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Savour some sweet
nothings IT is difficult to resist the flavour and aroma of home-made biscuits. But still making biscuits and cookies at home is something which most housewives consider cumbersome. Though certain precautions are certainly required, yet mastering this art is not a mission impossible. Baking can be fun as well as a good opportunity to give the best to your family. If certain points are kept in mind then it can be a smooth ride from the mixing bowl to the dining table.This week we bring some simple recipies for beginners , so happy baking time. Mango delights
Plain flour 1 2/3 cup Castor sugar 1/3 cup Butter 125 gm Almonds 1/3 cup (roasted and ground) Water 2 tbsp Sugar |
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Mango jam 2 tbsp Dessicated coconut 1 tbsp Method: Sift flour in a bowl. Mix almonds and sugar and rub in butter. Add enough water to make ingredients cling together. Turn to a lightly floured surface and knead till smooth. Refrigerate for 30 minutes. Take two sheets of grease-proof paper and roll dough between these till 4 mm thick. Using a round cutter cut equal number of 4 cm and 5 cm rounds. Mix ingredients of filling and keep aside. Put some filling on the smaller round of dough and cover with the bigger one and press the edges together. Place biscuits about 2 cm apart on oven tray and bake at 200°C for 20 minutes. Cool and dust with icing sugar. Cornflake surprise Self-raising flour 1 cup Cornflakes (lightly crushed) 2 cups Castor sugar ½cup Egg 1 Coconut ½ cup Raisins ½ cup Butter 125 gm Vanilla Essence 1 tsp Method: Put butter and sugar in a bowl and beat with a hand mixer. Slowly add the egg while beating the mixture. Add vanilla essence and beat till light and fluffy. Stir in coconut, raisins and sifted flour. Roll 2 tsp of mixture into a ball and roll in cornflakes. Place in a greased baking tray. Keep a distance of about 4 cm between each crispy. Bake in a pre-heated oven at 200°C for 15 minutes. Cool on trays and store. Pinwheel biscuits
Butter 60 gm Castor sugar 1/3 cup Egg 1 Self-raising flour 1 cup Plain flour 1 cup Mashed banana ¼ cup Vanilla essence ½ tsp For caramel: Butter 40 cm Sugar ¼ cup Method: Beat butter, sugar and essence till light and fluffy. Add egg slowly and beat well. Stir in sifted flours and mashed banana. Make a firm dough. Cover and refrigerate for 30 minutes. For making caramel, heat butter in a pan and add sugar. Keep stirring till sugar becomes golden. Roll half of the dough between butter paper sheets into a 20 cm x 30 cm rectangle. Spread half of the caramel on it and roll firmly from a long side. Repeat with remaining dough and refrigerate the rolls for 30 minutes after wrapping in foil. Cut the rolls into 5 mm slices and bake at 200ºC for 15 minutes. Choconutties Ingredients: Self-raising flour 1 ¼ cup Butter 125 gm Egg 1 Castor sugar ½ cup Cocoa powder 2 tbsp Unsalted roasted peanut 1 3/4 cup Method: Beat butter, sugar and egg till smooth and add sifted flour and cocoa. Coarsely grind roasted peanuts. Add ¾ cup in the flour mixture. Roll 2 level teaspoons of mixture into a ball. Roll in extra nuts. Place on greased tray and flatten slightly. Keep a distance of 5 cm between biscuits. Bake at 180ºC for 15 minutes or till firm.
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Ingredients:
Ingredients: