Crinkle cookies


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Candied fruits cookies

Candied fruits are so Christmassy. I had plans to make them at home but laziness took over and ended up with store-brought. But if you want to make them yourself, check out the recipe here.
These cookies are crunchy on the outside, Soft and chewy on the inside. Double up the recipe if you want to make big batch as they disappear really fast. Perfect for Christmas gifts too. 

You need –

  • Unsalted butter – 75 grams, softened
  • Light brown muscovado sugar – 40 grams
  • Caster sugar – 40 grams
  • Vanilla extract – 1/2 teaspoon
  • Egg – 1.5 tablespoon of 1 beaten egg
  • Plain flour – 110 grams 
  • Baking  soda – 1/4 teaspoon
  • salt – 1/4 pinch
  • Mixed candied fruits – 100 grams
 How to –
Preheat the oven to 170 C. Line the baking trays with non-stick baking paper. Sift the flour, bicarbonate of soda and salt. Set aside.
In the mixing bowl, beat  the butter and sugars into a bowl and beat lite and fluffy. Beat in the vanilla extract and egg. Add the sifted flour mixture. Using a wooden spoon, gently mix well. Add the candied fruits and mix till everything is well combined. 
Drop 1 tablespoon of the dough into the prepared baking tray. Slightly press with the back of the spoon  and spacing at least  2 inches  between each cookie.
Bake in the oven for 12-15 minutes or until light brown on the edges and still slightly soft in the center. 
Allow the cookies to firm up on the tray for about 10 minutes and  then transfer to a cooling rack.

Corn flake Cookies – A guest post

Time for a Guest Post again! It’s indeed very exciting featuring some incredible bloggers who I do share a wonderful amity.
It’s such a joy to have Vineetha of “Malabar Ruchi” over. Welcome Vinee!Its indeed a pleasure having you over.
I am extremely happy to have met Vinee here in the blogosphere. A wonderful person and a versatile cook. Yes! Our comments on each other’s space gave way to a beautiful friendship. Ruchi is a blog I refer very often for some lip smacking Kerala recipes (even much before I joined the blogging community); a humble blog with so many wonderful recipes. Her repertoire goes from splendid Malabar recipes to some great bakes and cakes. So don’t forget to head over for some yummy goodies!   
Now over to Vineetha…
It was during one of my lazy afternoon browsing session that I stumbled upon Rekha’s blog accidentally. I was totally impressed by her blog, her beautiful pictures and superb collection of recipes. I immediately became her FB fan and  left few comments and  it led to  the beginning of a new friendship ! The one  good quality that  I really like about Rekha is the way she support and encourage other bloggers. I have seen Rekha sharing fellow bloggers recipes on  her Social media platform. It is indeed really sweet of her to do that and support other blogs.
I have to say Rekha  is a versatile blogger as she contributes a variety of recipes, some of them are very unique and innovative. Picking few favourites from her blog would be a tough job but few pictures which left me drooling are Gongura Mutton, Bread Gulab Jamun, Mediterranian Meat balls and Malai Kofta.
Thanks you  Rekha for inviting me for a guest post, its indeed a pleasure to do a guest post for friends.
Coming to todays post, it’s a melt in mouth kind of cookies with crunchy cornflakes coating. I tried this recipe from MyKitchenatics and it was a hit expect that it was a  bit less sweet to our liking, so the second time I made this I added a bit  more sugar to adjust to our liking and it was perfect.
Ingredients  ( makes 20 cookies)
  • Plain flour/ Maida – 150 gm/ 1 1/4 cup(roughly)
  • Corn flour – 15 gm / 2 tbs (roughly )
  • Baking powder -1/4 tsp
  • Unsalted Butter – 100 gm / 1/2 cup (roughly)
  • Sugar – 100 gm /1/2cup 
  • Egg – 1 large
  • Vanilla extract – 1/4 tsp
  • Corn flakes  ( crushed ) – 40 gms/ 1 1/2 cup


Take flour, cornflour, baking powder in   a mixing bowl and stir until combined.
Cream butter and Sugar for few minutes until fluffy.
Lightly beat egg in a bowl and add this to the creamed butter.
Add vanilla extract and beat until combined.
Add the flour mixture to it and fold until combined.
Scoop out a tsp of the batter and roll it into a ball and roll them in crushed corn flakes.
Place them in a baking tray lined with a baking paper leaving few cms between each balls.
Bake them in preheated oven at 175 degree C for 25 minutes.
Thank you Vinee for the wonderful recipe and your time. Wish you all the very best and stay blessed always.
Dear friends/readers, hope you liked the post and recipe. We are looking forward to hearing from you and thank you for your time. 
See you soon with a new recipe. Till then…
Take care

Gingerbread Men Cookies

At the risk of repeating myself… Baking with my little one is always great fun and a rejuvenating experience. We do have our fights and arguments, but those endless banter keeps the kitchen so full of life. Glad that she finds comfort in spending time with me in the kitchen.
One more recipe that goes in as ‘memories for tomorrow’… Yay!
Now to the recipe – a  quintessential Christmas treat, these Gingerbread men are uncomplicated to make, and great fun recipe to involve kids. This is adapted from I’ve halved the recipe and went egg-less with this one.

You need –

  • All-purpose flour – 1.5 cups
  • Brown sugar – 1/4 cup + 2 Tablespoons
  • Ground cinnamon – 1.5 teaspoon
  • Ground ginger – 2 teaspoons
  • Salt –1/4 teaspoon 
  • Baking soda – 1/2 teaspoon
  • Unsalted butter, 85 grams, cut into small cubes
  • Maple syrup – 1/4 cup
  • Milk – 1 tablespoon

How to –

In food processor  process the flour, brown sugar, ground cinnamon, ground ginger, salt and baking soda till well combined. Add the butter cubes and continue to pulse till the mixture resembles fine crumbs.
To the food processor add the maple syrup and milk gradually and combine till the mixture clumps together. Remove the dough to slightly floured work surface and knead till smooth. Cover the dough with a cling rap and refrigerate for an hours.
Pre-heat the over to 180 C.
Roll the dough into a 1/4 inch thick on a floured surface. Using a cookie cutter, cut into gingerbread men shapes. Place them on the baking tray leaving a little gap between each.
Bake them for 12-15 minutes or till lightly golden.Remove and cool them for 10 minutes then on a wire rack..
When cooled completely decorate with royal icing.

Mango Jumbles

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

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 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

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.