Biscuits

Chickpeas pulao | pilaf

| Rekha Vengalil

IMG_1279 01One-pot meals had always been my go-to option on those busy weekday evenings. Its quick n’ fuss-free, comforting, nutritious, and often can be very sumptuous based on the ingredients you choose. Continue reading →

Mango Jumbles

| Rekha Vengalil


The house smells divine today. The mango essence has filled the house and we totally feel like we are amidst some baskets of ripe mangoes. The king of fruits rule even in the form an essence.


Mango Jumbles are mango flavored biscuits. They are crispy and delicious.  You could use any flavor of your choice. Trust me they are easy to make too. 

You need –

  • Unsalted butter – 45 grams @ room temperature
  • Caster sugar – 1/4 cup
  • Egg – 1/2
  • Mango essence – 1/2 teaspoon
  • Plain flour – 1/2 cup
  • self rising flour – 1/2 cup
  • Milk – 1 tablespoon @ room temperature
How to –
 
Pre-heat the over to 160 C.
 
In Bowl beat the butter and sugar till creamy. slowly add in 1/2 the egg and mango essence.
 
 Add the flours and mix to a firm dough. Move the dough to a floured surface and roll out until 1/4 inch thick. Using a cookie cutter (s), cut into shapes. (I used different shapes).
 
Place the cut dough to baking tray lined with parchment/baking sheet. Glaze with milk and bake for 10-15 minutes or till slightly golden.
Cool on the tray for 5 minutes and then transfer to a rack to cool completely.
 
 

Torcettini di Saint Vincent or twisted cookies

| Rekha Vengalil


These yeast-ed cookies are from Val d’Aosta, north western part of Italy. This is the first time I was baking yeast-ed cookies and was much loved at home. They are somewhere between a bread and cookie. They are caramelized on the outside and crunchy.



Adapted from bakingobsession.com. Since I didn’t want to make a huge batch I halved the recipe. So here is how I did it

You need –

  • Warm water, about 110 F – 1/2 cup 
  • Active dry yeast – 1 1/4 teaspoon 
  • All-purpose flour – 1 1/2 cups
  • Salt – 1/4 teaspoon
  • Unsalted butter, cold and cut into cubes – 35 grams
  • sugar for rolling the cookies – 1/3 cup

How to –

In bowl combine the yeast and water. Mix well and set aside.

In mixing bowl, add the flour and salt and mix well. Add in the butter and with clean hands combine the butter and flour. Once done the flour should look like fine crumbs. To this add the yeast mixture and gently mix till everything comes together and form a ball. Please make sure not to over kneed. You could use a processor to do this for you.

Oil a bowl, put the dough into the bowl and turn the dough so its greased well on the top and bottom. Cover with a cling wrap and let it rest for an hour or until in has risen well.
Once the dough has raisin , press it down to deflate. cover and refrigerate for at least 1 hour or to a maximum of 24 hours.

To form the cookies, place the dough on the work surface. roll to a square shape about 6 inch thick. Using a pizza cutter, cut the dough into equal squares. Take each square and roll into a pencil think and 5’inch long using your palm. Spread the sugar on a plate and roll the dough to coat well.



Form a loop of the rolled dough by crossing over the edges. Place them on a baking tray lined with parchment paper with  1 1/2 inches space between each cookie. Let it sit for 20 minutes until they slightly puff up. Bake them in pre-heated 160 C over for 20-25 mins or until they are light and the sugar has caramelized to a light golden crust.


Cool the cookies on wire rack before you store them in air tight containers.



Chocolate cookies

| Rekha Vengalil
You need –
  • All purpose flour – 3 cups
  • Cocoa powder – 2/3 cup
  • Salt – 3/4 teaspoon
  • Baking powder – 1/2 tsp
  • unsalted butter – 1 cup, softened
  • Caster sugar – 1 ½ cups
  • Eggs – 2, room temperature
  • Vanilla essence – 1 teaspoon
  • A pinch of cinnamon 
 
How to –
Pre-heat the oven to 180 c.
 
In a bowl swift the flour, cocoa, salt, baking powder and cinnamon.  In another cream the sugar and butter till pale and fluffy.  Add the eggs one at a time and then vanilla essence. Gradually add in the dry ingredients  and mix to form a dough.
Wrap the dough in cling wrap and chill for 45 minutes to 1 hour. Unwrap and roll the dough to 3.5 mm. Using a cook cutter, cut  and place on a baking tray lined with parchment paper.
Bake the cookie for 8 minutes.  Transfer to wire rack to cool.
 
 

YO-YO Biscuits – Mango flavour with butter cream frosting

| Rekha Vengalil

Melting movement!  They are so delicious, buttery and light… #joy.

 You need –
  • Unsalted butter – 125 grams, at room temperature
  • All purpose flour – 1 cup
  • confectioner’s/icing sugar – ¼ cup
  • Mango flavoured custard powder – ¼ cup
  • Vanilla essence – ½ teaspoon
  • Mango essence – ¼ teaspoon
For the filling –
  • Confectioner’s/icing sugar – 1½ cup
  • Unsalted butter – 40 grams, at room temperature
  • Vanilla essence – 2 teaspoon
  • Lemon juice – ½ teaspoon
 How to –
Pre-heat the oven to 160 C.
In a mixing bowl, beat the sugar, butter, vanilla essence and mango essence with a hand mixed until light and fluffy. Sift the flour and custard powder in and continue to mix on low speed until everything comes together and forms very soft dough.
 
Spoon a teaspoon of dough and using your palm make small balls. Place them on the baking tray lined with baking sheet. Dip a fork in flour and lightly press down each ball. Bake for 13-15 minutes or till set.  Do not brown the biscuits.  Remove from the oven and let it stand for 3-4 minutes before you move to a wire rack to cool completely.  
 
 
For the filling –
In a mixing bowl, beat the sugar and butter until light and fluffy.  Add in the vanilla essence, lemon juice and beat on high speed until for 2- minutes.
Spoon/pipe the icing on the biscuit and sandwich with another biscuit.