Oats Whole Wheat Lemon Cookies With Olive Oil/ Eggless Cookies/ Butter Free Cookies

Oats whole wheat lemon cookies with olive oil. A delicious and vegan lemony cookies with all the goodness of oats whole wheat olive oil and lemon. Some of my readers asked on my Coffee cookies post if they can use oil instead of butter or ghee. So now a cookie without butter or ghee.

I have used olive oil but if you don’t have olive oil, use any flavorless vegetable oil or coconut oil. I have used little powdered sugar to sweetened the cookies. Next time I will try to share some cookies without sugar. Stay tuned. In these cookies 1/4 cup sugar and 1/8 cup desiccated coconut gave enough sweetness. You can also use powdered jaggery or stevia if you want. To make it gluten free use pearl millet flour/bajra atta, almond flour, coconut flour, cornmeal or any other gluten free flour of your choice. This recipe is completely dairy free. But if you want to make buttery cookies for kids then you can use butter instead of olive oil. You may like some more lemon flavored bakes on this blog. Click on the name below for recipe.

1. Lemon cake with kaffir lime

2. Oats cornmeal lemon crinkle cookies

3. Gluten free lemon cherry loaf cake

4. Lemon glazed water chestnut gulkand cake

5. Lemon chocolate marble cake

6. Lemon cake

This week 248 #Foodiemonday bloghop theme is Lemon Love suggested by Waagmi who blog at Cooking is fun. Waagmi is a very talented blogger. I always love her photography. Do visit her wonderful blog for many mouthwatering recipes. I have bookmarked her tongue tickling Katori chaat, Corn samosa and delicious Laddu kheer to try.

These soft cookies are absolutely easy to make yet superbly delicious. Bake for less time to get soft cookies or if you want crispy cookies bake for a few minutes more. You don’t need to grind the oats in this recipe. So here is an easy, delicious and healthy recipe to accompany your tea, coffee or milk. Or enjoy it in your munching time.

Recipe

Oats – 1/2 cup

Whole wheat flour or atta – 1/2 cup

Baking powder – 1 teaspoon

Desiccated coconut – 1/8 cup

Olive oil – 1/4 cup

Powdered sugar – 1/4 cup

Lemon juice – 3 teaspoon

Lemon zest – 1/2 teaspoon

Vanilla essence – 1/2 teaspoon

Curd – 2 & 1/2 teaspoon

Method

1. Preheat the oven at 180° for 10 minutes. Grease or line a baking sheet with parchment paper.

2.   In a bowl mix whole wheat flour or atta, oats, baking powder and desiccated coconut.

3. In a large bowl whisk olive oil and powdered sugar till sugar dissolved.

4. Now add lemon juice, lemon zest, vanilla essence and curd. Whisk again.

5. Add all the dry ingredients, mix and make a soft dough. Don’t knead much. Take a tablespoon of dough and make round balls with your palm. Press the balls with your palm and arrange on lined or greased baking sheet 1 inch apart.

6. Press all the cookies with a fork. I have made 13 cookies.

6. Bake in preheated oven at 180° for 15 to 20 minutes or till edges becomes golden brown. For soft cookies don’t over bake. Every oven take different time. Check after 12 minutes. If you want your cookies crisp bake for 3 – 4 minutes more.

7. Let the cookies cool down completely. Serve with tea, coffee, milk or store in airtight container for later.

Notes

1. Coconut flour, almond flour, millet flour, cornmeal or any gluten free four can be used instead of whole wheat flour or atta.

2. Any flavorless vegetable oil can be used instead of olive oil.

3. You can also use butter or ghee instead of oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Oats Whole Wheat Coffee Jaggery Cookies/ Nankhatai/ Shortbread Cookies/ Eggless Cookies

Oats whole wheat coffee nankhatai or shortbread cookies with jaggery. Used organic jaggery powder instead of sugar. And taste is just awesome. Soft and mouth melting cookies. Coffee and jaggery is a great combo. A healthy and delicious cookie for kids too. Perfect to serve with milk.

You can dip the cookies in melted chocolate to make more attractive. Dip half portion in melted chocolate and let it dry before serving or storing. Or you can also add some choco chips in the dough. Or add dry fruits pieces of your choice. I have used oatmeal and whole wheat flour. If you want to make it gluten free you can use pearl millet flour or bajra atta instead of whole wheat flour. You can also add little cinnamon powder in the dough if you like coffee cinnamon mixed flavour.

You can get some more cookies recipes on this blog. To get recipes click here .

I have followed my basic nankhatai recipe with some changes. And very happy with the taste. You can get some more nankhatai or shortbread cookies on this blog. Click on the name below for recipe.

1. Nankhatai

2. Oats thandai nankhatai

3. Orange nankhatai

4. Gluten free rose flavoured nankhatai

If you are my regular reader then you know I am a member of bloghop group where every Monday one of the members suggest two theme and we vote for one. This Monday our 245 #FoodieMonday bloghop theme is Love For Coffee suggested by Sasmita who blog at First Timer Cook. Sasmita has a wonderful blog with many mouthwatering recipes. Lockdown extended and my vegetable vendor stopped coming so raw mango is unavailable. Eagerly waiting for raw mango to try her Raw mango rice. I also love her healthy and delicious Vegetable ragi soup and many other recipes. So don’t forget to visit her space.

These cookies are made of oatmeal and whole wheat flour or atta. These flour are healthy options and great for kids. But you can also use all purpose flour or maida. Or if you want to make gluten free cookies use bajra or pearl millet flour instead of whole wheat flour or atta. And do you love coffee cinnamon mixed flavour? If yes, add little cinnamon powder with instant coffee in the dough. Sometimes I also make it with ghee or clarified butter. Use butter or ghee whatever you have. Taste will be absolutely delicious with both.

Recipe

Oatmeal – 1 cup

Whole wheat flour or atta – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jaggery/gur powder – 1 cup

Instant coffee – 2 teaspoon

Butter – 1/2 cup

Method

1. Preheat the oven at 180° for 10 minutes.

2. Line a baking sheet with parchment paper.

3. If you don’t have oatmeal, grind 1 cup oats into fine powder.

4. In a bowl mix oatmeal, whole wheat flour, baking powder and soda.

5. In a large bowl whisk melted butter, coffee powder and jaggery powder. Whisk well till jaggery dissolved and everything combines well. Use hand blender or stand mixer.

6. Add the dry ingredients and mix. Don’t knead much. Just mix everything well.

7. Make small balls and press gently. Arrange on lined baking sheet 1 inch apart.

8. Bake in preheated oven at 180° for 12 to 15 minutes or until the edges becomes brown. Don’t over bake. Over baking will make your cookies crisp.

9. Let the cookies cool down completely before removing from baking sheet. Serve with milk, tea or coffee. Or store in airtight container for later use.

Notes

1. Ghee or clarified butter can be used instead of butter.

2. You can add choco chips in the dough.

3. If you are making these cookies for kids dip the half cookies in melted chocolate and let them dry. Kids will surely love this treat.

4. To make gluten free, use pearl millet flour or bajra atta instead of whole wheat flour. Or you can also use all purpose flour or maida instead of oatmeal and whole wheat flour.

5. Chopped dry fruits can be used in the dough.

Happy baking!

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Osmania Biscuit

Osmania Biscuit from Hyderabad, Telangana cuisine.
Delicious buttery Biscuit flavoured with cardamom and saffron. Not only tasty and flavorful but colour of saffron made these biscuits attractive.

Osmania Biscuit is a popular tea biscuit in Hyderabad, Telangana, India.It is named after the last Asaf Jahi ruler of Hyderabad State, Mir Osman Ali Khan.
The biscuits were first baked on the demand of the last Nizam of Hyderabad, Mir Osman Ali Khan, who wanted a snack that was a little sweet and a little salty. Today, the evning chai is incomplete without these biscuits anywhere in the city. With the growth of Hyderabad as an IT hub, people from all over India were exposed to this unique biscuit and as a result of this, Osmania Biscuits are now on the list of anyone who comes to Hyderabad or goes back to his hometown. Variations of Osmania Biscuits exist in other states too; in Chennai, a biscuit that is known as ‘Butter Biscuit’ is almost similar.
It is one of the cultural identities in Hyderabad.
Source

This month Shhh Cooking Secretly group members sharing different recipes from Telangana cuisine. This Facebook group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. This month my partner is Aparna Parinam. A very talented blogger who blog at Tangy Tales. Visit her space for different types delicious recipes. I specially love her chutney recipes.

Aparna gave me saffron and milk powder and I gave her onion and tomato. Check out her blog to see what she made with these ingredients.
I have made these yummy biscuits with saffron and milk powder. These biscuits are perfect to serve with tea or coffee.

Recipe

Maida or refined flour – 1 cup

Soya bean flour – 1 tablespoon

Milk powder – 3 tablespoon

Butter – 1/3 cup

Powdered sugar – 1/3 cup

Baking powder – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Milk – 2 tablespoon + 1 tablespoon

Saffron – 1/4 teaspoon

Salt – a pinch

Maida for dusting

Method

1. Lightly dry roast the soybean flour and keep aside to cool down.

2. Mix saffron with 2 tablespoon warm milk and keep aside.

3. Line a baking tray with parchment paper.

4. Preheat the oven at 180° for 10 minutes.

5. In a bowl mix maida or refined flour, milk powder, dry roasted soybean flour, salt, baking powder and cardamom powder.

6. Cream butter and sugar powder well. Use room temperature butter.

7. Add all the dry ingredients and 1 tablespoon milk.
Combine everything and make a smooth dough.

8. Dust little flour and roll the dough. Don’t make too thin. Keep 1/4 inch thick sheet.

9. Cut the sheet with medium sized round cookie cutter.

10. Arrange the round biscuits on lined baking tray.

11. Spread saffron mixed milk over all the biscuits with the help of a brush or spoon.

12. Bake in preheated oven at 180° for 20 – 22 minutes or until the edges start to become brown.
Let the biscuits completely cool down before serving. Enjoy with your tea, coffee or a glass of milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Cocoa Almond Cookies 


Eggless cocoa almond cookies.

A delicious, crispy and little chewy cookies. A perfect snack for your kiddos. Absolutely healthy. Kids will love it’s taste.

I have mixed three types of flour in it. Whole wheat flour, oats powder and refined flour. You can make with only whole wheat flour or only refined flour too if you like.

I have used homemade white butter in it.

Apart from being delicious, almonds are highly nutritious and very healthy.

Today, almonds nutrition benefits are praised around the world.  Almonds helps to prevent Heart Disease and Heart Attacks. Support Healthy Brain Function. Maintain Skin Health. Help Control Blood Sugar Levels and Prevent Diabetes. Help With Weight Loss and Prevent Overeating. Increase Nutrient Absorption. Increase Digestive Health.

Source

Recipe 


Almond – 1/2 cup

Oats – 1/2 cup

Wholewheat flour – 1/2 cup

Refined flour – 1/4 cup

Baking powder – 1 /2 teaspoon

Baking soda – 1/4 teaspoon

Butter – 1/2 cup

Powdered sugar – 3/4 cup

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Almond – as required

Method 


Grind the almonds with skin. Grind into fine powder.

Grind the oats.

Preheat the oven at 180°. Grease a baking tray or line with parchment pepper or aluminium foil.

In a bowl mix almond flour, oats powder, whole wheat flour, refined flour, cocoa powder, baking powder and soda.

In a large bowl cream powdered sugar and room temperature butter. Beat well.

Add vanilla essence and mix.

Now add all the dry ingredients. Combine and make a smooth dough.

Make small balls. Gently flatten with your hand. Place an almond over every cookies. Press lightly.

Arrange on the greased or lined baking tray 1-2 Inch apart.

Bake at 180° in a preheated oven for 15 – 20 minutes. Or until the edges becomes dark. Don’t forget to leave enough place between the cookies. Cookies will be double while baking.

Remove carefully. Cookies will be soft when hot but becomes crisp after cooling.

Let the cookies cool down completely.

Serve the crispy crunchy cocoa almond cookies with milk, tea or coffee. Or enjoy on your munching time.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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100th Foodiemonday Bloghop Celebration 

Congratulations to all the bloghop members. This time we are celebrating 💯
 #Foodiemonday bloghop theme is #”100th celebrationyourbest. I am sharing my all the old bloghop posts today. 

I have learnt a lot from bloghop. And got many lovely friends here who are always ready to help each other. On this special occasion I would like to thank all our bloghop members. 

Every week we have to take a challenge to make a new recipe. Sometimes it takes out from our comfort zone. Really enjoying this culinary journey with Foodiemonday bloghop. 

Starting with some dessert  which I have posted for bloghop.

Watermelon sandesh

No bake mango cheesecake

Misti doi parfaite

Cake sandesh

Chocolate vanilla fudge

Kesar pista sandesh

Malpua 

Mango kalakand

Chocolate ice-cream 

Water chestnut laddu

Date palm jaggery rice pudding

Gokul pithe

Eggless sugarless choco orange mousse

Choco coco delight
Now here are some cookies which I have shared for bloghop 

Oats whole wheat caraway cookies

Oats almond jaggery cookies 

Red velvet choco chips cookies 

Date palm jaggery oats dry fruits cookies

Finger millet chocolate crinkle cookies 

Orange crinkle cookies

Vanilla chocolate chips cookies

Sugarless date and oats cookies 

Oats thandai nankhatai
Some delicious eggless cakes and muffins 

Kewra flavoured saffron pistachio muffins

Chocolate cake with orange crunch and glaze

Fruity muffins 

Water chestnut and coconut cake

Coconut mawa cake

Sugarless dry fruits cup cake with oats

Fruit cake 

Rasgulla cupcakes
Healthy and yummy drinks to beat the heat 

Beetroot smoothie

Virgin-watermelon-mojito 

Orange grapes frozen cooler 

Cottage cheese and mango smoothie 

Watermelon cooler with Tulsi and aloe vera

Apple orange banana grapes and carrot smoothie
Delicious snacks 

Potato pie

Savoury potato cake

Beetroot appe 

Semolina-and-lentils-appe 

Potato stuffed egg enchilada

Cheesy savoury muffins 

Ghugni and aloo kabli chaat 

Stuffed potatoes 

Savoury cake 

Oats veg burger

Aloo chop or potato fritters

Thin crust double burst pizza 

Oats semolina pancake 

Nimki or mathri

Some veg dishes I have shared for bloghop 

Banana butter masala

Rajasthani gatta curry 

Matar kofta 

Vegetable au gratin

Potato with nigella poppy seed and tomato

Aloo kofta curry 

Lentil patties in Mustard sauce 

Radhaballavi with dum aloo

Baked vegetables 

Mangodi

Cauliflower with ginger julienne 

Luchi-dum-aalu 

Soya-koftaballs-in-gravy 

Now some lip-smacking non veg dishes 

Railway mutton curry 

Egg korma

Masor tenga or tangy fish curry
One pot meal or rice dishes 

Mint rice 

Beetroot rice

Mexican rice

Carrot rice 

Tricolour-rice

Soups, salad and salsa 

Mango pomegranate tender coconut salsa

Gazpacho-or-cold-soup 

Tomato cilantro egg drop soup 

Peas chickpea low calorie salad

Beetroot soup
Bread 

Cheesy bread

Mixed vegetables stuffed paratha
From next Monday some more talented bloggers will be joining us. A warm welcome to Aruna ,Amrita Iyer ,Priya Iyer , Veena , Mallika, Poonam. Lets grow together.

Misti Doi Parfait 

Happy holi to everyone. May the colours of happiness fulfill your life.

Colourful parfait for the festival of colours.
Holi is a spring festival. Also called festival of colours or festival of love. This festival signifies the end of winter and the arrival of spring.

Its a day to meet others. A festival to forget and forgive, play with colours and enjoy. Holi is also celebrated as Thanksgiving for a good harvest.

Yes its a day all about colours and to enjoy delicious snacks and drinks.

So our this week’s 83rd #Foodiemonday bloghop theme is Holi. And I am sharing this delicious and colorful parfait.

I have this misti doi or caramel flavoured yoghurt. Which is very common in west Bengal. If you don’t have it use powered sugar mixed yogurt with any flavour of your choice. You can use any fruits in it. I have used mixed fruit jam but you can use strawberry crush or any other jam of your choice.


Recipe 


Misti doi or caramel flavored yogurt

Pomegranate seeds

Oreo or any chocolate cookies – 8

Jam or strawberry crush


Method 


Grind 7 cookies into a coarse powder.

Take a glass. You can use any short or long glass or wine glasses.

You don’t need to exact measure. I love the taste of misti doi or caramel flavoured yogurt so I have made a thick layer of it.

Spread 1-2 tablespoon pomegranate seeds in the bottom. Make a layer of crushed cookies on it. Press with spoon.

Place 2-3 tablespoon misti doi or caramel flavoured yogurt over it. If you don’t have misti doi mix powered sugar and any flavour in yogurt.

Then spread a layer of jam or strawberry crush.

Spread another layer of crushed cookies and at last spread pomegranate seeds.

Place a cookie in the middle.

Serve chilled.

Enjoy the colourful parfait on this festival of colours 🙂

Chocolate Cake With Orange Crunch And Glaze 


Eggless chocolate cake with orange crunch and glaze.

A superbly delicious chocolate cake topped with orange flavoured crunch and orange glaze. Gorgeous isn’t it 😀

I love the mixed flavour of orange and chocolate. I have already shared chocolate filled orange muffins. Get the recipe here 👇

Orange muffins 

This eggless chocolate cake is all-time favourite amongst my family and friends. very easy to make yet yummy, soft and moist. You can enjoy this without any frosting, crunch or glaze. I have adopted this chocolate cake recipe from Zee Bangla Rannaghar.

Our this week’s 79th  #Foodiemonday bloghop theme is #Valentine. So giving some gorgeous look to the chocolate cake with some delicious ingredients like oranges, almonds and orange cream cookies etc.

Yes I have used these orange cream cookies to make the crunch. And the taste is awesome.

Normally Graham Crackers are used to make the crunch. But its not available here. You can use any cookies or biscuits for the crunch. If you don’t have these orange cream cookies use any digestive biscuits. Just check the sweetness and add little more if require.

I have used 1 tablespoon unsalted butter to add some moisture but you can omit it.

Glaze is made of orange juice, zest and powdered sugar. I have used little orange food colour. If you are making it for kids you can make it without colour too. I have added to beautify the cake for this Valentine special event 😁

Recipe 


For the crunch
Orange cream cookies – 1 cup crushed

Almonds – 1/2 cup

Orange zest – 1 teaspoon

Sugar – 1/4 cup

Unsalted butter – 1 tablespoon

For the cake 


Refined flour/maida – 1 & 1/2 cup

Powered sugar – 1 cup

Oil – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cocoa powder – 2 tablespoon

Baking soda – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Vanilla essence – 1 teaspoon

For the glaze
Powered sugar – 1/2 cup

Freshly squeezed orange juice – 2 tablespoon

Orange zest – 1/2 teaspoon

Orange food colour – a pinch, optional

Method

Dry roast the almonds until its change it’s colour and becomes fragrant. Let it cool down.

Blend or grind the almonds with sugar and orange cookies.

Take out the mixture in a bowl. Mix orange zest and butter in it. I have used butter to get some moisture in the mixture. You can omit it if you like.

Mix everything well.

Grease a baking pan and dust with flour. If you are using nonstick pan, just lightly grease the pan.

Spread the crunch mixture on the bottom of the pan and wall too. Press with your fingers to set well. Keep the pan aside.

Preheat the oven at 180° for 10 minutes.

Mix vinegar in lukewarm milk and keep aside.

In a bowl sift together flour, baking powder, soda and cocoa powder.

In a bowl whisk together oil and sugar. I have used rice bran oil but you can use olive oil or any white oil.  Add vinegar mixed milk in the  oil sugar mixture. Whisk again.

Add vanilla essence. Mix well. Then gradually mix the dry ingredients. Mix everything and make a smooth lump free batter.

Now pour in the prepared cake tin. Bake for 30 – 40 minutes or till the toothpick comes out clean. Check once after 30 minutes. Time depends on the oven.

Take out the cake from the pan when slightly warm. Place on a plate upside down.

Let it cool down completely.

In the meantime prepare the glaze. In a bowl mix powered sugar, grated orange zest, orange food colour and orange juice. Beat well until smooth.

Pour the mixture over upside down cake.

Garnish with orange slices and Choco chips.

Slice and enjoy …….

Happy baking 🙂

Khajur Gur Or Date Palm Jaggery Oats Dry Fruits Cookies 


Khajur gur/nolen gur or date palm jaggery oats dry fruits cookies.

A totally guilt free healthy cookie for you and your kids to munch and enjoy the delightful taste. Taste of dry fruits and aroma of date palm jaggery or khajur gur/nolen gur makes the cookies heavenly.

Khajur/Khejur/nolen gur or date palm jaggery derived  from the sap of date palm tree. Which is collected and cooked for long time and then cool to solidify.

Its famous in Bengal. Well known as patali gur used in many desserts in winter like nolen gur rasgulla, sandesh, paesh or kheer and many more. All are lip-smacking dishes.These delicacies makes my Kolkata visit in winter more enjoyable 🙂

This post is going to be a part of #Foodiemonday bloghop theme is dried fruits.

I have made many desserts with date palm jaggery but never used it in cookies. Poush Sankranti or Makar Sankranti is around the corner. And we use this Jaggery in all the special delicacies on this auspicious occasion. Every year we make gokul pithe, paesh, patisapta, ranga aloor pithe, muger pithe etc on Maker Sankranti or Poush Parbon. I remember my mom spent whole day to make these delicacies. And for us it was a feasting day.

This time I have used this date palm jaggery in cookies for a change. And loved the aroma and taste. I have used homemade fresh butter in it. Wholewheat flour, oats, dry fruits and jaggery makes the cookies healthy too.

Date palm jaggery or khajur gur is the most nutrient rich variety of raw jaggery. Its loaded with vitamins and minerals and an excellent substitute for sugar. Sugar gives you only sweetness and contains no  nutrients.

Whereas jaggery is healthy and natural sweetener because its processed without any artificial or chemical ingredient. Iron rich jaggery increases hemoglobin level and treats anemia.

Recipe 


Whole wheat flour or atta – 1

Oats – 1/2 cup, powdered

Butter – 1/2 cup

Jaggery or gur – 1/3 cup

Powdered sugar – 1 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/4 teaspoon

Raisins – 1 tablespoon chopped

Cashew nuts – 3 tablespoon broken or chopped in small pieces

Almond – 2 tablespoon broken or chopped in small pieces.

Method 


Preheat the oven at 180°.

Grease a baking tray or line with parchment paper.

Grind the oats into a fine powder.

Sift flour, powdered oats, baking powder, soda and cardamom powder. If you want you can use all purpose flour/maida instead of wholewheat flour/atta.

Mix butter, grated jaggery and powdered sugar in a large bowl. Beat well. If you don’t have date palm jaggery, you can use traditional cane jaggery too.

Add dry ingredients and chopped dry fruits. You can use any dry fruits of your choice. My son love cashew nuts and don’t like raisins much. So I have used less raisins. Add as per your choice.
Make a semi stiff dough. If your dough is not stiff enough to roll keep the dough in refrigerator for 10 – 15 minutes covered. Or if you feel its not smooth sprinkle little milk.

Roll It with the help of a rolling pin. Roll out into 1/4″ thick.  Cut with a cookie cutter. Use any shape of cookie cutter of your choice.

Bake in preheated oven at 180° for 7 – 8 minutes or until the edges becomes light brown. It will be soft in the middle and becomes crisp when cool.

I have turned upside down and bake for 2 – 3 minutes more to bring some colour on other side too.

Let the cookies cool down before serving.

Enjoy the crispy crunchy delicious khajur/nolen gur or date palm jaggery cookies.

Eggless Vanilla Chocolate Chips Cookies

Egg less vanilla Chocolate chips cookies.

Perfect for snacks or as dessert. Satisfy your sudden hunger pangs or sweet craving with these bite sized yummy cookies. 

Cookies are classified by their ingredient. Such as vanilla cookies, chocolate cookies, nut cookies, fruit cookies etc or soft, crispy, bite size. 

Mostly classified by method of preparation such as moulded, drop, pressed, rolled etc. 
Our this week’s #Foodiemonday #bloghop theme is cookies. My contribution is this easy and delicious vanilla chocolate chips cookies. 


Here is a history of this delicious cookies. It was created by accident. Cooks used a small amount of cake batter to test their oven temperature before baking a cake. These little cakes were called koekje meaning little cake in Dutch. So cookies are originally called little cakes are made of sweet and  commonly flour based dough and baked in single sized servings. 

Nowadays we love these as tea time snacks.


Recipe 

All purpose flour or maida – 2 and 1/2 cup 
Baking powder  – 1 teaspoon 
Vanilla essence – 1 teaspoon 
Butter – 3/4 cup 
Powered sugar – 1 cup
Milk  – 3 tablespoon 
Chocolate chips – 1/2 cup 

Photo credit Suchismita Roy 

Method 

1. Preheat the oven at 180°. Sieve flour and baking powder together.
2. Cream butter and powdered sugar until light and fluffy. 
3. Add vanilla essence, milk, chocolate chips and flour. 
4. Mix and make a stiff dough. Knead gently. 
5. Roll out the dough with a rolling pin  and cut with the help of a cookie cutter. 
6. Place on a greased baking tray 1 inch apart. 
7. Bake in preheated oven at 180° for 10 to 15 minutes. 

Or until the edges becomes light brown. 
Every oven take different time so check after 10 minutes. 

Let the cookies cool down completely. 
Serve with milk, tea or coffee. Or enjoy it as a snack or dessert. 

Eggless Chocochips Cookies

image

image

Chocochips cookies. Very easy and kids favourite cookies.
Made with home made butter. I personally don’t like store bought cookies.

When I started to make these noticed less chocochips in my pantry. Used whatever I have and its perfect. I had 1/4 cup but next time I will add 1/2 cup to make it more visible.

image

Recipe

All purpose flour or maida  – 2 and 1/2 cups

Vanilla essence  – 1/2 teaspoon

Baking powder  – 1 teaspoon

Butter  – slightly less than 3/4 cup. I used home made white butter.

Powdered sugar  – slightly less than 1 cup

Milk  – 3-4 tablespoon or as require

Cocoa powder  – 3 tablespoon

White chocochips  – 1/2 cup

Method

Sieve flour, baking powder and cocoa powder together.
Take room temperature butter and powdered sugar in a bowl. Beat well till light and fluffy.

Add flour, cocoa powder, vanilla essence, chocochips and 3 tablespoon milk. Mix gently to make stiff dough. You can add little more milk if require.

Make small balls and flatten it with your palm as I did. Or you can roll out the dough with a rolling pin and cut them with a cookie cutter.

You can make the dough without chocochips. Spread the chocochips over the cookies and press lightly before baking.

Place on a well greased baking tray. Bake in a preheated oven at 180 degrees for 10-15 minutes.

Enjoy with tea or coffee.