Source:
Asma Haidery, HBG
Ingredients:
Maida - 2 cups
Custard Powder - 1/2 cup
Malai/Milk Topping - 3/4 cup
Oil - 1/4 cup
Baking Powder - 1/2 tsp
Baking Soda - 1/8 tsp or a big pinch
Icing Sugar - 1/2 cup
Powdered Sugar - 1/2 cup
Salt - 1/4 tsp
Vanilla Essence - 1 tsp
Milk - At room temperature, just enough to add if you feel your dough is dry
Method:
1. Preheat oven for 10 minutes at 160 degrees.
2. Sieve maida, custard powder, baking powder, baking soda, and salt. Keep aside.
3. In a bowl, whisk together icing sugar, powdered sugar, malai, and vanilla essence to form a smooth paste.
4. Then, add oil and mix well until combined together.
5. Add the sieved dry ingredients slowly to the whisked wet ingredients and mix well. Do not knead the dough too hard. Just bind all the ingredients together softly. The consistency of the final dough will be soft, shiny, and yellow in color. Because of the oil in it, it will not stick to your hands. You can apply ghee to your hands while rolling the dough balls if you desire.
6. Make smooth, round balls and place it in a greased or lined baking tray. Make in batches of the quantity that your baking tray would hold. Place the dough balls at a distance between them as they would need space to expand while baking.
7. Now, with a fork, press each of these cookie dough balls to make it a bit flat.
8. Bake these cookies in a preheated oven for 12 to 15 minutes at 160 degrees. The time may vary according to the size of your cookies. So, just keep a watch on them and switch off the oven when the edges start to change color.
9. Once done, cool them down to room temperature. They will be soft at the beginning but will become crispier and crunchier after sometime.
Store in airtight containers.
Asma Haidery, HBG
Ingredients:
Maida - 2 cups
Custard Powder - 1/2 cup
Malai/Milk Topping - 3/4 cup
Oil - 1/4 cup
Baking Powder - 1/2 tsp
Baking Soda - 1/8 tsp or a big pinch
Icing Sugar - 1/2 cup
Powdered Sugar - 1/2 cup
Salt - 1/4 tsp
Vanilla Essence - 1 tsp
Milk - At room temperature, just enough to add if you feel your dough is dry
Method:
1. Preheat oven for 10 minutes at 160 degrees.
2. Sieve maida, custard powder, baking powder, baking soda, and salt. Keep aside.
3. In a bowl, whisk together icing sugar, powdered sugar, malai, and vanilla essence to form a smooth paste.
4. Then, add oil and mix well until combined together.
5. Add the sieved dry ingredients slowly to the whisked wet ingredients and mix well. Do not knead the dough too hard. Just bind all the ingredients together softly. The consistency of the final dough will be soft, shiny, and yellow in color. Because of the oil in it, it will not stick to your hands. You can apply ghee to your hands while rolling the dough balls if you desire.
6. Make smooth, round balls and place it in a greased or lined baking tray. Make in batches of the quantity that your baking tray would hold. Place the dough balls at a distance between them as they would need space to expand while baking.
7. Now, with a fork, press each of these cookie dough balls to make it a bit flat.
8. Bake these cookies in a preheated oven for 12 to 15 minutes at 160 degrees. The time may vary according to the size of your cookies. So, just keep a watch on them and switch off the oven when the edges start to change color.
9. Once done, cool them down to room temperature. They will be soft at the beginning but will become crispier and crunchier after sometime.
Store in airtight containers.
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