Category Archives: Biscuits and Cookies

Recipe – Bajra Chocolate Mathri / Pearl Millet Crispy / Healthy baked mathris

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Prep Time: 35 minutes

Cook Time: 15 minutes

Serves: 30 Mathris

Ingredients

  • Bajra flour: 1 Cup
  • Whole Wheat flour (Aata): ¼ Cup
  • Semolina (sooji): 1 tablespoon
  • Unsweetened Cocoa powder / Chocolate powder: 2 Tablespoon
  • Sugar: 2 Tablespoon
  • Salt: 1 Teaspoon or to taste
  • Baking Soda: 1/2 Teaspoon
  • Baking powder: 1 Teaspoon
  • Chocolate essence: a few drops
  • Kalonji (black seeds): ¼ Teaspoon
  • Oil / melted butter: ¼ Cup
  • Water: ½ cup or as required to knead the dough

Method

  • Take a deep bowl.
  • Add whole wheat flour, Bajra flour, semolina, cocoa powder, salt, sugar, baking powder, baking soda and kalonji. Toss everything well.
  • Add oil. Mix well.
  • Using water knead a tight dough. Cover it with a cling wrap and keep it in fridge for 30 minutes
  • Take out the dough and knead again for 2 minutes.
  • Divide the dough into 30 equal portions and roll into balls.
  • Roll each ball into 1 ½ -inch diameter circle.
  • Or else, you can roll the dough into a large circle and use a cookie cutter to cut them into small circles.
  • Prick each circle evenly with a fork or knife, to prevent them from puffing while cooking.
  • To give a nice texture, I took 1 tablespoon cocoa powder in a plate, took a fork, dipped 1/2 -inch tip of the fork in the cocoa powder and pressed it in four corners of the mathri. You may skip this step.

For deep frying:

  • Heat oil in high flame for deep fry.
  • Add a few mathris at a time in the hot oil. Once mathris are added to oil, medium the heat. Cook in medium heat flipping the sides in every 2 minutes for 6-8 minutes or till both sides are light brown and crispy. Take them out on a kitchen napkin.
  • Let the oil heat in high flame again and repeat the process till all mathris are fried.

For Baking

  • Preheat the oven to 400 F / 200 C
  • Brush little oil/ butter on both sides of each cookie and arrange them on a greased tray or baking sheet.
  • Bake the cookies for 8 minutes, flip the side and bake again for 7 minutes or until light brown and crisp.
  • Remove the Mathris out of the oven and serve hot. Or, allow them to cool completely and store the Baked Mathris in an airtight container.

Cook’s Note

  • You may add some chocolate syrup while serving
  • Bajra has a little bitter taste in general, you may add more wheat flour and less bajra flour if you like.
  • If you are using sweet chocolate powder, then do not add sugar.
  • Depending on the thickness of the mathris and the kind of oven you are using, baking/ frying time may vary. So, keep an eye while cooking.
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Recipe – Peanut Butter Cookies

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Prep Time: 40 Minutes

Cook Time: 10-15 Minutes

Serves: 8

Ingredients

  • All-purpose flour or plain flour: 1 1/2 cup
  • Peanut Butter: 3/4 cup
  • Powdered Sugar: 3/4 cup
  • Milk: ¼ cup or a required
  • Butter: 1/2 cup
  • Salt: a pinch
  • Baking powder: 1 teaspoon
  • Baking soda: 1/2 teaspoon

Method

  • Sieve all the dry ingredients, flour, salt, sugar and baking powder. Mix well and keep aside.
  • In a bowl, add peanut butter and butter. Mix well for 3-4 minutes until creamy.
  • Add the dry ingredients little at a time and fold. Using hand make a stiff dough. use little milk at a time to make the dough.
  • Cover the dough and refrigerate for 30 minutes.
  • Divide the dough into 8-10 equal portions and roll into balls.
  • Roll each ball into 2-inch diameter circle.
  • Or else, you can roll the dough into a large circle and use a cookie cutter to cut them into circles.
  • Arrange the dough circles on a greased baking sheet.
  • Preheat the oven to 350 F / 180 C. Bake the cookies for about 10-15 minutes or till it turns golden brown.
  • Remove the cookies out of the oven and serve hot. Or, allow them to cool completely and store the cookies in an airtight container.

Cook’s Note:

  • You may add 1/4 cup of mini chocolate chips in the dough.

Recipe – Salty Biscuit

Prep Time: 30 minutes

Cook Time: 20 Minutes

Serves: 15

Ingredients

  • All-purpose flour or plain flour: 1 ½ cup
  • Melted Butter: ½ cup
  • Powdered sugar: 1 tablespoon
  • Salt: ½ teaspoon
  • Baking powder: ½ teaspoon
  • Milk: 1 tablespoon or as required

Method

  • Whisk butter, sugar and salt.
  • Add flour and knead a stiff dough. If required use milk to knead. Do not over knead the dough. Otherwise biscuits would be hard.
  • Cover the dough and keep it aside for 10 minutes.
  • Roll the dough into 1/8-inch thin circle. Cut into 2-inch x 1-inch rectangles using knife. Or use cookie cutter. Do not roll thick. You can cut in any required shapes.
  • Line them in a baking sheet over a baking tray. Prick them evenly using a fork. It will help them from puffing.
  • Bake them for 10 minutes in 350 F/ 180 C. Check if it is light golden and crispy. If not bake for another 5-10 minutes.

 

Recipe – Lemon Butter Cookies

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Prep Time: 35 minutes

Cook Time: 15-20 minutes

Serves: 16 cookies

Ingredients

  • Plain Flour (Maida): 1 ½ Cup
  • Butter or ghee: ¾ Cup
  • Powdered Sugar: ½ Cup
  • Salt: ¼ Teaspoon
  • Baking Powder: ½ Teaspoon
  • Lemon Zest: 1 teaspoon
  • Lemon Juice: 2 Tablespoon
  • Water: As required to knead the dough

Method

  • Preheat the oven to 350 degree F or 180 degree C.
  • Sieve flour, salt, baking powder and keep aside.
  • Beat the butter with sugar.
  • Add lemon zest and lemon juice. Blend or whisk again.
  • Add the flour mix, little at a time and fold gently. Add all the flour.
  • Knead a very soft dough. If required use water or warm milk.
  • Keep the dough in an air tight container and freeze for 30 minutes.
  • Divide the dough into 16 equal portions and roll into balls.
  • Flatten each ball into 2-inch diameter circle.
  • Or else, you can roll the dough into a large circle and use a cookie cutter to cut them into circles.
  • Arrange the dough circles on a greased baking sheet.
  • Sprinkle little lemon zest and sugar on all cookies.
  • Bake the cookies for about 12-15 minutes or till it turns golden brown.
  • Remove the cookies out of the oven and serve hot. Or, allow them to cool completely and store the cookies in an airtight container.