Recipe:
Cuisine: Indian VegetarianCategory: Baking
Preparation Time: 2 hours 30 minutes
Baking Time: 15 minutes
Serving Size: 12-14 cookies
Author: Bhumika Joshi
Measurements:
- 1 Cup = 240 ml
- 1 tbsp = 15 ml
- 1 tsp = 5 ml
Ingredients:
- 1 cup Whole Wheat Flour (125gms)
- 2 tbsp Corn Starch/Flour
- 1/3 cup unsalted room temperature butter (80 grams)
- 1/4 tsp salt(skip if adding salted butter)
- 1/2 cup powdered sugar (50 grams)
- 1/4 cup tutti frutti
- 1/4 cup broken cashews (dry fruits of your choice)
- 1/2 tsp pineapple essence
- 2 tsp milk (varies)
Method:
- Beat the butter and sugar using a hand blender/whisk till it turns pale and creamy.
- Place a sieve over the butter sugar mixture bowl.
- Add the dry ingredients (flour, corn starch and salt) to the butter sugar mixture.
- Add the pineapple essence
- Combine the dough using a spatula and then use hands. Do not knead as kneading will result in gluten formation and the cookies will spread while baking. Just bring the mixture together to form a dough.
- Add milk as needed. As every type of wheat flour is different in terms of soaking liquids.
- Adjust the the consistency of the the dough by adding more flour or milk (starting with 1/2 tsp of milk at a time).
- Form a dough [don't knead].
- Give it a rectangular shape like a log.
- Cling wrap and refrigerate for at least 2 hours.
- Remove the cling wrap and cut them into 1/4 inch thickness.
- Preheat the oven to 170 C / 350 F.
- Lay the biscuits on a baking tray lined with parchment/baking paper and place the tray in middle rack.
- Bake them for 15 minutes until the edges of the biscuits begin to golden brown (refer to the picture below).
- The biscuits will be soft when straight out of the oven. Allow it cool completely on a wire rack.
- The biscuits stay good for 2 weeks when stored in air tight container.
If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook
Happy Cooking!
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