Tag: eggless cookies recipe

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

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

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

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

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

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

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

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

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

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

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

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

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

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

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

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add vanilla extract and almond extract, mix until combined.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

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

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

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

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

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

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

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

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

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

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

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

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

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

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

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

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

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

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

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

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

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

Ingredients

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

Instructions

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


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


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


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


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


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


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


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



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


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


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


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


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


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


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



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

Love,
Shreya 🙂

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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Adapted from completely delicious

Egg free Cookie Box | Christmas Cookie Box

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

Egg free Cookie Box | Christmas Cookie Box

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

Egg free Cookie Box | Christmas Cookie Box

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

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

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

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

Egg free Cookie Box | Christmas Cookie Box

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

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

Linzer Cookies 

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

Egg free Cookie Box | Christmas Cookie Box

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

Egg free Cookie Box | Christmas Cookie Box

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

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

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

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

Egg free Cookie Box | Christmas Cookie Box

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

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

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

Egg free Cookie Box | Christmas Cookie Box

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

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

Now add softened butter and vanilla extract.

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

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

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

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

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

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

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

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

Preheat the oven @160’c for 10 minutes.

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

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

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

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box

Prep Time: 50 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 cookies of about 2"inches each

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

Ingredients

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

Instructions

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

Notes

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

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Happy Holidays!!

Love,
Shreya 🙂

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Egg free Cookie Box | Christmas Cookie Box

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

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

Bakery Style Atta Biscuits | No egg No butter Wholewheat Biscuits

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

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

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

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

Let’s bake!

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

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

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

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

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

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

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

Whisk gently and add the remaining whole wheat flour.

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

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

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

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

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

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

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

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

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

1+1/4 cup Atta/ wholewheat flour

1/4 cup ghee

12 tbsp powdered sugar

1/4 cup milk

3/4 tsp baking powder

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

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yield: 30 biscuits approx.

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

Ingredients

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

Instructions

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

Notes

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

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

Love,
Shreya 🙂

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

Linzer Cookies

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

Linzer Cookies

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

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

Linzer Cookies

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

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

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

Linzer Cookies

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 12-13 cookies

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

Ingredients

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

Instructions

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

Notes

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

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Linzer Cookies

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

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Healthy Gingerbread Cookies | Eggfree

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

Healthy gingerbread cookies egg free

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

Healthy gingerbread cookies egg free

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

Healthy gingerbread cookies egg free

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

Healthy gingerbread cookies egg free

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

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

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

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

Healthy gingerbread cookies egg free

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

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

Healthy Gingerbread Cookies | Eggfree

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 12-13 cookies

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

Ingredients

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

Instructions

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

Notes

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

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Healthy gingerbread cookies egg free

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

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Healthy gingerbread cookies egg free

 

Cumin Cookies | Jeera Biscuits

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

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

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

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

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

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

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

Let’s start…

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

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

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

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

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

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

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

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

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

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

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

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

The base of the cookies…a perfect golden brown 😍

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

Cumin Cookies | Jeera Biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 24 cookies of 2" each

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

Ingredients

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

Instructions

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

Notes

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

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

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

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

Love,

Shreya💖

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cumin cookies

 

Wholewheat and Oat Sandwich Cookies – eggless

So….the oven has gotten enough time to cool down I guess😉 It’s been sitting idle since my spiced Orange and Cranberry Cake ….and that was one really good cake. Besides, my hubby had been asking me for something to nibble at with his evening tea for almost a week…and I kept putting it off…I am kinda on the slow mode…the climate has made me a bit lazy and I barely do much cooking these days…just the basic stuff and that’s about it! 

Anyways so I thought I’d bake him some cake but I was out of APF and we are not very fond of wholewheat cakes to be honest though my Wholewheat Chocolate Cake is something which we’d happily devour. It was gooey and super soft, something that will go well with tea or coffee. Anyhow, with the cake out of my way, I thought of going the cookie way 😊always a win-win with my hubby😘

Why these cookies? Oats✔️ Wholewheat ✔️ eggs ✖️ easy and quick ✔️ so many reasons to stick with this recipe!

Wholewheat and Oat Sandwich Cookies  How to make healthy oat cookies  Easy recipe for oat cookies  Polkapuffs recipes Eggless oats cookies

Don’t these look pretty?! The thing is…they need not be pretty at all. You can keep them as simple, plain cookies sans the filling. But I like everything pretty….so I went ahead and added a touch of gorgeousness. I have given them the classic scalloped edge shape and filled them a light and flavoursome lemon icing. We loved them! This is the first time I went ahead with an icing for these cookies. Obviously, you can go for any other flavour here, some butterscotch essence or some good quality vanilla extract, these are the classics and taste absolutely great with tea or coffee.

Yes, I added a bit of bright sunshine yellow colour to the icing, lemon flavour seemed to look the part with a hint of this colour, don’t you think so!?! 🤗

These cookies are extremely crispy and have the most beautiful crumb. Being mildly sweet, the flavour of peppercorns and sea salt in the cookies comes through in every bite and the lemon icing adds freshness. Yes, this recipe has freshly cracked black peppercorns and some sea salt too.

Wholewheat and Oat Sandwich Cookies  How to make healthy oat cookies  Easy recipe for oat cookies  Polkapuffs recipes Eggless oats cookies

We will have a look at the recipe in a bit, but firstly there are a few things to keep in mind here…
The cookie dough for the this recipe is prepared in the blender! Yes! No whisking butter or rubbing the flour with the butter either. All the ingredients are added to the blender and everything is just easy from there…

Why easy from there? Reason – this recipe needs precision. I have used a weighing scale but you can always google the ‘gram to cup’ measures easily.

The original recipe called for Maida or APF but I have been replacing it with wholewheat flour for the last few times that I’ve made it. Seemed to work fine. However, feel free to use APF instead in equal measures as the wholewheat flour, the results will remain the same – excellent!

Yield: 15-17 Sandwich Cookies

Equipment: a blender, a rolling pin, weighing scale, measuring cups/ spoons, rolling board, cling wrap, cookie cutter, baking tray, parchment paper, cooling rack, a small bowl, a spoon.

Ingredients:

85 gms chilled and cubed unsalted butter (I used Amul cooking butter)

30 gms rolled oats (I used Quaker Everyday Oats)

145 gms wholewheat flour (I used Aashirwad Select)

75 gms light brown sugar

2 tbsp regular confectioners sugar (fine white sugar)

1/4 tsp coarse sea salt

1/4 tsp freshly cracked black peppercorns

1-2 tbsp chilled water

Method:

Preheat oven @160’c for 10 mins. (Please set the oven temperature as per your oven, every oven works a bit differently)

Spread the oats on the baking tray. Let the oats turns golden in the oven @160’c for about 5-7 mins using only the lower heating rods/ coil. Remove the oats from the oven and cool it at room temperature. Once cooled, grind the oats to a fine powder.

Now seive the wholewheat 2-3 times. In a blender jar, add the powdered oats, seived wholewheat flour, butter, sea salt, freshly cracked black peppercorns, light brown sugar and the confectioners sugar. Pulse everything together for a couple of minutes. The mixture should resemble bread crumbs.

img_6413

Next, add 1 tbsp of chilled water and pulse again. If the dough begins to look like it has come together, remove it on a bit of cling wrap and make a ball and cover it well with the cling wrap. If the dough hasn’t come together, then add about 1/2 tbsp more of chilled water at the most to make the dough to come together. Don’t add too much water else there will be no going back from there.

img_6414

Let the dough chill in the refrigerator for about 1 hour minimum or even upto 24 hours maximum before rolling and cutting the cookies. (I refrigerated the dough for about 30 hours as I had some other things to do before getting back to these cookies).

Line the baking tray with parchment paper. Preheat the oven @180’c.

Once the dough has chilled for about an hour, let the dough thaw at room temperature for 10 mins. Dust the rolling board and the pin with some wholewheat flour. Roll the the dough to a thickness of about 3-4 mm. Cut the desired shapes and place them on the parchment lined baking tray about an inch apart. Chill the cut out cookies for 15 mins in the refrigerator.

Bake them for 15-17 mins using the lower heating rods/ coil @180’c or until the edges turn golden. This is how they look once baked ⬇️

img_6416

Chilling the cut out cookies makes sure the cookies never spread much. Let the cookies cool down completely in the cooling rack.

For the icing:

Ingredient:

3/4 cup icing sugar

1 tsp fresh lemon juice

2-3 drops of yellow food colour (optional)

Method:

Mix all the ingredients together to make a thick icing.

For the Sandwich Cookies:

Spread a bit of icing on the underside of one cookie and place the other cookie over it to make a sandwich. Do the same with the rest of the cookies.

These Sandwich cookies keep well for 3-4 days in an airtight box.

They keep well for over a week without the icing in an airtight box.

Yes, I added a bit of bright sunshine yellow colour to the icing, lemon flavour seemed to look the part with a hint of this colour, don't you think so!?!  🤗

That’s it, ready! Ta-daaa! 👌🏼😀

Love,

Shreya❤

Adapted from Martha Stewart

Rose and Pistachio Cookies

It just dawned on me last weekend that Christmas is very close🎅🎄☃️❄️🎁…yeah, overload with the emoticons…but can you blame me…. this is the only time around the year that I can actually use them😂 LoL!! Anyways…so Christmas…what do you guys do for Christmas?! I’d love to know….I mean, in India, there is no snow in most parts of the country and all…but still I love the Christmassy air around me…probably my Convent days remind me of carols and decorations and parties…☺️🎉🎊….I wish I could make a snowman outside my porch and have a beautiful snowfall on Christmas Eve….

Rose and Pistachio cookies Polkapuffs recipes Christmas baking Christmas cookies Rose and Pistachio shortbread cookie recipe Eggless shortbread cookie recipe

Anyways….that wish will have to wait..won’t it, now?! So the husband was travelling last week…and I obviously had a lot of time on my hands…besides, I knew he’d love coming home to something sweet and delicious…made by yours truly! What better than some exotically flavoured cookies to go with his tea!?

We really love freshly baked shortbread cookies…they are crisp, mildly sweet and the perfect base recipe to experiment with a ton of flavours. And that’s exactly what these Rose and Pistachio Cookies are all about.

Some of my readers wanted to know a little bit about a traditional “shortbread” when I had shared the recipe for my Almond Shortbread Cookies earlier this year….they could be great for your Christmas Cookie box too. They make for an ideal gift as well.

First baked in Scotland in 1736, shortbread is very popular around Christmas, the English refer to it as a biscuit, cookie for the Americans is traditionally made with 3 parts all purpose flour, 2 parts butter and 1 part sugar. Although, modern recipes even call for cornflour which gives a more stable texture to these cookies. However, it is added when you are making an eggless version, cornflour helps in keeping the shape of the cookie.

Shortbread is always baked at a low temperature until it’s very slightly golden around the edges…crumbly when just out of the oven but sets and becomes firmer as it cools down. It can be shaped as one prefers, round or square or simply hand rolled and pressed down with the tines of a fork. I personally like the scallop-edged ones☺️

Rose and Pistachio cookies Polkapuffs recipes Christmas baking Christmas cookies Rose and Pistachio shortbread cookie recipe Eggless shortbread cookie recipe

The best part about these cookies is that they have such a mild fragrance of rose, you’ll almost miss it…not at all overpowering and then comes a welcome crunch from the Pistachio slivers….a perfect fusion of Mediterranean flavours with the old world charm of these very English biscuits 😀

Yield: 12 medium biscuits

Equipment: electric whisk, measuring cups/ spoons, baking paper, rolling pin, cookie cutter or knife, mixing bowl, baking tray, cooling rack, cling wrap.

Ingredients:

1+1/4 cup Maida  (APF), plus some extra to dust while rolling the dough

1/2 tbsp cornflour

1/4 cup+1 tbsp castor sugar

5 tbsp unsalted butter

1/4 tsp rose water

2-3 tbsp Pistachio slivers

dried rose petals to garnish (optional)

Method:

In a large mixing bowl, beat together the sugar and butter until the sugar combines completely with the butter and the mixture turns white and very fluffy, took me about 3-4 mins of whisking on high speed setting.

Next, add the rose water, cornflour and maida (APF) to the sugar-butter mixture and whisk once again until everything is combined well.

Wrap the cookie dough in some cling and refrigerate for 30 mins or put it in the freezer for 20 mins.

Rose and Pistachio cookies Polkapuffs recipes Christmas baking Christmas cookies Rose and Pistachio shortbread cookie recipe Eggless shortbread cookie recipe

Preheat the oven at 160’c for 10 mins. Line a baking tray with baking paper and dust it with some maida (APF).

Once the dough is set post refrigeration, dust the dough with some maida (APF) and roll it between two sheets of baking paper to a thickness of 3 mm. Sprinkle the pistachio slivers and rolls once again slightly to ensure that the pistachio slivers are embedded into the dough.

Rose and Pistachio cookies Polkapuffs recipes Christmas baking Christmas cookies Rose and Pistachio shortbread cookie recipe Eggless shortbread cookie recipe

Now, cut them into any shape of your choice. If using cookie cutters then dip them into some maida (APF) before using them to avoid unevenly cut cookies.

img_5768

Place the cut out cookies in the refrigerator for another 20 mins or in the freezer for 10 mins. Then bake @ 160′ c for 12-15 mins or until the edges turn slightly golden. You have to use only the lower baking element for the first 10 mins and then turn on the upper heating elements in the last 5 mins to give a little colour to the top of these cookies. (Note: every oven works differently so please keep an eye while baking these cookies).

Rose and Pistachio cookies Polkapuffs recipes Christmas baking Christmas cookies Rose and Pistachio shortbread cookie recipe Eggless shortbread cookie recipe

This how they look fresh out of the oven. They crisp up as they cool. Let them rest on the warm baking tray for 10 mins then transfer to a cooling tray for them to cool completely.

Rose and Pistachio cookies Polkapuffs recipes Christmas baking Christmas cookies Rose and Pistachio shortbread cookie recipe Eggless shortbread cookie recipe

This is what the base of the cookies looks like post baking and cooling completely. These can now be stored in airtight containers or cookie tins. They remain fresh and crisp for around 3-4 days.

Note: the cookie dough can be frozen in a cling wrap for upto a week. Thaw the dough in the refrigerator overnight, keep in room temperature for 10 mins and then roll, cut and bake them as per the above recipe. This recipe uses cornflour, it is very reliable as it stops the cookie from spreading too much as does the refrigeration. So please, follow all the steps correctly and you will have a perfect cookie☺️

Rose and Pistachio cookies Polkapuffs recipes Christmas baking Christmas cookies Rose and Pistachio shortbread cookie recipe Eggless shortbread cookie recipe

My hubby loved these flavours, as did I. You can use this recipe as the base and incorporate any flavour of your choice.

Love,

Shreya💗

Adapted from wallflower kitchen.

Eggless Wholewheat Cardamom Cookies | Elaichi Biscuits

Chai and biscuits…have become chai and cookies. The English biscuits have been taken over by chunky cookies all the way from the West! I am not complaining…I never have tea…so the cookies over biscuits dilemma has never haunted me🤗

But my hubby loves his tea…it’s no secret. Although he is not a biscuit or cookie loving kind of a guy…he does like them once in a blue moon…and on that lucky day, he can clean out the tin! 😂

How to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookies

Store bought cookies are not his kind…he finds them too sweet and the Maida (all purpose flour) makes it way too heavy. I agree…these are precisely the reasons why even I don’t like indulging in them too often. Also, these cookies or biscuits are often made with Dalda (vegetable fat) which isn’t the healthiest choice. Though they are very crisp but definitely not our choice.

So these atta biscuits (wholewheat cookies) were one of the earliest things I learnt to bake for my hubby back when I got my oven! There were few hits and many more misses 😂😂😂😂 I had burned bases to rock solid cookies which wouldn’t come off from the tray…though they were lined with parchment paper! Sometimes, they’d spread so much and turn into a congealed mass…LOL! 😜

But you learn..make your own mistakes and then understand where you went wrong. I referred to so many recipes all over the place just to make a good wholewheat cookie. Finally, almost over a year ago I was able to stick to a recipe where I was happy with each aspect of the result…. It was crisp, perfectly cooked and did not spread much. Just the way I wanted.

It took me almost over an year to bring them to my blog for you as I always bake these at night and clicking pictures isn’t possible then or even if I bake them during weekends, my hubby starts eating them warm off the baking tray! There’s hardly any left for me…forget clicking them 😁

I am going to share a few tips here that I learnt in the process of learning to bake these atta cookies ..

* the very first trial with making these atta cookies was inspired by a recipe I saw in some magazine at my Mom’s place. It had used butter obviously, but I used oil to make it healthy. The result was a congealed mass on the tray even after baking for 25 mins. It simply spread.

* next, after a few hits and misses, I tried them using ghee (clarified butter). They tasted decent but felt a little heavy for our palates. They were crisp but became soggy on the second day. They too spread but not too much. Not satisfactory.

* finally I thought of trying with unsalted cooking butter as per the original recipe but I changed the proportions as per my choice and used just the basic ingredients. By this time I’d already baked the exact same thing over 7-8 times. So I was able to judge the texture and the quantity on sight. Also, extensive research online made me understand the value of refrigerating the cookie/ biscuit dough. It helps. Big time! Using butter does make it crisper and the end result is what you see in the pictures here. The cookies/ biscuits do spread. It will. But it is minimal and gives you perfect looking cookies. These cookies stay fresh and crisp for upto 3 days in an airtight box. (My experience, it never lasts longer than that as I always make a small batch)

Hope you have gone through the tips above before we begin the actual recipe.

Yield: 12-14 small cookies

Equipment: (no fancy equipment is ever used for this, remember I was learning to bake with basic things at home) a wired whisk, a large mixing bowl, a small bowl, baking tray, parchment paper/ baking paper, a cooling rack, measuring cups/ spoons, as small pan, a weighing scale if you have one would be excellent.

Ingredients:

1 cup wholewheat atta (ashirwaad select atta)

75 gms unsalted butter (approximately 3/4th quantity of a 100gm. I used a weighing scale here)

6 tbsp powdered sugar (add more or less as per taste)

1/2 tsp cardamom pwd (Elaichi pwd)

1 small pinch baking soda

Method:

How to measure the atta – fill the cup with spoonfuls of atta. Do not dip the cup into the container with the atta. That way you will always end up with extra atta and the ratio will be wrong.

Seive the atta along with the baking soda once. Set it aside.

Take butter in the pan. Let it melt on very low flame. Once it’s melted, let it cool for 2 mins. Take the butter in a small bowl, then add the powdered sugar and cardamom pwd in the butter. Whisk well to make a smooth mixture.

How to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookiesHow to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookiesHow to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookies

Now add this mixture to the sieved atta and baking pwd. Mix it gently and bring it together. This is not like Roti dough so it with crumbly. Let the dough rest for 5-7 mins to absorb the butter. Then gently shape the cookies (takes me 20 mins for just 12 cookies each time). Make sure the shape of cookies is evenly sized and smooth all over. (See the pic above). Place them apart on parchment lined baking tray.

I can make 12 cookies with this quantity, you may have 10 or 14 as well, depending on the size. Once you have shaped the dough, keep them in the refrigerator for 15 mins.

Preheat the oven at 150’c for 10 mins. (Every oven is different so work according to that for setting the temperature and duration for baking).

Take the baking tray out from the refrigerator and place it in the middle of the oven to bake at 150’c for 20-22 mins. They will turn golden on the top and slightly brown at the bottom. Do not bake at high temperatures else the cookies with burn at the base. Once the cookies are baked, keep the baking tray out of the oven for 10 mins on a cooling rack.

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Then transfer the cookies to the cooling rack for cooling them completely. They are soft at first then turn crisp as they cool.

Once completely cooled, store them in airtight box.

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Occasionally, I do like a cup of lemon tea with these cookies! Also, try sugar cookies by me.

Love,

Shreya💝

Slightly adapted.

Peanut Butter & Choco Chip Cookies (eggless)

Today seems like such a cookie kinda day to me…all I want to do is grab a good book, some cookies and curl up on the couch! But I won’t, because I am a nice person (😉) and I chose to share a delicious recipe with you guys!! 

May I say I am choosy about my cookies?! I am sure there are many who’ll wholeheartedly agree with me on this. Don’t go putting anything that comes out of a pretty carton into your mouth. Most of those haven’t been made with all the loving that you’d put into a homemade cookie! Yes, love makes all the difference…it tastes better…melts in your mouth and your (my) hubby goes crazy for them! 😍

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Look wise, ahem…I’d say don’t pin your hopes on making every cookie look exactly the same or all perfect around the edges, still if can do that, great! For me homemade cookies should look the part…I don’t go trying to make each of them look even and all…!! Some are bigger than the rest…who cares, get a nibble or two extra😁

I love the bits of Choco chips in every bite and they compliment peanut butter just right. These are absolutely crisp and stay fresh for about 2-3 days in an airtight container, that’s the max they last in my home…maybe they’d keep fresh longer! Who’s to know?! 😂

My suggestion – bake a smaller batch, they taste great when fresh.

Also, you can freeze the dough for upto a week. Portion them before freezing, spread the portioned dough on a plate and freeze. Once frozen, store them in ziplock bags. Later, thaw the number of cookies you want to bake at room temperature for about and hour or until they come to room temperature, then pop them in the refrigerator for 15 mins to set a bit else they will spread too much while baking. Bake them as per the instructions given below.

Anyways…if you are as enthusiastic as me about baking your own cookies, check these out too….. Karachi Biscuits/ Tutti Fruity CookiesBrookies – fudgy mocha flavoured, glutenfree Amaranth cookies (rajgira), Bourbons, Almond Shortbread Cookies, no bake Peanut Butter Cookies, Chewy Butter Biscuits, Sugar Cookies with icing. (Most of these too are eggless…perfect isn’t it!?)

Let’s bake some cookies….:)

Yield: 9-10 cookies (I make them slightly large, yield depends on how you portion them..maybe if you’d keep them smaller, you’ll make around 12-13 cookies)

Equipment: measuring cups/ spoons, baking tray, mixing bowl, fork, parchment paper, a whisk/ electric whisk, cooling rack.

Ingredients:

1/2 cup Maida (all purpose flour)

1/4 cup brown sugar (I used Demerara sugar)

1/4 cup castor sugar

1 1/4 tsp milk

1/4 cup softened unsalted butter

5-6 drops vanilla extract/ essence

1/4 tsp baking soda

1/4 cup chocolate chips

2 tbsp peanut butter (I used smooth)

Method:

In a large mixing bowl, whisk together butter, both sugars, vanilla extract & milk until well combined and fluffy. (I used a manual whisk as it was a small quantity, but use a electric whisk if making double or triple the batch as they must be well combined)

Peanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipe

Next, add the flour, Choco chips & baking soda. Fold them in gently. Lastly add the peanut butter and fold again.

Peanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipePeanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipe

The dough is ready, rest it in the refrigerator for an hour to set the dough.

Once chilled, portion the cookie dough in equal sized balls, flatten them using a fork and place them an inch or two apart as they spread on a parchment paper lined baking tray. Chill the portioned dough balls again for 15 mins in the refrigerator.

Peanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipe

Preheat the oven at 180’c for 10 mins. Take the chilled portioned dough balls from the refrigerator and bake them at 180’c for 20-25 mins or until the cookies turn golden brown on all sides. (Bake using just the lower heating rods for first 20 mins, then turn on the upper rods too for the last 5-6 mins, please note every oven works differently so keep an eye on the cookies)

Once the cookies are baked, take them out of the oven, let the cookies first rest on the baking tray for 15 mins as they continue to crisp up further. Then transfer them on to the cooling rack for another 10 mins. Once they are completely cooled, store them in a parchment lined airtight container.

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Hope you bake these soon😀

Love,

Shreya💖

Adapted from Calorie count

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