Category: Eggless Baking

Eggless Custard Powder Cake

This is one of the softest eggless cakes that I’ve made in a really long time. It tastes like custard and is very light! Absolutely melt in the mouth kind of a tea cake. 

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I had been looking for a eggless custard powder cake recipe since a long time and found this recipe a few weeks ago…I have made it twice until now and we have loved it! 😊

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I loved the sun kissed, gorgeous yellow colour and the perfect crumb! Pairs well with tea or a glass of milk 😬 You can also try my eggless Marble cake with happens to be a great tea-time cake too!

Let’s see the recipe now…

Yield: one 9″X 5″ loaf

Equipment: 2 large bowls, measuring cups/ spoons, baking paper, baking tin, manual whisk, a sieve, cooling rack.

Ingredients:

1+1/2 cup Maida (APF)

3/4 cup vanilla flavoured custard powder

1+1/4 cup superfine sugar

2+1/4 tsp baking powder

1 tsp vanilla extract/ essence

1 cup milk at room temp

2/3 cup vegetable oil

Method:

Line the baking tin with baking paper. Preheat the oven at 180’c.

In a large bowl, sift the Maida with baking powder twice. Then add the custard powder to it and mix well. Set it aside.

In another mixing bowl, whisk together the oil, milk, vanilla essence/ extract & sugar.

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Next, add the wet ingredients to the dry and whisk them together until a lump free batter is ready. Pour the batter into the ready tin.

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Bake @180’c for 35-40 mins or until a toothpick inserted in the centre of the cake comes out clean. Once it’s baked, cool the cake on a cooling rack for 30 mins before slicing it.

This cake keeps well for 2-3 days in an airtight container.

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Hope you enjoy this soon!

Love,

Shreya💕

Adapted from Not out Of the Box.

Baked Donuts | Baked Doughnuts

Who can resist these yummy doughnuts a.k.a donuts??! They are soft, spongy and just the right kind of sweet! They are BAKED not FRIED! ☺️😉

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Look at these plump, golden beauties😍 Absolutely melt in the mouth! And so much healthier than the fried ones. Not that the fried ones don’t taste good, it’s just that they are too full of calories and they restrict you from enjoying more than one at a time! So basically, bake your donuts and be as greedy as you wish! 😬

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

I chose to go for bright coloured sugar glaze…one can go easy with the colours. Just roll them in a bit of powdered sugar and they will be just as yummy. I’ve tried fried ones earlier, but had been wanting to bake some for many days….and my first try has definitely been very satisfying 😊

Let’s get on with the recipe…

Yield: 8-9 medium sized donuts

Equipment: baking tray, cooling rack, measuring cups/ spoons, baking paper, donut cutter (or any round object with a sharp edge), rolling pin, a few small bowl, spoons, a large bowl.

Ingredients:

For the donuts:

1+3/4 cup Maida (APF, also extra for dusting)

1 tbsp cornflour (optional)

4 tbsp castor sugar

2 tsp active dry yeast

1/2 tsp salt

1/2 cup warm milk

1 tsp vanilla essence

50 gms unsalted butter

For the sugar glaze:

1 cup icing sugar

3 tbsp milk

few drops of colour of your choice

Method for the donuts:

In a glass, take lukewarm milk (milk must be lukewarm, neither too hot nor too cool else the yeast won’t bloom), sugar, vanilla essence & yeast. Give these a light stir and cover it. Let it sit aside for 15 mins until the yeast becomes frothy.

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Next, in a large bowl, stir together 1 cup of APF, cornflour & salt. Add the frothy milk & yeast mixture to the flour, mix well together to make a sticky dough. Then add the butter and knead a soft, elastic and smooth dough. Make sure all the butter gets absorbed properly. Add the rest of the 3/4 cup of APF slowly as the the dough may be sticky. Knead for atleast 5-7 mins.

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Smooth the dough with some more butter and place it in the bowl. Cover it with a cloth and place the dough for the first rise in a warm place for a minimum of 1-1.5 hours.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

After the first rise, punch the dough down and knead for another 2 mins. Now, dust the kitchen platform with APF & roll the dough using the rolling pin. The thickness should be 1.5 -2 inches so that the doughnuts are plump post baking. Using any cutter, cut the donuts out and place them on a baking paper lined baking tray.

(I don’t have a donut cutter, so improvised using a stainless steel glass with a sharp edge to cut the donuts and a small cap of a soft drink bottle to cut out the holes)

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I made 9 donuts.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Let these rest for another 30 mins for second  rise. Preheat the oven @200’c. After the second rise, bake them for 15-20 mins using both upper lower & upper rods for the first 10 mins. Post that turn off the lower rod, keep the upper rod on so that the donuts turn golden.

Once done, remove them from the oven and place on the cooling rack for about 15 mins to cool them completely.

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That’s what the texture is like from within! So fluffy…these are baked perfectly👌🏼

For the Glaze: 

I used raspberry red colour & blue colour. Just a drop of each. Take 1/2 cup of icing sugar for the first colour, add 1 tbsp milk and 1 drop of colour, mix well so that there are no lumps. Do not let the glaze sit for too long, else it will set. Dip each donut in the glaze, and set it aside to set. You can decorate them with some coloured sprinkles. ☺️

Follow the same process for the blue glaze..using the other 1/2 cup of icing sugar and the remaining milk along with blue colour. Dip the donuts in this too…let them set.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

That’s it…done! 😁

Love,

Shreya💗

Adapted from here.

Cheesy Baked Pasta

Come Summers and I hate spending hours in the kitchen! I look forward to making quick meals and getting done as soon as possible😜

My Lemon Rice is one such….even Tehri is another option if you are looking for ‘desi’ one-pot meals. Or simply go Asian with some easy Fried Rice and pair it with my spicy Schezwan Sauce!!

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

But coming to today’s post…I had made our absolute favourite last weekend! Cheesy Baked Pasta….white bechamèl (white) sauce and loads of veggies…and cheese obviously!! 😉 Although my hubby is wary of indulging in cheese or too much of calorie loaded meals, this he gobbles up without any complaints!😘

I’d been wanting to share this for the longest time but never did I ever make it for lunch so couldn’t click decent pics…and besides, I usually eyeball the ingredients when I make this, (which is very often) so that make things even more difficult to pen down! That’s why, this time around I used measuring cups and spoons for every ingredient 🤓🤓 and trust me, it took me longer than it usually takes to get this ready…😜😜😂

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

I simply love this pasta..it’s gooey, oozing with cheese and is huge on flavours! What’s not to like?! And pair this with my Tropical Iced Tea and you have yourself and really fancy brunch😀

Let’s get going then,

Yield: serves 2

Equipment: a baking dish, measuring cups/ spoons, cooling rack, a heavy bottomed non-stick pan, a wired whisk.

Ingredients:

2 cups cooked pasta (I used Penne, they should be al-dentè)

1/2 cup each of chopped green & red bell pepper

1/2 cup sweet corn kernels

2-3 pods grated garlic

salt & pepper to taste

3 tbsp butter

1 tsp Italian seasonings

1/2 tsp red chilli flakes

4 tbsp APF (Maida)

1 to 11/2 cup milk at room temperature

1 tbsp cream (optional)

1/2 cup grated mozzarella cheese

2-3 tbsp bread crumbs

Method:

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

Melt butter in the pan, add APF. Sauté for 2-3 mins. Then add the milk and whisk the flour with the milk constantly until they combine into a smooth paste. If it looks too thick, add some more milk (about 3-4 tbsp). Add grated garlic along with cream and mix well. Season with salt, pepper, Italian seasoning & red chilli flakes.

Next, add the veggies (you can use broccoli, mushrooms, baby spinach, zucchini, olives, fresh basil leaves, etc as well). Mix well and cook for 2-3 mins. Then, add the cooked and drained pasta. Stir carefully, cover and cook for 2 mins on low flame. Turn off the heat.

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

Preheat the oven at 180’C.

Pour the cooked pasta with the sauce and veggies into a baking dish. Sprinkle the grated mozzarella on top of the pasta evenly. Top it with bread crumbs too (it gives an au gratin like texture). Bake this at 180’C for 10-15 mins or until the cheese bubbles and the top looks nice & golden brown. Take it out of the oven and cool it for a few mins on the cooling rack. Serve it piping hot 😁

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

This is such a comfort meal…and takes hardly any time to get done!

Tip: If you have leftovers, let them remain in the baking dish. Cover it with a foil and keep it in the refrigerator. Just heat it in the microwave the next day for about 2-3 mins. It will be as good as fresh 👍🏼

Love,

Shreya💓

Eggless Choco Chip Muffins

On the go breakfasts are really not our style. My hubby and I, both like elaborate breakfasts even during the week. But then there are days when you wish to do nothing except bite into something yummy and start your day without having to actually cook anything! 

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

These Muffins are meant exactly for that…or maybe for a quick bite with your coffee during the course of your day 😉 They are super moist…and have the best texture!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

I have added choco-chips but not too many as my hubby isn’t very fond of them….you can obviously add much more. You could maybe add some blueberries or raisins & walnuts and have a whole new flavour keeping the base same as this one!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

The recipe used here is the one I use for my Eggless Marble Cake.

Let’s get going…it will take you just a few mins to whip these up…

Yield: 8-10 medium sized muffins

Equipment: A wired whisk/ electric whisk, measuring cups/ spoons, muffin tray, muffin liners/ silicon cupcake moulds, cooling rack, mixing bowl.

Ingredients:

1/2 cup/ 115 gms APF (Maida)

1/2 cup/ 115 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar (adjust the sweetness as desired)

A pinch of salt

1/2 tsp baking pwd

2 tbsp milk

1 tsp vanilla essence/ extract

1/2 cup Choco chips

Method:

Line the muffin tray with liners. Skip this step if using silicon moulds. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk & Choco chips. Fold again. Now fill the silicon moulds/ muffin tray which is lined upto 2/3rd of their capacity. You can sprinkle some more choco chips if you like over them.

Bake them at 180’c for approx 12-15 mins or until they look golden brown on the top and a skewer inserted in the centre of a muffin comes out clean. Remove the muffins from the oven and let them cool on a cooling rack for a few mins. These keep well for 3-4 days at room temperature.

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

Do try these soon!

Love,

Shreya💗

Pls note: I used silicon muffin moulds and were baked in 14 mins. I chose not to add extra chocolate chips over them before baking.

Herbed Focacia

An awesome aroma fills my home…yes, I am baking a bread! Nothing beats the flavours of a simple home baked bread. ☺️ 

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It’s soft and absolutely melt in the mouth…so much so, that I just brush it with some olive oil, sprinkled a bit of sea salt and chomped down most of the bread…but one could even have these with some soup or pasta!

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

The herbs add an amazing earthiness to the bread….every bit worth the effort…which weren’t much to begin with in the first place! 😉 Yes…this is the easiest Focacia ever……

Let’s get started:

Yield: One 6″-7″ round bread

Equipment: a mixing bowl, baking tray, cooling tray, measuring cups/ spoons, rolling board, rolling pin.

Ingredients:

1 cup APF (Maida)

1+1/2 tsp active dry yeast

1/2 tsp sugar

1/2 cup warm water

1/2 tsp salt

1-2 tbsp olive oil for the dough + extra to brush on later

2 tsp mixed Italian herbs + extra for topping

1 tsp chilli flakes + extra for topping

1 tsp garlic pwd + extra for topping

sea salt to taste for topping

Method:

Take 1/2 cup warm water in a small bowl, add sugar and yeast in the water. Cover and set it aside for 15 mins to let the yeast bloom.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

In a mixing bowl, add APF, salt, Italian herbs, chilli flakes & garlic pwd. Add the frothy yeast and knead a soft dough. Knead it for 10-12 mins. Add some extra flour if it feels very sticky. Next, add 1-2 tbsp oil and again knead it for 5-6 mins. Grease the dough all over with some more oil, cover the bowl and set it aside in a warm place to prove. It should be almost double the size in about 1.5 to 2 hours.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

Then, after it has doubled in size, press the dough lightly and release the air within. Dust some APF on a rolling board and roll it into a circle of about 3/4″ thickness & 6″-7″ diameter with a rolling pin. Place the rolled dough onto a baking tray and sprinkle the toppings over it. Drizzle some more oil over it. Again set it aside for another 30 mins for second proving.

Then, after 30 mins, pre-heat the oven @210’c. The rolled dough will have doubled again by now & bake it for approximately 20 mins or until it turns golden on the top @ 210’c.

Remove from the oven and let it cool for a few mins on a cooling rack before slicing it. Enjoy it with olive oil or garlic butter or even homemade pizza sauce 😬

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

This tastes so good…you won’t have leftovers! 😀

Love,

Shreya💕

Adapted from the book Nita Mehta’s Baking Recipes.

 

Marble Cake

How often do we crave a really good cake….I guess always! Perfect crumb….extremely moist…soft and absolutely melt in the mouth texture😊…it makes for that perfect slice of cake! 

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Pair it with your evening tea/ coffee or just snack on a slice whenever you feel like it….😋 This cake’s very buttery and that’s why I love how beautifully it comes out every time I make it 👌🏼

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I baked this today for my Mom…who’s visiting us for a few weeks and I wanted to pamper her to the fullest😍 And my hubby too loves this cake…so it’s a happy me!

Let’s get started….

Please note that original recipe uses 2 large eggs, I have replaced them with yogurt. All ingredients used are to be at room temperature. Also, I have weighed everything in grams using an electronic weighing scale.

Yield: makes one 9″ loaf

Equipment: an electric whisk (or manual), measuring cups/ spoons, cooling rack, baking tin, parchment paper, 2 mixing bowls.

Ingredient

115 gms APF (Maida)

100 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar

A pinch of salt

1 tbsp cocoa pwd

1/2 tsp baking powder

1/4 tsp baking soda

2 tbsp milk

1 tsp vanilla essence/ extract

Method:

Line the baking tin with parchment paper. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, soda salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk. Fold again. Divide the batter into two halves. Add cocoa powder to one half and mix well. Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly. Add the chocolate batter on top of it and swirl it around a bit.

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Bake it at 180’c for 35-40 mins or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs. Once done, remove from the oven and let it cool for 20-25 mins on a cooling rack before you slice it. This cake keeps well at room temperature for 2-3 days.

Polkapuffs recipes Eggless marble cake recipe Marble cake recipe Easy cake recipes Eggless cake recipe

Happy baking folks!

Love,

Shreya💖

Adapted from Rasa Malaysia

Eggless Red Velvet Cupcakes

Red Velvet Cupcakes anyone!? I am guessing everyone would love some😉 They are eggless too! Perfectly spongy, soft and super moist. 

They are pretty easy to whip up & can be perfect for Valentine’s too❤️…

Red velvet cupcakes Eggless red velvet cupcakes recipe How to make eggless red velvet cupcakes Easy recipe for red velvet cupcakes

I followed a straight forward, no-fuss recipe and it gives me perfect results each time ☺️ ….lets get started…

Yield: 8-10 cupcakes

Equipment: a mixing bowl, measuring cups/ spoons, a wired whisk, cupcake tray, liners, cooking rack.

Ingredients:

Dry ingredients:

1/2 cup + 2 tbsp Maida (APF)

1 tbsp cocoa pwd

1/2 cup powdered sugar

1/4 tsp each Baking powder & Baking soda

1/4 tsp salt

Wet ingredients:

1/2 cup milk at room temp.

2 tsp vinegar

5 tbsp oil

Red food colour as needed to make a bright red batter

1 tsp vanilla essence/ extract

Method:

Pre-heat the oven at 180’C. Prepare the cupcake tray with the liners and set it aside.

Sift together all the dry ingredients in a mixing bowl including the powdered sugar. Give them a mix & set it aside.

In another bowl, add the milk and vinegar. Mix them well and let it stand until the milk curdles. It will take about 5-6 mins. Then add the oil, red colour & vanilla essence to the curdled milk. Whisk them well.

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Next, add the wet ingredients to the dry and mix well for about a minute. Do not over mix as that will give very heavy cupcakes. Fill the cupcake liners with 1 tbsp of the batter or up to 3/4th of the capacity of the cupcake liners. Bake @ 180’C for 20 mins or until a toothpick inserted in the centre of the cupcake comes out clean. (Baking time may vary as every oven works differently).

Cool the cupcakes on a cooling rack for 30 mins before frosting/ icing them.

I frosted the cupcakes with some melted white chocolate (Morde) and sprinkled some crumbs and sugar balls over them. Or serve them plain! They taste good anyway 😃

Red velvet cupcakes Eggless red velvet cupcakes recipe How to make eggless red velvet cupcakes Easy recipe for red velvet cupcakes

Do try them soon….

Love,

Shreya💓

Adapted from The Chef in Me.

Bourbons

Bourbons – everyone has loved these as kids or even as adults! It’s the intense chocolate flavor with the chocolate filling that makes Bourbons delicious!😁

Egg free Bourbons

Just dunk them in some warm/ chilled milk or have them on their own…I bet no one can stop at one! But the ones we have been buying from the stores can be a bit unhealthy as they use a lot of saturated vegetable fats when making them. So I wanted to try them at home…and I found the perfect recipe in one of recipe books which my hubby had gifted me sometime back..😘😎

Egg free Bourbons

I followed the recipe & the measurements to the T and the results are here for you to see! The best part of baking these was the look on my hubby’s face when I served them to him…he said they look like the store bought ones but taste better than them! 😬😬☺️ I knew this recipe is a keeper…

Let’s get baking!

In a mixing bowl, cream together the sugar & butter until they are pale & fluffy. Then whisk in the honey. Then, sift in the flour, baking soda & cocoa powder. Now, mix all these together using a spatula until they come together and form a dough. You can add some milk to bring together the dough but not too much. I used approximately 2 tsp.

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Once the dough comes together, wrap it in some cling film and chill it for 30 minutes. (This step is added myself, as it makes it easier to handle the dough while rolling it out)

After 30 minutes, take the dough out of the refrigerator. Sprinkle some flour on  the kitchen surface/ rolling board & the rolling pin too. Begin rolling the dough to a thickness of about 4 mm. Cut the rolled out dough into strips of 2-3 cm & then cut these strips into 5-6 cm lengths. Prick these strips with a fork to make them resemble the original Bourbons. Now once again chill these strips for 10-15 minutes. (Again, a step added by me to make sure the biscuits do not spread as they bake).

Preheat the oven @ 190’C/ Gas mark 5 for 10 minutes. Remove the strips from the refrigerator and place them on a baking tray lined with aluminum sheet/ parchment paper. Bake them for 12-15 minutes. They will turn slightly darker around the edges as they cook. Once done, remove from the oven and let them sit on the cooling rack for 20-25 minutes. They will crisp up too. Never fill the bourbons while the biscuits are still warm. 

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To make the filling, cream together the butter, icing sugar & cocoa powder until they come together well. Add a few drops of milk if necessary to have a good spreadable consistency.

Bourbons recipe Homemade Bourbon biscuits recipe Britannia bourbon English cookies recipe Christmas cookies Kids party idea How to make Bourbon biscuits at home

Once the biscuits have cooled down, sandwich two 2 biscuits together using the filling and let them set for 30 minutes to an hour before serving these so that the filling firms up well. These biscuits keep well in the refrigerator for 3-4 days.

Egg free Bourbons

Bourbons

Prep Time: 60 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 14-15 bourbons

Bourbons - everyone has loved these as kids or even as adults! It's the intense chocolate flavor with the chocolate filling that makes Bourbons delicious!

Ingredients

    Bourbons-
  • 50 gm or 4 tbsp. softened unsalted butter (use Amul if you wish, just increase the quantity of sugar)
  • 50 gm or 1/4 cup powdered sugar
  • 1 tbsp. honey
  • 110 gm or 3/4 cup APF (Maida) plus extra for dusting the rolling pin
  • 1/2 tsp baking soda/ bicarbonate of soda
  • 15 gm or 1+1/2 tbsp. cocoa powder (use a good quality cocoa for the rich chocolaty flavor)
  • 2-3 tsp milk (optional)
  • Filling-
  • 50 gm or 4 tbsp. softened unsalted butter
  • 100 gm or 1 cup sifted icing sugar
  • 2 tsp cocoa powder
  • a few drops of milk (optional)

Instructions

    Bourbons-
  1. In a mixing bowl, cream together the sugar & butter until they are pale & fluffy.
  2. Then whisk in the honey.
  3. Next, sift in the flour, baking soda & cocoa powder. Now, mix all these together using a spatula until they come together and form a dough.
  4. You can add some milk to bring together the dough but not too much. I used approximately 2 tsp.
  5. Once the dough comes together, wrap it in some cling film and chill it for 30 minutes. (This step is added myself, as it makes it easier to handle the dough while rolling it out).
  6. After 30 minutes, take the dough out of the refrigerator. Sprinkle some flour on  the kitchen surface/ rolling board & the rolling pin too.
  7. Begin rolling the dough to a thickness of about 4 mm.
  8. Cut the rolled out dough into strips of 2-3 cm & then cut these strips into 5-6 cm lengths.
  9. Prick these strips with a fork to make them resemble the original Bourbons.
  10. Now once again chill these strips for 10-15 minutes. (Again, a step added by me to make sure the biscuits do not spread as they bake).
  11. Preheat the oven @ 190'C/ Gas mark 5 for 10 minutes.
  12. Remove the strips from the refrigerator and place them on a baking tray lined with aluminum sheet/ parchment paper.
  13. Bake them for 12-15 minutes. They will turn slightly darker around the edges as they cook.
  14. Once done, remove from the oven and let them sit on the cooling rack for 20-25 minutes.
  15. They will crisp up too. Never fill the bourbons while the biscuits are still warm.
  16. Filling-
  17. Cream together the butter, icing sugar & cocoa powder until they come together well.
  18. Add a few drops of milk if necessary to have a good spreadable consistency.
  19. Assemble-
  20. Once the biscuits have cooled down, sandwich two 2 biscuits together using the filling and let them set for 30 minutes to an hour before serving these so that the filling firms up well.
  21. These biscuits keep well in the refrigerator for 3-4 days.

Notes

Fill the biscuits only they have cooled completely to avoid curdling the filling. Alternatively, you can also fill these biscuits with chocolate ganache.

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Egg free Bourbons

Go on then….have a Bourbon! 😋

Love,

Shreya💗

Adapted from a recipe book – Cookie Magic.

Tutti Frutti Cookies/ Karachi Biscuits

 Tutti Frutti Cookies/ Karachi Bakery style Biscuits are the best accompaniment to your tea or to share as edible gifts. Besides, these cookies are very famous in Hyderabad, originally baked in the city’s famous Karachi Bakery. Hence the name Karachi Biscuits. They are absolutely melt in the mouth good and so easy to put together. 

Tutti Frutti Cookies/ Karachi Biscuits

Tutti Frutti Cookies/ Karachi Biscuits are one the most prettiest cookies I’ve ever baked, obviously after the Rose and Pistachio Shortbread cookies. Whenever I bake Tutti Frutti Cookies/ Karachi Biscuits, I think of Christmas 🙂 It’s probably because of the red and green beauties studded in the cookies. These colorful candies fruits make these buttery, crisp cookies even more delectable 🙂

One can choose any colors of candied fruits. I prefer red and green. However, even golden-yellow is just as pretty or add some orange colored ones. The colors do not make any difference to the flavors but they sure look so pretty!

Tutti Frutti Cookies/ Karachi Biscuits

Tutti Frutti Cookies/ Karachi Biscuits are not difficult to make but many of my readers have asked me to share tips on how to bake these cookies to perfection, basically tips and tricks ensure that the cookies do not spread as they bake. In my last 3-4 years experience of baking cookies, I’ve perfected a few important, yet easy tricks that I follow to ensure that the cookies never spread as a rule!

  1. Butter – use a good quality unsalted butter. Do not whip the butter and sugar more than necessary and incorporate unnecessary air into it. We do not want the cookies to rise. Hence, just mix the butter and sugar just enough until they have incorporated with each other.
  2. Sugar – In my learnings, trial and errors, I’ve come to the conclusion that using icing sugar in most recipes that clearly call for powdered sugar works better than regular powdered sugar or superfine casting sugar. The reason is that the superfine sugar melts quickly and that cause the cookies to spread. Thus, I use icing sugar in most recipes.
  3. Baking sheet – Never butter the baking sheet. Line it with greaseproof parchment paper or even silicon sheet. This ensures that the minimum grease because grease causes the cookies to spread quickly.
  4. Chill – Anything that contains butter and stays at room temperature is going to melt and spread around when in contact of heat. It’s always advisable to chill the cookie dough (like bourbon biscuits) or the log (in case of slice and bake cookies) thoroughly before baking. The longer you can chill, the better! Even if they are cut out cookies like sugar cookies, please chill them for 3-4 hours after cutting them out and before baking them.
  5. Temperature – Preheat the oven at a good, high temperature because that high temperature ensures that the cookies sets in the first 5 minutes of the baking time and spreads less while baking. The reason is that, when the oven is set at a lower temperature to preheat and bake, this low temperature gives the butter in the cookies a longer time to melt and spread in the oven.
  6. Measuring the ingredients – This is very crucial. Ingredients must be measured correctly for the best results. One can’t blame a recipe if the ingredients aren’t measured correctly. I use a weighing scale when necessary or standard measuring cups when the recipe specifies ingredients in cups. Keep a set of measuring spoons handy for ingredients like baking powder, soda, etc. which can actually make or break any recipe!

Tutti Frutti Cookies/ Karachi Biscuits

I believe these tips should tide you over as they have helped me too. It is inevitable that in the initials days of baking cookies, they may spread. That mustn’t scare you or put you off. Invest in good quality parchment paper, baking sheets and most importantly – ingredients. Buy quality ingredients as they will disappoint you far fewer times in your attempts to bake.

Let’s get you baking.

Measure and set aside the flour, custard powder and the cardamom powder.

Tutti Frutti Cookies/ Karachi Biscuits
Take butter and sugar in a mixing bowl, cream them together just until they are mixed together.
Do not over beat them to incorporate ant air into these ingredients.

Tutti Frutti Cookies/ Karachi Biscuits
Then add the Tutti Frutti and vanilla extract.
Mix it these well then add the flour.
Mix them well with a light hand and bring them together to make a ball.
Use 1-2 tbsp. of milk only if you are unable to make a round ball.
The dough doesn’t need to be kneaded, just bring it together. The mixture is very soft and pliable.
Now, take the dough on some cling wrap and roll it well to give it the shape of a thick log.

Tutti Frutti Cookies/ Karachi Biscuits
Wrap the log well and refrigerate for a minimum of 2 hours. I refrigerated the log for about 48 hours.
In the meantime, preheat your oven @165’C for about 10 minutes.
Line your baking tray with some parchment paper.
Remove the chilled log of dough from the refrigerator and cut it in about 1/4th inch slices.
Place them slightly apart on the lined baking tray.

Tutti Frutti Cookies/ Karachi Biscuits

Bake them for 12-15 minutes @165’C using the lower rods.
Remove the tray from the oven & let it cool on the baking tray itself for about 15 minutes, then cool the cookies on a cooling rack until they are completely cooled.
The cookies are soft when you remove them from the oven but they crisp up as they cool down. You can store these in airtight containers for 2-3 days.

Tutti Frutti Cookies/ Karachi Biscuits

Tutti Frutti Cookies/ Karachi Biscuits

Prep Time: 3 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 30 minutes

Yield: 15 medium cookies

Karachi Bakery Style fruit biscuits are egg free, crumbly, crisp and absolutely melt in the mouth! The best accompaniment to your tea or coffee that are generously dotted with candied fruits.

Ingredients

  • 3/4 cup Maida/ APF
  • 2 tbsp. custard powder of any flavor (I used vanilla)
  • 1/4 + 2 tbsp. icing sugar
  • 1/4 cup unsalted softened butter
  • 1/8 tsp cardamom powder
  • 1 tsp vanilla extract/ essence
  • 1/2 cup of mixed Tutti Frutti
  • 1-2 tbsp. milk (optional, to be used only to make a smooth dough)

Instructions

  1. Measure and set aside the flour, custard powder and the cardamom powder.
  2. Take butter and sugar in a mixing bowl, cream them together just until they are mixed together.
  3. Do not over beat them to incorporate ant air into these ingredients.
  4. Then add the tutti Frutti and vanilla extract.
  5. Mix it these well then add the flour.
  6. Mix them well with a light hand and bring them together to make a ball.
  7. Use 1-2 tbsp. of milk only if you are unable to make a round ball.
  8. The dough doesn't need to be kneaded, just bring it together. The mixture is very soft and pliable.
  9. Now, take the dough on some cling wrap and roll it well to give it the shape of a thick log.
  10. Wrap the log well and refrigerate for a minimum of 2 hours. I refrigerated the log for about 48 hours.
  11. In the meantime, preheat your oven @165'C for about 10 minutes.
  12. Line your baking tray with some parchment paper.
  13. Remove the chilled log of dough from the refrigerator and cut it in about 1/4th inch slices.
  14. Place them slightly apart on the lined baking tray. Bake them for 12-15 minutes @165'C using the lower rods.
  15. Remove the tray from the oven & let it cool on the baking tray itself for about 15 minutes, then cool the cookies on a cooling rack until they are completely cooled.
  16. The cookies are soft when you remove them from the oven but they crisp up as they cool down. You can store these in airtight containers for 2-3 days.

Notes

Please note that baking time may vary as every oven is different, so time the oven accordingly. The cookies turn slightly golden around the edges as they are ready, so remove them from the oven as per the color.

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Love,

Shreya💓

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Tutti Frutti Cookies/ Karachi Biscuits

 

 

Peanut Butter & Oats No-Bake Cookies

Christmas to me means beutifully decorated trees…snow…red..green..white…golden! The colours that dominate and spell Christmas for me! & a chubby Santa of course!! 🎄🎄🎅🎁🎉🎊❄️⛄️😊🌟

It’s the time to be..happy…joyful…and much more! Since I attended a Catholic School…I was always looking forward to Christmas…and all the fun it brought along with it! We’d sing carols and decorate the entire school premises and the tree! I miss those days…☺️

But since we don’t get to see snow where I live… I have made my peace with it! 😉 but I wanted to set the mood going for Christmas…and wanted to make something sweet…but not necessarily ‘baked’! Hence, I zeroed in on these Peanut Butter & Oats No-Bake Cookies

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Its a very straightforward cookie to put together…slightly fudgy & chewy…oats give that lovely texture…and peanut butter makes it so morish😋… but it’s not crunchy as it’s not baked! It can make a great gift for friends & family too😀 🎁 or a Christmas project for your kids!

Yield: 12 medium cookies

Equipment: a saucepan, measuring cups/ spoons, a plate/ tray, a spatula.

Ingredients:

1 cup sugar

1/4 cup milk

1 tbsp butter (I used unsalted)

2 tbsp cocoa pwd

1 tsp vanilla extract/ essence

3/4 cup smooth peanut butter (I used Saffola)

1 +1/4 cup oats (I used Quaker)

Method:

In a saucepan, add milk, sugar, cocoa pwd & butter. Cook these together on medium flame until the sugar melts and ip the mixture comes to  a boil. Let it boil for just 1 min. Turn off the flame, cool it for 2 mins. Then add the vanilla extract, peanut butter & oats. Mix everything well. Then take a steel plate/ tray, and take some mixture in your palms and give it any shape of your choice.

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Do this for the entire batch of mixture. Let the cookies sit in the refrigerator for 30 mins before serving.😉😄😄 that’s it! Your yummy cookies are ready👍

You can store it in the refrigerator for upto a week. And if it’s cold enough in your part of the world, you can just keep them at room temperature too!

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Let the festive spirit set in with these little bites of heaven!

Love,

Shreya💗

Adapted from Family Food Fun.

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