Orange biscuits ..

Ingredients and method :

Unsalted butter : 1 cup
Self raising flour : 3 and 1/4 cups
Salt : 1/8 teaspoon
Sugar powder : 1 cup
Orange zest : 1 teaspoon
Fresh orange juice : 1/4 cup

Method :

Sieve the flour 2 times and keep it ready.
Beat the butter until its soft, add in sugar powder ( 1/2 cup at a time), mix/beat it, again add remaining sugar powder,pinch of salt mix it well.

Add orange zest and orange juice to the butter mixture, mix everything gently.

Add in sieved flour (1 cup at a time) combine them using finger tips.
Repeat until all the flour mixed with butter mixture.

In a baking sheet place the biscuit dough and wrap it and keep it in fridge for 3 hours.

Preheat the oven at 170 degree.

Line the baking tray with baking paper, take out the biscuit dough from fridge, and cut them into squares or rectangles.

Bake In preheated oven for 10 minutes, take out the tray and flip the biscuits and bake them again for 10 minutes or until its light brown in colour.

Transfer the biscuits to cooling rack and allow them to cool down for minimum 20 minutes.

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Notes :

Self raising flour : 3 cups of plain flour + 1/2 tablespoon of baking powder + 1/2 tablespoon of baking soda


Cut the biscuits into small size, once its baked it will spread, so give space in between each biscuits.

Use room temperature butter.

If you want you can add pinch of orange food color, but I have not added !

Don't use milk or water. Do not substitute anything. Use the exact measurements.

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Palmier - Heart Shaped Cookies ..

 

Ing :

Puff pastry sheet : 1 ( Thawed according to package direction )
Powdered sugar : 4 table spoon
Cardamom powder : 1/4 tea spoon

Method :

* Preheat oven to 400°F.

* In a bowl combine cardamom powder and sugar, mix it well and keep it ready to use.

* Dust the rolling board with sugar and cardamom powder mixture.

* Spread the sugar and cardamom powder mixture on top of the puff pastry sheet and roll it out into a 10-inch square with a rolling pin.

* Fold in two opposite sides of the pastry sheet square so that the sides meet in the center. Fold in same sides of the pastry again. Fold one half of the pastry over the other.
* Cut pastry crosswise into 1/2 inch thick slices.

* Dip cut sides of each piece in sugar and cardamom mixture and arrange them in a ungreased baking sheet.

* Bake palmiers at 400°F for 10 minutes or until golden on bottom. Turn over and bake  for 5 to 7 minutes more or until golden on bottom, then transfer to a rack to cool completely.

* Once palmiers cools completely store them in a air tight container.

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I'm going to link this recipe to wonderful blog events hosted by,
Swathi , Deepali , Ghar ka Khana , Simply Food , Cooks Joy , Cook eat burrrp , Swathi Iyer

 

Whole Wheat Flour Savory Cookies ..

Ing :

Whole wheat flour : 1 cup
Unsalted butter : 1/2 cup
Salt : 1/2 tea spoon ( Adjust accordingly )
Powdered sugar : 2 tea spoon
Cumin seeds : 1/2 table spoon
Fennel seeds : 1/2 tea spoon
Fresh black pepper powder : 1/2 tea spoon
Chopped green chilli : 1/2 tea spoon ( Adjust accordingly )
White sesame seeds : 1/2 tea spoon
Baking Soda : 1/4 tea spoon
Milk : 2 table spoon ( if required add more )

Method :

* Sieve the flour and keep it ready to use.

* In a big bowl combine all the ingridients except milk.

* Mix until mixture resembles coarse crumbles. Add little by little amount of milk and make a soft dough.

* Keep dough in a air tight container to rest for 15 to 20 minutes.

* Divide dough into 4 parts.

* Pre heat the oven to 350 F.

* Roll out dough, using a lightly floured rolling pin to a 1/2 inch to 3/4 inch thickness. Cut into rounds using a cookie cutter and place them on baking sheet.

* Bake cookies for 12 to15 minutes or until lightly brown.

Butter Cookies ..

Ing :

All purpose flour : 1 Cup
Baking soda : 1/4 Tspn
Baking powder : 1/4 Tspn
Salt : 1/4 Tspn
Unsalted butter : 1/2 Cup
Powdered sugar : 3/4 Cup
Cardamom powder : 1/4 Tspn

Method :

* Sieve all purpose flour,baking powder,baking soda and salt together and keep it ready to use.

* In a bowl cream together the butter,cardamom powder and sugar.

* Add little by little amount of flour mixture into butter mixture and make a soft dough, not a sticky dough. If required add little amount of butter. DO NOT add milk or water.

* Grease the cooking sheet.

* Make small balls from the dough and slightly press it using your palm and place in cookie sheet giving some space to one another.

* Keep cookie sheet in a refrigerator to rest for 10 minutes(this process is MUST),in the mean time pre-heat the oven for 10 minutes.

* Sprinkle some all purpose flour on cookies and bake them in a pre-heated oven for 13 to 15 minutes at 350 F.

* Enjoy the delicious butter cookies..

Pictoral Steps :

NOTES :

Advantages of keeping cookie dough in fridge :
  * Beacuse it cools down the butter and firm it back up. If you put cookie straight in the oven, the butter would be too warm so it would start melting quicker, and result will be very thin cookies.

* If you refrigerate it, you cool down the butter, which would then take a few more minutes for the butter to melt. By then, the rest of the ingredients have had time to set up.
 

Onion Cookies ..

Ing :

Chopped onions : 1 Cup
All purpose flour : 2 Cups
Unsalted butter : 4 Tspn
Vegetable oil : 1/4 Cup
Salt : 1/4 Tspn
Sugar : 5 Tspn
Sesame seeds : 2 Tspn
Chopped green chilli : 2 Tspn
Warm water : 1/4 Cup
Baking soda : A pinch


Method :

* Mix all the ingridients together except water, knead the dough with very little amount of water.( Refer the below pic for dough consistancy )

* Keep dough in a airtight container to rest for 30 minutes.

* Pre-heat the oven at 350 F for 10 minutes.

* Grease your hand with little amount of vegetable oil and make small balls from the dough and press the dough using your palm.
( If you press the cookie thin -  you will get more crispy cookies
  If you press the cookie l'll thicker - you will get soft cookies )

* Bake the cookies in a pre-heated oven for about 30 minutes.

* Serve cookies with cup of coffe / tea..

Dough :

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Linking to Bake Fest hosted by FOODOMANIA