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- Maida – 75gms
- Peanut Butter – 25gms
- Baking Soda – 1/4tsp
- Unsalted Butter – 60gms (At Room Temperature)
- Powdered Sugar – 45gms
- Salted Peanuts – 20gms (2Level Tbsps)
Preheat oven at 130oC. Cut 5 cashew nuts into small pieces and keep them aside. Mix maida and baking soda and sift together to mix well. Take 20gms salted peanuts, and crush them using a chopper or using a rolling pin.
Making Peanut Butter:
Take salted peanuts and grind them using a mixer grinder till a soft lump is formed and peanut butter is ready. Add few drops of groundnut oil and little sugar to taste to make a spreadable peanut butter. For salted peanuts (Khare Dane) recipe refer to my website www.gayatrivantillu.com
Take butter into a mixing bowl and add powdered sugar. Cream the butter mixture till light and creamy. Add the peanut butter into the butter mixture and mix. Now add the sifted maida mixture and crushed peanut pieces into the butter mixture and mix well to form soft dough. Form even sized balls with the dough. Take a dough ball, place it on a baking tray and press slightly to spread it. Using a fork, press slightly on it twice to get a design. Similarly make all the cookies and place the baking tray in preheated oven. Bake cookies at 130oC for 30 minutes or till done. After few minutes of baking observe that the cookies start expanding. When the cookies turn light golden in color, remove the tray from oven and keep them in the tray itself for 5 minutes. After 5 minutes remove the cookies from the baking tray and arrange them on a wire rack separately to cool completely. After cooling transfer the peanut butter cookies into airtight jars and store them and use as and when required.
Points To Remember:
Preheating oven is very important to maintain the temperature while baking.
Use salted peanuts (khare dane) to make peanut butter. While making cookies do not add groundnut oil and sugar to the peanut butter as it may alter the taste of cookies.
Remember two things while making the cookies—make powder of sugar to a fine texture so that it easily melts when mixed with butter; similarly see that butter is at room temperature(without any lumps) so that it will be easy to whip.
After mixing butter and powdered sugar the mixture should be soft but NOT GRAINY—whip till the mixture is soft.
Remember to arrange the cookies at least one inch apart as they expand on baking.
Baking soda makes the cookies crispy and crunchy and it also helps in getting the light golden color on the cookies.
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.
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