Cookies
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Refined flour
Icing sugar
Butter
About Cookies
Table of Contents
An all-time favourite
snack that can be enjoyed anywhere anytime
- Refined flour 200 gms
- Icing sugar 50 gms
- Butter 125 gms
- Vanilla essence 1 tsp
Step 1.Preheat oven to 170º C.
Step 2.Take refined flour in a mixing bowl, add icing sugar and butter and mix well with your finger- tips till it resembles breadcrumbs. Add 2-3 tbsps water and vanilla essence and mix to make a soft dough.
Read MoreIngredients
- Refined flour 200 gms
- Icing sugar 50 gms
- Butter 125 gms
- Vanilla essence 1 tsp
- Chocolate chips a few
- Chocolate vermicelli a few
- Chocolate cornflakes a few
How to Make Cookies (Stepwise Photos)
Method
- Preheat oven to 170º C.
- Take refined flour in a mixing bowl, add icing sugar and butter and mix well with your finger- tips till it resembles breadcrumbs. Add 2-3 tbsps water and vanilla essence and mix to make a soft dough.
- Divide the dough into equal portions and shape them into balls and keep them a plate.
- Shape them into smooth round cookies and keep on a butter paper lined baking tray ensuring that there is enough space between the cookies.
- Decorate the cookies thus: stick a chocolate chip to make the mouth, 2 chocolate vermicelli to make eyes and two chocolate cornflakes to make ears.
- Keep the tray in the preheated oven and bake for 15-20 minutes or till the cookies turn a light brown.
- Take the tray out of the oven, cool them to room temperature. Arrange them on a serving platter and serve or store in an airtight container.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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