Metro Plus
Bangalore
Chennai
Hyderabad
Crisp and crunchy snack
|
Bake these cookies and serve them with tea
|
OVEN FRESH Cookies offer a treat for the taste buds
Cookies are something that always delight us with their variety. An English high-tea would be unimaginable without them. Cookies can be eaten as a snack at any time of day. Here are some recipes of cookies that are famous all over the world.
Chewy peanut butter
Ingredients
Butter: 225 gm
Peanut butter: 225 gm
Castor 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 sugar. 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 degree C until done.
Choco Fudge Cookies
Ingredients
Dark chocolate couverture: 1,000 gm
Butter: 500 gm
Sugar: 200 gm
Eggs: 10
Gram flour: 1,250 gm
Baking powder: 25 gm
Salt: 25 gm
Cocoa powder: 50 gm
Vanilla essence: 10 gm
Walnuts: 625 gm
The above quantities make 150 cookies.
Method: Cream the butter and sugar in the machine. Add the melted chocolate when it is cold. Mix together. Add the eggs and vanilla essence.
Add the flour, baking powder, salt and cocoa powder. Mix together with the chocolate chips and walnuts.
Roll into a cylinder of four to five cm diameter and freeze it. Cut into 1cm piece and bake at 180 degree C for 10 minutes. Cool down on a rack and preserve in a plastic box.
Choco oatmeal & raspberry nuggets
Ingredients
Butter: 1,150 gm
Brown sugar: 1,150 gm
Eggs: 10 nos
Vanilla essence: 50 gm
Gram flour: 1,500
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 a cylinder of four to five cm diameter and freeze. Cut into pieces of 1cm thickness and bake for 10 minutes at 180 degree C.
RAKESH GHAI
(The writer is Executive chef, ITC Hotel Kakatiya Sheraton and Towers)
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Hyderabad
|
