There is nothing like biting into a delectable cookie while sipping hot coffee and browsing through your favourite book or watching an entertaining movie.
But you often refrain from buying them from the market as you are not sure of the quality of the ingredients and manufacturing date. So what’s a better option than making warm, nourishing cookies at home? Try out these easy to make recipes.
Oats Raisin Cookies
Maida – 1/2 cup
Wheat Flour – 1/2 cup
Rolled Oats – 1 1/2 cups, large flakes
Cinnamon Powder – 1 tsp
Baking Soda – 1/2 tsp
Baking Powder – 1/4 tsp
Salt as per taste
Nutmeg Powder as per taste
Butter – 1/2 cup
Brown Sugar – 3/4 cup
Eggs – 2, medium
Vanilla Extract – 1 tsp
Raisins – 1/3 cup
– Mix maida, wheat flour, oats, cinnamon, baking soda, baking powder, salt and nutmeg powder in a large bowl.
– In a separate bowl, combine butter and sugar.
– Whisk till light and fluffy, for a minute.
– Add the eggs and vanilla.
– Add the maida-wheat flour mixture and mix till combined.
– Add raisins.
– Drop about 2 tblsp of batter onto a baking sheet.
– Using wet fingers press down each cookie, spreading it about 2 1/2 inches across.
– Bake in a preheated oven at 190C/375F for about 10 minutes or until the bottom turns golden brown.
– Remove and cool.
– Serve as a snack.
Maida – 1 cup
Baking Powder – 3/4 tsp
Sugar – 1 tblsp
Vanilla Extract – a drop
Cream – 150 ml
Butter – 125 gms, unsalted, softened
Jam – any of choice
– Mix the butter, cream, sugar, vanilla extract and baking powder.
– Gently add the maida and mix to soft, pliable dough.
– Knead well and roll it out as thinly as possible.
– Using a sharp knife cut into small triangles.
– Add 1 tsp of jam and roll the triangle over the jam.
– Form this into desired shapes and place them in a baking tray.
– Alternatively, cut small thin circles of the dough and place 1 tsp of jam in the centre.
– Place the tray in a preheated oven at 200C and bake until the biscuits are golden.
– Remove and sprinkle some caster sugar on top while still warm.
– Keep aside to cool.
Butter – 115 gms, soft
Caster Sugar – 85 gms, golden
Egg Yolks – 1, large
Maida – 140 gms
Oats – 25 gms
Vanilla Extract – few drops
Red Cherries to garnish (optional), quartered
– Combine and mix the butter, sugar, egg, maida and vanilla extract to a soft dough.
– Make small balls of the dough and roll them in oats till well coated.
– Flatten each ball slightly and top with cherry.
– Place them on a baking tray lined with baking sheet.
– Bake them in a preheated oven at 190C for about 15 to 20 minutes or until golden.
– Remove and cool for a few minutes.
– Serve or store them in airtight container.
Semolina – 250 gms
Egg Yolks – 3
Coconut – 1, grated, ground finely
Sugar – 250 gms
Water – 1/4 cup
Vanilla Essence – 1/2 tsp
– In a pan, mix the sugar and water.
– Place over low-medium flame till a smooth syrup is formed.
– Add the ground coconut and stir well.
– Cook for 2 to 3 minutes and then keep aside.
– Add the egg yolks and mix thoroughly.
– Add the semolina and vanilla essence.
– Stir to mix well and shape into small balls.
– Place them in a greased tins and bake in a preheated oven at 180C/350F for 25 to 30 minutes or until golden brown.
– Remove and cool.
– Store in airtight containers.
– Serve as a snack during tea time.
Sugar – 2 cups
Coconut – 1, grated
Cardamom Powder – 1/2 tsp
Ghee – 1 tsp
– Cook sugar with 1 cup of water to a 2 string syrup.
– Add grated coconut.
– Cook together on low heat till thick.
– Add cardamom powder and mix well.
– Apply little ghee around the edges to loosen the mixture from the sides of the pan.
– Remove from fire.
– Spread out in a lightly greased tray and leave to cool.
– Cut into desired shapes.