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.
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…
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 http://www.laurainthekitchen.com 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.
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.