Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

Friday 11 November 2022

Whole Wheat Atta Cookies

These are home baked whole wheat cookies, we can enjoy these with a hot cup of tea. These cookies can stay for a week in a air tight container. 


1/2 cup Ghee

 1/2  cup Powdered Sugar 

 1 1/4 cup Whole wheat flour 

 3 tablespoons fine Semolina 

2 tbsp Milk powder 

 1/2 teaspoon cardamom powder

 1/4 teaspoon salt

1/4 tsp Baking Powder 

1 tbsp  or more Milk 

 1 tbsp Almond flakes 

Some Kesar strands 


Add the ghee, sugar, salt and cardamom powder in a bowl and beat it well. Add the whole wheat flour, semolina, milk powder and baking powder into the bowl and mix it together till crumbs are form. Add the milk very little at a time until a dough is form. Take a baking tray. Make small lime size portions of the dough. Take a portion and slightly flatten the dough and create a small cavity in the centre. Please the cookies on the tray leaving little gaps in between the 2 cookies. Garnish with almond flakes and Kesar strand. Bake in a pre heated oven at 180 degrees celsius for 15 to 20 minutes depending upon your oven temperature. Cool the cookies in the same tray until the cookies cools down completely before eating it. Keep it in a air tight container.

Tuesday 15 June 2021

Mango Whole Wheat Cookies


Here are cookies made with Mango Pulp. I have used Alphonso mango. A tbsp of Oats can be added while roasting the flour. It’s delicious, can’t stop at one..

For Mango Paste 


1/2 cup Mango Pulp made fresh 


Add the mango pulp into a pan, cook on a medium low heat until the liquid from the pulp has reduced to 3 tbsp spoon 

For the Mango Cookies 


1 cup Wheat Flour 

1 tsp Almond Flakes  - Optional 

1/4 tsp Salt 

1/4 tsp Baking Powder 

Pinch of Cardamom Powder - Optional 

1/2 cup Sugar 

1/2 cup  Ghee 

3 tbsp Mango Paste 


Take the whole wheat flour in a pan, dry roast the flour on a low until an aroma releases, but the flour shouldn’t change colour. Switch off the flame, let the flour cool down, add cardamom powder, salt and baking powder, mix the flour. In another bowl add ghee, sugar and mango paste. Whisk all the ingredients together until the sugar dissolves. Add in the flour. Mix and knead it into a soft dough. Take a baking tray, take small lime size portion of the dough and roll the dough into small ball. Pre heat the oven at 180 degrees celsius .Place the dough ball on the baking tray and gently press the center of the dough ball to create a small cavity. Keep a gap between the 2 cookies. Repeat the process until all the dough is over. Place an almond flake in the center cavity and press the flakes gently. Bake the cookies at 170 degrees celsius for 15 minutes, depending upon the oven temperature. Remove the cookies from the oven. The cookies will look soft, but once it cools down it will crunchy from top. Let the cookies remain on the hot tray until the tray cools down completely. Once the cookies have cooled down then keep them in an air tight container and enjoy.

Friday 3 April 2020

Home Made Healthy Cookies

This healthy cookie is not only delicious in taste, but healthy too. These can be enjoyed not only with a hot cup of tea, but you can munch on at anytime of the day. Hope you will enjoy this recipe. 

1 cup Whole Wheat Flour 
1/2 cup Jaggery Powder 
1/2 cup Clarified Butter / Ghee
1 tsp Chia Seeds
1 tbsp Almond Flakes 
1/4 tsp Salt
1/4 tsp Nutmeg Powder 
1/2 tsp Cardamom Powder 
1/2tsp Baking Powder 
1/2 tsp Ginger Powder 
1 tbsp Any Vegan or Cow Milk

Sieve the wheat flour, jaggery powder, salt, nutmeg pd, cardamom pd, baking pd and ginger pd together. Add the almond flakes and chia seeds and mix all the ingredients together. Add the ghee and knead the ingredients into crumbs. Take small lime size portions and try to make small balls. Incase it does not bind, add 1/2 tsp of milk and mix the ingredients again. Take a greased baking tray. Take small portion of the crumbs, flatten the ball and press it gently from the center. Preheat the oven at 190 degrees celsius. Place the flatten balls on the baking tray, leaving little gaps between the two cookies. Bake the cookies at 190 degrees celsius for 15 - 20 minutes, depending upon the oven temperature. Once done remove the tray, leave the tray above the hot oven until the tray cools down... don’t worry if you still find the cookies soft at this point... by the time the tray cools down the cookies will be done.
To bake the cookies in the wok, place a cooker stand on the base of the wok. Cover the wok and preheat the wok for 10 minutes on medium flame. Open the lid and place the baking tray, close the lid. Bake the cookies for 25 to 30 minutes on a low medium flame. Once done open the lid, switch off the flame and leave the baking tray in the wok until the wok cools down completely. Remove the cookies from the tray once the cookies cools down completely.
Cool the cookies further for another hour or two. Enjoy the cookies with a hot cup of tea. 

Saturday 10 March 2018

Almond and Whole Wheat Orange Cookies

These orange flavoured cookies are home made and healthy too. Make them for your friends and family in a day advance and enjoy them with a hot cup of tea. You can add orange colour to the cookies but I don’t prefer adding any artificial colour. As you bite into the cookie and chew it, suddenly you get a strong flavour of the orange and that is due to the orange peel that has been added in the cookie dough while kneading. Please note that the white side of the orange peel should be scraped and removed before chopping or else it may give the cookies a bitter taste. 

2 1/4 cups Whole Wheat Flour
1 cup Almond Flour
1 tsp Baking Powder 
1/4 cup Orange Juice
1/2 tsp Orange Essence 
1 tsp Orange Peel chopped 
1 cup Butter 
1 cup Powder Sugar 

Take a mixing bowl. Sieve the whole wheat flour, almond flour and baking powder together. Take butter and sugar together in another bowl. Beat it well, till fluffy. Add the essence and orange juice. Beat it once more. Add the flour and mix it well. Now knead the ingredients all together to form a dough. Add the orange peel and knead it once more. Take half of the dough and roll the dough into 1/4 inch thick sheet. Cut the desire shapes with the help of a cookie cutter and place the cookies on a baking tray at little distance. With a help of a fork press the top of the cookies to get some impression. Bake it at 170 to 180 degree celsius for 15 minutes or until light golden brown. Remove it from the oven and let it cool in the same baking tray. After it cools down, remove it from the baking tray and further coo it down. Keep it in a air tight container and enjoy the cookies. 

Thursday 2 March 2017

Spicy and Salty Strawberry Cookies

 This cookies are spicy and salty in taste. Instead of water, I have used strawberry pulp. It is perfect to have them with your evening tea or just to munch on. 
225 grams All Purpose Flour 
75 ml Strawberry pulp
1 Green chilli minced 
1 tbsp Pickled Red Jalapeno Chilli Chopped 
1 tbsp Mint leaves minced 
1 tsp Roasted Cumin seeds crushed 
1 tbsp Sugar powder 
Rock Salt as per taste 
110 grams Butter 
40 ml Oil

Beat the butter well. Add the flour and mix it, till it forms crumbs. Add the strawberry pulp and oil. Beat it well. Add the salt, sugar, cumin, mint leaves and green chilli. Beat it again. Add the red chillies and mix it. Take a big star nozzle and a piping bag. Fill the cookie mixture in the piping bag and pipe out small cookies on a baking tray. Bake at 170 degrees celcius for 15 to 20 minutes. Let it cool completely before eating. Store it in an air tight container.

Sunday 25 December 2016

Dutch Speculaas Cookies.....

Speculaas cookie is a type of spiced short crust biscuit, traditionally baked on or just before St Nicholas' day in the Netherlands that is 5th December, In Belgium it is December 6th and around Christmas in Germany. Speculaas are thin, very crunchy, caramelized, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas stamped on the front side before baking and the back is flat. 
Traditionally speculaas are made by pressing the dough into a mold before baking in the oven. Using a springerle rolling pin (a rolling pin with a pattern carved into it) is an easy way to impress a shape into the cookies. If you don’t have a speculaas mold or a springerle rolling pin, you can just use regular holiday cookie cutters to make festive shaped cookies instead or just roll them out, and cut them into squares with a knife. While baking the whole house is filled up with aroma and makes you feel like holiday season.
Net source ...

2 cups All Purpose Flour 
1/2 cup  Butter
3/4 cup Brown Sugar
1/4 teaspoon Baking Powder
1 tsp Cinnamon powder 
1/4 tsp Nutmeg powder
1/4 tsp Clove powder
1/4 tsp Dry Ginger powder
1/4 tsp White pepper powder
1/4 tsp Cardamom powder
1 1/2 tsp Vanilla Essence
2 tbsp Curd 

Take a mixing bowl. Beat the butter and brown sugar together till fluffy. Scrape the sides with a spatula and add the vanilla essence and curd, beat it well. Add all the spice powder and beat it. Add the flour and the baking powder. Beat it again and knead it until all the ingredients incorporates well and forms a dough. Sprinkle some flour on the platform. Place the dough on the platform. If you using the springerle rolling pin then roll the dough out into 1/2 inch thick sheet with a plain rolling pin. Dust the springerle pin with flour then roll over the dough, pressing it firmly to make a 1/4 inch thick cookie dough, with imprint. Cut the dough along the springerle grid lines with a sharp knife or pizza cutter and place the cookies on a baking tray.If using a cookie cutter, roll the dough out until 1/4 inch thick with a plain rolling pin and cut out cookies and place on the baking sheet. Bake it in a preheated oven at 170 degrees celsius for 20 minutes. Let the cookies cool completely before enjoying... 

Recipe adapted from Irvin Lin

Friday 16 December 2016

Eggless Christmas Cookies...

As Christmas is just round the corner, I wanted to share this colourful eggless cookie recipe which I had made 2 years back before having a blog. The Christmas tree cookie presentation idea was taken from Sandra Denneler. This is an excellent idea for decorating your table for Christmas parties. 

1/3 cup Powdered Sugar
1 cup Sugar Free Natura
1/3 cup Amul Butter
1 tbsp Curd
1/4 tsp Baking powder  
1 cup of All Purpose Flour and 1/3 cup of Almond powder
1 tsp Almond essence (or whatever essence you prefer)
2 Perk Chocolate bars
Melted Chocolate for sticking the cookies
6 different Food colours
1 cup Sugar (Displaying your Cookies)

Beat the sugar with butter, curd and essence. Now combine all the dry ingredients together, and then gradually add them to the sugar-butter mixture. Split dough into 6 equal portions and keep a very small portion for the star.Add food coloring to each of the dough balls until desired color is achieved. Take 2 lime size portions from any of the coloured dough. Keep them on a plate. Similarly take another 2 portions from another colour dough. This portion has to be little smaller than the previous portions taken. Keep repeating. The portions keeps decreasing in size as we take different colour dough. The yellow colour dough can be cut into a star for the top. Flatten the dough balls. First place the bigger size cookies on the greased baking tray. Start with baking at 170 - 180 degrees for 3 minutes in a pre heated oven. Then remove the baking tray from the oven and add the next smaller size cookies, bake it for more 3 minutes. In the similar manner, keep adding the cookies and baking it for next 3 minutes. So the total time for baking will be 20 minutes.Cool of the cookies completely. Cut a full-sized perk  bar in half. Get the 2 halves together and stick it with melted chocolate. Take a plate. Add the sugar for display into the plate. Add melted chocolate on top edge of the perk bar to secure the bottom cookie. For more stable trees, keep adding melted chocolate in between each cookies layer as you stack them. Stack the largest cookie in the bottom, graduating to the smallest size on the top. Add the star cookie on top. Take the leftover dough and roll it into a sheet and with the help of a Christmas cookie cutters cut out different shapes and bake it at 180 degrees for 15 to 20 minutes. Enjoy them during Christmas.

Friday 8 July 2016



Ma'amoul are small shortbread pastries filled with dates, figs, pistachios or walnuts. They are made in the shape of balls or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. Ma'amoul with date fillings are often known as menenas.
They are very popular in Jordan, Palestine, Syria, Lebanon, and other Levantine countries, and highly demanded in the Persian Gulf States. Many households keep a stock of them all year round, but they are particularly made during festivals and celebrations... 
Information from Net ....

There are different ways of making it.. 
If we don't have Ma'amoul mould then we can use any mould which is available.

For the Dough
1 cup  Fine Semolina
1 1/2 cup  All Purpose Flour 
1/2 cup Powder Sugar 
1/2 cup Milk powder 
1 tsp Dry Yeast 
1/4 tsp Salt 
2/3 cup Butter Room temperature 
1/4 cup Oil 
1/4 cup Lukewarm Water 
1 tsp Orange essence or 1 tbsp Orange Blossom Water 

Take yeast and lukewarm water. Mix it in a cup and keep it aside. In another mixing bowl, add the butter and oil. Beat it till  fluffy. Add the sugar and beat it. Add yeast water and orange essence. Beat it again. Add all purpose flour, semolina, milk powder and salt. Mix it to form a dough. Keep it aside.

For the Stuffing 
1 cup Dried Figs ground 
1/4 cup Walnut ground
½ cup Pistachios ground 
¼ cup Brown Sugar

Take fig and walnut in a bowl, mix it together. Similarly mix pistachio and brown sugar, mix it together. This will make 2 different stuffings.

For the Cookies 

Divide the dough into equal small size balls. The portion should be the size of the mould. Take a dough ball. Flatten the  ball using your palm and create a hollow in the centre. Place any stuffing desired in the centre. Press the stuffing and close the edges of the dough.  Press the edges and seal well. Press it into the mould. Gently  remove the cookie from the mould. Prepare the rest of the cookies in the same manner. Place the cookies in a rows, on a greased baking tray. Bake it at 180 degrees celcius for 20 minutes till brown in colour. Remove from the oven and let it cool.

Saturday 21 May 2016

Oats and Mango Cookie Bowl Garnished with Cream of Mango

Oats and Mango Cookie Bowl Garnished with Cream of Mango...... 
This an experiment in my kitchen. Mango the king of fruits... can be made in any ways... In this dessert, the base is a mango and oats cookie and is fillied with cream of mango... I have used ripped dried mango to give this dish a tangy and sweet taste. Do try out... I am sure you will like it. 

For the Cookie Bowl 
1/4 cup Oats Powder
1/4 cup Whole Wheat Flour
5 tbsps Powder Sugar
1/4 tsp Baking powder
1 tbsp Aam Papad (Dried Ripe Mango)
2 tbsps Mango puree
2 tbsps Butter

In  a  bowl  take  butter and  sugar  and  beat it  well  until  smooth. Keep  it aside. In  another  bowl  mix whole wheat flour, oats powder and baking  powder.  Mix  the flours and 1 tbsp chopped aam papad in to the butter mixture,  slowly start stir mixing it.  Add  the mango puree and form a dough. Let  this  sit  for  20  minutes covered. Preheat  the  oven  to 190 degrees celcius. Roll the dough into thick sheet and placed the roll dough in a greased bowl, giving it a shape of a bowl. Bake  at  190 degrees celcius  for  15  to 20 minutes.  Take  it out  of  the  oven  and  cool  it  on  a  wire  rack. Unmould it. Place  the cookie bowl on a plate upside down. Bake it again for 5 minutes, turn and bake again for 5 minutes. Take it out and cool it completely before garnishing. 

For the Cream of Mango
1/4 cup Fresh cream
2 tbsp Sugar
1 tbsp of Aam papad chopped
2 tbsp Mango puree 

Garnish the cookie bowl just before serving. 
Beat the cream with the sugar. Add the Aam papad. Mix it. Pour the cream in the cookie bowl, garnish with mango puree and few pieces of Aam papad.