Red Velvet Cookies

Red Velvet Cookies

I’ve been super busy with work of late. Right now there are several emails I should ideally respond to, and several lawyer-y things I should do. Sigh. I choose to write about these cookies I baked this weekend.

This recipe is part of my ongoing eating healthy regime too. (I have a whole lot of buckwheat flour and I don’t know what to do with it. That I guess is another story. I must not deviate.)

Okay, this one is not so healthy, but at least it’s whole wheat! These cookies are soft yet crumbly and deeply satisfying!

  • Butter (softened): 1/2 cup
  • Caster sugar :1 cup
  • Whole wheat flour: 2 cup
  • Yoghurt: 6 tablespoons
  • Cocoa powder 6 tablespoons
  • Baking powder: 1 teaspoon
  • Red food colouring gel: 1/2 teaspoon

Sift the flour, cocoa powder and baking powder together and keep aside.

In a food processor, cream the butter and the sugar until pale and creamy (for about 5 minutes).

Add the rest of the ingredients and process for about 5 minutes, scraping down sides of the bowl, until well incorporated.

(If you wish the cookies to be deeper red, add more food colouring and use only 5 tablespoons of cocoa powder).

Cut two feet length of clingwrap and put the dough in one corner, leaving a margin of at least 3 inches.

Shape into a cylinder (about 3 inches in diameter) and roll tightly.

Chill in the fridge for about 30 minutes.

Preheat the oven to 150 degrees Celsius.

Remove the clingwrap from the dough, and with a knife carefully slice the cookies of ½ inch thickness. (Alternately, you can roll out the dough and cut with a cookie cutter.)

Place on a baking tray lined with parchment paper and leave at least 1 inch space between two cookies.

Bake for 15 minutes.

Makes about 24 – depends on how much cookie dough you have eaten.

Red Velvet Cookies Red Velvet Cookies

Cheese and Rosemary Cookies

Cheese and rosemary cookiesI prefer cheese to chocolate. There, I said it. I have yet to find a type of cheese I dislike, although I’m certain I do not have the stomach for casu marzu or such similar maggot infested cheese.

When I went to Calcutta (Kolkata) in December, I went to my favourite bakery, which used to have the best cheese cookies. I grabbed the last couple of packs, wrestling the rest of the populace who were out Christmas shopping, delighted to have scored! I was sorely disappointed (or maybe I had just imagined that these were better than what they really were!) when I dug in; they were not what they used to be.

Anyway, when I came back to Delhi all I wanted was to try these out for myself, somehow convinced that I could do a better job. I’m not sure I can convert cheese haters with these cookies, but I’m pretty certain cheese lovers like me will totally enjoy these as much as I did!

You will need:

  • Parmesan cheese (grated): 1 cup
  • Flour: 2 cups
  • Baking Powder: 2 teaspoons
  • Milk: ¾ cup
  • Butter (softened): ½ cup
  • Egg: 1
  • Dried or fresh rosemary (chopped): 2 tablespoons
  • Chili flakes: 1 teaspoon (or lesser, adjust to taste)
  • Salt: ¾ teaspoon

Preheat the oven to 200 degree Celsius.

In a bowl whisk the butter, milk and egg until well combined.

Sift the flour, baking powder and the salt together, and mix (a little at a time) with the wet ingredients to form a smooth batter.

Add the cheese, rosemary and chilli flakes and stir in.

Line two baking trays with parchment paper and using a tablespoon, drop spoonfuls of the batter onto the parchment lined trays, and leave at least 2 inches of space between each cookie.

Bake for 15-20 minutes or until slightly browned.

 Eat them straight out of the oven!!!

Cheese and rosemary cookiesCheese and rosemary cookies

Caramel and Cashew Cookies

Contrary to popular belief, cookies are fairly easy to make. An easy sweet fix, these caramel and cashew cookies turned out to be moist and extremely satisfying!

You will need:

  • Sugar: 1 and 1/2 cups
  • Milk: 1/2 cup
  • Condensed milk or heavy cream: 3 tablespoons
  • Butter: 100 gms.
  • Eggs: 2
  • Cashews: 1/2 cup (roughly chopped)
  • Salt: 1/2 teaspoon
  • Flour: 3 cups
  • Baking powder: 1 and 1/2 teaspoons
  • Butter for greasing
  • Water: 4 tablespoons

Preheat the oven at 160 degrees celsius for 10 minutes.

Heat the milk and condensed milk or cream in a saucepan, bring to a boil and keep aside.

In a separate saucepan, put the sugar and the water to boil. Stir to ensure that it does not burn. Caramelize the sugar until it turns dark brown. Remove from heat and add the milk, stirring constantly to avoid any lumps. The caramel should form a thick smooth sauce.

In a bowl add the butter and the caramel sauce. Add the eggs one at time stirring constantly.

Add the flour, baking powder and salt and stir to ensure that the dough does not form any lumps. Add the cashews and mix it in.

In a baking tray lined with greaseproof paper or aluminium foil, place tablespoons of the dough ensuring at least 2 inches of space between them.

Bake at 160 degree celsius for 20 minutes.

Makes about 24.