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That's a tough cookie!
RAKESH GHAI
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Bake these easy-to-make cookies and serve em' for any hi-tea
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TEA TIME An English hi-tea today is unimaginable without cookies
Cookies are something that always delighted us with their invariable variety. An English hi-tea today would be unimaginable without cookies. Cookies also can be had as a light snack at any time of the day. Here we present some of the best cookies that are famous all around the globe.
Chewy peanut butter
Ingredients
Butter: 225 gm
Peanut butter: 225 gm
Caster sugar: 225 gm
Eggs: 2
Vanilla essence: 10 gm
Flour: 370 gm
Baking powder: 15 gm
Callebaut dark chocolate (couverture nibs): 15 gm
Peanuts: 115 gm
Combined currants/raisins/dates chopped: 170 gm
Method
Cream butter, peanut butter and the sugars. Add eggs gradually with the vanilla essence. Fold in the flour and the baking powder. Lastly fold in the fruit and nuts lightly. Roll into individual 20 gm balls and flatten with a fork on the baking tray. Bake at 170 degrees centigrade until done.
Chocolate Chips Strap
Ingredients
Walnuts, chopped: 150 gm
Almonds, chopped: 150 gm
Chocolate chips: 150 gm
Egg white: 240 gm
Sugar: 500 gm
Method
On a baking tray do a base of sugar dough half-baked. Beat egg white and sugar and make a meringue. Pour on top of the sweet paste then add all the chopped items. Bake at 180C.
Choco Fudge Cookies
Ingredients
Dark chocolate couverture: 1000 gm
Butter: 500 gm
Sugar: 200 gm
Eggs: 10 ea
Gram flour: 1250
Baking powder: 25 gm
Salt: 25 gm
Cocoa powder: 50 gm
Vanilla essence: 10 gm
Walnuts: 625 m gm
The above quantities make 150 cookies
Method
Cream the butter and sugar in the machine. Add the melted chocolate but cold then mix together. Add the eggs and vanilla essence.
Add the flour, baking powder, salt and cocoa powder. Mix together with the chocolate chips, walnuts and macadamia.
Roll into a cylinder of four to five cm diameter and freeze it. Cut into 1cm piece and bake at 180 for 10 min. Cool down on a rack and conserve into a plastic box.
Choco oatmeal & raspberry nuggets
Ingredients
Butter: 1150 gm
Brown sugar: 1150 gm
Eggs: 10 nos
Vanilla essence: 50 gm
Gram flour: 1500
Baking powder: 100 gm
Oatmeal: 750 gm
Small chocolate chips: 700 gm
Medium chocolate chips: 700 gm
Raspberry nuggets: 500 gm
Method
Cream the butter with the sugar. Add the eggs and the vanilla essence.
Mix together with the oatmeal. Add the flour and baking powder.
Mix with the chocolate chips and raspberry nuggets. Roll into cylinder of four to five cm and freeze.
Cut into piece of 1cm and bake for 10 min at 180C.
(The writer is Executive chief, ITC Hotel Kakatiya Sheraton and Towers)
(The writer is Executive chef, ITC Hotel Kakatiya Sheraton and Towers)
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