Orange Cranberry Scones #2

Ingredients:

All purpose flour - 140 g
Baking powder - 1/2 tbsp 
Unsalted butter - 35 g
Sugar - 25 g
Salt - a pinch
Orange Zest - 1/2 oranges
Fresh cream - 100 ml

Glaze:

Powdered Sugar - 1 cup
Orange juice - 1 1/2 tbsp
Milk - 1/2 tbsp

Method:

• In a bowl add flour, baking powder, salt and sugar.
• Add in orange zest and mix this well.
• Now add the chill cubed butter.
• Rub it well and mix with flour.
• Now add dried cranberries and mix it.
• Add fresh cream and gather the dough.
• Dust flour and roll out the dough(not too thin).
• Use cookie cutter and cut roundels.
• Arrange them in a lined baking tray.
• Bake this in a preheated oven (OTG) at 220 for 12-15 mins.
• You can serve it as such.
• To enhance the flavour, you can prepare the glaze.
• In a bowl add in sugar, orange juice and milk and mix well.
• Glaze the scones with prepared glaze and serve.
• Yields 10-12 scones.

Hide N Seek Biscuits

Ingredients:

All purpose flour - 50 g
Unsweetened Cocoa powder - 7 g
Unsalted butter - 20 g
Sugar - 20 g
Milk - 10 g
ChocoChips - 2 tsp
Esc - 1/4 tsp

Method:

• In a bowl add in flour, cocoa powder.
• Add in sugar, room temperature butter, chocochips.
• Mix them well.
• Now add milk and esc and gather the dough (no kneading).
• Refrigerate the dough for 15 mins.
• Then place the dough over a butter paper.
• Top it with one other butter and roll it thin.
• Make the desired shape and place them in lined baking tray.
• Use toothpick or knife and make the pattern.
• Bake this in a preheated oven (OTG) at 180°C for 12-15 mins.
• Let it stay in oven for 5 mins after baking.
• Let it cool and store in airtight container.
• Yields 10-12 biscuits.

Note:

• Use super fine granulated sugar.
• Can use wheat flour and if using have to add little milk to adjust consistency.

Spooky Witch Finger Cookies

Ingredients:

Wheat flour - 40 g
All purpose flour - 50 g
Corn flour - 10 g
Salt - a pinch
Cocoa powder - 1 tsp
Sugar - 50 g
Unsalted Butter - 56 g
Milk - 1 -2 tsp
Vanilla Esc - 1/2 tsp
Almonds - 15-20
Jam - 3 tbsp

Method:

• In a bowl cream butter and sugar.
• Add in flour, cocoa powder and esc and mix it.
• Add in milk if the mixture is dry.
• Gather the dough.
• Make small balls out of it.
• Roll each ball to a log and make inderntations with your finger.
• Use tooth pick and draw lines.
• Place an almond piece on top(Refer pic).
• Place them in a lined baking tray.
• I placed the tray in freezer during the preheat time.
• Bake them in a preheated oven(OTG) 160°C for 18-20 mins.
• Set aside to cool.
• Now add a tbsp of water and jam to a pan.
• Cook in low flame and mix well.
• Set aside to cool and then fill in piping bag.
• While serving, squeeze in jam to give the blood effect.
• Yields 15-18 cookies

Mini Custard Cookies

Ingredients:

All purpose flour - 50 g
Custard powder - 15 g
Unsalted butter - 50 g
Powdered Sugar - 30 g
Milk - 1 tbsp
Elaichi powder - a pinch

Method:

• In a bowl add in butter and sugar.
• Cream this well.
• Add in custard powder, elaichi powder.
• Add in flour and gather the dough.
• If it crumbly add in a tbsp of milk and gather the dough.
• Use nozzle of your choice and fill the dough in piping bag.
• Pipe the cookies on a lined baking tray.
• Bake this in a preheated over (OTG) at 180°C for 8-10 mins.
• Yields 12-15 mini cookies.

Almond Tutti Frutti Cantucci / Biscotti

Ingredients:

All purpose flour - 125 g
Tutti Frutti - 55 g
Almonds - 20 g
Butter - 3 tbsp
Sugar - 65 g
Vanilla Esc - 1 tsp
Egg - 1
Baking powder - 3/4 tsp

Method:

• In a bowl cream butter and sugar.
• Add in esc.
• Add in egg and whisk well.
• Add in flour, baking powder and whisk well.
• Add in tutti frutti, almonds and fold it.
• Gather the dough.
• Shape this to a log.
• I made two logs as I wanted small sized cantuccis.
• Place them in lined baking tray.
• Bake this in a preheated oven at 180 °C for 25-28 mins.
• Set this aside to cool completely.
• Once cooled, cut them into slices.
• Arrange them in lined baking tray.
• Bake this in a preheated oven at 180 °C for 7 mins.
• Flip the cookies and bake for 7 more mins.
• This is to ensure even baking(crispness) on both side.
• Yields 24 cantuccis.

Nankhatai III - Chocolate

Ingredients:

All purpose flour - 75 g
Sooji / Rava - 30 g
Besan flour  - 50 g
Sugar - 100 g
Baking soda - 1/2 tsp
Melted butter - 100 g
Cocoa powder - 2 tbsp
Chocolate chips - Little

Method:

• In a bowl add in all purpose flour, sooji and besan flour, baking soda.
• Mix this well.
• Add in sugar, cocoa powder  and mix well.
• Now add in melted butter and gently gather the dough.
• If mixture is crumble drizzle ghee and gather the dough.
• Now make small balls and top them with chocolate piece.
• Place them in a lined baking tray.
• Leave gap between each cookie as it spreads while baking.
• Refrigerate for 10-15 mins.
• While refrigerating, preheat the oven.
• Bake them at 160°C for 15-20 mins until slightly firm.
• I baked them for 18 mins and then checked baked 3 more mins extra.
• Let this cool and transfer to airtight container.
• Yields app 15-16 cookies.

Nankhatai II - Kesar Pista

Ingredients:

All purpose flour - 75 g
Sooji - 30 g
Besan flour  - 50 g
Sugar - 100 g
Baking soda - 1/2 tsp
Melted butter - 100 g
Saffron strands - Little
Milk - 3/4 tbsp
Pistachios - 4 tbsp (chopped)

Method:

• Add saffron milk to warm milk and set aside.
• In a bowl add in all purpose flour, sooji and besan flour,baking soda.
• Mix this well.
• Add in sugar and mix well.
• Now add in melted butter and gently gather the dough.
• Add saffron milk and gather to make a soft dough.
• Now make small balls and top them with chopped postachios.
• Place them in a lined baking tray.
• Leave gap between each cookie as it spreads while baking.
• Refrigerate for 10-15 mins.
• While refrigerating, preheat the oven.
• Bake them at 160°C for 15-20 mins until slightly firm.
• I baked them for 18 mins and then checked baked 3 more mins extra.
• Let this cool and transfer to airtight container.
• Yields app 15-16 cookies.

Boost Cookies

Ingredients:

Wheat flour - 150 g
Oats - 75 g
Rice flour - 25 g
Boost - 100 g
Cocoa powder - 1 tbsp
Brown sugar - 70 g
Unsalted butter - 150 g
Vanilla esc - 1/2 tsp
Milk - 1-2 tbsp

Method:

• In a bowl add in dry ingredients and mix well.
• You can either coarsely blend and add oats or add as such.
• I added them as such.
• In other bowl cream butter and sugar.
• Add in dry ingredients and gather them to form a dough.
• If needed add(sprinkle) little milk to make a dough.
• Cling wrap and refrigerate the dough for 30 mins.
• Line a baking tray with butter paper.
• Now divide the dough to equal size balls.
• Gently flatten it and arrange them.
• Leave gap between cookies.
• Make indentations(optional) using toothpick or fork.
• Bake this in a preheated oven at 180°C for 15-18 mins.
• Yields 21 crispy cookies.

Note:

• This cookie will be of less sweet.
• If needed adjust sugar acc to your taste.

Leftover Chocolate Buttercream Brookies/Cookies

Ingredients:

Leftover Chocolate buttercream - 150 g

All purpose flour - 110 g

Brown sugar - 2 tsp

Baking powder - a pinch

Milk - 2 tbsp

Method:

• In a bowl add all ingredients and mix.
• Mix to make a soft dough.
• Adjust ingredients acc to consistency.
• Made small balls and used a glass bowl and pressed gently.
• Placed them in a lined butterpaper.
• Refrigerated during preheat time.
• Baked this in a preheated oven (OTG) at 180 for 10-12 mins.
• Dusted few in powdered sugar and refrigerated.
• Decorated with nuts and cream.
• Yields 17-18 small brookies.

Coconut Cookies #2

 

Ingredients:

Unsalted Butter - 30 g(melted)

Powdered sugar - 25 g

Grated coconut - 25 g

Maida - 50 g

Baking powder - 1/4 tsp

Milk - 1/2 tbsp

Elaichi powder - 1/4 tsp

Tutti Frutti - 38 g

Method:

• In a bowl add in melted butter.
• Add in powdered sugar and whisk well.
• It will be thick and creamy.
• Add in fresh grated coconut and whisk well.
• Add in flour, elaichi powder and baking powder.
• Mix this well.
• Add this to wet ingredients and add tutti frutti.
• Mix well with spatula.
• Add milk and gather the dough.
• Brush the baking tray with butter and dust it with flour.
• Make small balls and press it gently and arrange in tray.
• Bake this in a preheated oven (OTG) at 180℃ for 20 - 22 mins.
• Yields 11-12 cookies.

Good Day Biscuits/ Cashew Biscuits

Ingredients:

All purpose flour - 25 g
Wheat flour - 50 g
Brown sugar - 50 g
Milk powder - 1 tbsp
Unsalted Butter - 50 g
Cashews - 13 g + 10 g
Salt - a pinch
Baking soda - a pinch

Method:

• In a blender add in 13 g of cashews and blend it.
• To this add in sugar, baking soda and salt.
• Blend this to fine powder and set aside.
• Now in a bowl add in butter and whisk for 3 mins till it is creamy.
• Add in blended mix and whisk for 2 mins.
• Then add in flour and gather the dough, do not knead.
• Now dust the surface with flour and rolling pin with flour.
• Place the dough and roll it.
• It may crackle, gather and gently roll it.
• Sprinkle 10g of fine chopped cashews and roll it.
• Use a small cookie cutter or lid and make round shapes.
• Place this in a lined baking tray.
• Using a lid make the design as in good day biscuit.
• Bake this in a preheated oven at 175°C for 10-12 mins.
• Yields 14-15 cookies.

Note:

• Choose cutter accordingly to replicate real good day biscuit.
• As the cookie expands a bit, choose lid/cutter acc.
• I freezed the cookies during preheat time.

Nutella Chochochip Cookies

 

Ingredients:

Wheat flour - 65 g

All purpose flour - 25 g

Powdered Brown Sugar - 33 g

Sugar - 17 g

Unsalted Butter - 55 g

Nutella - 1/2 cup

Milk - 22 ml

Baking soda - 1/4 tsp

Vanilla esc - 1/2 tsp

Chocochips -50 g

Salt - a pinch

Method:

• In a plate place butter paper.
• Scoop 1/2 tsp of nutella and make almost 9 - 10 nutella scoop.
• Freeze this for 30 mins.
• Now in a bowl add butter and sugar and whisk well.
• Now add in esc, flour, baking soda and mix with spatula.
• Add in little chocochips and then add milk.
• Make a soft dough.
• Cling wrap and refrigerate for 30 mins.
• After desired time, take the dough out.
• Now grease the baking tray and line with butter paper.
• Scoop dough and flatten it.
• Place a piece of frozen nutella and seal it.
• Repeat the same with remaining dough.
• Arrange them with enough space in butter paper.
• Now top it with chocochips and gently press it.
• I refrigerated the dough till preheating was done.
• Bake this in a preheated oven (OTG) at 165°C for 22-25 mins.
• Yields 7-8 cookies.
• My cookies weighed 38 g and one big cookie weighed 45 g.

1 Min Chocochip Cookie

 

Ingredients:

• Flour - 55 g
• Unsalted butter - 20 g
• Sugar - 25 g
• Milk - 3/4 tbsp
• Baking soda - 1/8 tsp
• Chocolate Chips - As reqd

Method:

• Melt the butter and take it in a bowl.
• Add in sugar and whisk well.
• Add in flour, baking soda and milk.
• Add in chocochips and mix gently and make a dough.
• You can just shape it to a big cookie.
• Or make small balls and gently press.
• Microwave on high for 1 min or 1 min 20 sec.

Bourbon Biscuit

Ingredients:

Wheat flour - 100 g
Unsalted butter - 50 g
Cocoa powder - 25 g
Powdered Brown sugar - 40 g
Vanilla Esc - 1/4 tsp
Sugar - 2 tbsp
Milk - 1 - 2 tbsp

Cream:
Unsalted butter - 25 g
Cocoa powder - 15 g
Powdered brown sugar - 50 g
Milk powder - 5 g
Dark Chocolate - 5 g

Method:

• In a bowl add in butter and sugar and cream well.
• Now add flour, cocoa powder and esc and mix well.
• Add milk and gather the dough.
• Don't knead the dough.
• Now set this aside for 20 mins.
• Now dust the mat with little cocoa powder.
• Now place the dough, sprinkle cocoa and roll the dough out.
• Set this in freezer for 5-8 mins.
• After the desired time,use cookie cutter and cut out the cookies.
• Freeze this for 8 mins.
• Now line a baking tray and arrange the cookies.
• Prick holes in biscuit and sprinkle cookies.
• Bake this in a preheated oven (OTG) at 180°C for 12-15 mins.
• Let it cool.
• Prepare the cream to sandwich the biscuits.
• In a bowl cream butter and sugar.
• Add cocoa powder and milk.
• Add in melted and cooled chocolate.
• Whisk well.
• Sandwich biscuits with this cream.
• Yields 9-10 bourbon biscuits.

Note:
As I have used brown sugar, it was bit chewy.

Thandai Nut Cookies

Ingredients:

Wheat flour - 100 g
Oats - 25 g (powdered)
Thandai Masala - 3-4 tbsp
Salt - a pinch
Milk powder - 2 tbsp
Unsalted butter - 56 g
Brown sugar - 50 g
Milk - 1-2 tbsp
Almonds - 4 tbsp (chopped)
Cashews - 4 tbsp (chopped)
Baking powder - a pinch

Method:

• In a bowl add butter and sugar and cream it.
• It should be pale in color.
• Now add the dry ingredients and fold it.
• Add in milk accordingly and gather the dough.
• Make desired cookie shapes and arrange them in a lined baking tray.
• Top them with chopped almonds and cashews.
• Bake them in a preheated oven (OTG) at 170°C for 16-18 mins.
• Yields around 18 cookies.

Brownie Thins

Ingredients:

Wheat flour - 4 tbsp
Brown sugar - 2 tbsp
Unsalted butter - 2 tbsp
Baking powder - a pinch
Dark chocolate chips - 1/4 cup
Milk - 3 tbsp
Vanilla esc - 1/4 tsp
Almonds - 3 tbsp (thin slices or flakes)

Method:

• Using double boiler method, melt the chocolate and set aside.
• To this add sugar, butter and mix well.
• Add in flour, baking powder and esc and mix well.
• Add milk to this and fold the batter.
• If batter is too thick add little milk to adjust consistency.
• Now grease and line the tray.
• Pour the batter and spread it thin.
• Dab it and top with alomond slices.
• Bake this in a preheated oven(OTG) at 200°C for 15-18 mins
• Yields 10-12 brownie thins.

Swiss Meringue Cookies

Ingredients:

Egg White - From 1 egg (1/4 cup)
Brown sugar - 50 g
Vanilla Esc - a drop

Method:

• Take your piping bag and nozzle(star) and keep it ready.
• In a clean dry bowl take the egg white.
• Add in sugar.
• Now place this bowl over a pan/ bowl filled with water.
• The water in the pan should not touch the bottom of the bowl.
• Using double boiler method do the process.
• Do this in low flame.
• Keep whisking till all sugar is melted and blended well with egg mixture.
• It should be thick and frothy.
• Take it off heat.
• Add in esc.
• Preheat oven(OTG) at 100°C for 10 mins
• Now using electric hand mixer beat at high speed (for max 7 mins).
• Keep whisking till you get stiff peaks as in picture.
• When you invert the bowl the mixture should not fall.
• Fill the mix in piping.
• Line a tray with baking paper and pipe the meringues.
• Bake at 100°C for 1 hour.
• When you lift the meringues it should come off from butter paper easily.
• If not bake for few more mins.
• Turn off oven and let it rest for an hour in oven.
• Then store it in airtight container,

Almond Oats Cookies #2

Ingredients:

Oats - 90 g
Wheat flour - 1 tbsp
Maida - 2 tbsp
Almonds - 3 tbsp (chopped)
Unsalted butter - 60 g (melted)
Powdered brown sugar - 45 g

Method:

• In a blender add the oats and blend to a fine powder.
• Melt the butter and set aside for few seconds to cool.
• Add in powdered sugar and cream well.
• Now add the powdered oats, flour and almonds.
• Mix well and refrigerate for 10-15 mins.
• Now line a baking tray with butter paper.
• Make small balls and press them gently and arrange in tray.
• Bake this in a preheated oven at 180°C for 18-20 mins.
• Yields 8-9 big crispy cookies.
• Adding almonds is purely optional.

Orange Marble Cookies

Ingredients:

Wheat flour - 1 1/4 cup
Unsalted butter - 100 g
Powdered Brown Sugar - 1/2 cup
Cocoa Powder - 1  tbsp
Orange juice - 1 1/2 tbsp
Orange Zest - 1/4 tsp
Vanilla esc - 1/4 tsp

Method:

• In a bowl add butter and sugar and mix well.
• Add in orange juice, flour and mix well.
• Add vanilla esc and zest and mix the dough.
• Bring the dough together.
• Divide it into two parts.
• To one part add in cocoa powder and gather the dough.
• Make 2 separate logs and cling wrap and refrigerate for an hour.
• After an hour make make small balls out of each dough.
• Now take cocoa dough a pinch and on top place plain dough.
• Top it with cocoa dough and top this with plain dough.
• Now roll it to get marble effect.
• Repeat the same with rest of the dough.
• Arrange them in lined baking tray.
• Bake this in a preheated oven (OTG) at 180°C for 12-15 mins.
• Yields around 14-16 cookies.

Orange Nut Cookies

Ingredients:

Wheat flour - 1 1/4 cup
Unsalted butter - 100 g
Powdered Brown Sugar - 1/2 cup
Orange juice - 1 1/2 tbsp
Orange Zest - 1/4 tsp
Vanilla esc - 1/4 tsp
Pistachios - 1 1/2 tbsp(fine chop)
Badam - 1 1/2 tbsp (thin slices)

Method:

• In a bowl add butter and sugar and mix well.
• Add in orange juice, flour and mix well.
• Add vanilla esc and zest and mix the dough.
• Finally add in chopped cranberries and bring the dough together.
• Make a log shape and cling wrap and refrigerate for an hour.
• After an hour slice them.
• Fine chop and spread the pista in a plate.
• In other plate spread the badam flakes.
• Dap each sliced dough in any of this nuts and arrange them in lined baking tray.
• Bake this in a preheated oven (OTG) at 180°C for 12-15 mins.
• Yields around 12-15 cookies.