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Tuesday, April 27, 2010

Gingernuts

Dried ginger has very nice and tangy flavor. And when it comes to cookies, ginger imparts the most exotic flavor to cookies. Throw in cinnamon and you have the most heavenly flavored cookies.

I adapted this recipe from the " The Big Book of Beautiful Biscuits" from "Women's Weekly". I got this book recently and am in love with it ever since.


Recipe:

Ingrediets


2 cups plain flour
1 cup castor sugar
1/2 tsp baking soda
1 tsp cinnamon
pinch salt
2 tsp ground ginger
125 gm butter
1 small egg
1 tsp honey

Sift flour and baking soda in a bowl. Add sugar cinnamon, salt and ginger. Rub in butter until mixture has a very fine crumb consistency. Beat eggs with honey and add to dry ingredients. Work into a firm dough with hand.

  Roll into small balls. Place balls on lightly greased baking sheet about 5 cm apart (these cookies expand so make sure they are at least 5 cm apart). Bake at 160 C for about 15 minutes. Loosed biscuits and cool on tray. This recipe yields about 40 cookies.

Monday, April 12, 2010

Thumbprint cookies/ Naan Khatai

Back after a long break. With lots of activities going on at my institute, I could barely find time to carry on with my kitchen experiments.

I tried thumbprint cookies today. The recipe looked somewhat familiar. It was something similar to Naan Khatais we make in my country, and that's what it turned out to be. In my part of the world, we flavor our thumbprint cookies with cardamom and decorate it with roughly chopped pistachios or almonds. Since I was making cookies, I decorated them with chocolate topping.

I also replaced butter with ghee (clarified butter). Melt ghee on low heat. When it is completely melted, measure the quantity required and pop it the freezer for 10-15 minutes so that it sort of solidifies. The texture would be somewhere between liquid and solid. Remove from freezer and beat for a couple of minutes. This stuff can be used to replace butter in cookies (as I mentioned in a previous post, good quality butter is a luxury in my country).

These cookies are great snack at teatime. They can be made ahead and stored in an airtight jar for almost two weeks, if your family members leave them to be stored. If they have a sweet tooth, the cookies might just vanish right from the cookie sheet.



Recipe:

Ingredients:


1 cup butter (unsalted)
1 cup icing sugar (I keep mined flavored with vanilla beans, you can add vanilla if you want)
1/4 tsp salt
2 1/2 cups flour

Preheat the oven at 350 F /180 C.

Cream together butter and sugar until light and creamy. Sprinkle salt on flour. Add flour to egg mixture and beat until just combined (I added flour gradually, and reached a point where the mixer couldn't be used, so I mixed with hands).

Take small balls of dough and shape into a cookie and place on an ungreased cookie sheet. Press in the middle with the thumb to create an indentation. Bake for 18-20 minutes or until underside is golden. Cool and fill the indentations with chocolate topping.

Chocolate topping

3 tbsp butter
3 ounces chocolate
1 tsp honey

Melt butter, chocolate and honey on a water bath and mix thoroughly. Cool slight before using on cookies.

Happy Baking!!!