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Sunday, September 2, 2001
What's Cooking

Savour some sweet nothings
Geetu

IT is difficult to resist the flavour and aroma of home-made biscuits. But still making biscuits and cookies at home is something which most housewives consider cumbersome. Though certain precautions are certainly required, yet mastering this art is not a mission impossible. Baking can be fun as well as a good opportunity to give the best to your family. If certain points are kept in mind then it can be a smooth ride from the mixing bowl to the dining table.This week we bring some simple recipies for beginners , so happy baking time.

Mango delights

Mango delightsIngredients:

Plain flour 1 2/3 cup

Castor sugar 1/3 cup

Butter 125 gm

Almonds 1/3 cup (roasted

and ground)

Water 2 tbsp

Sugar

 


For filling:

Mango jam 2 tbsp

Dessicated coconut 1 tbsp

Method: Sift flour in a bowl. Mix almonds and sugar and rub in butter. Add enough water to make ingredients cling together. Turn to a lightly floured surface and knead till smooth. Refrigerate for 30 minutes.

Take two sheets of grease-proof paper and roll dough between these till 4 mm thick. Using a round cutter cut equal number of 4 cm and 5 cm rounds. Mix ingredients of filling and keep aside. Put some filling on the smaller round of dough and cover with the bigger one and press the edges together.

Place biscuits about 2 cm apart on oven tray and bake at 200C for 20 minutes. Cool and dust with icing sugar.

Cornflake surprise

Self-raising flour 1 cup

Cornflakes (lightly

crushed) 2 cups

Castor sugar cup

Egg 1

Coconut cup

Raisins cup

Butter 125 gm

Vanilla Essence 1 tsp

Method: Put butter and sugar in a bowl and beat with a hand mixer. Slowly add the egg while beating the mixture. Add vanilla essence and beat till light and fluffy. Stir in coconut, raisins and sifted flour. Roll 2 tsp of mixture into a ball and roll in cornflakes. Place in a greased baking tray. Keep a distance of about 4 cm between each crispy. Bake in a pre-heated oven at 200C for 15 minutes. Cool on trays and store.

Pinwheel biscuits

Pinwheel biscuitsIngredients:

Butter 60 gm

Castor sugar 1/3 cup

Egg 1

Self-raising flour 1 cup

Plain flour 1 cup

Mashed banana cup

Vanilla essence tsp

For caramel:

Butter 40 cm

Sugar cup

Method: Beat butter, sugar and essence till light and fluffy. Add egg slowly and beat well. Stir in sifted flours and mashed banana. Make a firm dough. Cover and refrigerate for 30 minutes. For making caramel, heat butter in a pan and add sugar. Keep stirring till sugar becomes golden.

Roll half of the dough between butter paper sheets into a 20 cm x 30 cm rectangle. Spread half of the caramel on it and roll firmly from a long side. Repeat with remaining dough and refrigerate the rolls for 30 minutes after wrapping in foil. Cut the rolls into 5 mm slices and bake at 200C for 15 minutes.

Choconutties

Ingredients:

Self-raising flour 1 cup

Butter 125 gm

Egg 1

Castor sugar cup

Cocoa powder 2 tbsp

Unsalted roasted peanut 1 3/4 cup

Method: Beat butter, sugar and egg till smooth and add sifted flour and cocoa. Coarsely grind roasted peanuts. Add cup in the flour mixture.

Roll 2 level teaspoons of mixture into a ball. Roll in extra nuts. Place on greased tray and flatten slightly. Keep a distance of 5 cm between biscuits. Bake at 180C for 15 minutes or till firm.

Tips

  • Do not overbeat batter as it leads to soft and crumbly biscuits.

  • Use flat aluminium trays for baking.

  • Do not over-grease the baking trays as this may cause excessive browning underneath.

  • Keep at least 2 cm space between biscuits while baking to allow air to circulate.

  • Cool these completely before storing as moisture will make biscuits soft.


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