Chocolate biscotti

I am quite enjoying this story telling form of presenting the recipes for a change.

    Biscotti for me is something like cake rusk and I like the chocolate and nut version of it the best.
I have yet to get a deliciously crisp texture to my biscottis and you can be rest assured that I will share it with you all.

    All you have to do is to take three tablespoons butter and half a cup of powdered sugar and cream it well. Add an egg and beat with a whisk or a egg beater till well mixed.

     Sift one cup of flour , one fourth cup of cocoa powder , half a teaspoon of baking soda and one fourth teaspoon of baking powder.

     Add one tablespoon of the sifted flour at a time to the butter egg mixture alternating with one fourth cup of water at room temperature.

   You will end up with a thick sticky lumpy mixture . Add half a cup of chopped cashews and stir into the batter.

    Line a cookie sheet with an aluminuim foil and grease it  and pat the mixture into an inch thick oblong log.You will have to moisten your hands to get a neat job.

     Bake in a preheated oven for 25 minutes , while still hot , cut into one inch thick slices with a serrated knife.

      Lay the slices flat and bake again at the same temperature for five mintues and turn over the slices and bake again for another five minutes.

     Allow the biscotti to come at roomtemperature before storing them.

cashews· Choclate· cookies and slices

Chocolate biscotti

I am quite enjoying this story telling form of presenting the recipes for a change.

    Biscotti for me is something like cake rusk and I like the chocolate and nut version of it the best.
I have yet to get a deliciously crisp texture to my biscottis and you can be rest assured that I will share it with you all.

    All you have to do is to take three tablespoons butter and half a cup of powdered sugar and cream it well. Add an egg and beat with a whisk or a egg beater till well mixed.

     Sift one cup of flour , one fourth cup of cocoa powder , half a teaspoon of baking soda and one fourth teaspoon of baking powder.

     Add one tablespoon of the sifted flour at a time to the butter egg mixture alternating with one fourth cup of water at room temperature.

   You will end up with a thick sticky lumpy mixture . Add half a cup of chopped cashews and stir into the batter.

    Line a cookie sheet with an aluminuim foil and grease it  and pat the mixture into an inch thick oblong log.You will have to moisten your hands to get a neat job.

     Bake in a preheated oven for 25 minutes , while still hot , cut into one inch thick slices with a serrated knife.

      Lay the slices flat and bake again at the same temperature for five mintues and turn over the slices and bake again for another five minutes.

     Allow the biscotti to come at roomtemperature before storing them.

Doughnuts

For those of you who thought that doughnuts were impossible to bake , here is the simplest ever never go wrong recipe where in you dont have to knead and knead the dough and then wait for it to rise and then knead again and bake for a long time.

 A hot favourite with all the children I have known, its incredibly simple to make. It wont take you more than thirty minutes to make thirty or more of these deep fried doughnuts.
I have used a doughnut cutter here, incase you do not have one but really want to make these, no sweat, take a sharp edged round  small steel glass and another smaller one , maybe the cap of the vanilla essence bottle or something like that to cut the inner circle. Now that you are armed to the teeth with all the simplest ingredients which I am sure are there in your kitchen right now, go ahead and surprise yourself that you also can make these goodies in half an hour. 

Ingredients:
In Indian measuring cups

1.           2  to 2½ cups flour

2.           1 cup castor sugar

3.           1 egg

4.           5 tablespoons refined oil

5.           5 tablespoons milk

6.           1 teaspoon vanilla essence

7.            1 ½ teaspoon baking powder

8.            ½ teaspoon soda

Method:

1.             Sift the flour with the soda and the baking powder.

2.              Mix the egg , sugar, oil , milk and vanilla essence with a whisk. you dont have to use an egg beater here as the whole idea is to just blend all the ingredients well. Just a few whips with a hand whisk will do the needful.

3.               Mix the dry and wet ingredients and  gently knead to form a dough. The reason why I insist on gently kneading is that you do not have to knead it like the regular dough for the rotis or bread, the whole idea is to just put the things together . If you find the dough too sticky then add a little more flour and if its too dry then just a tablespoon more of milk should make it into a nice soft and pliable dough. Thats another reason why I have written two to two and a half cups flour, use two cups at first and slowly keep adding more flour. Sometimes I have had to use about three cups of flour.

4.             Roll out  into 5mm thickness onto a dry surface sprinkled with flour  and cut with a doughnut cutter into doughnuts . Whenever the dough starts to stick either on the tabletop or your rolling pin, just sprinkle a little flour each time.

5.             Deep fry on medium flame till golden brown.

cookies and slices· egg.

Doughnuts

For those of you who thought that doughnuts were impossible to bake , here is the simplest ever never go wrong recipe where in you dont have to knead and knead the dough and then wait for it to rise and then knead again and bake for a long time.

 A hot favourite with all the children I have known, its incredibly simple to make. It wont take you more than thirty minutes to make thirty or more of these deep fried doughnuts.
I have used a doughnut cutter here, incase you do not have one but really want to make these, no sweat, take a sharp edged round  small steel glass and another smaller one , maybe the cap of the vanilla essence bottle or something like that to cut the inner circle. Now that you are armed to the teeth with all the simplest ingredients which I am sure are there in your kitchen right now, go ahead and surprise yourself that you also can make these goodies in half an hour. 

Ingredients:
In Indian measuring cups

1.           2  to 2½ cups flour

2.           1 cup castor sugar

3.           1 egg

4.           5 tablespoons refined oil

5.           5 tablespoons milk

6.           1 teaspoon vanilla essence

7.            1 ½ teaspoon baking powder

8.            ½ teaspoon soda

Method:

1.             Sift the flour with the soda and the baking powder.

2.              Mix the egg , sugar, oil , milk and vanilla essence with a whisk. you dont have to use an egg beater here as the whole idea is to just blend all the ingredients well. Just a few whips with a hand whisk will do the needful.

3.               Mix the dry and wet ingredients and  gently knead to form a dough. The reason why I insist on gently kneading is that you do not have to knead it like the regular dough for the rotis or bread, the whole idea is to just put the things together . If you find the dough too sticky then add a little more flour and if its too dry then just a tablespoon more of milk should make it into a nice soft and pliable dough. Thats another reason why I have written two to two and a half cups flour, use two cups at first and slowly keep adding more flour. Sometimes I have had to use about three cups of flour.

4.             Roll out  into 5mm thickness onto a dry surface sprinkled with flour  and cut with a doughnut cutter into doughnuts . Whenever the dough starts to stick either on the tabletop or your rolling pin, just sprinkle a little flour each time.

5.             Deep fry on medium flame till golden brown.

Cornflakes cookies

Cornflakes are good for health and here is another way to make sure your children have more of this cereal. I just love the slight hint of coconut these cookies have, apart from the heavenly crunchiness of the cornflakes. 

      And I am sure there are many of us who have packets and packets lying in our kitchen closet and are wondering what to do with them. 

 Ingredients:

1.  125 grams butter at room temperature

2.  ¾ cup castor / powder sugar

3.  2 cups all purpose flour

4.  1 ¼  cups  dessicated coconut

5.  3 cups lightly crushed but not powdered cornflakes ( I used the “Aims Aristo”brand)

6.  ½ teaspoon baking powder

7.  ½ teaspoon soda

8.  1 teaspoon vanilla essence
9.   2 eggs

Method:

1. Cream the butter and sugar till creamy.

2. Beat in the eggs and mix well.

3. Sift the flour with the baking powder and soda.

4. Add the dessicated coconut and the cornflakes.

5. Stir in the dry ingredients into the beaten butter and eggs and mix gently with the hands.

6. Take about one tablespoon ful in the hands and shape them into flattened balls .

7. Place them on a well greased cookie sheet.

8. Bake at 180° for about  20 -22 minutes or till golden brown.

9. When the cookies are at room temperature you can store them in a airtight jar for several days.

coconut· cookies and slices· cornflakes

Cornflakes cookies

Cornflakes are good for health and here is another way to make sure your children have more of this cereal. I just love the slight hint of coconut these cookies have, apart from the heavenly crunchiness of the cornflakes. 

      And I am sure there are many of us who have packets and packets lying in our kitchen closet and are wondering what to do with them. 

 Ingredients:

1.  125 grams butter at room temperature

2.  ¾ cup castor / powder sugar

3.  2 cups all purpose flour

4.  1 ¼  cups  dessicated coconut

5.  3 cups lightly crushed but not powdered cornflakes ( I used the “Aims Aristo”brand)

6.  ½ teaspoon baking powder

7.  ½ teaspoon soda

8.  1 teaspoon vanilla essence
9.   2 eggs

Method:

1. Cream the butter and sugar till creamy.

2. Beat in the eggs and mix well.

3. Sift the flour with the baking powder and soda.

4. Add the dessicated coconut and the cornflakes.

5. Stir in the dry ingredients into the beaten butter and eggs and mix gently with the hands.

6. Take about one tablespoon ful in the hands and shape them into flattened balls .

7. Place them on a well greased cookie sheet.

8. Bake at 180° for about  20 -22 minutes or till golden brown.

9. When the cookies are at room temperature you can store them in a airtight jar for several days.

Shortbread

I have used rice flour in this shortbread recipe for a crispier shortbread . You could make the whole batch in one go in a 11inch x 7 inch tin marking the squares and baking for 40 minutes or do as I did. I personally recommend them with light Darjeeling second flush tea .
    I earned a compliment for this batch of shortbread.I had baked some so that I could put the pictures on the blog and my childhood friend whom I hadnt met for fifteen years visited me.I had saved the best looking pieces for her , but it was her two year old who devoured the whole lot.Now guys this is not a made up story.I am bad at telling lies just for the simple reason that I have a bad memory...imagine my writing the same for another recipe and you all will think...."she does meet her friends after a very long gap...wonder how many more will she meet up and we get to read about before a recipe".

Ingredients

1.   250 grams butter ( softened but not melted )

2.   2 tablespoons rice flour

3. 6 0 grams icing sugar

4.   300 grams plain flour

  Method

1.    Sift all the dry ingredients in a large basin.

2.    Rub butter into the dry ingredients till it resembles breadcrumbs.

3.    Knead   lightly till it joins into a smooth and soft ball.

4.    Divide the mixture into two parts and press gently into two rounded and greased 8 inch round tins.

5.   Cut them into squares or wedges and prick with the fork.

6.   Bake in a preheated oven at 180° c for 35 minutes.

7.    Let the short bread come to room temperature  before lifting them.

cakes and bakes· cookies and slices· eggless baking· rice flour· school tiffin meals

Shortbread

I have used rice flour in this shortbread recipe for a crispier shortbread . You could make the whole batch in one go in a 11inch x 7 inch tin marking the squares and baking for 40 minutes or do as I did. I personally recommend them with light Darjeeling second flush tea .
    I earned a compliment for this batch of shortbread.I had baked some so that I could put the pictures on the blog and my childhood friend whom I hadnt met for fifteen years visited me.I had saved the best looking pieces for her , but it was her two year old who devoured the whole lot.Now guys this is not a made up story.I am bad at telling lies just for the simple reason that I have a bad memory...imagine my writing the same for another recipe and you all will think...."she does meet her friends after a very long gap...wonder how many more will she meet up and we get to read about before a recipe".

Ingredients

1.   250 grams butter ( softened but not melted )

2.   2 tablespoons rice flour

3. 6 0 grams icing sugar

4.   300 grams plain flour

  Method

1.    Sift all the dry ingredients in a large basin.

2.    Rub butter into the dry ingredients till it resembles breadcrumbs.

3.    Knead   lightly till it joins into a smooth and soft ball.

4.    Divide the mixture into two parts and press gently into two rounded and greased 8 inch round tins.

5.   Cut them into squares or wedges and prick with the fork.

6.   Bake in a preheated oven at 180° c for 35 minutes.

7.    Let the short bread come to room temperature  before lifting them.

Apple cheddar scones

Ingredients

In Indian measuring cup of  200 ml

1.    2 cups flour

2.    2 tablespoon sugar

3.   1 ½ teaspoon baking powder

4.   ½ teaspoon salt

5.   ¼ teaspoon baking soda

6.   1 cup thick buttermilk

7.   1 cup shredded cheddar cheese

8.   I cup diced apples

Method

1.    Preheat the oven to 220 ° c.

2.    Sift the flour , salt ,baking soda and powder and the sugar in a mixing bowl.

3.    Whip the buttermilk to incorporate air into it.

4.    Knead the  flour with the buttermilk .

5.    In case you find that the dough has become too sticky you could sprinkle some  more flour .

6.    Add the cheddar cheese and knead for at least five to seven minutes till the dough becomes elastic.

7.    Fold in the apples and knead a little.

8.    Pat the dough into a 9 inch baking dish and flatten it gently with the hands.

9.    Cut into 8 wedges and place in the oven and bake for 25 minutes or  till golden brown.

10.         You could have them warm with a spread of butter on them, or a little cooler with jam or a cheese spread .Ideal for  a healthy snack for the kids to take to school.

cakes and bakes· cookies and slices· school tiffin meals· snacks and in between meals

Apple cheddar scones

Ingredients

In Indian measuring cup of  200 ml

1.    2 cups flour

2.    2 tablespoon sugar

3.   1 ½ teaspoon baking powder

4.   ½ teaspoon salt

5.   ¼ teaspoon baking soda

6.   1 cup thick buttermilk

7.   1 cup shredded cheddar cheese

8.   I cup diced apples

Method

1.    Preheat the oven to 220 ° c.

2.    Sift the flour , salt ,baking soda and powder and the sugar in a mixing bowl.

3.    Whip the buttermilk to incorporate air into it.

4.    Knead the  flour with the buttermilk .

5.    In case you find that the dough has become too sticky you could sprinkle some  more flour .

6.    Add the cheddar cheese and knead for at least five to seven minutes till the dough becomes elastic.

7.    Fold in the apples and knead a little.

8.    Pat the dough into a 9 inch baking dish and flatten it gently with the hands.

9.    Cut into 8 wedges and place in the oven and bake for 25 minutes or  till golden brown.

10.         You could have them warm with a spread of butter on them, or a little cooler with jam or a cheese spread .Ideal for  a healthy snack for the kids to take to school.

FLAPJACKS

Ingredients

1.   50 grams butter

2.   One tablespoon golden syrup

3.   80 grams brown sugar / demerara sugar

4.   100 grams oats ( I prefer quaker oats)

Method

1.   Line an 8 inches spring bottom cake tin with aluminium foil and grease it.

2.   Place the butter , golden syrup and brown sugar in a saucepan over a low heat. Stir it till the butter melts and combines with the sugar.

3.   Remove from the heat and add the oats and stir till well blended.

4.   Spoon into the prepared tin and pat the surface with the palms or the back of the spoon .

5.   Place in a preheated oven at 180°c for 25 minutes.

6.   Cut into wedges while still hot and let cool .

cakes and bakes· cookies and slices

FLAPJACKS

Ingredients

1.   50 grams butter

2.   One tablespoon golden syrup

3.   80 grams brown sugar / demerara sugar

4.   100 grams oats ( I prefer quaker oats)

Method

1.   Line an 8 inches spring bottom cake tin with aluminium foil and grease it.

2.   Place the butter , golden syrup and brown sugar in a saucepan over a low heat. Stir it till the butter melts and combines with the sugar.

3.   Remove from the heat and add the oats and stir till well blended.

4.   Spoon into the prepared tin and pat the surface with the palms or the back of the spoon .

5.   Place in a preheated oven at 180°c for 25 minutes.

6.   Cut into wedges while still hot and let cool .