The aroma from the kitchen makes everyone, around you, curious and tempted about what you are baking :), that is the joy of baking :P. Freshly baked cookie, now, get preference over the market bought one since I started preparing them at my own. After getting success in my earlier few ventures, Chocolate Temptations, Buckwheat flakes & hazelnut bites, French Macaron filled with Chocolate Ganache, now I have become more confident :). Though this time tried much simpler and basic one, still I bet you guys will love this. Here is the recipe of very well known “chocolate chips cookies”. 🙂
Macarons are colourful and cute looking French sweets or cookies. The preparation of macarons is based on meringue (from egg whites and castor sugar), almond flour and powdered sugar. Different food colours or gels are often used to give them the attractive and pretty look. Various fillings like chocolate ganache, buttercream, lemon curd, jam etc., are used to sandwich two cookies together.
When I saw them for the first time, I was highly impressed and taken aback. In fact their look invited me more than their taste. Since then I often thought of preparing it but took a long time to try my hand. It is my first attempt to make the macarons and I try here to adapt a simplified approach. I don’t use any colour and choose the simple chocolate ganache for filling.
Though I prepared these cookies two month back, I choose today for posting its recipe as the day is very special for all of us. On the eve of Valentine’s day make these prettiest cookies for your loved one 🙂
On the eve of Christmas the old Santa sneaks into our home secretly and drops beautiful gifts. When we wake up in the morning, we find them everywhere, a new day starts with surprise, joy and hope. It makes our life blissful. Hope this Christmas brings the gift of peace and tranquility in all of our lives.
On this occasion, I share a jar of sugar cookies with my friends. They are sweet, full of colours and made on cute little Chirstmas trees. Wish you all a merry Christmas !!!!
By each passing day, I am turning more passionate about baking. To get a good end product in baking, correct measurement of the ingredients, right consistency of batter or dough, proper temperature etc. are the key factors. So when I measure the ingredients in my small weight machine, combine them and then bake them in oven, I feel that I am carrying out my experiments in Chemistry lab. To some extent it reminds me of the colourful college days, although I dearly miss my friends and professors. 🙂
Today I am sharing a recipe of cookies made from buckwheat flakes. Here I should admit that my intention was to prepare oat cookies. However by mistake, I bought buckwheat flakes instead of oats. First I thought to return it, although later refrained from that and made an experiment with buckwheat. Worth to mention that being gluten free, buckwheat is good for health. Initially, I was little worried how the cookies will taste, but the doubt disappeared when it got loads of appreciation from our guests. Do try this recipe and enjoy. 🙂
Ingredients for 30 pieces :
- Unsalted butter/margarine – 175 gm, + extra for greasing (I used butter)
- Brown sugar – 225 gm. (I used muscovado sugar as it was in my stock)
- Egg (beaten) – 1
- Milk – 4 tbspoon
- Vanilla extract – 1 teaspoon
- Almond extract – ½ teaspoon
- Hazelnut – 115 gm.
- Plain flour – 115 gm.
- Buckwheat flakes – 225 gm.
- Ground allspice – 1½ teaspoon (or, Cinnamon + Nutmeg + Cardamom ⇒ ½ teaspoon of all powders)
- Bicarbonate of soda – ¼ teaspoon
- pinch of salt
- Sultans/Raisin – 150 gm. (I used raisins)
Chop the hazelnuts finely.
Cream the butter and sugar in a mixing bowl. Blend in the egg, milk, vanilla and almond extract until thoroughly combined.
In a mixing bowl, sift the flour, allspice, bicarbonate of soda and salt together. Add to the creamed mixture slowly, stirring constantly. Mix in the buckwheat flakes, raisins and hazelnuts.
Put 30 rounded tablespoonfuls of the mixture onto greased baking sheets, spaced well apart to allow for spreading. Transfer to a preheated oven, 190ºC/375ºF, and bake for 12-15 minutes, or until the cookies are golden brown.
Remove from the oven and place on a wire rack to cool before serving.
Enjoy with a hot cup of coffee. 🙂
This is my first attempt of making cookies at home which turns out really great. Me and my husband, both are huge fan of chocolate cookies. This is the prime reason to prepare ”chocolate temptation” first, although there are few more recipes of various cookies in my small baking book.
After eating the cookies for the first time, when I was in Kolkata, I fell in awe with them and since then always prefer them to biscuits. I was on cloud nine to find a lot of cookies recipe in my baking book and vow to try my hand with them and bring them to you via this blog.
Ingredients to serve 24 :
- Plain chocolate – 365 gm.
- Unsalted butter – 6 tbspoon + extra for greasing
- Strong coffee – 1 teaspoon
- Egg – 2
- Brown sugar – 150 gm.
- Plain flour – 225 gm.
- Baking powder – ¼ teaspoon
- Pinch of salt
- Almond extract – 2 teaspoon
- Chopped walnut – 100 gm.
- White chocolate – 40 gm.
Put 225 gm of the plain chocolate with the butter and coffee into a heatproof bowl over a pan of simmering water and heat until the chocolate is almost melted. Stir the liquid chocolate until smooth and let it cool down to room temperature.
Meanwhile, beat the eggs in a bowl until fluffy. Whisk in the sugar gradually until thick. Stir the liquid chocolate into the egg mixture until combined.
Shift the flour, baking powder and salt into a bowl, mix well and stir into the chocolate mixture. Chop 85 gm. plain chocolate into pieces and stir into the dough. Stir in the almond extract and chopped walnut.
Put 24 rounded dessertspoonfuls of the dough on a greased baking sheet. Leave enough space between the small dough balls as they will be double in size after rising.
Now bake in a preheated oven, 180ºC for 16 minutes. Transfer the cookies to a wire rack to cool.
To decorate, melt the remaining chocolate (plain and white) in turn, then spoon into a piping bag and pipe lines onto the cookies.
- You can use other kind of nuts instead of walnuts.