Kite Cookies

About Kite Cookies

Ingredients

• Refined flour (maida) 1 cup
• Butter ½ cup
• Powdered sugar ½ cup
• Vanilla essence 1 tsp
• Rice flour 1 cup
• White sesame seeds, toasted ½ cup
• Edible yellow sprinklers as required
• Edible green sprinklers as required
• For sugar icing
• Icing sugar ½ cup
• Milk ¼ cup

How to Make Kite Cookies (Stepwise Photos)

Method

1. Preheat oven to 180°C.
2. Cream together butter and powdered sugar in a bowl with an electric beater. Add vanilla essence and mix. Sieve in refined flour and rice flour and fold in well.
3. Add sesame seeds, mix and knead into a stiff dough. Divide the dough into 2 equal portions and shape them into balls.
4. Transfer a portion of dough on the worktop and roll into a thick sheet. Cut the sheet into few diamonds with a medium diamond shaped cookie cutter. Cut out few of small diamonds using a smaller diamond shaped cookie cutter. Discard the excess dough.
5. Place medium size diamond cookies on a baking tray. Cut small diamond cookies into triangles and place each triangle on one edge of each medium diamond shaped cookies and press lightly to give them a kite shape.
6. Place the baking tray in preheated oven and bake for 10-12 minutes. Remove from oven and cool.
7. To prepare sugar icing, take icing sugar and milk in a bowl and whisk well. Fill the sugar icing in a piping bag fitted with a small nozzle.
8. Transfer the baked cookies on the worktop, pipe out sugar icing on top and decorate with some yellow sprinklers and green sprinklers.
9. Place the cookies on a serving platter, pipe out some sugar icing to make kite threads and serve immediately.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

Know More

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