Do you remember my Chocolate Crinkle Cookies? This one is a twist to that recipe. I used oil in that recipe and I used butter here. And changed the flour and cocoa proportions and added food colour to get these cookies. My cookies turned out to be darker red, but if you want bright ones like my Red Velvet Cake, you need to change the proportion of flour and cocoa. I will give it in the recipe so that you can decide on the resultant colour. Sending this to Kid’s Delight – Cakes and Cookies hosted by Vidya and started by Srivalli.
Sorry I have been AWOL. Everything that happened last week was unexpected. I was doing my regular BM and Bake-a-thon with so much enthusiasm but I had to skip the final week. I am ready with all the dishes, but I have no time to write a post. I am still not back to my routine life and it may take another 15 to 20 days for that. But I don’t want to miss blogging too. So I have decided to squeeze in the blogging with the already busy schedule.
I have made nearly 80+ cookies from around the world, but have never attempted our Indian cookie Nankhatai. Nankhatai is made with a mix of besan, semolina and maida which gives a nice flavour and crunch to the cookies. These are shortbread biscuits famous in India and Pakistan. The name is derived from Persian words, naan meaning bread and khatai meaning biscuits. In Afghanistan and Iran these are available as Kulcha-e-Khataye. (source: WIKI)
These Sesame Cookies are eggless and are mildly sweet and buttery and is perfect to serve with a cup of coffee or tea during evenings. I slightly modified my previous recipe to make these cookies. Sesames taste so great in bakes both in savoury and sweets. I used half maida and half wheat flour for this recipe, but if you want you can use 100% wheat flour to make these. You might need to increase the amount of milk a little bit as wheat flour absorbs more liquid than maida.
When I first heard of brookies, they used to be very different from what we know as brookies now. The first version of brookies used to have a choco chip cookie base and a brownie top. When basked together they form a delicious dish which combines both the texture of cookies and brownies. But after Harry made brookies in Master Chef Australia, the brookies took a new form. They look like cookies but when you take a bite, you will taste a brownie. I noted down Harry’s recipe and wanted to make an eggless version of it. The recipe had three eggs and very little flour. I am sure it would be a tough job to make it eggless. But still I ventured into it and should say after a slight hiccup I succeeded.
Making an egg free version of thoothukudi macroons have been in my to do list for long. And I have experimented on the recipe more times than I can remember. Somehow my version using aquafaba doesn’t hold its shape once it goes into the oven. It just melts into a gooey mass which goes to the bin. I don’t know how many grams of cashewnuts and sugar i have wasted on these experiments. I was looking for an ingredient which gives stability to the whipped aquafaba. Every recipe I read using aquafaba used cream of tartar, which I didn’t have. So I was sure that that is the only reason my attempts were failing.
For the third day of whole wheat recipes, I chose another recipe from my previous attempt and made it with wheat flour. The masala crackers is a hit at home and I was sure that the whole wheat version would also be good. Reading books have become a craze for us nowadays. And after becoming a member at a library, me and Sruti can always be seen with a book in hand. We finished off Harry Potter series in exactly seven weeks, a week for a book and now my daughter wants to read it once more. She has become a hard core Harry Potter fan and she wants to be a witch now. Her father was trying hard to make her understand that it is just a story and Hogwarts is J.K. Rowling’s imaginary world. But still we feel like we are part of it (yes, including me, but don’t say this to hubby) I was reading the final chapter of Shiva Trilogy and she was reading Goblet of Fire and we were just having a great time munching on these crackers.
After my sugar cookies and egg free royal icing, I had to post how to use the royal icing on cookies. Otherwise it would be useless, right? Here is my video showing how to decorate sugar cookies with royal icing. I have also included the method of packing decorated sugar cookies so that they are not damaged while storing. Please like my video, subscribe to my channel and have fun. I hope these video give you some insight into my baking and decorating obsession and also help you while you bake for your family.
It is a tough task to select a recipe to make video. As I am totally into my you tube channel, I am constantly thinking of what to make. I have tried doing regional recipes, but no one wants to see them in my channel. What excites people most is eggless baking and decoration videos. So for now I am concentrating on decoration and baking videos. The idea for decorated cookie came one fine day and I didn’t postpone. I made them immediately. Though I make them within a day, it takes a week to edit and add upload to you tube. Though it is a long process, I enjoy doing it and so it doesn’t bother me.
By now, if you are my regular reader, aquafaba must be a familiar name. For those who are new to my blog, Aquafaba is nothing but chickpea brine which comes in canned chickpeas. You can also easily make it at home by cooking chickpeas. Here is a post on how to do it. This chick pea brine somehow acts so much like egg whites and is a great boon for non egg eaters. I have also made Meringue cookies, Banana Bread and Italian Meringue Butter Cream with this. And I used it instead of egg whites in coconut macaroons also. And I am pretty happy with the result.