Tag: christmas recipes

Serradura | Portuguese Sawdust Pudding

Serradura | Portuguese Sawdust Pudding is one of the easiest and the quickest desserts you’ll ever make! It tastes super delicious and looks even prettier! It calls for basic pantry essentials and takes less 15 minutes to put together. Something everyone should definitely try sometime soon 🙂 

Serradura | Portuguese Sawdust Pudding is a relatively rich dessert so I chose to serve these in individual servings which are not too large. Although you can even make a large portion like a no-bake cake and serve it as slices too.

Serradura | Portuguese Sawdust Pudding

Serradura | Portuguese Sawdust Pudding also known as Macau pudding, is very well known Portuguese dessert. It is a layered dessert made with a simple combination o sweetened whipped cream and crumbled Marie biscuits. Serradura literally translates to sawdust in Portuguese because the texture of the crumbled Marie Biscuits resembles sawdust.

This pudding/ dessert is a classic no cook, no bake recipe. Although, it does take a while to set perfectly and hence can be planned for a great make-ahead dessert.

Serradura | Portuguese Sawdust Pudding

I had first tasted this pudding in Goa a few years ago. I really didn’t think I could actually like this dessert but two bites in and I loved the texture and the flavor. It was rich and yet so palatable. The unique texture of the pudding is something I really enjoyed the most. It is quite different from the other puddings or biscuit based desserts that we usually eat.

I recreated it a few times at home and I loved how easy it was to put together! Great for parties and get togethers, you can make them ahead of time and let them set for a few hours while you prep the other things. So if you have 15 minutes at hand and biscuits, some whipping cream and a couple of more ingredients, you are good to go!

Also, if you liked Serradura | Portuguese Sawdust Pudding for a party that you are planning, you’ll love some more Goan treats for that party!
Forminhas
Goan Chutney Sandwiches
Beetroot Cutlets

So, let’s make some pudding!

To begin, break each biscuit into 3-4 pieces. Now, pulse them in the food processor/ grinder and make a fine powder.

Set this powder aside.

Serradura | Portuguese Sawdust Pudding

Next, in a large bowl, add the whipping cream. Start whipping it on a low speed and then gradually take to the highest speed. Whip the cream for 4-5 minutes. You will see soft peaks at this stage.

Add the condensed milk an vanilla extract next. Once again whip the cream with the condensed milk until you see stiff peaks. It will take another 5-7 minutes of whipping if using an electric whisk.

Serradura | Portuguese Sawdust Pudding

To assemble the pudding, take a few small glasses. Start with a layer of crushed biscuits and then top it with the whipped cream layer. Make similar alternating layers to fill the glass to the top.

Make sure you finish the topping with some crushed biscuits. Repeat the same steps for each glass. Garnish it in any way you fancy. Refrigerate the glasses for 3-4 hours before serving. They are best consumed the same day.

Serradura | Portuguese Sawdust Pudding

Serradura | Portuguese Sawdust Pudding
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Serradura | Portuguese Sawdust Pudding

Serradura | Portuguese Sawdust Pudding is an eggfree, quick no cook, no bake cream and cookie kind of dessert. 

Course Dessert
Cuisine Goan, Portiguese
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 dessert glasses
Author Shreya Ashish Tiwari

Ingredients

  • 24 nos. Marie/ Maria Biscuits
  • 3/4 cup heavy whipping cream
  • 1/4 cup sweetened, condensed milk adjust it further as per personal preference
  • 1 tsp vanilla extract

Instructions

  1. To begin, break each biscuit into 3-4 pieces. Now, pulse them in the food processor/ grinder and make a fine powder.

  2. Set this powder aside.

  3. Next, in a large bowl, add the whipping cream. Start whipping it on a low speed and then gradually take to the highest speed. Whip the cream for 4-5 minutes. You will see soft peaks at this stage. 

  4. Add the condensed milk an vanilla extract next. Once again whip the cream with the condensed milk until you see stiff peaks. It will take another 5-7 minutes of whipping if using an electric whisk. 

  5. To assemble the pudding, take a few small glasses. Start with a layer of crushed biscuits and then top it with the whipped cream layer. Make similar alternating layers to fill the glass to the top.

  6. Make sure you finish the topping with some crushed biscuits. Repeat the same steps for each glass. Garnish it in any way you fancy. Refrigerate the glasses for 3-4 hours before serving. They are best consumed the same day.

Love,
Shreya

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Serradura | Portuguese Sawdust Pudding

Bolinhas | Bolinhos de Coco

Bolinhas | Bolinhos de Coco is a popular Goan tea-time cookie. They are deliciously flavored with cardamom, made with traditional ingredients like coconuts and semolina. These cookies are often baked at home and also found across Goa, in bakeries and cafés. 

Bolinhas | Bolinhos de Coco

Bolinhas | Bolinhos de Coco can be made with or without the egg whites. The traditional version does have egg whites which id definitely very yummy. However, I have made them with just the yolks a few times and we have loved them. My hubby, who loves Goan treats, loves these and completely agrees with ones just with the yolks. The yolks add much richness to these cookies, every bite is full of flavor and freshness from the cardamom. I can assure you, one cookie won’t be enough. It is addictive, I remember having a few at one go as a kid. Back then, our neighbor Penelope, who was a native Goan, would bring these back with her from her trips to her hometown. She would lovingly share some with our family too. It was then, that I had first tasted Bolinhas | Bolinhos de Coco. Our family loved it’s rustic look and the mild juiciness in every bite that came from the coconuts and semolina.

Bolinhas | Bolinhos de Coco

Bolinhas | Bolinhos de Coco are definitely juicy. You won’t find any juices dripping from them as you eat them. But juicy, as in, the ingredients used tend to retain their moisture to a certain degree even after being baked. That is why one will find the cookies very succulent yet having the perfect texture of an ideal cookie. The flavor is very traditional as I mentioned earlier, but some may use vanilla extract if they prefer. However, I always just add some cardamom. It has the most exotic aroma and very earthy at the same time. So, anyone worrying that these Bolinhas | Bolinhos de Coco may have a strong aroma of coconuts or egg yolk, be rest assured, you probably will need to be told about the ingredients if you didn’t already know! That’s how amazing these cookies smell!

Bolinhas | Bolinhos de Coco

Anyone who has been following my little space would know well enough that I prefer egg free cookies, but with Bolinhas | Bolinhos de Coco, I would have it no other way. It is an age old recipe and best followed similarly for the best taste.

Let us bake some Bolinhas | Bolinhos de Coco. These can be stored in airtight containers for 4-5 days.

In a blender, add water and freshly grated coconut. Make a grainy paste. Set it aside.

Bolinhas | Bolinhos de Coco

In a large bowl, beat together the powdered sugar and ghee. They will look a bit crumbly but just mix well.

Bolinhas | Bolinhos de Coco

Add the egg yolk. Beat them all again until the mixture looks light and fluffy.

Bolinhas | Bolinhos de Coco

Now, add the coconut paste, semolina and cardamom powder.

Bolinhas | Bolinhos de Coco

Mix well. Cover the bowl with some cling wrap or any lid.

Let this mixture refrigerate for 6-8 hours.

Remove the mixture from the refrigerator. Add baking powder and mix well.

Preheat the oven at 155’C.

Grease your palms with ghee. Divide the dough into small balls. Place these balls a little apart on a parchment lined tray.

Bolinhas | Bolinhos de Coco

You can make some patterns on each ball using a fork.

Bake them for 15 minutes with just the lower baking rods. After 15 minutes, move one of the cookies on the tray in the oven to set if they have set. If the cookie moves easily, turn on the upper baking rods too and bake until the tops turn golden.

Cool the baked Bolinhas on a cooling rack. Store them in an airtight jar or serve with tea/ coffee.

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Bolinhas | Bolinhos de Coco

Bolinhas | Bolinhos de Coco are coconut and semolina based Goan cookies, enjoyed with tea/ coffee or just as a snack. They are easy to make and call for just basic everyday ingredients. 

Course Christmas, Snack, Tea Time
Cuisine Goan
Prep Time 8 hours
Cook Time 22 minutes
Total Time 8 hours 22 minutes
Servings 14 small bolinhas
Author Shreya Ashish Tiwari

Ingredients

  • 85 gms fresh coconut, grated
  • 85 gms semolina/ rawa/ suji
  • 1 nos. large egg yolk
  • 85 gms powdered sugar
  • 1/4 tsp cardamom powder
  • 1.5 tbsp ghee
  • 1/3 tsp baking powder
  • 25 ml plain water to grind the grated coconut

Instructions

  1. In a blender, add water and freshly grated coconut. Make a grainy paste. Set it aside.

  2. In a large bowl, beat together the powdered sugar and ghee. They will look a bit crumbly but just mix well.

  3. Add the egg yolk. Beat them all again until the mixture looks light and fluffy.

  4. Now, add the coconut paste, semolina and cardamom powder.

  5. Mix well. Cover the bowl with some cling wrap or any lid.

  6. Let this mixture refrigerate for 6-8 hours.

  7. Remove the mixture from the refrigerator. Add baking powder and mix well.

  8. Preheat the oven at 155'C.

  9. Grease your palms with ghee. Divide the dough into small balls. Place these balls a little apart on a parchment lined tray.

  10. You can make some patterns on each ball using a fork.

  11. Bake them for 15 minutes with just the lower baking rods. After 15 minutes, move one of the cookies on the tray in the oven to set if they have set. If the cookie moves easily, turn on the upper baking rods too and bake until the tops turn golden.

  12. Cool the baked Bolinhas on a cooling rack. Store them in an airtight jar or serve them with tea/ coffee.

Love,
Shreya

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Bolinhas | Bolinhos de Coco

 

 

Adapted from Hildastouchofspice.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake is a soft, buttery and delicious tea-time cake studded with tangy and sweet fruity bits and pieces along with some glazed cherries. Each bite of this cake is filled with so much flavor and texture, you will enjoy it and keep going back for another slice!  

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake can be made in so many ways and there are a bunch of recipes available out there but I have a basic recipe which I have followed here too. It is my trusted recipe and it has never failed me. It is tried and tested by many and it’s always received excellent reviews. The texture of the cake is just perfect. not too crumbly neither too dry. It has the moistness from the butter and a beautiful color on the exterior too. The crust is not dry and flaky yet has the firmness that is just apt for tea cakes.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake as a cake is very easy to make, like most cakes it calls for basic ingredients and minimal efforts. But, as most of my readers know that I am particular about the crumb structure of my cakes, few steps are crucial and need a little attention to detail. If you are following my recipe to the T, it will be absolutely easy to nail crumb structure.

A few pointers on the same.
Temperature – Please ensure the ingredients used are all at room temperature. Different ingredients take different durations to come to room temperature, for example, butter takes close 2 hours on an average whereas eggs will come to room temperature in about 45-50 minutes. So accordingly, time yourself in advance before you bake a cake.

Creaming – This is an important step, adding adequate amount of air into the butter gives the cake it’s creamy color as well as the soft texture. Cream the butter using the electric whisk or manual whisk without the sugar to start with. Once the butter turns paler, add sugar in 2 or 3 parts and whisk in more air until the sugar has dissolved. Do not rush the creaming procedure, doing so will leave the sugar undissolved which gives a very crisp and wafer like exterior and the interior of the cake will remain too moist. So please pay close attention.

Whisking – To incorporate the eggs perfectly into the creamed butter sugar, you have to first lightly whisk the eggs in a separate bowl and then add them one by one into the creamed butter and sugar for best results. Whisk each egg for about 1 minute before adding the next. This will ensure the batter does not ever curdle. The batter will be smooth and light pale once all the eggs have been whisked. (check the picture below, the crumb shot shows that each step has been followed with care and the batter has been smooth with just the correct amount of air)

Tutti Frutti Cake | How to make Tutti Frutti Cake

Folding – Never use a whisk to mix the wet and the dry ingredients together. That will cause all the air which we have so carefully incorporated into the batter to escape. One of the main reasons why cakes deflate as they cool after baking. Always make it a point to use wooden or silicon spatula to mix the wet and the dry ingredients together. Cut and fold the batter just enough to bring everything together. Do not over mix the batter. That gives a very hard and tough cake.

Baking – Every oven runs differently, I am talking about OTGs. I do not bake in an convection microwave so have zero clue about how that works. But to bake in an OTG, it is advisable to invest in an oven thermometer to see how the heat in your oven runs before you start baking complex recipes. My oven runs about 10’c hotter so I adjust my baking durations accordingly.

So these are the main steps or tips that give those perfect slices every time. And it goes without saying, slice any cake only when it has cooled down completely. 

Tutti Frutti Cake | How to make Tutti Frutti Cake

I had made this loaf a few weeks back and it’s long gone but drafting the recipe is kind of making me crave for a slice or two, lol!! I will probably bake some over the weekend. The beauty about a classic Tutti Frutti Cake | How to make Tutti Frutti Cake is that it never fails to impress. It is loved by everyone alike and one of the most easy recipes to put together if you are just a beginner at baking. This is one of the earliest recipes I remember baking and perfecting the skill. And it also happens to be my hubby’s and my Mom’s favorite cake that I bake, well they do love all my bakes but this one is the most requested cake! 🙂 I do have an egg free version, just incase you wish to have a look, click here.

Now let us bake a Classic Tutti Frutti Cake! 

Begin with getting all the ingredient to room temperature.

Line and prep your loaf tin. I have used a 9″ * 5″ loaf pan. Preheat the oven at 180’c for 10-12 minutes.

In a large mixing bowl, place the softened butter and whisk until it turns pale. I have used an electric whisk to do this and took me about 5 minutes on medium speed.

Add half of the sugar and whisk until it dissolves. Add the remaining sugar next and again whisk until the sugar has dissolved and the mixture is fluffy and pale.

In a small bowl, lightly whisk the eggs. Add the whisked eggs to the butter and sugar mixture in 2 or 3 parts. Whisk the mixture for about 1 minute after each addition of the whisked eggs. The mixture will not curdle this way.

Add the vanilla extract. Whisk for a few seconds.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Sieve the all purpose flour with baking powder in a separate bowl. Add the Tutti Frutti, chopped glazed cherries and black raisins to the flour and mix well to coat them.

Add this dry mixture to the wet ingredients alternating with the milk in 2 or 3 parts and gently fold them together using a spatula. Do not over mix the batter.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Pour the batter into the prepped loaf tin, tap the tin on the platform a few times. Bake it at 180’c for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Let the cake cool for about 10 minutes in the loaf tin, then demold the cake and let it rest on a cooling rack for about an hour before slicing.

Tutti Frutti Cake | How to make Tutti Frutti Cake

This cake can stored for up to 5 days in an airtight container.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake
5 from 2 votes
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Tutti Frutti Cake

Buttery, light and so scrumptious, this classic Tutti Frutti Cake will be your new tea time favorite. 

Course Breakfast, Brunch, Christmas, Dessert, Snack, Tea Time
Cuisine British
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Author Shreya Ashish Tiwari

Ingredients

  • 2 cup all purpose flour maida
  • 1+1/2 cup powdered sugar
  • 4 nos. eggs at room temperature
  • 100 gms unsalted butter at room temperature, not melted
  • 1 tsp baking powder
  • 1/2 cup milk at room temperature
  • 1 tsp vanilla extract
  • 1/3 cup mixed tutti frutti
  • 2 tbsp black raisins optional
  • 2 tbsp glazed cherries, chopped optional

Instructions

  1. Begin with getting all the ingredient to room temperature. 

  2. Line and prep your loaf tin. I have used a 9" * 5" loaf pan. Preheat the oven at 180'c for 10-12 minutes. 

  3. In a large mixing bowl, place the softened butter and whisk until it turns pale. I have used an electric whisk to do this and took me about 5 minutes on medium speed.

  4. Add half of the sugar and whisk until it dissolves. Add the remaining sugar next and again whisk until the sugar has dissolved and the mixture is fluffy and pale. 

  5. In a small bowl, lightly whisk the eggs. Add the whisked eggs to the butter and sugar mixture in 2 or 3 parts. Whisk the mixture for about 1 minute after each addition of the whisked eggs. The mixture will not curdle this way.

  6. Add the vanilla extract. Whisk for a few seconds.

  7. Sieve the all purpose flour with baking powder in a separate bowl. Add the Tutti Frutti, chopped glazed cherries and black raisins to the flour and mix well to coat them. 

  8. Add this dry mixture to the wet ingredients alternating with the milk in 2 or 3 parts and gently fold them together using a spatula. Do not over mix the batter. 

  9. Pour the batter into the prepped loaf tin, tap the tin on the platform a few times.

  10. Bake it at 180'c for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean. 

  11. Let the cake cool for about 10 minutes in the loaf tin, then demold the cake and let it rest on a cooling rack for about an hour before slicing.

  12. This cake can stored for up to 5 days in an airtight container.

Love,
Shreya

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Tutti Frutti Cake | How to make Tutti Frutti Cake

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Almond and Cranberry Loaf Cake | Almond Cake Recipe is a classic tea cake which has a moist and fluffy texture with a delicious nutty almond flavor. Enjoy a few slices of this cake with some tea/ coffee. Perfect combination for these chilly days.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

I made this Almond and Cranberry Loaf Cake | Almond Cake Recipe with dried cranberries. You can use frozen or fresh cranberries too but I personally find them too tart. Even though the dried cranberries are not as tart as the whole, fresh ones, I kind of still find them a bit too sour. So I have chopped these dried berries a bit, nothing too precise. Just enough so that they are kind of dispersed around as is their intense flavor, also by doing this they don’t sink as much they are likely to do whole. But you can go either ways. 

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Now, let’s talk about this gorgeous texture here! Yes, Almond and Cranberry Loaf Cake | Almond Cake Recipe gets it’s texture from fine almond meal/ flour. It renders the loaf so moist and yet absolutely firm. If you have been around with for a long time and seen my cake posts, you’d know I love a cake with fine crumbs and not larger ones. I am not fond of large crumbed cakes. So the role of almond meal here is pivotal for this texture. I have tried working with various ratios of regular flour and almond flour and they all give different results. So you will have to follow the recipe to the T to achieve the prefect texture, fluffiness and flavor. 

I have added a small quantity of almond extract in this Almond and Cranberry Loaf Cake | Almond Cake Recipe as using almond meal will not necessarily add a distinct almond flavor. If you are not fond of that flavor, please skip it or reduce it by half.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

* Please note I have made two small loaves of 5 inch * 2 inch * 3 inch (length, breadth and height of the loaf tins). You can use the entire batter to bake one 5 inch * 7 inch loaf. 

Now let us start baking these loaves.

Start by bringing all the ingredients to room temperature. I keep the ingredients out on the kitchen platform for about 2 hours before I start prepping the batter.

Preheat the oven at 170’c for 10-12 minutes.

Butter should be soft but not melted or in runny state.

Grease and dust the loaf tins. I used a parchment to line the tins hence skipped this step. *

In a large mixing bowl, beat the butter for 2-3 minutes.

Then add the powdered sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy. I used an electric whisk and it took me 5-6 minutes.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Next add the almond extract and one egg at a time, whisk well until combined.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Sieve in the flour, almond flour and baking powder next along with the chopped cranberries. Fold the batter gently but do not overmix.

Pour the batter into the prepped loaf tins, bake them for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Once baked, let the loaves cool in their tins for about 15 minutes, then remove the cakes from the tins and place then on wired racks to cool completely.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Once the cakes have cooled completely, wrap the cakes in cling wraps and let them rest in a dry and cool (do not refrigerate) place for 24 hours before slicing. This will give time for flavors to develop well and the slices will be come out perfect.

These loaves keep well in airtight containers for up to 4-5 days.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Almond and Cranberry Loaf Cake | Almond Cake Recipe
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Almond and Cranberry Loaf Cake | Almond Cake Recipe

A moist, buttery and nutty flavored cake that goes best with tea/ coffee. Adding cranberries gives it a lovely fruity freshness. 

Course Breakfast, Snack, Tea Time
Cuisine British
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 small loaves
Author Shreya ashish Tiwari

Ingredients

  • 125 gms unsalted butter at room temperature 1/2 cup approx
  • 125 gms powdered sugar 8+1/2 tbsp approx
  • 02 nos. eggs at room temperature
  • 1/4 tsp almond extract
  • 100 gms all purpose flour 3/4 cup approx
  • 25 gms almond flour 4 tbsp approx
  • 5 gms baking powder 1 tsp approx
  • 40 gms dried cranberries roughly chopped

Instructions

  1. Start by bringing all the ingredients to room temperature. I keep the ingredients out on the kitchen platform for about 2 hours before I start prepping the batter.

  2. Preheat the oven at 170'c for 10-12 minutes.

  3. Butter should be soft but not melted or in runny state.

  4. Grease and dust the loaf tins. I used a parchment to line the tins hence skipped this step. (check recipe notes for the size of the tins used) 

  5. In a large mixing bowl, beat the butter for 2-3 minutes.

  6. Then add the powdered sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy. I used an electric whisk and it took me 5-6 minutes.

  7. Next add the almond extract and one egg at a time, whisk well until combined.

  8. Sieve in the flour, almond flour and baking powder next along with the chopped cranberries. Fold the batter gently but do not overmix.

  9. Pour the batter into the prepped loaf tins, bake them for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

  10. Once baked, let the loaves cool in their tins for about 15 minutes, then remove the cakes from the tins and place then on wired racks to cool completely.

  11. Once the cakes have cooled completely, wrap the cakes in cling wraps and let them rest in a dry and cool (do not refrigerate) place for 24 hours before slicing. This will give time for flavors to develop well and the slices will be come out perfect.
  12. These loaves keep well in airtight containers for up to 4-5 days.

Recipe Notes

I have used all ingredients measured by weight. I have included measures in cups/ spoons though they are approximate. 

Please note I have made two small loaves of 5 inch * 2 inch * 3 inch (length, breadth and height of the loaf tins). You can use the entire batter to bake one 5 inch * 7 inch loaf. 

Love,
Shreya:)

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Almond and Cranberry Loaf Cake | Almond Cake Recipe

 Adapted from here

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake is a soft, moist and super light. This is an old fashioned cake which tastes really good! It makes for a beautiful tea time cake. 🙂 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake can be made with or without eggs. I wanted to try the eggless version for the longest time. I was always intrigued with the idea of using boiling hot milk for making the cake batter. And I must admit, it is indeed one of the most beautiful cakes that I’ve baked in the recent times. It is a recipe I will definitely keep revisiting. My hubby like it as well, he described it as light and extremely spongy. 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake has a really lovely texture even though this version doesn’t have eggs. The hot milk along with yogurt has made it so spongy. I am so glad I tried this recipe that I found on a YouTube, but made a couple of changes and it turned out very well.

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake stayed fresh for a good 2 days. I kept it very simple, however you could dust it with some icing sugar or serve it along with seasonal fruits and cream. Turn a simple tea time cake into a classy dessert fit for parties and birthdays 🙂

Egg free Hot Milk Cake | How to make Hot Milk Cake

Anyways, let us get on with the recipe.

Preheat the oven at 180’c for 10-15 minutes.

In a pan, heat milk. Once it starts to boil, add butter.

Bring them to a boil and let the butter melt completely into the milk.
Egg free Hot Milk Cake | How to make Hot Milk Cake

In a mixing bowl, whisk yogurt. Then add castor sugar and whisk again.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Sieve all purpose flour, baking powder, baking soda and a pinch of salt into the yogurt.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Whisk the dry ingredients with the yogurt.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Pour the ready batter into a 7″ parchment lined square tin or a 7″loaf pan.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Bake it for 40 minutes at 180’c. Once the cake is baked, cool it for about an hour before unmolding.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Slice the cake once it cools down completely.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake
5 from 5 votes
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Egg free Hot Milk Cake

Hot Milk Cake is a soft, moist and super light. This is an old fashioned cake which tastes really good! It makes for a beautiful tea time cake.
Course Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 1 cup milk
  • 1/4 cup butter unsalted
  • 1/4 cup yogurt
  • 1 tsp vanilla extract
  • 1+1/4 cup castor sugar
  • 1+1/2 cup All purpose flour maida
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • a pinch of salt

Instructions

  1. Preheat the oven at 180'c for 10-15 minutes.

  2. In a pan, heat milk. Once it starts to boil, add butter. 

  3. Bring them to a boil and let the butter melt completely into the milk. 

  4. In a mixing bowl, whisk yogurt. Then add castor sugar and whisk again.

  5. Sieve all purpose flour, baking powder, baking soda and a pinch of salt into the yogurt.

  6. Whisk the dry ingredients with the yogurt.

  7. Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients. 

  8. Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients. 

  9.  Pour the ready batter into a 7" parchment lined square tin or a 7"loaf pan. 

  10.  Bake it for 40 minutes at 180'c. Once the cake is baked, cool it for about an hour before unmolding.

  11. Slice the cake once it cools down completely.

Love,
Shreya.

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Egg free Hot Milk Cake | How to make Hot Milk Cake

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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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is one of the most loved candies/ sweets on the Christmas platter! It’s nutty, sweet and absolutely melt in the mouth good! 🙂 I am sure no one can stop at one candy!! I know I can’t, lol! 

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe looks so pretty, I am sure there is no candy more prettier! I mean, you can shape them anyway you like but using fancy silicon moulds really makes them so dainty 🙂 I have been dreaming about making them at home for a couple of years now! I never knew they are so easy to make. It’s truly a non recipe if you read the process below.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe was first shared by my friend, Gloria on her blog and I immediately fell in love with the recipe. I had bookmarked it then but somehow couldn’t get around to making these in time to blog them. I’ve always had the store bought but they not a patch on these homemade ones! The homemade marzipans are so delicious, they melt in the mouth and the aroma is amazing!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is made with just 4 ingredients! Yes, just 4 easy pantry ingredients. A bit of water and some food colors. The colors are totally optional 🙂 But the colors do make them so much more festive and celebratory!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Let’s make some No Cook, Egg free Marzipan Candies | Instant Marzipan now!!

Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Now, grind the cashews into a fine powder in batches. We don’t want to over grind them as they’ll turn into butter.

Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water).

Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans).

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Once you’ve shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

P.S.- Ours got over in 3-4 days!!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe
5 from 1 vote
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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe


Course Christmas, Dessert
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Servings 62 pieces
Author Shreya Ashish Tiwari

Ingredients

  • 150 grams cashews unsalted & unroasted
  • 150 grams icing sugar
  • 4-5 drops almond extract
  • 1/4 cup water
  • 2 tbsp granulated sugar
  • colors of your choice
  • icing sugar as needed to dust the moulds

Instructions

  1. Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

  2. Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

  3. Now, grind the cashews into a fine powder in batches. We don't want to over grind them as they'll turn into butter. 

  4. Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

  5. Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract. 

  6. Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

  7. Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water). 

  8. Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky. 

  9. Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

  10. Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans). 

  11. Once you've shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

Recipe Notes

You can use almond meal/ powder in place of cashews and make the same recipe which is the authentic marzipan. 
Sifting the cashew powder and the icing sugar is very important  to achieve smooth texture for the candies. 
If you don't have moulds, make small balls of the dough and decorate with some sprinkles, etc. 

 

Love,
Shreya 🙂

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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Adapted from pepper chili and vanilla.

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 🙂 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 🙂 

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 🙂 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 crème 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. 

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 🙂
Love,
Shreya

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Strawberry Snack Cake

 

 

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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