Sanoli's Kitchen: Cookies/Biscuits
Showing posts with label Cookies/Biscuits. Show all posts
Showing posts with label Cookies/Biscuits. Show all posts

Thursday, December 11, 2014


These coconut cookies are really crunchy, tasty and delicious; made from simple pantry ingredients which are easy on budget.


1 Cup Self Raising Flour (Maida)
175 gm Sugar
1/2 tsp Baking Powder
1 Egg
1 Cup Grated Coconut
150 gm Butter


Preheat oven at 180 C / 350 F for 10 minutes.
In a glass bowl, cream together butter and sugar with a hand blender, till fluffy.
Add egg in it and blend till light and fluffy.
Shift together flour, baking powder and grated coconut. Fold this mixture in the butter mixture. Refrigerate for 30-40 minutes.
Divide the dough into equal portions and make small balls. Flatten the balls and arrange them on the baking tray lined with baking paper.
Bake for 22-25 minutes till light brown.
Let cookies cool down on the cooling rack.
Serve or store it in a air-tight container.
Enjoy this delicious, crunchy, munchy coconut cookies....
NOTE: These cookies really spread while they are baking. Make sure to leave plenty of room on the tray.

Thursday, August 22, 2013


"Namkeen cookies" are a luscious alternative to sweet, can be served with afternoon tea or coffee. May use it as a canape for making various kid's friendly recipes. I added different Indian spices to make it more toothsome. It is an elegant starter with soup. Here is a perfect recipe for namkeen cookie sure to tickle your taste-buds.

100 gm / 1&1/4 Cups All Purpose Flour (maida)
4 tbsp Semolina (sooji/rava)
4 tbsp Gram Flour (besan)
1 tbsp Carom Seeds (ajwaan)
1 tbsp Freshly pounded Black Pepper
1 tsp Baking Powder
1 tsp Cumin Seeds
2 Whole Dried Red Chilies
2 tbsps Butter
Salt to taste
1/3 Cup Warm Water

Dry roast cumin seeds and dried red chilies for 2 minutes on high heat. Pound coarsely and set aside.

In a large bowl, combine flour, semolina, gram flour, baking powder, black pepper powder, roasted cumin-chili powder, carom seeds, butter and salt. Mix nicely.

Add warm water little by little to make a stiff dough. Cover and keep it aside for 30 minutes.

Preheat oven to 200 C. Line parchment paper on a baking tray. From the dough, make medium sized balls. Flat each ball by using a rolling pin. Each disc must have 0.25 cm thick (approx). Cut into desired shaped by using a cookie cutter. (I made 40 nos. of cookies from this dough).

Arrange all cookies on baking tray.

Place it on the middle rack of the oven and bake for 15 minutes. Switch off the heat now. Keep it inside the oven for another 5 minutes and let the cookies cool for 15 minutes.

Store in a air-tight container, a tasty and delicious snack can be served with piping hot tea or coffee. It can be a great starter with soup.
Sending to: Gujarati Zaika
Sending to: Weekend Gala Dinner Extravaganza..

Sunday, July 7, 2013


Recipe Source & Acknowledgement: Homely Food

'Nan Khatai' is nothing but eggless cookie, very famous in India and Pakistan. Cute looking short bread cookies are melt-in-mouth. They are very rich, crispy and buttery. These nan khatais are absolute delight with a cup of piping hot tea or coffee. The cookies are really simple, easy to bake and perfect in taste. So lets get started....

1 Cup All Purpose Flour / Wheat Flour
2 tbsps Corn Starch (optional)
1/2 Cup / 115 gm Unsalted Butter, at room temperature (or clarified butter)
1/2 Cup Confectioners Sugar (or powdered sugar)
1/4 tsp Baking Soda
1/2 tsp Cardamom Powder
1/8 tsp Salt
Few Almonds & Pistachios, chopped (for garnishing)


Mix confectioners sugar with butter.

Mix butter and sugar with a spoon, until light and fluffy. It takes approximately 1&1/2 minutes.

Sieve all purpose flour with baking soda. Mix salt in it. Now pour flour, salt and baking soda into the butter-sugar mixture.

Add 1/2 tsp cardamom powder in it.

Beat it again till it incorporated well. First the mixture would resemble bread crumbs.

Slowly knead it in a smooth dough.

Make small gooseberry sized balls (I made 24 nos.) and make sure balls don't have any crack on their outer surface. Place the balls on a alluminium foil lined tray with space of 2" apart. Put some horizontal mark on each ball with the tip of your knife.
Press them down with pistachios and almonds slices on the top and flatten them very slightly.

Preheat oven to 170 C / 325 F for 10 minutes. Place the baking tray at the center of the oven. Bake for 18 minutes. Remove it from the oven, let it cool down for 5 minutes on the cookie tray.

Now remove them on a cooling rack and let them cool completely.

Then store them in air-tight container.

Serve it with a cup of tea or coffee and enjoy it anytime!!!
Sending to: Guru's Cooking Giveaway Kid's Special '13

Friday, June 28, 2013


Today, I come here with a very simple dessert which I made with only 3 ingredients. Litchi is a sole member of soapberry family, is a very favourite to me in any form. It is a fragranced fruit with a very sweet in taste. I mix-matched litchi juice with butter cookie crumbs; within 3 minutes it came out to a yummilicious dessert. I had nothing in my pantry except few fresh cherries for garnishing of this dish. It gave a very nice look and the end product is really very luscious. I think tutti frutti will also go good with this dessert. So friends, here is the super delicious very easy to make dessert, tryout and enjoy!

2 Cups Butter Cookie Crumb
150 ml Litchi Juice
Few Chopped Fresh Cherries for Garnishing
Serves: 4


Heat the litchi juice till just lukewarm in a thick-bottom pan.
Slowly, mix in the cookie crumbs and vanilla essence, stirring continuously so that it does not stick to the bottom of the pan. The mixture should take only 3 minutes time to thicken.

Put off the heat now. Pour the mixture into differently shaped moulds. Bring to the room temperature.

Keep in the refrigerator for an hour. Unmould from the container or bowls. Spread chopped cherries on the top. Serve as a dessert.

Sending to: Guru's Giveaway Summer ’13 Drinks & Desserts

Saturday, September 15, 2012


Baking Partners, a baking group created and hosted by Swathi Iyer, I am a part of this group, this time Baking Partners decided to go with the theme cookies. Being part of the 'Baking Partners - A Group of Home Bakers' , our challenge for this month, suggested by Reeni of Cinnamon spice and everything nice is Homemade Oreo Cookies: Fauxreos adoted from Serious Eats.

Very delightful and crunchy, with an intensely chocolate, not too sweet taste, very dark in colour; this cookie tastes divine. This homemade version comes close to matching the taste of those wonderful cookies. The texture here little different, as I wanted to give a square shape. it tastes really awesome!


3 OZ / 85 gm/ 6 tbsps Unsalted Butter, at room temperature
3/4 cup Sugar
3 tbsps Dark Brown Sugar
3/4 tsp Salt
1/4 tsp + 1/8 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Instant Coffee powder
1 1/2 tsp Vanilla Extract
2 Egg Yolks
3/4 cup All Purpose Flour, sifted
3 OZ / 85 gm / 1 cup Cocoa powder, sifted

2 OZ / 56.7 gm / 4 tbsps Unsalted Butter at room temperature
5 OZ / 141.7 gm sugar
1 tsp Vanilla Extract
A pinch of Salt

SPECIAL EQUIPMENT: If you cut cookies in round shape, cookie cutter is required (but here I cut cookies in square shaped so I didn't use cookie cutter) and ziploc bag or pastry bag.

Using a hand mixer set to medium speed, cream together butter, both sugars, salt, baking powder, baking soda, instant coffee powder and vanilla extract until combined. With mixer still running, add in egg yolks one at a time.
Once incorporated, shut off mixer and scrape bowl down with a rubber spatula.
Turn mixer to its lowest setting. Dump in flour and cocoa powder all at once. The mixer will be stiff. Continue mixing until uniform. Shut off mixer.
Use a spatula to scrape the dough from the bowl and knead lightly to form a smooth ball.
Use your hands to flatten into a disc.
Preheat oven to 350 F. Sift some cocoa powder onto the counter (using cocoa instead of flour gives the fauxreos their uniquely dark colour). Use a rolling pin to roll the dough in 1/8" thickness. When finished, slide a metal spatula between the dough and counter to be loosen. This will prevent the cookies from sticking.

Here, I cut with my knife and try to give each cookie in a square shaped. Use a metal spatula to lift and transfer to cookie sheet. The cookies will not spead during baking, so they may be arranged quite close together. Set the sheets aside. Gather up, knead and re-roll the remaining dough scraps, likewise cutting and arranging on a cookie sheet.

Do some design a top of each cookie. Once the cookies have been decorated, bake for 12 minutes or until firm to touch. If your oven has an uneven heating element, rotate the cookie sheets after 6 minutes. Once the cookies have baked, cool thoroughly directly on the cooling rack.

With a hand mixer, cream together butter, powdered sugar, salt and vanilla extract. Cream on medium speed for 5 minutes; use a rubber spatula to scrape the bowl down periodically. Using a spatula to transfer the filling to a pastry bag or ziploc bag with the corner snipped off.

Flip half the wafers upside down. Onto each pipe 1 tsp of filling directly into the center. To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie.

Transfer cookies to an airtight containter and refrigerate for several hours. This is crucial. After whipping the filling, it will be quite soft. Refrigerating it will solidify the filling, restoring its proper texture and bonding it with the wafers. Serve and enjoy!

If you want to either share or enhance your baking skills, join us for a monthly baking adventure at Baking Partners.
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