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- Unsalted Butter – 90gms (At Room Temperature)
- Powdered Sugar – 45gms
- Maida – 125gms
- Vanilla Essence – 1/2tsp
Mix butter and powdered sugar and bet well till creamy in texture. Then add essence and mix. Add maida to the butter mixture and mix. The dough appears sticky. Shape the dough into a rectangular shape or round shape or to any desired shape. Wrap the dough in butter paper. Place the wrapped dough in refrigerator for 30 minutes. Meanwhile preheat oven at 130oC. After 30 minutes, remove dough from refrigerator. On a butter paper sprinkle demerra sugar and roll the chilled dough to coat all sides with demerra sugar. Cut the dough into thick slices and arrange the slices on a baking tray. Place the baking tray in pre heated oven and bake cookies for 30 minutes at 130oC. See that the cookies do not change color. After baking transfer the cookies on to a wire rack and cool completely. Serve them with tea or coffee or as and when feel like.
Points To Remember:
See that butter is at room temperature.
As Butter content in these cookies is more the cookies turn out crunchy and tasty.
Powdered sugar is just sugar made into powder in a mixer grinder.
Omit vanilla essence to get plain butter cookies.
Replace vanilla essence with cardamom powder or lemon or orange zest or add chocolate chips to bring different flavors to the plain cookies.
Do not refrigerate cookie dough for more than 30 minutes. We need to chill the dough so that it is easily manageable---we should not chill the dough to the extent where the butter in the dough hardens. Overly chilled cookies do not bake well. If dough is overly chilled thaw it sufficiently before baking.
Instead of coating cookie dough with demerra sugar coat with ordinary white sugar (Better to use coarsely powdered sugar). Demerra sugar gives a natural design along with the taste. As a variation coat the dough with coarsely powdered toasted nuts.
Here as I am using a bigger oven with a fan I have set the temperature at 130oC and baked the cookies for 30 minutes---however if a smaller capacity oven is used, I would have set the temperature at 150oC and baked for 20 to 30 minutes or till done. Depending upon the capacity of the oven, temperature settings change—so bake according to the usual setting temperatures one is accustomed with one’s oven. Also take the baking time as a guide line only---check at intervals and remove the cookie tray from oven once the cookies get a light golden color on them. Remember that they get baked even after removing from the oven with the heat trapped inside.
Do not try to remove the cookies from the baking tray as soon as the tray is taken out of the oven---the cookies appear soft to touch and they get crumbled when tried to remove them from the tray immediately. So ideally give 5 minutes time before removing the cookies from the baking tray.
After removing the cookies from the baking tray, spread them in a single layer or in a one among the other in a slant position so that air passes from all sides and cookies get cooled and dried fast---otherwise due to the moisture trapped they may become soft.
Remember to store cookies in airtight jars, to retain their crunchy texture.
Enjoy these yummy cookies any time of the day.
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