Meringue cookies

Posted on December 20, 2010. Filed under: Sweets | Tags: , |

Ingredients
100 g   Caster sugar    
2  Egg white  
1/4 tsp. Lemon Juice
80 g   Almond powder
a pinch  Salt    
1/4 tsp. Vanilla essence

Method
1. Roast & powder nuts fine with a very little sugar.
2. Whisk egg white with lemon juice & caster sugar in a clean bowl.
3. When the meringue is stiff fold in nuts.
4. Pipe small swirls on a well greased baking tray.
5. Space between each.
6. Bake in a hot oven at 180*C for 3 minutes then reduce the temperature to 150*C and bake for 10 minutes or till pale golden in colour.

Apple cream filling
50 ml of whipping cream
1/4 tsp green apple syrup
10 g caster sugar
Whisk all the ingredients together
Sandwich the filling between two biscuits

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Lemon polka dot cookies

Posted on May 19, 2009. Filed under: Chocolate | Tags: , , |

Lemon flavoured coookie dough baked and dotted with melted chocolate.

Preparation Time : 20 mins.
Cooking Time : 20 mins.

Makes 20 cookies.

For the lemon cookies
1 1/4 cups self-raising flour
1/3 cup milk powder
3/4 cup butter, softened
2 tablespoons castor sugar
1/4 cup condensed milk
1 teaspoon lemon rind, grated
For the polka dots
1/2 cup (60 grams) chocolate, grated
Method
1. Sieve the flour. Combine the flour with the milk powder and keep aside.
2. Cream the butter and castor sugar till light and fluffy.
3. Add the condensed milk and lemon rind to the butter and sugar and mix well.
4. Fold in the flour mixture and mix to form a soft dough.
5. Refrigerate the dough for about 20 minutes.
6. Divide the dough into 20 equal portions and shape into round coookies.
7. Place the cookies on a greased baking tray.
8. Bake in a pre-heated at 160°C (320°F) for about 15 to 20 minutes.
9. Remove from the baking tray and cool on a wire rack.
How to proceed
1. Melt the chocolate over a double boiler and cool sligthly.
2. Pour into a piping bag and pipe dots on each cookie.
3. Allow it to set and store in an air-tight container.
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Chocolate chip cookies

Posted on May 19, 2009. Filed under: Chocolate | Tags: , , , |

Cooking Time : 20 mins.
Preparation Time : 20 mins.

Makes 20 cookies.

Ingredients
1 cups dark chocolate
1/2 cup (60 grams) dark chocolate, chopped
1 1/4 cups self raising flour
1/3 cup milk powder
3/4 cup butter, softened
2 tablespoons castor sugar
1/4 cup condensed milk
Method
1. Melt 1 cup of chocolate over gentle heat and keep aside.
2. Sieve the flour. Combine the flour with the milk powder and keep aside.
3. Cream the butter and castor sugar till light and fluffy.
4. Add the condensed milk and melted chocolate to the butter and sugar mixture and mix well.
5. Fold in the flour mixture and the remaining 1/2 cup chopped chocolate and mix to form a soft dough.
6. Refrigerate the dough for about 20 minutes.
7. Divide the dough into 20 equal portions and shape into round cookies.
8. Place the cookies ona greased baking tray.
9. Bake in a pre-heated oven at 160°C (320°F) for about 15 to 20 minutes.
10. Remove from the baking tray and cool on a wire rack.
11. Store in an air-tight container.
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Chocolate chip and oatmeal cookies

Posted on May 19, 2009. Filed under: Chocolate, Pregnancy recipes, Snacks | Tags: , , , , |

Chocolate Chip cookies are usually considered to be a sinful indulgence. This recipe is not one of those as it also adds iron, protein and fibre to your diet, while pampering your palate with delicious chocolate chips. Have these with a glass of warm milk and you will surely feel better.

Preparation Time : 10 mins.
Baking Time : 25 to 30 mins.
Baking Temperature : 160°C (320°F).

Makes 12 cookies.

Ingredients
1 cup quick cooking rolled oats
2/3 cup whole wheat flour (gehun ka atta)
3/4 cup butter, softened
1/2 cup grated apple
4 tablespoons brown sugar
1 teaspoon vanilla essence
1/4 cup chocolate chips or chopped chocolate
Method
1. Combine all the ingredients except the chocolate chips in a bowl and knead into a dough.
2. When it is ready, add the chocolate chips and knead the dough lightly again.
3. Refrigerate the dough for 15 to 20 minutes and divide it into 12 equal portions.
4. Roll out each portion into a round and flatten it between your palms to make a circle of approximately 6 mm. (¼”) thickness.
5. Place on a baking tray and bake in a pre-heated oven at 160°C (320°F) for 25 to 30 minutes or till the cookies are golden brown.
6. Cool completely and store in an air-tight container.
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Fruit filled chocolate cookies

Posted on May 19, 2009. Filed under: Chocolate | Tags: , , , |

Ideal for high tea.

Baking Time : 30 min.
Preparation Time : 15 min.

Makes 18 pairs.

For the cookies
75 grams plain flour
75 grams powdered sugar
75 grams margarine or butter
75 grams powdered cashewnuts
2 to 3 drops almond essence
For the fruit filling
a small can (450 grams) mixed fruits or 1 1/2 teacups finely chopped fresh fruits
chocolate glace icing
For the white butter icing
50 grams white butter or margarine
100 grams icing sugar
For the cookies
1. Cream the margarine and sugar very well.
2. Add the almond essence and mix very well.
3. Add the flour and cashewnuts and mix well. Chill the mixture for 10 minutes.
4. Turn the mixture onto a floured board and roll out to about 6 mm. thickness.
5. Cut with a round biscuit cutter to about 50 mm. diameter rounds.
6. Grease and dust a baking tin, arrange the rounds on it and bake in a moderate oven at 180 degree C (350 degree F) for 25 minutes.
7. Cool.
For the white butter icing
1. Cream the butter until soft.
2. Add the icing sugar and beat well.
How to proceed
1. Make pairs of the cookies and sandwich with mixed fruits.
2. Spread the chocolate glace icing evenly on the top.
3. Pipe the butter icing on top.
4. Serve.
Tips
Prepare fruit filled cookies 4 to 5 hours in advance.
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Chocolate and almond ring cookies

Posted on May 19, 2009. Filed under: Chocolate | Tags: , , |

Rich cookies with chocolate icing and almond garnish.


ChocolateAndAlmondRingCookies
Baking Time : 25 min.
Preparation Time : 20 min.

Makes 10 pieces.

For the cookies
150 grams plain flour
100 grams butter
50 grams sugar
50 grams powered cashewnuts or almonds
1/4 teaspoon almond essence
For the sandwiching (chocolate butter icing)
55 grams soft butter
85 grams icing sugar
3/4 tablespoon chocolate powder
1 teaspoon cocoa powder
a few drops vanilla essence
For the topping
chocolate glace icing
roasted almond slices
For the cookies
1. Sieve the flour.
2. Beat the butter and sugar very well until light and fluffy.
3. Add the almond essence and beat again.
4. Add the cashewnuts, flour and mix well.
5. Roll out the dough into 6 mm. thickness. Cut with a round biscuit cutter, make a hole in the centre of each round with help of a 12 mm. nozzle.
6. Grease and dust a baking tin and arrange the biscuits in it.
7. Bake in a moderate oven at 180 degree C (350 degree F) for 25 minutes.
8. Cool the biscuits.
For the sandwiching
1. Beat the butter until soft and white.
2. Sieve the icing sugar with the chocolate powder and cocoa powder and mix with the beaten butter very well.
3. Add the vanilla essence. Mix well.
How to proceed
1. Make pairs of biscuits and sandwich with chocolate butter icing.
2. Pipe chocolate glace icing on top.
3. Sprinkle with the almonds.
4. Serve.
Tips
Prepare cookies 1 day in advance.
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