Wednesday, 7 December 2016

Eggless Butterscotch Cookies | Easy Christmas Bakes

This is the first batch of cookies that I made with the Basic cookie dough . The kids have been asking me to make this ever since I got the essence and the butterscotch chips. But somehow never got around to bake these.

The butterscotch chips that we get here are very different from the ones that come from abroad. Here they bubble up and melt and does not give a beautiful picture when baked. Nevertheless, they were voted as the best cookie by the kids so I am happy that it defects were not noted!


I used:
Makes- 12 cookies

Basic cookie dough - 1/5 portion weighing around 155grams
Butterscotch essence- 1/8 teaspoon
Butterscotch chips-1/8 cup

Take the dough in a bowl and add the butterscotch chips and essence. Mix gently .Do not over work the dough


Divide into 12 equal sized balls. Flatten the balls and place them on a lined baking tray. Teh cookies don't spread much so can be placed a bit near each other.


Bake in a pre heated oven at 180 degree C for 10 minutes or till the edges turn light brown. Remove from oven and cool on a wire rack.


Enjoy these delicious cookies with a cup of milk/ tea / coffee!


Note:
  • The quantity of essence will depend on the quality and brand. Check and add more only if needed.
  • The baking time will vary on the size and thickness of the cookies.
  • The cookies will be soft to touch as soon as they come out of the oven and will turn crisp after they cool. So not not ever bake the cookies.

I have joined a group of friends in a baking event called Bake-a-thon.We will be posting baked goodies on Mondays, Wednesdays and Fridays all through December.Do take a look at what we all have baked!!

   

This is part of the Bake-a-thon 2016
 

Eggless Basic Cookie Dough Recipe

For the past couple of weeks, I have this urge to bake cookies , not only for the Bake-a-thon that we are doing but also for the kids as they have been asking for different types of cookies that are not available in the stores!

But considering that each time I have to make the dough and then refrigerate it and then bake, I get lazy or at that exact same time something comes up!

So I wanted a basic cookie dough recipe which can be made and refrigerated so that I can make 4-5 varieties of cookies in one go!

My search landed me in Aparn'a blog and I have adopted that recipe and that is the one that I will be using fro now on. Yes, I have 5 cookies planned with this dough and I will be posting them one after the other..

The best part is that this dough need not be refrigerated before baking. So once the dough is ready, we can start off with baking our favorite cookie!!


I used:
Adapted from: My Diverse Kitchen

Whole wheat flour - 2 cups
All Purpose flour - 1 cup
Sugar -1 cup, measured and powdered
Baking Powder- 1 1/2 teaspoons
Butter- 200 grams
Salt-1/4 teaspoon
Milk-4 tablespoons +  a little extra

Take the whole wheat flour, all purpose flour, salt, baking powder in a bowl and whisk well. You can also sift this mixture.Keep aside.



In a large bowl, cra together butter and sugar till light and fluffy.



Add milk and mix.Now add the flour mixture in batches and form a dough. Add a little milk if needed. Do not over work the dough. 


The dough is now ready....


Note:

  • I divided the dough into 5 portions. 4 portions weighed 150-160 grams and one portion 260 grams.
  • I have cling wrapped the portions and refrigerated 4 of them to bake later.
  • I have not used essence here since I will be baking some other flavors as well.
  • If the dough is over worked, the cookies will not taste good.
  • Add milk little by little for kneading while making the dough.
These are the cookies that I baked with this basic cookie dough
  1. Eggless Butterscotch Cookies
  2.  Will update as soon as they are posted,....

 Bon Appetit...

Monday, 5 December 2016

Festive Chocolate Stars | Easy Christmas Baking

I am sure that you would remember that I had used only one portion of the dough when I made the Gingerbread man cookies. This is what I made with the remaining portion. The kids wanted some chocolate cookies and since the dough was ready, I made these cute cookies.

As mentioned in a post before, I always have some chocolate frosting in the fridge, so I used it to give the chocolate touch and the kids were enthralled by the beauty of the cookies. I was so pleased that the kids admired my handiwork!!


I used half of the recipe below:
Makes 60 small stars

Whole wheat flour - 1 1/4 cups
Demerera sugar- 1/4 cup, tightly packed
Honey-1/4 cup
Unsalted butter, at room temperatures- 50 grams
Baking Soda- 1/2 teaspoon
Baking powder- 1/2 teaspoon
Salt- 1/4 teaspoon
Warm milk-as needed [ see note below]

Spice mix:

Cinnamon powder- 1/2 teaspoon
Black pepper powder- 1/4 teaspoon
Dry ginger powder- 3/4 teaspoon
Clove powder- 1/4 teaspoon
Grated nutmeg - 1/4 teaspoon

Cardamom powder- a large pinch


For the Royal Icing

Finely powdered sugar - 1/4 cup
Corn flour -3/4 teaspoon
Lemon juice - 1/2 teaspoon
Milk- 1-2 teaspoon / as needed
Red and green food colors - as needed

Chocolate frosting - as needed

Powder the sugar along with the spice powder and keep aside. In a bowl take the whole wheat flour and add the baking soda, baking powder, salt and mix well.



Cream butter with the sugar till nice and fluffy. Add honey and beat for a minute


 Now add the flour mixture into the butter mixture and form a smooth non sticky dough.I added a little warm milk to as the mixture was a bit dry. Maybe it was because I used whole wheat flour. So, when you make the dough see if it is ok or dry and then add milk if needed. Form a ball of the dough and cling wrap it and let it sit in the fridge for at least an hour


After an hour [two days later, as in my case!], take out a small portion of the dough and roll it out uniformly. If it is rolled too thick, the cookies will be chewy. If it is too thin, it will bake too fast and burn.Using a star shaped cookie cutter, punch out shapes.


Transfer them onto a baking sheet lined with parchment paper.Arrange the stars leaving a little space in between. Bake in a pre heated oven at 180 degree C for 10 minutes[see note below]. Once the bottom of the cookie is brown, remove from oven and place on a cooling rack and allow to cool completely. Repeat for the remaining dough.


For the royal icing, take the sugar, corn flour in a bowl and whisk well.



Add lemon juice and mix. Then add milk drop by drop to get a slightly thick yet flowing paste. Divide into three parts and add red and green food color to two of them.



Pack them into small cones which have a very small opening / nozzle. Pipe outlines with colors of your choice.Once it dries, spread a little of the frosting and decorate with colored sprinkles, sugar balls etc.


Note:
  • I used a little warm milk to knead the cookie dough as it was a bit dry.The quantity of milk will depend on the type / quality of flour used.
  • The number of cookies for this quantity of dough will depend on the size of the cookie cutter and also the thickness of the rolled dough.
  • The baking time will also vary with the size of the cookies and the thickness.
  • The cookies will be soft as soon as they come out of the oven and will turn crisp after they cool.Else bake again for a few more minutes. 
  • Use finely powdered sugar for the Royal icing else you won't be able to pipe out the decorations.
  • Start decorating the cookies after they have cooled completely
  • Start with a very small tip while piping.This also depends on how small / large your cookie is.
  • You can make the dough the previous day ,bake it a day or two later and finish the icing a couple of days later!That's exactly what I did! 
  • After a few days in the box, the un-iced cookies turned a little soft.I baked them again for 3 minutes and they turned crisp.
  • I used only half of this dough. I cling wrapped the remaining dough and refrigerated it for a week and baked another variety of cookies with that dough.The dough was good!
  • You can use any shape of cookie cutter.
  • Adding a couple of tablespoons of cocoa powder to the flour will make it more chocolatey!
I have joined a group of friends in a baking event called Bake-a-thon.We will be posting baked goodies on Mondays, Wednesdays and Fridays all through December.Do take a look at what we all have baked!!

   

This is part of the Bake-a-thon 2016