This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Maida – 100gms
- Unsalted Butter – 60gms (At Room Temperature)
- Cumin Seeds (Jeera) – 1 1/4tsp
- Powdered Sugar – 30gms
- Baking Soda – 1/4tsp
- Salt – 1/4tsp
Switch on the oven and pre heat oven at 130oC for 10 minutes. Pre heat the oven and start making the process.
Crush cumin seeds slightly using a mortar and pestle.
Into a mixing bowl take butter and powdered sugar and beat well till mixture turns creamy. In a bowl mix all the remaining dry ingredients. Add the dry ingredients to wet ingredients and mix to form dough. Take a portion of the dough and roll it between palms to smoothen it. Place this smoothened dough on a plastic sheet and cover with another plastic sheet and roll it into even thickness. Remove the top layer plastic sheet and cut the rolled dough using a cookie cutter. Arrange these cookies on a baking tray. Place this tray in the pre heated oven and bake at 130oC for 25 to 30 minutes or till there is color change on the outer surface. Remove the baking tray from oven and keep it aside for 5 minutes. Then transfer the cookies on to a wire rack and cool completely. After cooling store the cookies in an air tight container.
Points To Remember:
For easy handling see that butter is at room temperature.
Cream butter and powdered sugar till the mixture appears creamy and white.
Adding baking soda makes the cookies flaky and tasty.
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.
Cumin seeds get roasted well while baking and gives a nice aroma to these cookies.
Sugar and salt combination gives a balance to the taste of cumin seeds and makes it sweet and salty tasty cookies.
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