marshmallows
They keep fresh at room temperature for about 3-4 days.

Small Batch Vanilla Mini Marshmallows

Prep Time: 9 hours, 5 minutes

Cook Time: 15 minutes

Total Time: 9 hours, 20 minutes

Yield: 30 mini marshmallows or 8 large marshmallows

Small Batch Vanilla Mini Marshmallows are the perfect treats for the Holidays. Soft, fluffy and melt in mouth bite sized Marshmallows are so easy to make, do try these soon!

Ingredients

  • 3/4 cup granulated sugar
  • 1/3 cup light corn syrup (clear)
  • pinch of salt
  • 6 tbsp. cool water
  • 2.5 tsp unflavored gelatin (1 sachet)
  • 1/2 tsp vanilla extract
  • 1 cup confectioners sugar ( use half to line the pan and the other half to dust the top of the marshmallow)

Instructions

  1. Keep all the ingredients ready and measured on the work surface because once you start, this recipe moves really fast.
  2. Choose the pan which you want to use. Line it with parchment paper.
  3. Dust the pan liberally with about 1/2 cup confectioners sugar and ensure you cover every corner.
  4. Take 3 tablespoons of water in the mixing bowl and sprinkle gelatin over the water. Do not stir.
  5. Set it aside so that the gelatin can bloom.
  6. In a saucepan, add granulated sugar, corn syrup, a pinch of salt and 3 tablespoons of water. Stir them together.
  7. Turn the flame on high and let the ingredients come to a boil, do not stir them.
  8. Clip on a candy thermometer on the side of the pan. Let the ingredients boil till the temperature reaches 238'F.
  9. Once the sugar mixture reaches 238'F, take it off the heat and keep your electric hand whisk ready.
  10. Pour the sugar mixture slowly into the bowl and simultaneously start whisking in the mixture with the bloomed gelatin.
  11. Add the sugar mixture very slowly and keep whisking at a medium speed for 10 minutes.
  12. The texture of the mixture after beating for about 8-10 minutes should be thick and shiny white.
  13. Next, add the vanilla extract. Give this mixture one last whisk and pour the mixture into the prepared pan using the silicon spatula.
  14. Let this mixture set for about 2-3 hours at room temperature.
  15. After the marshmallow has set, dust the top with more confectioners sugar and let the marshmallow sit in the pan for another 6-7 hours.
  16. Once the marshmallow has completely set, sprinkle 1/2 cup confectioners sugar on the work surface or on a silicon mat.
  17. Turn the pan over on the surface and use a knife or kitchen shears to cut the marshmallows. Roll the marshmallows in more confectioners sugar before storing in an airtight box.
  18. They keep fresh at room temperature for about 3-4 days.

Notes

Roll every edge of the cut marshmallows in confectioners so that they do not stick together. Using a candy thermometer is essential, try with that for perfect results. The texture of the mixture becomes very thick and sticky so work quickly and swiftly.

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Small Batch Vanilla Mini Marshmallows

These are so fluffy, absolutely melt in the mouth. You guys must try this once 🙂

Love,
Shreya 🙂

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Small Batch Vanilla Mini Marshmallows

Adapted from here.

Linzer Cookies

Linzer Cookies have been derived from the most traditional Linzertorte from Austria. The Linzertorte is a buttery tart filled with mixed nuts and black currant preserves but the American version has raspberry preserves in place of black currant preserves. Linzer Cookies have the same basic recipe and method, only that the dough is cut and baked as cookies and later sandwiched together with some jams/ preserves. 

Linzer Cookies

Pretty, aren’t they!? I just love how they look! I’ve used a small fondant plunger of star shape here because I’m not too fond of a very large cut-out center. But that is up to you, use any shape or any size that you fancy for these Linzer cookies. Christmas being around the corner, I’m in love with this star shape! In the spirit of the festivities, I’m going crazy over everything that looks Christmassy 🙂 Besides, making these Linzer cookies was a breeze.

I also used a dainty scalloped edge cookie cutter to ensure these cookies look prettier. If you don’t have any cookie cutters or plungers for the Linzer eyes, you can simply use a knife. First cut out square cookies, then use the same knife to make a small hole for the eye. You can even use bottle caps of different sizes to make the Linzer cookies. If you’re willing, you’ll find a way easily. I never had much baking accessories when I started out almost 3 years ago. I slowly built up my collection of necessities. There are still many things out there which I need but I can work without them very easily!

Linzer Cookies

Linzer cookies must taste better than they look, right?? I’ve used my Sugar Cookie recipe here with the addition of some almond extract for that traditional flavor. I’ve used strawberry preserve (store bought), although I wanted to use my homemade strawberry jam but I didn’t find good strawberries in the supermarket. You can even use raspberry preserve or apricot preserve. They all go so well with these Linzer cookies.

Also, these are the traditional flavors, but on could go ahead with robust flavors like rhubarb relish or a lemon curd for a bit of a fresh take on these! The possibilities are endless 🙂

Let’s begin by bringing the butter to room temperature. It must be soft, not melted.
Take butter and icing sugar in a large mixing bowl, mix them well using a whisk. Do not over beat.
Add almond extract and mix again.
Sift in the flour and baking powder.
Mix them.
You can use some milk to bring the dough together. But do not add too much milk.
I used about 2-3 tbsp. of milk approximately. Bring the dough together.
Wrap the dough in some cling and refrigerate for an hour to set the dough.
Linzer Cookies
In the meanwhile, line a baking tray with some parchment paper.
Once the dough has set for 60 minutes, dust the kitchen surface with some flour. Roll out the dough to a thickness of 3-4mm. Cut out the cookies and place them on the parchment lined baking tray. Keep the cookies at least an inch apart.
Linzer Cookies
Cut out Linzer eyes for half of the cookies. Keep the other half plain. Refrigerate the cookies again for 15 minutes. This ensures that the cookies don’t spread while baking.
Preheat the oven 180’c.
Bake the cookies for 12-15 minutes or until the edges turn golden.
Linzer Cookies
Remove the cookies from the oven and let them sit on the hot baking tray for 10 minutes as they continue to crisp up further. The cookies are soft when they come out of the oven but they will turn crisp.
Place the cookies on a cooling rack to let them cool completely for about 30 minutes.
Once all the cookies have cooled down, spread some jam on the plain cookies and sandwich it with a cut out cookie. Dust with some icing sugar if you like.
Keep these cookies refrigerated in an airtight box and they stay fresh for up to 4-5 days.

Linzer Cookies

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 12-13 cookies

Linzer Cookies are so pretty and needless to say, one of the easiest cookies to put together! Make these for your loved ones:)

Ingredients

    For the Cookies -
  • 1/2 cup All Purpose Flour
  • a pinch of salt
  • 1/4 cup + 1 tbsp. icing sugar
  • 1/2 tsp almond extract (or vanilla extract)
  • 1/4 tsp baking powder
  • 2-3 tbsp. milk
  • 5 tbsp. soft unsalted butter
  • For the Filling -
  • 3-4 tbsp. jam / preserve of your choice
  • Icing sugar to dust the cookies - as needed

Instructions

    For the Cookies
  1. Let's begin by bringing the butter to room temperature. It must be soft, not melted.
  2. Take butter and icing sugar in a large mixing bowl, mix them well using a whisk. Do not over beat.
  3. Add almond extract and mix again.
  4. Sift in the flour and baking powder.
  5. Mix them.
  6. You can use some milk to bring the dough together. But do not add too much milk.
  7. I used about 2-3 tbsp. of milk approximately. Bring the dough together.
  8. Wrap the dough in some cling and refrigerate for an hour to set the dough.
  9. In the meanwhile, line a baking tray with some parchment paper.
  10. Once the dough has set for 60 minutes, dust the kitchen surface with some flour.
  11. Roll out the dough to a thickness of 3-4mm.
  12. Cut out the cookies and place them on the parchment lined baking tray.
  13. Keep the cookies at least an inch apart.
  14. Cut out Linzer eyes for half of the cookies. Keep the other half plain.
  15. Refrigerate the cookies again for 15 minutes. This ensures that the cookies don't spread while baking.
  16. Preheat the oven 180'c.
  17. Bake the cookies for 12-15 minutes or until the edges turn golden.
  18. Remove the cookies from the oven and let them sit on the hot baking tray for 10 minutes as they continue to crisp up further.
  19. The cookies are soft when they come out of the oven but they will turn crisp.
  20. Place the cookies on a cooling rack to let them cool completely for about 30 minutes.
  21. To Assemble
  22. Once all the cookies have cooled down, spread some jam on the plain cookies and sandwich it with a cut out cookie. Dust with some icing sugar if you like.
  23. Keep these cookies refrigerated in an airtight box and they stay fresh for up to 4-5 days.

Notes

Do not try these with whole wheat flour, they wont taste very nice, besides those aren't traditionally Linzer Cookies. Use jams of your choice as filling, though raspberry and strawberry jams/ preserves taste the best.

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Linzer Cookies

I think I’m getting there, Christmas is in the air and Linzer Cookies spell it!!
Love,
Shreya 🙂

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Healthy Gingerbread Cookies | Eggfree

So it’s that time of the year again when all things Christmas make an appearance, as will these Healthy Gingerbread Cookies (egg free)!! So delicious and absolute cuties! Hehe 🙂 

Healthy gingerbread cookies egg free

I had so much fun making these, the whole process of making the dough, using those festive cookie cutters which a appearance every December and baking them to perfection. The best part of making these is the decoration. I am not great at icing cookies but I did manage really well this time! Though it doesn’t take much effort to ice them but for me it’s always been a pretty difficult task. And I don’t have much practice in doing this, so this time when I did it so well, I was really so happy 🙂

Healthy gingerbread cookies egg free

Traditionally, Gingerbread cookies are made with molasses and eggs besides flour, brown sugar, powdered ginger, mixed spices, etc. But I’ve never wanted to use molasses, there are two reasons for that. One being that I’d never be able to use up that entire bottle of molasses for any other recipe. Two, I’m not sure how will we like the flavor of molasses with ginger. So, I just have been wanting to skip it and have read numerous articles online about replacing molasses in gingerbread recipes. They suggest honey or brown sugar/ demerara sugar for replacing the molasses. But, I’ve used neither to replace the molasses. You’ll see how I’ve changed this and used another easy ingredient to incorporate that caramel kind of flavor here and it has worked beautifully.

Healthy gingerbread cookies egg free

Since these are Healthy Gingerbread cookies (egg free), I’ve taken the risk of using whole-wheat flour here in this recipe. There was a chance that they would spread while baking but they didn’t spread at all! I kept an eye while they were baking and I was happy that they kept their shapes!

Healthy gingerbread cookies egg free

I was worried that not adding molasses would cause the cookies to loose shape or probably they’ve bake unevenly. But, they are perfect.

Bring all the ingredients at room temperature.
The butter must be soft, not melted.
Take butter in a bowl, add powdered jaggery and brown sugar.

Healthy gingerbread cookies egg free
Cream them but do not over do the creaming, the butter does not have to be light and fluffy. It just needs to be well incorporated with the jaggery and the brown sugar. If it’s over creamed then the cookies could spread as they bake.
Next, add the golden syrup into the butter and sugar mixture. Mix them well but do not over beat them.

Healthy gingerbread cookies egg free
Add sifted whole wheat flour, baking powder, baking soda, ginger powder and cinnamon powder to the butter.
Mix these well but do not beat them. Just use a rubber spatula to mix these together.
Once everything comes together, shape the dough into a ball and wrap it in some cling wrap.
Refrigerate the dough for 1-2 hours.

Healthy gingerbread cookies egg free

Next, sprinkle some whole wheat flour on the kitchen platform or on a rolling mat, roll the dough to a thickness of 3-4 mm. Use cookie cutters and cut out the cookies and place them on a parchment lined baking sheet.
Refrigerate the cut out cookies for at least 30 minutes further so that they retain their shape as they bake.
Healthy gingerbread cookies egg free
Preheat the oven @180’c for 10 minutes. Bake the cookies for 12-15 minutes or until the edges turn slightly brown.
Remove the cookies from the oven and let them sit on the baking sheet for a few minutes as they crisp up.
Transfer them onto a cooling rack to cool them completely.
Healthy gingerbread cookies egg free
To prepare the egg free icing, mix together the icing sugar and milk.
Add milk a few drops at a time to ensure that the icing does not turn runny. (I used approx. 1.5 tsp of milk)
The consistency must be very thick and not free flowing. Fill the icing in a piping bag and decorate the cookies.

Healthy gingerbread cookies egg free
Let the icing set for a minimum of 1 hour before storing the cookies in an airtight box.
They stay fresh in an airtight box for 5-6 days.
Healthy gingerbread cookies egg free

Healthy Gingerbread Cookies | Eggfree

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 12-13 cookies

Christmas means plump, cute and delicious Gingerbread Cookies. These are made healthier with whole wheat flour which means more cookies!!!

Ingredients

    For Cookies-
  • 3/4 cup whole wheat flour
  • 50 gms soft unsalted butter
  • 2 tbsp. golden syrup
  • 1/4 cup soft brown sugar
  • 1 tbsp. powdered jaggery
  • 1/4 tsp. ginger powder
  • 1/4 cinnamon powder
  • 1/2 tsp. baking powder
  • a pinch of baking soda
  • For Egg Free Icing-
  • 1/2 cup icing sugar
  • milk as needed
  • sprinkles as needed for decoration

Instructions

    For the Cookies-
  1. Bring all the ingredients at room temperature.
  2. The butter must be soft, not melted.
  3. Take butter in a bowl, add powdered jaggery and brown sugar.
  4. Cream them but do not over do the creaming, the butter does not have to be light and fluffy. It just needs to be well incorporated with the jaggery and the brown sugar. If it's over creamed then the cookies could spread as they bake.
  5. Next, add the golden syrup into the butter and sugar mixture.
  6. Mix them well but do not over beat them.
  7. Add sifted whole wheat flour, baking powder, baking soda, ginger powder and cinnamon powder to the butter.
  8. Mix these well but do not beat them. Just use a rubber spatula to mix these together.
  9. Once everything comes together, shape the dough into a ball and wrap it in some cling wrap.
  10. Refrigerate the dough for 1-2 hours.
  11. Next, sprinkle some whole wheat flour on the kitchen platform or on a rolling mat, roll the dough to a thickness of 3-4 mm. Use cookie cutters and cut out the cookies and place them on a parchment lined baking sheet.
  12. Refrigerate the cut out cookies for at least 30 minutes further so that they retain their shape as they bake.
  13. Preheat the oven @180'c for 10 minutes. Bake the cookies for 12-15 minutes or until the edges turn slightly brown.
  14. Remove the cookies from the oven and let them sit on the baking sheet for a few minutes as they crisp up.
  15. Transfer them onto a cooling rack to cool them completely.
  16. For the Egg Free Icing-
  17. Mix together the icing sugar and milk.
  18. Add milk a few drops at a time to ensure that the icing does not turn runny. (I used approx. 1.5 tsp of milk)
  19. The consistency must be very thick and not free flowing. Fill the icing in a piping bag and decorate the cookies.
  20. Let the icing set for a minimum of 1 hour before storing the cookies in an airtight box.
  21. They stay fresh in an airtight box for 5-6 days.

Notes

Use honey or molasses, if golden syrup is unavailable. But do not use blackstrap molasses as that will make the cookies slightly bitter. I have used golden syrup which is very thick, so using honey could change the texture of the dough a bit.

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Healthy gingerbread cookies egg free

Cute as a button, aren’t they?!!
Love,
Shreya 🙂

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Healthy gingerbread cookies egg free

 

Cumin Cookies | Jeera Biscuits

The baking bug has bitten me for quite sometime now and there days when I am baking around the clock! It’s fun to do so little and I still get to enjoy big treats😍😍…besides, baking all my meals sounds like a doable thing in these summers when standing in front of the stove is next to impossible!

I bake things which my hubby and I both enjoy apart from experimenting new recipes or recipes which I’d bookmarked earlier….dinner last night was a batch of my Baked Spring Rolls which I served with some homemade Schezwan Sauce and glasses after glasses of my Tropical Iced Tea to cool things down 😁 I still have a bottle of the tea sitting chilled in the refrigerator for tonight….planning to pair it with my mixed lentil Adai and Tomato Chutney….mmmm!

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

So while all this kept happening, my hubby reminds me about something I used to bake in the early days of my experiments with baking…almost over 2 years ago…he says why haven’t I revisited my Bakery Style Cumin Cookies a.k.a. Jeera Biscuits! I was stumped 🤔…been over a year I made them for HIS teatime 😜😂😂 obviously, the poor chap must’ve been missing them!

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

And these happened a while back…just for him…he came back home to an amazing aroma wafting out of our home and he’d already known that I’ve baked these Cumin Cookies. He says…come on, give me some straight away😋…didn’t wait for his tea or anything…..and I was super satisfied 😍

These bakery style cookies are so easy to put together, mildly sweet and tad bit salty..and the flavour of the roasted cumin seeds/ jeera seeds are something so earthy and yet addictive! Besides, they lend the crunch to them. The original recipe which I had first used called for eggs but I have worked around to avoid eggs just as I avoid eggs in my Sugar Cookie recipe.

Let’s start…

Take cumin seeds in a pan and roast them until they are slightly brown and fragrant. Set them aside to cool.

Line the baking trays with parchment paper/ butter paper. Lining the tray avoids having burnt bases and edges with the cookies and ensures they colour evenly even at the bottom and the cookies don’t spread too much.

Now, in the mixing bowl, cream together the butter and icing sugar until they are smooth and well incorporated.

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

Next, seive in the flour and add salt. Whisk again until the flour is well incorporated into the creamed butter. Add baking powder and the 1 tbsp roasted cumin seeds. Make a smooth dough with your hands, you can add 1-2 tbsp milk if the dough needs some moisture to come together. It’s optional, I always add 2-3 tbsp. Smoothen the dough and set it aside for 10 mins.

Next, dust your work surface (I prefer silicon mats) with some flour and roll the dough to a thickness of about 3mm and cut them in any desired size and shape.

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

Place the cut out cookies an inch apart on the lined baking tray. Sprinkle some roasted cumin over each cookie. Place the baking tray with the cookies in the refrigerator for 10 mins to set the cookies before baking.

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

In the meanwhile, preheat the oven @180’c for 10-12 minutes.

Once the cookies have set in the refrigerator, bake them @180’c for 12-13 minutes using both upper and the lower heating elements/ rods. They will turn slightly golden on the edges once ready. (Every oven works differently so adjust the baking time and temperature according to that)

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

The base of the cookies…a perfect golden brown 😍

Once baked, keep the tray on a cooling rack and let the cookies crisp up on the tray as they continue to cook for a few minutes on the hot tray. Remove them from the tray and place them on the cooling rack to let the cookies/ biscuits cool completely before storing in airtight boxes, they keep well for upto 3-4 days.

Cumin Cookies | Jeera Biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 24 cookies of 2" each

Bakery style Cumin Cookies a.k.a. Jeera Biscuits for your tea time!! These cookies are egg-free and very crisp. Just 30 minutes to a batch of these cookies!

Ingredients

  • 1 cup + 1 tbsp all purpose flour (Maida)
  • 1/2 cup / 1 stick unsalted butter (if using salted butter then skip adding any salt in the recipe)
  • 1/4 cup icing sugar (I use icing sugar as it helps the cookies hold better shape, you can use regular powdered sugar)
  • 1/4 tsp salt
  • a pinch of baking powder
  • 2 tbsp jeera (Cumin seeds)
  • 3-4 tbsp milk (if needed to bind the dough)

Instructions

  1. Take cumin seeds in a pan and roast them until they are slightly brown and fragrant. Set them aside to cool.
  2. Line the baking trays with parchment paper/ butter paper.
  3. Lining the tray avoids having burnt bases and edges with the cookies and ensures they color evenly even at the bottom and the cookies don't spread too much.
  4. Now, in the mixing bowl, cream together the butter and icing sugar until they are smooth and well incorporated.
  5. Next, sieve in the flour and add salt.
  6. Whisk again until the flour is well incorporated into the creamed butter.
  7. Add baking powder and the 1 tbsp. roasted cumin seeds.
  8. Make a smooth dough with your hands, you can add 1-2 tbsp. milk if the dough needs some moisture to come together.
  9. It's optional, I always add 2-3 tbsp.
  10. Smoothen the dough and set it aside for 10 minutes.
  11. Next, dust your work surface (I prefer silicon mats) with some flour and roll the dough to a thickness of about 3mm and cut them in any desired size and shape.
  12. Place the cut out cookies an inch apart on the lined baking tray.
  13. Sprinkle some roasted cumin over each cookie.
  14. Place the baking tray with the cookies in the refrigerator for 10 minutes to set the cookies before baking.
  15. In the meanwhile, preheat the oven @180'c for 10-12 minutes.
  16. Once the cookies have set in the refrigerator, bake them @180'c for 12-13 minutes using both upper and the lower heating elements/ rods.
  17. They will turn slightly golden on the edges once ready.
  18. The base of the cookies should be a perfect golden brown.
  19. Once baked, keep the tray on a cooling rack and let the cookies crisp up on the tray as they continue to cook for a few minutes on the hot tray.
  20. Remove them from the tray and place them on the cooling rack to let the cookies/ biscuits cool completely before storing them.

Notes

Every oven works differently so adjust the baking time and temperature according to that. Store these cookies airtight boxes, they keep well for up to 3-4 days.

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They taste best when served fresh with some tea/ coffee or simply as a munchy😀

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

You can add more sugar or salt, as per your choice. But be generous with the cumin! If you liked these, do try Rose and Pistachio Cookies. 

Love,

Shreya💖

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cumin cookies

 

Eggless Fudge Brownies (Part WholeWheat)

No, these brownies don’t contain strawberries….but I have been throwing these beauties on everything…literally! To my salads…my desserts..my breakfast…I guess my dal tadka is the only thing that is yet to be introduced to them berries 😂😂😂😂😂…. 

Anyways…we love a good brownie..so much less job than doing a proper cake and a lot more chocolatier than a chocolate cake even! It’s gooey and the flavours are so much more intense….if you know what I mean.

img_6767

The texture of this heavenly slice speaks for itself, doesn’t it!? And …this also has some Wholewheat flour…I mean I always to make a Wholewheat brownie but wasn’t sure if the texture so I tried using APF (maida) and wholewheat in 50:50 ratio. The first attempt was sad… I didn’t like the look of the brownie and neither was flavour sitting right due to the texture!

In my first attempt, I had obviously over beaten the mixture which resulted in really uneven and gritty (read rough) textured brownies. Also, the butter was slightly too warm than necessary and that too was an issue.

So, my second attempt which followed the first one in just 2 days, as I was curious to make it work. And work it did! I kept everything ready as always and kept reminding myself that I need to go slow instead of my quick ways! So, if you do try this recipe please follow the steps carefully. This time I didn’t over beat the mixture and carefully checked the temperature of the butter before proceeding to the subsequent additions.

Eggless Fudge Brownies Wholewheat brownie recipe Eggless brownie recipe Polkapuffs recipes Shreya Tiwari's recipes Easy eggless Fudge brownie recipe

In my personal opinion, they  could look a little better but working with wholewheat and APF that too with out eggs is a bit difficult for me….needs more practice!

Overall the taste was good and the sweetness just right…I guess that’s what matters the most ☺😁😁

Few things to remember-

Use a good quality cocoa powder in this recipe as that is what adds the real taste.

Line the baking pan well with parchment or baking paper or dust the baking pan carefully with the flour to avoid the brownie to stick to it post baking. There is nothing worse than a good brownie getting ruined because it was sticking to the baking pan.

Never over beat the brownie mixture/ batter. It results in dry brownies.

Never over bake the brownie. That will again make it dry and very crumbly.

Let’s  bake you a brownie!

Yield : 9 large or 12 small square slices

Equipment: baking pan (I used 7″ square pan), parchment paper/ baking paper, measuring cups/ spoons, heat proof bowl (or used stainless steel bowl), a saucepan, large mixing bowl, silicon spatula, a small wired whisk, cooling rack.

Ingredients:

7 tbsp maida (APF)

6tbsp wholewheat flour (I used Aashirwaad select flour)

6+1/2 tbsp cocoa powder (I used Cadbury’s)

7 tbsp butter (unsalted) 

1/2 cup thick yogurt (I used homemade curd which I hung in a muslin cloth for 15 mins to get rid of any water)

4-5 tbsp milk at room temperature (optional, to be used only if the batter gets to thick/ dry)

1 cup powdered sugar (add more or less as per your preference)

1 tsp vanilla extract/ essence

1 tsp baking powder

any nuts or chocolate chips, etc. of your choice can be added to the batter!! 😁

Method:

Line the pan with parchment paper/ baking paper. Alternatively, grease it with some oil and dust it generously with maida (APF). Set it aside.

Pre-heat the oven @180’c.

Heat 1 cup of water in the saucepan, it should not be boiling hot, just gentle bubbles are enough. Place a heatproof or stainless steel bowl on top of the saucepan in such a way that the base of the bowl I’d 2-3 inches above the level of the water below in the pan (method is called bain-mariè).

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Add butter in the bowl. Let the butter melt and simultaneously whisk it very gently to give an even texture. Be careful while doing this as the water below must not enter the bowl with the butter.

Once the butter has melted completely, add powdered sugar and cocoa powder. Whisk again. The mixture will first look a little rough but keep whisking gently, it will turn out very smooth. Take the bowl off the saucepan now. Set this bowl aside to cool down for a few minutes.

Then add the yogurt and vanilla extract at this stage. Whisk again and make sure the batter is smooth. Next, seive in the APF and wholewheat flour along with baking powder.

Now keep the whisk aside and use a silicone or wooden spatula and gently fold the dry ingredients into the wet ingredients. Do not over mix. (If you feel the batter is way too thick and dry, add 3-4 tbsp milk in to batter and fold the batter gently. This step is optional, I added 1 tbsp of milk as that much was enough).

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Pour the batter into the lined baking pan. Tap the pan a few times on the platform to release any air bubbles. 👆🏼

Bake @180’c for 25-30 mins using just the lower heating elements/ rods. Once it’s ready, do a toothpick test – The test is different here, when the brownie is ready, the toothpick inserted in the centre must come out with some moist batter or crumbs. The toothpick must not come out clean. If it comes out clean, means the brownie has been over cooked.

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That is what my brownie looked like just out of the oven 👆🏼

Remove the ready brownie from the oven and set it on the cooling rack for 15 mins. Then place it in the refrigerator for an hour. Then cut in to slices and remove from the pan. (Refrigeration ensures clean slices!)

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Wow! I am still drooling at the thought of these….😋😋

If you liked these then you must try Loaded MnM Oreo Bars or Nutties Brownie too!

Looking for something more decadent….try my gooey Brownie Muffins.

Love,

Shreya❤

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