Karachi Biscuits/Karachi Fruit Biscuits/Karachi Cookies

Today's recipe is a simple and addictive,mouth melting cookies popular in Karachi Bakeries in Hyderabad.My kids love cookies with tutty frutty so made these cookies.These cookies are so delicious and mouth melting with a crunch of tutty frutty and nuts.Try these yummy cookies and enjoy,lets move on to the recipe......

                                                                      

                                                                                                Karachi Biscuits

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   Basic Information

   Recipe Source  Desi Tadka

   Preparation time 20 minutes
   Resting time 1 1/2 -2 hours

   Cooking time 15-17 minutes

   Makes 20 cookies

    

   Ingredients

  

Ingredient	Quantity
All purpose flour	3/4 cup
Custard powder	1/4 cup
Butter	1/2 cup
Powdered Sugar/icing sugar	1/2 cup
Milk	2 tbs
Salt	a pinch
Baking powder	1/2 tsp
Tutty frutty	3-4 tbs
Cashews(finely chopped)	2 tbs
Rose or pineapple essence	1 tsp

  

    Method 

• Take all purpose flour,salt,baking powder,custard powder in a bowl and mix it well.Keep it aside.Now in a bowl cream together butter and icing sugar till frothy.To this add the milk and essence,mix it well.Add in the flour mixture,tutty frutty and chopped cashews.Mix it well to form a dough.

•   Shape the dough to a log on a floured surface and wrap it with a cling wrap. Refrigerate the dough for 1-11/2 hours.Now slice it with a sharp knife and arrange it on a lined baking tray.Preheat the oven at 350 F and bake it for 15-17 minutes or till the edges get golden.Cool it on a wire rack.

• After it cools down completely store it in an air tight container.

• Pineapple essence can be added instead of rose essence..
• The sweetness was just perfect for us,it can be adjusted according to personal preference. 
• Roll the dough well to get a smooth log.

Bake-a-thon 2015 

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Palmiers/Elephant Ears/Palmier Cookies

Palmiers or elephant ears are heart shaped pastry with flaky and crispy layers,made using the pastry sheet.Couple of times I bought this one from shop and kids loved it.Its in my to do list since long time,but wanted to try it with homemade puff pastry.But whenever I make puff pastry,ended up in making veggie puff or egg puff.
Last week I made a batch of puff pastry to make cream horns.With the leftover pastry I tried the palmiers.It came out so perfect with a crispy outer with caramelized sugar.Off to the recipe...........

                                     

                                                                     Palmiers

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    Basic Information

    Preparation time 20 minutes
    Cooking time 20 minutes

    Makes  16-18

    

   Ingredients

Ingredient	Quantity
Puff Pastry	1/2 sheet
Brown sugar	1/4-1/3 cup
White sugar	1-2 tbs
All purpose flour/maida	1-2 tbs(for dusting)

  Method

• Thaw the puff pastry if its frozen.Roll it to thin sheet of 12 x 8 size,using a rolling pin on a floured surface.Now sprinkle the brown sugar evenly on the rolled pastry sheet.Gently roll it with the rolling pin so that the sugar can stick to the pastry.Fold from the one edge till the middle of dough.Fold the same way for the other side and both the folded part meet in the middle.

• Press it gently so that both the ends stick togetherand slice into 1/2 inch pieces. Press it slightly and keep it on a lined baking tray.If needed roll the cut slice on sugar.Continue for the rest,sprinkle sugar on the top of the sliced palmiers if desired..Preheat the oven at 400 F and bake it for 10 minutes,then flip the palmiers to the other side and bake it for another 10 minutes.Transfer it to a wire rack and sprinkle white sugar on the top when it still hot.Let it cool down completely.

• Store it in an air tight container for 2-3 days

• After sprinkle the sugar and roll into log,keep it in the refrigerator for 10-15 minutes if its too sticky and difficult to slice.
• If you want a sweeter version then sprinkle some sugar along with the flour while rolling the sheet.. 

Enjoy.......................................

Bake-a-thon 2015 

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Sumber http://www.naliniscooking.com

Julekake/Julekaga - Norwegian Christmas Bread

Today's recipe is a colorful Christmas bread which is popular in Norway and Denmark.The bread is scented with cardamom,originally green citrus peel is used along with cardamom.But here I used the raisins and tutty frutty.The bread came out so soft and love the texture of the bread.But the tutty frutty,stuffed is not uniformly mixed.So after stuffing it roll the dough smoothly for couple of minutes to get evenly distributed.Icing on the top of the bread can be optional.Off to the recipe........

                                                                      

                                                                                         Julekake

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   Basic Information

   Recipe Source  My Diverse Kitchen

   Preparation time 30 minutes
   Proofing time 1 1/2 -2 hours

   Cooking time 30-35 minutes

   Makes 1

    

   Ingredients

  

Ingredient	Quantity
All purpose flour	1-1/4 cups+2 tbs for dusting
Instant yeast	1 -1/4 tsp
Butter(melted)	2 tbs
Sugar	2 tbs
Luke warm Milk	1/2 cup+2 tbs
Salt	1/2 tsp
Cardamom powder	1/4 tsp
Candied peel(tutty frutty)	1/4 cup
Raisins	1 tbs
Butter/milk/cream	1 tbs(for brushing)

   For the icing

Ingredient	Quantity
Powdered sugar/confectionery  sugar	1/2 cup
Vanilla	1/4 tsp
Milk	2-3 tsp

    Method 

• Take all purpose flour,instant yeast,salt,sugar,cardamom powder and butter in a bowl,mix it well.To this add the milk,knead it to a soft dough. Knead the dough on a floured surface for 10 minutes till it becomes smooth and elastic.

•   Shape the dough and keep it in a warm place for 1 hour or the volume of the dough doubled.After the raise,punch down the dough and roll the dough to  a smooth ball.

• After the raise,punch down the dough and roll the dough to  a smooth ball.Now on a floured surface,roll the the dough to 1/4 inch thickness.Spread the raisins and tutty frutty,roll it and smooth it to a round shape ball.Keep it on a lined baking tray and let it raise forabout 30 -40 minutes.

• Preheat oven to 375 F and brush it with milk or butter.Bake it for 30-40 minutes or until golden brown.Cool it on a wire rack.After it cools down completely,mix in the powdered sugar with the milk to a dropping consistency.Pour it on top of the bread.Let it sit for another 10-15 minutes for the icing to set.

• Slice it with a serrated knife 

• The dough should be slightly stick,don't add too much of flour while kneading.
• Pour the icing on top of the bread,once the its completely cool down. 
• Roll the dough well after the stuffing is kept.
• I baked the bread in the evening and sliced it next day morning.

Enjoy..................

Bake-a-thon 2015 

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Sumber http://www.naliniscooking.com

Cream Horns/Cream filled Pastry Cones

Today's recipe is a simple dessert and can be made in no time if the pastry cones are baked already.All you need is mix in the whipped cream along with some powdered sugar and fill in the cone.To make it more attractive the pastry cone can be drizzled with some melted chocolate or sprinkle with powdered sugar.
I remember eating this cream filled cones in local bakeries back in India.I am not sure whether its made with puff pastry or bread dough,still remember the taste.After checking so many videos,finally ended up in making it with homemade puff pastry.I got the cone shaped molds from Amazon if you don't have you can use the aluminium foil.Make a thick and sturdy mold by rolling the aluminum foil and use it.
When I made the cone/horn for the first time myself and kids got tempted so had it as such without any filling.Then made it for the second time and filled with cream.Off to the recipe..........................

                                     Cream Horns/Cream Filled Pastry Cones

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    Basic Information

    Preparation time 20-25 minutes
    Cooking time 20-22 minutes

    Makes  12

    

   Ingredients

Ingredient	Quantity
Puff Pastry	1/2 sheet
Whipped Cream	11/2 cups
Powdered sugar	2 tbs
Semi sweetened chocolate	1/2 cup(optional)
Powdered sugar(as needed)	for sprinkling
Chopped nuts (as needed)	for garnishing

  Method

• Thaw the puff pastry if its frozen.Roll it to thin sheet and cut it into strips.Now take one strip if needed roll it for one more time with the rolling pin. 

• Wrap the rolled strip on the cone and press the edge to seal it.Keep the sealed edge facing down on the baking tray,so that it doesn't puff up.Continue for the rest for the dough and arrange it on the baking tray.Preheat the oven at 375 F and bake it for 20 minutes or till golden color and crispy.

• Remove it from the oven and let it sit for few minutes.Now remove the mold and let it cool completely.

• Meanwhile melt the chocolate in a double broiler,drizzle with a piping cone on baked cone or dip the edge in the melted chocolate.Let it dry.Now take the whipped cream and powdered sugar in a bowl,mix it well.Take the cream in a piping bag and pipe it into each cone.If needed dust it with the powdered sugar.

• Serve it within an hour.

• The baked horns can be stored in an air tight container for 2 days,keep it in the oven for couple of minutes before filling or drizzling with chocolate.
• Do not bake it more than 22 minutes and after drizzling the melted chocolate let it dry completely before filling the cream.
• While wrapping in the each layer should overlap,otherwise while puffing up it may create gaps.
• After removing the baked horns from the oven let it sit for 2-3 minutes,then remove the mold and cool it completely.

Enjoy.................................................

Bake-a-thon 2015 

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Sumber http://www.naliniscooking.com

Sugar Cookies

As Christmas is around the corner,wanted to share some Holiday themed cookies.When I was listing down the recipes,my son suggested to share the sugar cookies.
Coming to the recipe,the cookies are crunchy and mouth melting,my lil one had 3-4 cookies as soon as I took it from the oven.
The icing part is little time consuming and I am not happy with my icing as well as my pictures.By the time I finished my icing,it was around 3 PM and getting dark.Kids were waiting to taste the cookies,will update the pictures soon.Lets move on to the recipe.....

                                                                       

                                                             

                                            Sugar Cookies

                                                                  

   Basic Information

   Preparation time 35-40 minutes(including icing)

   Cooking time 12-16 minutes

   Resting time 1 hour
    Makes  12 cookies

    

   Ingredients

  

Ingredient	Quantity
All purpose flour/maida	1 cup
Butter/vennai	1/2 cup
Sugar/sakkarai	1/2 cup
Baking soda	1/8 tsp
Salt	a generous pinch
Milk	2-3 tbs+2 tbs for icing
Vanilla	1 tsp
Icing sugar/confectionery sugar	2 cups
Gel colors	few drops
Colorful sprinkles	as needed

  

    Method 

• Mix in all purpose flour,salt and baking soda,keep it aside.Beat together butter and sugar till it becomes creamy.Add in the vanilla and mix it well.Add in the flour and milk alternatively and mix it well. 

•  Wrap the prepared dough in a cling wrap.Refrigerate it for an hour.Now take out the dough and slightly dust it with flour.Roll the dough with a rolling pin to thin and cut it with the cookie cutter.Arrange it on a lined baking tray.

• Preheat the oven at 350 F and bake it for 10-12 minutes or the edges turned brown.Allow it to cool completely on a wire rack.Meanwhile take the icing sugar in a bowl and slowly add the milk and mix it till it reaches a dropping consistency.Divide it according to the number of colors needed.Add in the gel color in each portion and mix it well.Fill it in a piping bag or ziplock bag.

• Once the cookies are completely cool down,decorate the top of the cookies and sprinkle some colorful sprinkles on the top .Let it sit for another 2 hours on the counter to set the icing completely.

• Store it in an airtight container.

                                                  

                                                                                

• Do icing,once the cookies are cool down completely.
• The amount of sugar given is for a perfect sweet,as we are doing the icing,if no icing is need then add another couple of tbs of sugar.

Enjoy.................

Bake-a-thon 2015 

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Sumber http://www.naliniscooking.com