Tag: cookies

Cumin Cookies | Jeera Biscuits

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

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

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

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

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

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

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

Let’s start…

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

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

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

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

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

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

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

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

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

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

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

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

The base of the cookies…a perfect golden brown 😍

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

Cumin Cookies | Jeera Biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 24 cookies of 2" each

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

Ingredients

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

Instructions

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

Notes

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

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

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

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

Love,

Shreya💖

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cumin cookies

 

Rajgira Ki Nankhatai/ Rajgira Cookies/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival

I had shared the recipe for Rajgira Halwa recently with you guys for Navratri Fasting menu. That was very healthy and delicious too 😊 

Today, I bring to you a very crunchy and delicious Rajgira Nankhatai! Perfect for dipping in your evening tea while you fast…or for those hunger pangs in the middle of the day! They are good for kids too😁. Since I had some Amaranth flour left-over after making the halwa … I started looking for easy recipes. This recipe fits the bill perfectly…it was instantly approved by hubby😘 with two thumbs up!! 💃 I am very happy that it worked so well on the very first attempt! Now I will make it even when I don’t fast 😄

https://polkapuffs.wordpress.com/2015/10/09/rajgira-halwa-amaranth-fudge-glutenfree-fudge-navratri-vrat-recipe-fasting-menu-for-navratri-festival/

Since this recipe uses Glutenfree flour, you will have to work very carefully while making the dough and keep an eye on it while baking too. Let’s get started with the recipe.

Yield: 18-20 Nankhatai depending on the size.

Equipment: a large mixing bowl, blender, a knife, measuring cups/ spoons, baking tray, aluminium foil, a cooling stand.

Ingredients:

1 1/2 cup Rajgira ka atta (amaranth flour)

1/2 cup powdered sugar

5 tbsp powdered almonds

1/2 tsp cardamom pwd

6 tbsp desi ghee

a pinch of sendha namak (rock salt, use regular salt if you are not fasting)

less than 1/4 cup water (approximately)

chopped pistachio for garnishing (optional)

Method:

In a large mixing bowl, add the powdered sugar, ghee and cardamom pwd. Mix it all well. Then add the almond powder too and mix again. Next, add the Rajgira atta and slowly also pour some water. Mix well with your hands. It won’t be a tight dough. So bring everything together carefully and cover the bowl. Keep the covered bowl in the refrigerator for 15 mins.

Rajgira Ki Nankhatai/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival Amaranth recipes Glutenfree recipes Vrat ka khana  

Pre-heat the oven for 10mins @ 170’c. (Pls note that every oven works differently, so you will have to adjust the temperature and baking duration according to your oven). Line the baking tray with aluminium foil.

Then after 15 mins, remove the dough from the refrigerator and make small, equal sized balls. Make a cross over each ball with a sharp knife (this helps in releasing any steam within). Bake them at 170’c for 15 mins. If at all you feel they haven’t baked completely, you can let them bake for another 5-8 mins. But please keep an eye on them. Once it’s done, bring them out of the oven and cool the tray on a wire stand for 15 mins. The Nankhatai will crisp up and will be easy to handle. Sprinkle some chopped pistachios and serve 😊

Rajgira Ki Nankhatai/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival Amaranth recipes Glutenfree recipes Vrat ka khana

Enjoy these Nankhatai with tea or simply munch away☺️

Love,

Shreya❤️

Adapted from The Times Of India.

Chewy Butter Biscuits (Eggless)

Butter biscuits are my first memory of proper bakery biscuit. Not the one that comes out of a packet 😉 My mom used to pick these from a bakery somewhere..I don’t remember where!? But the flavour was so rich and morish😛 
Easy to whip up, these make for the perfect, functional everyday biscuits – crumbly, mildly sweet and slightly chewy, 5 everyday ingredients and you are sorted! 👏👍 Though buttery, they don’t leave a greasy aftertaste. In fact, quiet the opposite I must say! 😀 and a major plus – no eggs! What’s not to love.
This recipe comes from an old recipe cutting my mom had in her file…& she gave it to me last year & I had tried it straight away but was a bit unsatisfied with the texture. So made a few changes, got help from my beloved cookie cookbook by Kate Shirazi… and voilà! The new, upgraded recipe worked well.

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I don’t think making any biscuit could be easier than these. The recipe goes like this…

Yield: 12 – 14 biscuits

Equipments: a large mixing bowl, a baking tray, parchment paper, cooling rack, measuring cups/ spoons, a rolling pin, a fork.

Ingredients:

1 cup APF (Maida)

4 1/2 tbsp unsalted butter (if you’re using salted butter then adjust the sugar)

7 tbsp castor sugar (increase by 1 tsp if you’re using salted butter)

1 levelled tsp baking pwd

a little milk

Method:

Preheat the oven to 190’C and line a baking tray with parchment paper. Set aside.

Place all the dry ingredients in the bowl and give them a mix. Then add the butter (not melted, but at room temperature) and rub with your fingertips until you have a consistency of fine breadcrumbs. Add enough milk, a teaspoon at a time, until you have a firm dough (I used 1-2 tsp). There is no need to chill this dough, however one can keep it in the refrigerator for a couple of days in case you make it in advance.

Now, use some flour to dust your palms and make small equal sized balls using the dough and place them on the prepared baking sheet at some distance from one another as they will spread a little. Use a fork to prod each ball a couple of times. Bake these for 12-15 mins until golden. Transfer the biscuits on a cooling rack. That’s it 😉 store these in an airtight container and they will keep well up to 4-5 days.

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I prefer making these in small batches as they are so quick and taste lovely when fresh out of the oven, just a tip!

Love,

Shreya 💗

Fudgy Mocha Cookies with Sea Salt

Give me some cookies and a good book…I will be one happy soul! Well, a book usually is enough…but I never ignore a good cookie 😁😁 

Specially when I baked them in about 30 mins from start to finish! Cool, isn’t it?! 😀 There’s no story behind this recipe…just that I wanted some cookies and I simply made them. This isn’t my recipe, it’s over from Monique’s Ambitious Kitchen! ☺️ I just twisted it a bit with my love for the coffee / mocha flavour in my bakes. 💞 don’t believe how much I love mocha?! Try my Nutella Filled Mocha Cupcakes! 🍦

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I was looking for recipe to finish a jar of Nutella sitting in my pantry (Yes, that actually happens in my house! We have enormous restraint when it comes to Nutella!😛😛😛), and obviously wanted to do something that was quick and yummmmyyyyy 👏 and this recipe fits the bill in every way! 💃

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And sprinkling some sea-salt on top of these cookies while they are still warm is just heavenly!

Let me tell you, these won’t be crunchy when they cool down. They are FUDGY! Yes! And I wanted some crunch so added some whole sugar crystals just before baking them….and the fudgy goes well with the crunchy 👌👌😜 now let’s get on with the recipe… It’s an easy one…

️Yield: 10-12 cookies depending on the size

Equipment: baking tray, a wooden spatula (you can use an electric mixer, but trust me, you won’t need it!) a cooling rack, a mixing bowl

Ingredients:

1 cup Nutella @ room temperature 250 gms approx

2 tbsp brown sugar (I used Demerera)

1 egg @ room temperature

1/2 cup + 1 tbsp APF (Maida)

1/2 tbsp instant coffee pwd (I used Nescafé)

2 tbsp sugar (optional, to add some crunch )

coarse sea salt for sprinkling

Method:

Pre-heat the oven @ 180’C. No need to grease the baking tray. Just keep it ready.

Mix all the ingredients well except the sea salt in a mixing bowl using a wooden spatula or an electric mixer. This should take you about 8-10 mins. If you’re using some sugar for the crunch I mentioned above, add that in and give quick mix! Place the bowl with the batter I the refrigerator for 10 mins.

After 10 mins, get the batter out of the refrigerator, scoop up small portions using a spoon and place on the prepared baking tray at a distance of 2″ from each other. Bake @ 180’C for about 10-11 mins. Remove from the oven and keep it on the cooling rack. Sprinkle the coarse sea salt generously all over the cookies! ☺️☺️ dig in once they cool a bit!

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You can minus the coffee pwd or simply add some nuts…whatever you like! The taste is simply awesome. Enjoy!

Love,

Shreya💖💖💖

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