French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons. A macaron is a French cookie. It is a meringue based cookie, made with egg whites, almond flour, castor sugar and icing sugar.

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons is one of my favorite cookies ever but definitely not too easy to recreate. It certainly takes a fair bit patience and skill. But I nailed it on my first attempt!! πŸ™‚

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

Yes!! I jumped with joy all over the place as I saw the macaron develop those ruffled feet in the oven! I couldn’t believe it for real but then again I’m pretty good at baking πŸ˜› Hehe..! Honestly, I was determined with every last bone in my body to nail it and it happened!

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

French Macarons should essentially have a smooth top, ruffled feet and a flat base. The texture should be crisp on the outside and soft and chewy within. That is the perfect French Macaron!

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

See the picture above, that is how they should look when bit into one. I nailed them taste wise as well. I wasn’t sure if they would be chewy, but as they say a picture is worth a thousand words πŸ™‚ I wanted a chocolate buttercream filling, it’s my favorite when I think of Macarons! Next on the list would be chocolate ganache!

I can say one thing before I start the recipe, please follow the recipe and the measures correctly. I can’t say for sure if you’ll nail it in the first go but do give your honest 100% to it. This recipe worked for me and I plan on holding on to it. I’ll also make other flavors using it as the base for the shells.

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

That’s a close up of the mac! This is the exact texture, up close πŸ™‚ Are you tempted?! :p

Let’s start the recipe and the steps. Please follow them.
Macaron Shell
Line 2 baking sheets with parchment paper. I used 2 sheets as I wasn’t sure how much many shells would fit on one sheet.


Beat the egg whites in a clean, dry bowl with an electric whisk until they are foamy (takes about 2 minutes).
Slowly add the white sugar (I used castor sugar) into the egg whites.
French Macarons with Chocolate Buttercream Filling | Vanilla Macarons French Macarons with Chocolate Buttercream Filling | Vanilla Macarons
Beat again till the mixture is foamy and holds stiff peaks (takes about 5 minutes).
Sift together the almond flour and the confectioner’s sugar in a separate bowl. Discard any bits left behind.
French Macarons with Chocolate Buttercream Filling | Vanilla Macarons French Macarons with Chocolate Buttercream Filling | Vanilla Macarons French Macarons with Chocolate Buttercream Filling | Vanilla Macarons
Add 1/2 of the sifted flour to the meringue and fold gently in 4-5 folds.
Add the remaining half of the flour and fold gently.
I did about 37-38 folds to ensure the correct consistency. The batter should be like slow flowing lava. It depends on everyone’s manual strength as to how many folds it may take to get the batter right.
(Do not over the batter. It could spoil the cookies and turn them flat. Under mixing also spoils the batter and the cookies crack while baking).

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons
French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

Once the batter is ready, fill it in a piping bag.
Pipe cookies in round circles of about 1.5″ in diameter. Pipe each cookie at a distance of 2″. I piped around 15 cookies.
Bang the baking sheet on the counter a few times to ensure all the air bubbles are released.
Let the baking sheets sit on the counter for 30-40 minutes until the piped cookies develop a shiny, hard skin on top of them.
French Macarons with Chocolate Buttercream Filling | Vanilla Macarons
Preheat the oven at 160’c.
Bake them forΒ  18-20 minutes in the center of the oven. Remove them from the oven and let them cool for at least 30-40 minutes.
French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons French Macarons with Chocolate Buttercream Filling | Vanilla Macarons
Chocolate Buttercream Filling
Cream the butter using an electric whisk. Add vanilla extract.
Then add icing sugar. Whisk again.
Add some milk if the filling is too thick or add some icing sugar if the filling is too runny.
Fill the buttercream in a piping bag.
Pipe buttercream in between two cookies and make sandwiches.
French Macarons with Chocolate Buttercream Filling | Vanilla Macarons
They keep fresh for 3 days at room temperature.

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours

Yield: 7-8 macarons

Ingredients

    Macaron Shell
  • 2 nos. large egg whites
  • 2/3 cup/ 71 gms almond flour
  • 1 cup/ 125 gms Confectioner's sugar
  • 1/4 cup castor sugar (white sugar)
  • Chocolate Buttercream Filling
  • 1/2 stick soft unsalted butter
  • 2 cups confectioner's sugar
  • 1 tbsp. milk (approx.)
  • 3 tbsp. cocoa powder
  • 1/4 tsp vanilla extract

Instructions

    Macaron Shell
  1. Line 2 baking sheets with parchment paper. I used 2 sheets as I wasn't sure how much many shells would fit on one sheet.
  2. Beat the egg whites in a clean, dry bowl with an electric whisk until they are foamy (takes about 2 minutes).
  3. Slowly add the white sugar (I used castor sugar) into the egg whites.
  4. Beat again till the mixture is foamy and holds stiff peaks (takes about 5 minutes).
  5. Sift together the almond flour and the confectioner's sugar in a separate bowl. Discard any bits left behind.
  6. Add 1/2 of the sifted flour to the meringue and fold gently in 4-5 folds.
  7. Add the remaining half of the flour and fold gently.
  8. I did about 37-38 folds to ensure the correct consistency. The batter should be like slow flowing lava. It depends on everyone's manual strength as to how many folds it may take to get the batter right.
  9. (Do not over the batter. It could spoil the cookies and turn them flat. Under mixing also spoils the batter and the cookies crack while baking).
  10. Once the batter is ready, fill it in a piping bag.
  11. Pipe cookies in round circles of about 1.5" in diameter. Pipe each cookie at a distance of 2". I piped around 15 cookies.
  12. Bang the baking sheet on the counter a few times to ensure all the air bubbles are released.
  13. Let the baking sheets sit on the counter for 30-40 minutes until the piped cookies develop a shiny, hard skin on top of them.
  14. Preheat the oven at 160'c.
  15. Bake them for 18-20 minutes in the center of the oven. Remove them from the oven and let them cool for at least 30-40 minutes.
  16. Chocolate Buttercream Filling
  17. Cream the butter using an electric whisk. Add vanilla extract.
  18. Then add icing sugar. Sift in the cocoa powder. Whisk again.
  19. Add some milk if the filling is too thick or add some icing sugar if the filling is too runny.
  20. Fill the buttercream in a piping bag.
  21. Pipe buttercream in between two cookies and make sandwiches.
  22. They keep fresh for 3 days at room temperature.

Notes

Always sift the ingredients as mentioned above. It gives a smooth finish to the cookies. Resting the piped cookies is essential for the feet to form while baking. Use ready almond flour as it is ground very fine. Making the flour at home is not nearly as perfect. I have baked on baking sheets of the exact same kind. Hence the cookies baked evenly and took the same amount of time to bake.

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French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

Love,
Shreya πŸ™‚

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French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

Adapted from Martha Stewart’s basic French Macarons recipe. I even saw a few YouTube videos to learn the method for piping the Macarons.

Restaurant Style Paneer Tikka | Stove Top Method

Restaurant Style Paneer Tikka is a popular Indian dish made from cubes of paneer marinated in yogurt and spices and then chargrilled in a tandoor.

Restaurant Style Paneer Tikka | Stove Top Method is my go to starter when I’m hosting guests or just planning to indulge in a special meal πŸ™‚ Amazingly bold flavors of the spices paired with the tang of the yogurt makes for the perfect Indian snack.

Restaurant Style Paneer Tikka | Stove Top Method

Look how succulent they have turned out! πŸ˜› Perfectly charred on the edges with meltingly soft paneer with bites of crunchy veggies can make anyone drool! The tikkas are seasoned with Chaat masala, some lemon juice and served with some onion rings. Most tandoori snacks in India are served with a Chutney, made of yogurt, mint and some fresh coriander πŸ™‚ This is the most delicious dip ever to enjoy with Indian snacks!!

Restaurant Style Paneer Tikka | Stove Top Method says it all! Most households don’t have a tandoor/ traditional clay oven in their kitchens due space restrictions. And many probably don’t have an electric oven too, so this recipe is specially for them. It’s easy to achieve that perfect charred edge and smoky flavor even on the stove top. Try this easy recipe with my homemade malai paneer.Β  πŸ™‚

Restaurant Style Paneer Tikka | Stove Top Method

Let’s start.
For the Marinate
Whisk together thick yogurt, mustard oil, salt to taste, red chili powder, besan, turmeric powder, garam masala powder , Chaat masala, hing, Kashmiri red chili powder and ginger-garlic paste in a large bowl.
Cut the paneer into equal sized cubes.
Cut the veggies into cubes.
Add the paneer and the veggies to ready marinate. Mix gently.
Restaurant Style Paneer Tikka | Stove Top Method
Cover with cling wrap and refrigerate for 2-3 hours.
Assemble the tikkas
Arrange the marinated cubes of veggies and paneer on skewer sticks.
Restaurant Style Paneer Tikka | Stove Top Method
Cooking on stove top
Heat a pan on medium flame. Brush some oil on the pan.
Restaurant Style Paneer Tikka | Stove Top Method
Place the skewers on the hot pan, reduce the flame to sim.
Drizzle some more oil over the skewers.
Cook on each side for a few seconds.
The cook the skewers on open flame on all sides until the veggies and the paneer get a bit charred.
Restaurant Style Paneer Tikka | Stove Top Method
Once done, serve them hot with dip of your choice.

Restaurant Style Paneer Tikka | Stove Top Method

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours, 15 minutes

Yield: 4-5 skewers

Restaurant Style Paneer Tikka is a popular Indian dish made from cubes of paneer marinated in spices and the chargrilled in a tandoor.

Ingredients

  • 200 gms paneer, cubed
  • 1/2 cup tomato, deseeded and cubed
  • 1/2 onion, peeled in cubed
  • 3/4 cup thick yogurt
  • 2 tbsp. mustard oil
  • salt to taste
  • 1/2 tsp red chili powder
  • 2 tbsp. besan
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp Chaat masala
  • a ping of hing (asafoetida)
  • 1/4 tsp Kashmiri red chili powder
  • 1 1/2 tsp ginger-garlic paste
  • lemon juice as needed

Instructions

    For the Marinate
  1. Whisk together thick yogurt, mustard oil, salt to taste, red chili powder, besan, turmeric powder, garam masala powder , Chaat masala, hing, Kashmiri red chili powder and ginger-garlic paste in a large bowl.
  2. Cut the paneer into equal sized cubes.
  3. Cut the veggies into cubes.
  4. Add the paneer and the veggies to ready marinate. Mix gently.
  5. Cover with cling wrap and refrigerate for 2-3 hours.
  6. Assemble the tikkas
  7. Arrange the marinated cubes of veggies and paneer on skewer sticks.
  8. Cooking on stove top
  9. Heat a pan on medium flame. Brush some oil on the pan.
  10. Place the skewers on the hot pan, reduce the flame to sim.
  11. Drizzle some more oil over the skewers.
  12. Cook on each side for a few seconds.
  13. The cook the skewers on open flame on all sides until the veggies and the paneer get a bit charred.
  14. Once done, serve them hot with dip of your choice.

Notes

The paneer and veggies can be left marinating for up to 7-8 hours as well. I have not added capsicum as my hubby doesn't like it, you can add it too. You can use the same recipe for making non-veg tikkas too. Adjust the cook time accordingly.

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Shreya πŸ™‚

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Restaurant Style Paneer Tikka | Stove Top Method

3 Ingredient No-Churn Strawberry Ice-Cream

3 Ingredient No-Churn Strawberry Ice-Cream is perfect for the summers. The fresh flavors of the strawberries work so well with the cream. It’s delicious and almost everyone’s favorite flavor!Β 

3 Ingredient No-Churn Strawberry Ice-Cream is so easy to make that it hardly takes any time from to start to finish. It’s incredibly convenient to make it too as it doesn’t call for an ice cream maker or any manual churning!

3 Ingredient No-Churn Strawberry Ice-Cream

Strawberry Ice Cream is such a basic flavor but never fails to attract folks! I’m still very fond of it despite finding an array of exotic flavors in ice cream parlors. There is something incredibly comforting about the fruity, berry flavor with the smoothness of the cream! I’d rather have a scoop of Strawberry Ice Cream over any fusion flavor or sugar laden, candy bursting ice creams! Besides, I hate having to look at 40 flavors to choose one flavor! I always end up choosing the same flavors.. hahaha! My hubby rolls his eyes while he’s off trying the new flavors and so many times he ends up with some really unflattering ones!

This article is cornerstone content

I love how smooth this ice cream turns out every time πŸ™‚ This is so delicious and absolutely free of any ice crystal formation. It’s egg-free and hence so much lighter on the palate. If you like egg-free ice creams do try 3 Ingredient No Churn Vanilla Ice Cream, Tutti Frutti Ice Cream, 2 Ingredient Banana Ice CreamΒ  and many more.

Anyways, so I will share this recipe now, it’s quick but needs a few to be done before you start with the actual preparation. Let’s get on with it…

To begin with, keep the whipping cream (I chilled the whipping cream overnight) and the blender jar in the refrigerator for a minimum of 1 hour.

3 Ingredient No-Churn Strawberry Ice-Cream3 Ingredient No-Churn Strawberry Ice-Cream3 Ingredient No-Churn Strawberry Ice-Cream

Pour the chilled whipping cream in to the blender jar along with strawberries and condensed milk.
Blend them altogether for 5 minutes until everything is well incorporated and very smooth.
Pour the ready mixture into freezer friendly container, cover it with some cling wrap and freeze it for 7-8 hours.
To serve, let the tin/ container sit on the kitchen platform for 5 minutes before scooping out the ice cream.

3 Ingredient No-Churn Strawberry Ice-Cream

Prep Time: 8 hours, 15 minutes

Total Time: 8 hours, 15 minutes

Yield: 8-10 small scoops

Strawberry Ice Cream that comes together in minutes with minimum ingredients and efforts!

Ingredients

  • 400 ml condensed milk
  • 1+3/4 cup heavy whipping cream
  • 250 gms fresh strawberry (Frozen berries will have to be thawed)

Instructions

  1. To begin with, keep the whipping cream (I chilled the whipping cream overnight) and the blender jar in the refrigerator for a minimum of 1 hour.
  2. Pour the chilled whipping cream in to the blender jar along with strawberries and condensed milk.
  3. Blend them altogether for 5 minutes until everything is well incorporated and very smooth.
  4. Pour the ready mixture into freezer friendly container, cover it with some cling wrap and freeze it for 7-8 hours.
  5. To serve, let the tin/ container sit on the kitchen platform for 5 minutes before scooping out the ice cream.

Notes

I used Amul Whipping cream (red package).

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3 Ingredient No-Churn Strawberry Ice-Cream

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Shreya πŸ™‚

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3 Ingredient No-Churn Strawberry Ice-Cream

Thandaai Spiced White Chocolate Truffles

Thandaai Spiced White Chocolate Truffles are very delicious and absolutely melt in the mouth good! Flavored with mild spices, they are apt for Holi.

If you’re planning a get together for Holi this year, then Thandaai Spiced White Chocolate Truffles will make for the best dessert! Perfect blend of Indian flavors and chocolates! Besides, anything chocolate is a always a bright idea πŸ˜‰

Thandaai Spiced White Chocolate Truffles

Thandaai Spiced White Chocolate Truffles are very easy to make as well. Although, they sound a little involved but it’s very quick and straight forward as well. They need everything that one may have sitting in their pantries.

Thandaai Spiced White Chocolate Truffles

I’ve used Thandaai Spice as it’s a very traditional spice used in Holi to make a milk based drink called Thandaai. This drink is called as Thandaai and served chilled. Along with this drink, we usually serve Dahi Wadas and some other snacks. I personally love the flavor of Thandaai in any form! I had made a Thandaai Mousse a few years ago, it had turned out delicious and absolutely indulgent. If you like the idea of that, how does Thandaai flavored Bhapa Doi sound??! πŸ™‚

Thandaai Spiced White Chocolate Truffles

I think anything made with a tad bit of this flavorful spice mix can elevate the experience of that dish. As I said, it does sound a bit involved and lengthy at the start, but follow along and you’ll nail it!

We will first make the spice mix and then incorporate it into the Truffles πŸ™‚
Thandaai Spice Mix
For this recipe, we will make dry powdered spice mix. So ensure that all the ingredients and equipment used are bone dry. If there is any moisture, the spice mix will get spoilt.
Take sugar, almonds powder, slivered pistachio, aniseed (saunf), black peppercorns (kali mirch), saffron (kesar) muskmelon seeds (magaj), green cardamom (choti elaichi), poppy seeds (khas khas) in a blender jar. Blend them to a fine powder. Set them aside. This powder stays fresh in a glass bottle, under refrigeration for 2-3 months.
White Chocolate Ganache
Chop white chocolate roughly.
Heat water in a deep saucepan and let it come a gentle boil.
Take the chopped chocolate, cream, butter and a pinch of salt in a heat resistant bowl.
Place the bowl over the sauce pan with the boiling water. (double boiler method).
Stir gently until the chocolate melts. Add 1 tsp of the Thandaai spice mix at this stage.
Mix gently. Turn off the heat. Let the mixture cool down completely.
Place the white chocolate ganache in the refrigerator to firm up enough so that it can be rolled into balls or up to 2-3 hours.
Truffles
In a bowl, mix together the remaining 1+1/2 tsp of the Thandaai spice mix and the icing sugar.
Once the ganache has set, using a tablespoon or a melon baller, take a portion of the ganache and roll them into equal sized truffles.
Roll all the truffles in the icing sugar mix and set them aside.
Serve immediately or let them set in the refrigerator for an hour before serving if they seem to have softened while rolling.
They keep well in the refrigerator for up to a week.

Thandaai Spiced White Chocolate Truffles

Prep Time: 4 hours, 10 minutes

Cook Time: 15 minutes

Total Time: 4 hours, 25 minutes

Yield: 10-12 medium truffles

A delicious fusion of Indian spices and white chocolate results in these Thandaai Spice White Chocolate Truffles, just in time for Holi!

Ingredients

    Thandaai Spice Mix
  • 1 cup sugar
  • 1/4 cup almond powder
  • 2 tbsp. pistachio slivers
  • 1 tsp aniseed ( saunf)
  • 1/2 tsp black peppercorns (kali mirch)
  • 9-10 strands of saffron (kesar)
  • 1 tsp muskmelon seeds (magaj)
  • 3-4 nos. green cardamom (choti elaichi)
  • 1 tsp poppy seeds (safed khas khas)
  • White Chocolate Ganache
  • 113 gms/ 4oz white chocolate compound
  • 35.5 gms/ 2.5 tbsp. unsalted butter
  • a pinch of salt
  • 1.5 tbsp. heavy whipping cream
  • 1 tsp Thandaai Spice Mix
  • To Coat the Truffles
  • 1.5 tsp Thandaai Spice Mix
  • 2-3 tsp icing sugar
  • dried rose to garnish (optional)

Instructions

    Thandaai spice Mix
  1. For this recipe, we will make dry powdered spice mix. So ensure that all the ingredients and equipment used are bone dry. If there is any moisture, the spice mix will get spoilt.
  2. Take sugar, almonds powder, slivered pistachio, aniseed (saunf), black peppercorns (kali mirch), saffron (kesar) muskmelon seeds (magaj), green cardamom (choti elaichi), poppy seeds (khas khas) in a blender jar. Blend them to a fine powder. Set them aside. This powder stays fresh in a glass bottle, under refrigeration for 2-3 months.
  3. White Chocolate Ganache
  4. Chop white chocolate roughly.
  5. Heat water in a deep saucepan and let it come a gentle boil.
  6. Take the chopped chocolate, cream, butter and a pinch of salt in a heat resistant bowl.
  7. Place the bowl over the sauce pan with the boiling water. (double boiler method).
  8. Stir gently until the chocolate melts. Add 1 tsp of the Thandaai spice mix at this stage.
  9. Mix gently. Turn off the heat. Let the mixture cool down completely.
  10. Place the white chocolate ganache in the refrigerator to firm up enough so that it can be rolled into balls or up to 2-3 hours.
  11. Truffles
  12. In a bowl, mix together the remaining 1+1/2 tsp of the Thandaai spice mix and the icing sugar.
  13. Once the ganache has set, using a tablespoon or a melon baller, take a portion of the ganache and roll them into equal sized truffles.
  14. Roll all the truffles in the icing sugar mix and set them aside.
  15. Serve immediately or let them set in the refrigerator for an hour before serving if they seem to have softened while rolling.
  16. They keep well in the refrigerator for up to a week.

Notes

You can add store bought Thandaai spice mix if that's easily available. Do not use liquid Thandaai pre mix for this recipe.

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Thandaai Spiced White Chocolate Truffles

Love,
Shreya πŸ™‚

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Thandaai Spiced White Chocolate Truffles

Strawberry Popsicles – Gluten free, Vegan, Paleo

I love popsicles and I cannot lie. LoL!!! It’s not a secret I guess. Each summer, I share a few recipes. These Strawberry Popsicles are pretty straightforward too. This recipe is gluten free and vegan. It is also Paleo. Hence, folks who are on a diet can enjoy these too.Β 

Strawberry Popsicles - Gluten free, Vegan, Paleo

Strawberry Popsicles – Gluten free, Vegan, Paleo is a new experiment which rocked! Last year I had shared the recipe for my Volcano Pops, for which I got amazing feedback too! And have you guys seen my Mango and Kiwi Popsicles, pretty and so flavorsome! There are so many kinds of fruit based popsicles I’m yet to try and share here, the possibilities are endless.:)

Strawberry Popsicles - Gluten free, Vegan, Paleo

I prefer using everyday, easily available ingredients for making pops. TheseΒ Strawberry Popsicles – Gluten free, Vegan, PaleoΒ are very easy to put together. Ideal for kids too as these do not contains added colors or preservatives. Since they are full health, it’s safe to say that you can have them for breakfast when it gets way too hot! No one’s judging!
Strawberry Popsicles - Gluten free, Vegan, Paleo

So coming to what goes into it, well anything goes actually. I love strawberries and they are in abundance around me so I’ve used those. Use any fruit juice or pulp, it will work. To my surprise, strawberries are really sweet this year, hardly any tang or tartness. As always I’ve been snacking on them by the pound! So, when I wanted to male these pops, I didn’t need much sugar. In fact, I’ve used natural sweeteners in a very small quantity to balance the little tang from the lemon juice. For the final element of freshness in every lick, I added something from my kitchen garden!!

The overall flavor blew us away! So little to do and you’ll be all set for these icy cool treats for the next few days. Sounds good??!
Wash and pat dry the strawberries.
We will start with hulling the berries.
Add them in a blender, pour honey or agave.
Top these with a splash of fresh lemon juice.
Add a few sprigs of fresh mint.
Give everything a whizz until smooth.
Pour this into moulds of your choice and freeze until solid or for 8 hours.
Enjoy!

Strawberry Popsicles – Gluten free, Vegan, Paleo

Prep Time: 10 minutes

Total Time: 8 hours, 10 minutes

Yield: 3-4 medium sized Pops

Easy to make delicious Strawberry Popsicles are Gluten free, vegan and Paleo with natural sweeteners.

Ingredients

  • 2 cups fresh strawberries
  • 3 tbsp. honey or agave
  • 1 tsp lemon juice
  • a few sprigs of fresh mint

Instructions

  1. Wash and pat dry the strawberries.
  2. We will start with hulling the berries.
  3. Add them in a blender, pour honey or agave.
  4. Top these with a splash of fresh lemon juice.
  5. Add a few sprigs of fresh mint.
  6. Give everything a whizz until smooth.
  7. Pour this into moulds of your choice and freeze until solid or for 8 hours.
  8. Enjoy!

Notes

Adding honey or agave is optional. If the berries are too tart, add more sweetener as per taste. Mint is optional too but it does give a really fresh flavor.

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Strawberry Popsicles - Gluten free, Vegan, Paleo

Make the most the berries in season and enjoy some Pops!!

Love,
Shreya

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Strawberry Popsicles - Gluten free, Vegan, Paleo

Fridge Pickled Jalapeno Peppers

Extra topping on my pizza means pickled jalapenos among many other things, lol!! And these Fridge Pickled Jalapeno Peppers are for the spice lovers like me out there! I mean making these is a breeze and ridiculously easy. I always have a jarful sitting in my refrigerator. They taste good on pizzas apart from all the pastas and some dips even. πŸ™‚

Fridge Pickled Jalapeno Peppers

That big jar is all mine!! Alright, my hubby does share them with me but it’s basically just for me. It’s so delicious and tastes much better than store bought pickled jalapeno peppers. It doesn’t have that odd chemical/ preservative kind of aftertaste or that aroma even. The aroma of any kind of preservative does turn me off. Earlier, I’d never buy the supermarket stuff just for that reason. But ever since I discovered this easy peasy recipe on Pinterest, it’s been no looking back! 3 years on and I can proudly say that I’ve nailed this! Well, I’d nailed it on the very first attempt but I just keep getting better with each batch πŸ™‚

The best part is that this keeps for so long in the refrigerator. The longest that mine has sat in there is about 5 months! I mean wow!! I have made use of these on Pizzas, added them to pasta/ spaghetti, on my nachos, etc.. Never been disappointed!!

Fridge Pickled Jalapeno Peppers

The best part is that this recipe calls for the most everyday, fuss free pantry basics. Once you have washed, dried and sliced the peppers, it basically takes 15 minutes from there!

We will start with washing and wiping the peppers dry.
Next, slice all the peppers. They must neither be too thick nor too thin.
Take a pan, heat it on high flame.
Add water and vinegar to the pan.
Once these come to a gentle boil, add sugar, salt and crushed garlic.
Stir a few times. Let these cook together for 10-15 minutes or until the sugar melts completely on medium heat.
Turn off the heat and let the brine cool down completely.
Fill a clean, sterilized glass jar with the sliced peppers. Pour the brine over the peppers.
Put on the lid and gently shake to evenly distribute the brine. Let this sit at room temperature for an hour.
Refrigerate without opening the jar for 2-3 days. You will see the color of the peppers change from dark green to slightly mossy green. They are now ready.

Fridge Pickled Jalapeno Peppers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1.5 cups

Homemade Fridge Pickled Jalapeno Peppers are absolutely easy to make with just 6 basic ingredients and so big on flavors!

Ingredients

  • 15-17 nos. medium Jalapeno Peppers
  • 3 tbsp. sugar
  • 2 tbsp. salt
  • 6-7 nos. fresh garlic pods
  • 1 cup water
  • 1 cup white vinegar

Instructions

  1. We will start with washing and wiping the peppers dry.
  2. Next, slice all the peppers. They must neither be too thick nor too thin.Β 
  3. Take a pan, heat it on high flame.
  4. Add water and vinegar to the pan.Β 
  5. Once these come to a gentle boil, add sugar, salt and crushed garlic.Β 
  6. Stir a few times. Let these cook together for 10-15 minutes or until the sugar melts completely on medium heat.
  7. Turn off the heat and let the brine cool down completely.
  8. Fill a clean, sterilized glass jar with the sliced peppers. Pour the brine over the peppers.
  9. Put on the lid and gently shake to evenly distribute the brine. Let this sit at room temperature for an hour.
  10. Refrigerate without opening the jar for 2-3 days. You will see the color of the peppers change from dark green to slightly mossy green.Β 
  11. They are ready!Β 

Notes

Use regular fat green chilies (Indian pakoda mirchi) if Jalapeno peppers are not available. Always cool the brine completely before pouring over the peppers. We cool the brine because we are not cooking the peppers, we are pickling them. Follow the measurements for best results. This stays fresh in the refrigerator for about 2-3 months although I've had them in mine for over 5 months without any problems.

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Love,
Shreya πŸ™‚

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Fridge Pickled Jalapeno Peppers

Strawberry Snack Cake

Strawberries are here and they are so delicious!! I can’t stop beaming! Hence, beginning the strawberry season with this Strawberry Snack Cake πŸ™‚ Yes, a snack cake, that sounds a good excuse to have a cake! Not to mention it’s so yummy and absolutely soft, melt in the mouth πŸ™‚Β 

Strawberry Snack Cake

Yes, I am a big strawberry lover! You guys know that, I mean last season I made many things with strawberries. My GF Strawberry Crumble was loved by many! Then came the very delicious Volcano Popsicles, I’ll be making a new batch of those soon ;). So now this cake, look at those ruby red jewel like berries studded into the cake. They are slightly tangy and every bite with the soft cakes taste very nice! Almost like a burst of berry jam in every bite!

Strawberry Snack Cake

This turned out so good that it was all gone in less than two days..lol! I’d made this to welcome my ever travelling hubby home a few days ago and he loved every last crumb of this πŸ™‚ Infact, he wants me to bake another batch of this soon, this coming from the man who ain’t a big fan of berries!! Hehe!! I’ll oblige him, because it means a round two for yours truly too!

Strawberry Snack Cake

See the crumb? Moist and so fluffy. See how the berries stay nicely suspended right on the top and won’t sink? (I will share the tips on that too). Snack cakes are usually made in square tins and that is how I’ve made it too. Else, rectangle tin will work too. I’ve used an 7″ square tin and the cake rose beautifully and had good browning on the sides. I always prefer proper aluminum tins as I feel the distribute the heat very evenly. I am completely averse to using dark or black tin as they overheat easily and the cake remains under cooked in the center. So, you can decide what you must invest in for your bakes.

Strawberry Snack Cake

I’ve dusted the cake with some icing sugar and it tasted much better than expected! You can probably serve the snack bars with some crΓ¨me fraiche or top them with some lightly whipped and sweetened mascarpone cheese! All good, so good!! The best part is that this Strawberry Snack Cake keeps so well in the refrigerator. Keeps very moist and stays fresh for about 3 to 4 days easily.

Strawberry Snack Cake

Let us start making this.

Bring all the ingredients to room temperature.
Preheat the oven @180’C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
Wash, hull and slice each berry in half. Set them aside.
Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
Remember to scrap down the sides of the bowl as you whisk them.
Strawberry Snack Cake

Add the vanilla extract and the yolk into the whisked sugar and butter. Whisk them again for a minute.
Add one whole egg at a time to the mixture and beat to incorporate.
Once both the eggs are well incorporated, sieve in the flour and salt.
Use a rubber spatula to cut and fold in the flour with the wet ingredients.
Do not over mix as that will result in a very heavy and dry cake.
Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
Roll the sliced side of each half of the berry into some APF and place them on top of the batter. Do not push them deep, just place them on top gently.
Strawberry Snack Cake

Bake the cake on the middle rack at 180’C for 40-45 minutes. Bake using the bottom heating coils/ rods.
Insert a toothpick in the center of the cake to check doneness. If it’s underdone, bake for another 5-10 minutes.
Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes. I have sliced the cake in the tin itself.
Serve warm.
Strawberry Snack Cake

Strawberry Snack Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: makes one 7"square cake

Enjoy strawberries with this easy and delicious Strawberry Snack Cake! It's moist, fluffy and very soft, absolutely melt in the mouth!

Ingredients

  • 3/4 cup castor cup
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1 no. egg yolk
  • 1 cup All Purpose Flour (Maida)
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 10 nos. fresh strawberries

Instructions

  1. Bring all the ingredients to room temperature.
  2. Preheat the oven @180'C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
  3. Wash, hull and slice each berry in half. Set them aside.
  4. Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
  5. Remember to scrap down the sides of the bowl as you whisk them.
  6. Add the vanilla extract and the yolk into the whisked sugar and butter. Whisk them again for a minute.
  7. Add one whole egg at a time to the mixture and beat to incorporate.
  8. Once both the eggs are well incorporated, sieve in the flour and salt.
  9. Use a rubber spatula to cut and fold in the flour with the wet ingredients.
  10. Do not over mix as that will result in a very heavy and dry cake.
  11. Pour the cake batter into the tin.
  12. Tap the tin onto the work surface a few times to release any air pockets.
  13. Roll the sliced side of each half of the berry into some APF and place them on top of the batter.
  14. Do not push them deep, just place them on top gently.
  15. Bake the cake on the middle rack at 180'C for 40-45 minutes.
  16. Bake using the bottom heating coils/ rods.
  17. Insert a toothpick in the center of the cake to check doneness.
  18. If it's underdone, bake for another 5-10 minutes.
  19. Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.
  20. I have sliced the cake in the tin itself.
  21. Serve warm.Β 

Notes

Adding the extra egg yolk ensures that lovely yellow color of the sponge and the batter emulsifies better so the cake has a perfect texture. THIS RECIPE DOESNOT CALL FOR ANY BAKING POWDER or BAKING SODA. The extra yolk acts as butter but cannot replace the butter or vice versa.

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Strawberry Snack Cake

Do try this one πŸ™‚
Love,
Shreya

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Strawberry Snack Cake

 

 

Hot Chocolate with Homemade Vanilla Marshmallows

Hot Chocolate with Homemade Vanilla Marshmallows is a comfort drink like no other! It will warm you from the inside out on those chilly, foggy cold winters nights. A cup of this made with my recipe and you’ll be craving for more πŸ™‚Β 

Hot Chocolate with Homemade Vanilla Marshmallows

I feel my toes warming up just at the sight of thisΒ Hot Chocolate with Homemade Vanilla Marshmallows! It has the smoothest texture and the chocolate flavor comes in every sip. I have added a bit of spice to balance the sweetness πŸ™‚ I will insist on using good quality cocoa powder too. It will make all the difference!! Also, don’t skimp on that full fat milk, the cream, etc. because they built the flavor base. When doing a Hot Chocolate, do it right, add that fat! It’s the winters and the fats will burn off is my theory πŸ˜‰

Also, the chocolate that you will into the Hot Chocolate with Homemade Vanilla Marshmallows needs to be of a good quality. I’ve used a Lindt milk chocolate bar here, you could use Ghirardelli if you’ve some handy. No, don’t use cooking chocolate here if you can avoid it. I feel the cooking/ compound chocolate takes away the smoothness of the drink. Maybe that’s just me, I don’t know!

Hot Chocolate with Homemade Vanilla Marshmallows

Oh and those Mini Marshmallows, you saw them in my last post. They were my best make for the year 2017 I guess πŸ˜‰Β  They turned out better than any store bought marshmallow I’ve ever tried. I believe using a good quality vanilla extract makes all the difference. So, I topped myΒ Hot Chocolate with Homemade Vanilla Marshmallows and I was in heaven! The marshmallows melted slowly into that warm cup of goodness. It couldn’t have been better, if I may say so myself!

I will now share my method and recipe πŸ™‚
Keep all the ingredients at room temperature.
Bring milk to a slow boil in a heavy bottom pan.
Add the cream and stir gently.
Add the sugar and stir gently.
Once the sugar has melted completely, add the cocoa powder. Whisk gently to incorporate.
Next, add the chopped chocolate. Ensure that the flame is on sim/ lowest setting.
Gently mix the chocolate to ensure it melts into the milk.
Add the spices. Mix well. Turn off the flame.
Serve these piping hot in mugs/ cups of your choice, topped with some marshmallows

Hot Chocolate with Homemade Vanilla Marshmallows

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: serves 2-3

Hot Chocolate with Homemade Vanilla Marshmallows is a heart warming, cozy drink that you must make for those chilly evenings!

Ingredients

  • 2 + 1/2 cups full fat milk
  • 1/2 cup cream
  • sugar to taste
  • 1/4 cup cocoa powder
  • 1/4 cup chopped chocolate (I used Lindt milk chocolate)
  • a pinch of nutmeg powder
  • 1/8 tsp cinnamon powder
  • marshmallows as needed for topping

Instructions

  1. Keep all the ingredients at room temperature.
  2. Bring milk to a slow boil in a heavy bottom pan.
  3. Add the cream and stir gently.
  4. Add the sugar and stir gently.
  5. Once the sugar has melted completely, add the cocoa powder. Whisk gently to incorporate.
  6. Next, add the chopped chocolate. Ensure that the flame is on sim/ lowest setting.
  7. Gently mix the chocolate to ensure it melts into the milk.
  8. Add the spices. Mix well. Turn off the flame.
  9. Serve these piping hot in mugs/ cups of your choice, topped with some marshmallows
  10. You can dust some cocoa powder or add a stick of cinnamon.

Notes

I've used Lindt milk chocolate for this as it is very smooth in a drink like this. You can use Compound milk chocolate if you prefer. Spices are not compulsory, omit them as you please. You can add more or less of chocolate and cocoa powder as per your preference.

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Hot Chocolate with Homemade Vanilla Marshmallows

Love,
Shreya πŸ™‚

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Hot Chocolate with Homemade Vanilla Marshmallows

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 πŸ™‚ TheseΒ 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 πŸ™‚

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 πŸ™‚

Small Batch Vanilla Mini Marshmallows

You will need some instruments needed for makingΒ 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 πŸ™‚

Love,
Shreya πŸ™‚

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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.Β 

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 πŸ™‚ 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 πŸ™‚

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 πŸ™‚

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