Paprika Cookies

About Paprika Cookies

Ingredients

• Soft unsalted butter 150 gms
• Eggs 1
• Refined flour 250 gms
• Salt to taste
• Egg wash (1egg + 2 tbsps water)
• Milk ¼ cup
• Topping
• Paprika powder to sprinkle

How to Make Paprika Cookies (Stepwise Photos)

Method

1. Take soft butter in a bowl, add egg and beat with an electric beater. Add flour and salt and fold in well. Add milk and knead into a dough. Do not over knead.
2. Cover the dough with damp cloth and rest for 10-15 minutes.
3. Preheat oven to 180º C. Grease a baking tray.
4. Divide the dough into small equal portions, shape them into balls and press them lightly to make cookies. Keep the cookies on the greased baking tray.
5. Brush the cookies with egg wash, sprinkle paprika powder on it and flatten the surface gently.
6. Keep the tray in the preheated oven and bake for 15-20 minutes.
7. Take the tray out of the oven, cool and serve on a serving platter.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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