- sanskritibist
Two Butter Biscuits, Cheese Crackers and Choco-chip cookies
I’ve never been much of a biscuits person actually. But my one and only free client in Dehradun is. So I kinda had to go down that road and make a batch, not a batch actually. I think around 100 or so. This client is obviously none other than my nani- who seems to be having a biscuit crisis during her afternoon tea-times during the lockdown. I’m not sure why or how but she cannot seem to find her favourite biscuits in there stores these days and doesn’t like to compromise with anything else.
Butter Biscuit Part 1:
Vanilla Dough Ingredients:
50g softened butter
1/2tsp vanilla essence
15g sugar
15g powdered sugar
1g salt
1/2 egg
71g flour
1g baking powder
Method:
Take your butter and a spoon, mix it till its soft. Now add the two types of sugar, vanilla essence, salt. And keep whisking it for three minutes.
Now pour in half an egg. Whisk again.
Pour in your flour and baking powder into and mix it for a couple of seconds.
Take the dough into your hand and transfer it into a cling wrap on top of a slab. Shape the dough into a rectangle with your hands. Fold the cling wrap on top (covering both the top and bottom) with a rolling pin make it into a larger rectangle. Put it in the fridge for an hour. (OR refer to this video from 3:33)
Chocolate Cookie Ingredients:
50g butter
1/2tsp vanilla essence
15g sugar
15g powdered sugar
1g salt
1/2 egg
49g flour
15g cocoa powder
1g baking powder
Method:
Take your butter and a spoon, mix it till its soft. Now add the two types of sugar, vanilla essence, salt. And keep whisking it.
Now pour in half an egg. Whisk again.
Pour in your flour, cocoa powder and baking powder into and mix it for a couple of seconds.
Take the dough into your hand and transfer it into a cling wrap on top of a slab. Shape the dough into a rectangle with your hands. Fold the cling wrap on top (covering both the top and bottom) of the dough. With a rolling pin make it into a larger rectangle. Put it in the fridge for an hour. (If you don’t understand OR refer to this video from 3:33)
Butter Cooke Part 1
Assembling:
After an hour as gone by take out both your doughs out. Preheat the oven to 170C. Take the cling wrap out and put the vanilla rectangle on top of the chocolate rectangle. Now roll it like you’re rolling a newspaper. (Refer to this video from 8:09) Cut the big roll into the thickness you desire.
You will get a swirly shape. Put it in the oven for 10 minutes. Cool in Rack for 20 minutes.
Butter Biscuits Part 2:
Vanilla Cookies
50g softened butter
25g powdered sugar
half an egg
1g vanilla essence
70g flour
1g baking powder
5g Almond powder (I grinded 7 almonds in a mixi)
Method:
Preheat your oven at 170C
Take your butter and a spoon, mix it till its soft. Now add the sugar, vanilla essence. And keep whisking it.
Now pour in half an egg. Whisk again.
Sift in your flour, almond powder and baking powder into and mix it for a couple of seconds.
Put it in a piping bag with which ever nozzle you prefer and put it in the oven for 10 minutes.
Chocolate cookies
50g softened butter
25g powdered sugar
half an egg
1g vanilla essence
55g flour
1g baking powder
10g cocoa powder
Method:
Preheat your oven at 170C
Take your butter and a spoon, mix it till its soft. Now add the sugar, vanilla essence. And keep whisking it.
Now pour in half an egg. Whisk again.
Sift in your flour, cocoa powder and baking powder into and mix it for a couple of seconds.
Put it in a piping bag with which ever nozzle you prefer and put it in the oven for 10 minutes.
Cheese Crackers:
Ingredients:
112g mozzarella cheese (cheddar is the best but I didn’t have any- use any cheese you have honestly)
2tbsp butter
1tsp baking powder
1 pinch salt
62 grams flour
2 tbsp cold water
Method:
Take some shredded cheese, softened butter, baking powder, salt. Mix it till well combined.
Now add in the flour, use your hands to mix it well.
Add in the water and form your dough into a ball shape.
In a cling film wrap it and put it in the fridge for 1 hour.
Preheat the oven at 170C
Take your dough out and roll it with a rolling pin into a square. Take a shape cutter or the back of any glass and cut it out into circles. Now take a tooth pick and poke your cookies two three times in each circle.
Line parchment paper in your baking tray, put your circles on top and let it bake for 10-11 minutes. You know it’s done when its golden.
Cool in the rack for 20 minutes.
Chocolate Chip cookies
NYT Style Chocolate-chip cookies:
Ingredients:
200 grams all-purpose flour ½ teaspoon baking soda 100 grams salted butter softened 100 grams regular sugar 60 grams dark brown sugar 1 egg 1/2 teaspoons pure vanilla extract
50grams chocolate chips (I chopped Amul Dark chocolate)
Method:
Take a medium bowl, with a electric beater, beat the butter and the sugar till it is creamy. This takes around 3 minutes. Now add the egg and the vanilla and beat for another 5 minutes. The mixture will be really soft.
In another bowl, pour in the flour and baking soda and wisk.
Add the flour bowl into the egg mixture and use a ladle or spoon and mix. Pour in the chocolate chips.
Scoop out the dough, with your hands, spoon, whatever. Form balls and put it in freezer for 10 minutes.
Heat the oven to 180 degrees.
Now put parchment paper or silver foil on top of your pan and place your cookie dough balls.
Place the chilled dough in the oven and bake 10 minutes, until the cookies are puffed slightly in the center.
Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. Or you can remove them from the oven and bang them against the kitchen counter.
After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan. Repeat a few more times, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.