Eggless Oat Cookies

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Usher into the cookie month with some simple Oat Cookies. Making batches after batches of cookies is indeed therapeutic. Warm spices to fresh herbs, chunks of butter to heaps of flour, beautiful little cookie cutters to perfectly baked cookies – the journey of making cookies is fun. Every cookie dough has exciting ingredients and its own story to tell.

These Oat Cookies were specially baked for my 2.5 year old lil one. He loves munching on homemade cookies during evenings and I love baking it for him. It allows me to introduce different flavor combinations in a beautiful way. Watching me bake so often, he loves taking part in the entire process, mixing ingredients to cutting the cookies. These classic cookies are super easy, fun to bake with kids and a total winner in my kitchen. The spice blend in the cookie dough lends a wonderful warmth to the cookie, while the oats make it chewy and addictive. Add this easy cookie recipe to your reportoire and you’ll never regret it!

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RECIPE

INGREDIENTS: (Makes 24 cookies)

  • 220 gms oat flour + extra for dusting
  • 40 gms rolled oats
  • 220 gms unsalted butter, room temperature
  • 70 gms icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tbsp whole milk (optional)
  • pinch of salt

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METHOD:

  • In a bowl take unsalted butter and beat it until smooth. This will take around 30 – 40 seconds. Now add icing sugar and beat it until its smooth.
  • Now add vanilla extract and beat it for 20 – 25 seconds.
  • Add oat flour, cinnamon powder, nutmeg powder and salt and fold in the mixture until well incorporated.
  • Add the remaining rolled oats and fold in until just incorporated. In case the dough is too thick, add 1 – 2 tbsp of whole milk and fold in gently.
  • Transfer the mixture to a well dusted surface and bring the dough together to form a disc. Do not knead it.
  • Wrap the dough with cling wrap and put it in the refrigerator for 40 – 45 minutes.
  • Meanwhile line the baking sheet with parchment paper and keep aside. Preheat your oven to 180 C for atleast 15 minutes.
  • Take the dough out of the fridge and roll it out on a lightly floured surface to 1/4 – 1/3 inch thick circle. Using cookie cutter cut the cookies into the desired shape and tranfer on the baking sheet.
  • Keep this baking sheet in the freezer for 10-15 minutes until its firm.
  • Now take it out and put it to bake for 15 – 17 minutes or until the cookies are golden brown.
  • Take it out of the oven and allow it to cool completely. Once its cools down, it firms up better.
  • Transfer it to an airtight container and enjoy these for a week.

 

 

Lemon Thyme Shortbread Cookies

 

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Hunting for an easy peasy recipe for a non chocolate cookie – these bright buttery cookies are soon going to be your elixir for happiness. While chocolate cookies are almost everyone’s favorite, these lemon – thyme cookies are magical! Shortbread cookies are an epitome of glamour and simplicity. They are fun to make – quite therapeutic and almost like your canvas where you can play around with different flavor combination and make these little heart wonders.

Bright and buttery – these lemon and thyme cookies are perfect additions to your breakfast as well as tea time table. The freshness from the locally sourced fresh lemons and the fragrance from fresh thyme makes you want to go for another bite. Absolutely scrumptious. Minimal ingredients, fool proof recipe and these little indulgent and melt in your mouth cookies are ready in no time.

Share some love with these cookies!

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RECIPE

INGREDIENTS: (Makes around 16 – 18 cookies)

  • 1 cup multigrain flour + extra for dusting
  • 113 grams unsalted butter, room temperature
  • 35 grams granulated white sugar
  • 1 tsp pure vanilla extract
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme leaves, chopped
  • few thyme leave sprigs, for garnishing

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METHOD:

  • In a bowl beat butter and sugar until they are smooth and creamy. This would take around 40 – 50 seconds.
  • Now add vanilla extract and beat it for 20 seconds.
  • Add in multi-grain flour and salt and beat it on low speed for 40 – 50 seconds , until its just combined.
  • Now to this mixture add lemon juice, lemon zest and thyme leaves and beat it for 30 seconds.
  • Transfer the mixture to your kitchen top. Make sure that the kitchen top is lightly floured. Combine the entire dough mixture. Do not over mix/ over knead it.
  • Flatten the dough mixture into a disc shape, cling wrap it and put it the fridge to chill for atleast 1 hour.
  • Meanwhile pre heat your oven to 180C for atleast 15 minutes. Line your baking sheet with a parchment paper and keep aside.
  • Take the dough out of the fridge. Lightly flour the surface. Roll out the dough to a 1/4 inch think circle. Take heart shaped cookie cutter and cut out the cookies.
  • Transfer each cookie to the baking sheet. Garnish it with thyme sprigs. Allow the cookie to bake in the oven for 8 – 10 minutes or until the cookies are light golden brown.
  • Once done, take it out from the oven and allow it to cool completely and enjoy!

 

 

 

Orange Glaze Cream Scones with Blackcurrant Jam

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Kick starting this New Years the sweet way, the British way with scrumptious Orange Glaze Cream Scones with Blackcurrant Jam. These scones are as welcome on the breakfast table as they are on the teatime table. The aroma of the spices and fresh orange is so enticing that you will reach out to have a second helping of these scones.

I devour scones since they are so simple to make yet so delicious! I ended up making these scones one fine evening when I returned from work and got an itch to bake something apart from the usual cupcakes and cakes. In no time the scones were ready and I couldn’t resist myself and ended up having a couple of them. Right out of the oven – so warm, so comforting! They are mildly sweet, buttery flavored with infusion of warm spices. The buttery earthy flavor with a crisp exterior and fluffy interior is what you can expect of these scones. The orange glaze is not to be missed, since its just too perfect to go with these scones. The black currant jam adds the perfect sweetness-tartness to the scones while you have it with your cuppa.

So if you haven’t started baking this New Year, this is the perfect recipe to start your baking spree and surprise your friends and family.

RECIPE

INGREDIENTS: (Makes 12 round scones)

For the scones:

  • 260 grams all purpose flour
  • 55 grams of granulated white sugar
  • 12 grams baking powder
  • 120 ml full fat milk
  • 80 grams unsalted butter, cold and cut into small cubes
  • 2 egg, lightly beaten (keep each egg in separate bowls)
  • 1/4 tsp orange zest
  • 1/4 tsp cinnamon powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the glaze and filling:

  • 2 tbsp fresh orange juice
  • 1/2 cup icing sugar
  • 1/4 tsp orange zest (optional)
  • 3/4 cup blackcurrant jam ( I used Hartley’s blackcurrant jam)

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METHOD:

  • Preheat the oven to 180 C for atleast 15 minutes. Line the baking sheet with parchment paper and keep aside
  • Meanwhile, mix all purpose flour, sugar baking powder, salt and keep aside.
  • Add the cold cut butter and blend in the flour mixture using a pastry blender or your finger tips.
  • Once the mixture looks like coarse crumbs, keep it aside.
  • In another bowl, mix milk and  1 egg and lightly beat it.
  • Now add the milk-egg mixture to the flour-butter mixture along with cinnamon and orange zest and fold it gently with a spatula until just combined. Do not over mix it.
  • Slightly flour the surface and knead the dough a little and pat it to form a 7 – 8 inch disc shape. Using a round cookie cutter, cut the dough and place each scone dough into the baking sheet.
  • Now take a pastry brush and brush the top of the scones with the lightly beaten egg to get a good color.
     
  • Bake it for 15-17 minutes or until a tooth pick inserted comes out clean. Allow it to cool on the wire rack for a while once its completed baking.
  • Meanwhile whisk orange juice, orange zest and icing sugar until its well combined.
  • To assemble the scones, take each scone and cut it horizontally into equal halves. Take a tablespoon of blackcurrant jam and spread it evenly on the scone. Place the other half on top and garnish generously with orange glaze.
  • Serve immediately!

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Happy January, happy eating!

Chocolate and Peppermint Crinkle Cookies

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Chocolate, peppermint and sugar – a match made in heaven! These are my favorite holiday cookies and oh so addictive. The decadent chocolate cookies encased in sugar is nothing short of blissfulness. So if you haven’t yet started baking your holiday cookies, it’s Happy Christmas Cookie Baking Friday!

The melt in your mouth center and the crispiness towards the edges of these cookies with a generous coating of sugar makes it look simple and darn pretty. Though I don’t live in that part of the world where it snows, but looking at the pictures in the books since childhood (and now Facebook and Google) these crinkle cookies are just everything I have envisioned about Christmas – snowy wonderland that tastes delicious. The cracking of the cookies while its baking in the oven is so satisfying that it make you want to eat the cookies right away.

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So if you need some quick and easy to make cookies to adorn your Christmas dessert tray then these crinkle cookies is your resort. It’s Christmas, it’s time to indulge and it’s time to bake these chocolate and peppermint crinkle cookies for your friends and family now.

Merry Christmas!

RECIPE

INGREDIENT: (Makes 15 cookies)

  • 30 grams unsalted butter, room temperature
  • 130 grams dark chocolate or semisweet chocolate, roughly chopped (I used 55% dark chocolate)
  • 1 large egg
  • 50 grams granulated sugar
  • 90 grams all purpose flour
  • 1 tsp vanilla extract
  • 1 1/2 tsp peppermint essence
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/3 cup icing sugar, for coating

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METHOD:

  • Using double boiler method, melt roughly chopped chocolate and unsalted butter until the chocolate has completely melted.
  • Keep the melted chocolate and butter mixture aside and allow it to cool to room temperature.
  • Meanwhile, beat granulated sugar and egg using a electric beater until light and fluffy.
  • Now add vanilla extract, peppermint essence and room temperature melted chocolate mixture and beat it just incorporated.
  • Now in a separate bowl, whisk all purpose flour, baking powder and salt using a wire whisk and keep aside.
  • Now all the flour mixture to the egg-chocolate mixture and beat until it forms a dough and is well mixed.
  • Cling wrap the dough and refrigerate atleast for 4 hours or preferably overnight.
  • Preheat your oven to 160C for atleast 15 minutes. Line the baking sheet with parchment paper.
  • Take a tablespoon of the dough and make a ball out of it. (You can choose to flatten it a little).
  • Generously coat the chocolate ball with icing sugar. Repeat it with the remaining dough and place it on the baking sheet with each ball being 2 inches apart.
  • Bake the cookie for 7 – 8 minutes. Please do not over bake it since the cookie will become dry.
  • Allow the cookies to cool slightly and indulge! These cookies are best when eaten the day its baked. However you can store these cookies in an airtight container for 2 – 3 days.

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Happy holidays and Merry Xmas!

 

Linzer Cookies with Strawberry Chia Seed Jam

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The countdown to Christmas has begun and its time stock up all the holiday baking wonders! With the dawn of December, comes in a month of baking sprees. The baking of cookies, gingerbread cakes or cranberry tarts just fills the entire house with beautiful aroma each day. The concoction of the different spices being infused in each dessert is so enticing that it is difficult to wait till the dessert is baked.

Linzer cookies is a perfect example of the flavorsome festive cookies that you can’t stop with just one of the cookie sandwiches. It’s addictive, period! I was scared of making these cookies since it involved some crucial pressure points (only in my head), however once I decided to make these, I completely enjoyed it especially when they turned out yummy.

The nutty buttery cookies with the aromatic spices comforts you amidst the nip in the air. These tender cookies are just perfectly sweet and the tartness from the jam makes the whole sandwich look and taste lovely! So why wait, just crank up the oven temperature, whisk up the list of ingredients mentioned below and enjoy this Christmas with these beautiful cookies.

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RECIPE

INGREDIENTS: (makes 10 cookies sandwich)

  • 75 grams whole almonds
  • 140 grams all purpose flour
  • 80 grams caster sugar
  • 1/4 tsp cinnamon powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg powder
  • pinch of star anise powder
  • 113 grams unsalted butter, room temperature
  • yolk of 1 large egg
  • 1/2 tsp vanilla extract
  • zest of 1 lemon
  • 1/3 cup strawberry jam (I used store bought 24 Mantra Organic)
  • 1 tsp black Chia Seeds
  • 40 grams icing sugar, for dusting

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METHOD:

  • Preheat your oven to 170C for atleast 15 minutes.
  • Line your baking sheet with parchment paper. Put the whole almonds on the baking tray and put it to toast for 7 – 8 minutes until slightly brown and the aroma of the toasted almonds starts coming.
  • Once toasted, allow it to cool completely. Once cooled put it in the grinder with 20 grams of caster sugar and grind it until it forms a fine powder.
  • In a bowl, beat butter and sugar until light and fluffy.
  • Add in egg yolk and vanilla extract and beat until well incorporated.
  • Add in almond meal in the mixture and mix in until mixed properly.
  • Now add in salt, nutmeg powder, cinnamon powder, star anise powder, lemon zest, all purpose flour and beat it until just combined.
  • Now cover the cookie mixture in cling film and refrigerate for 30 – 45 minutes or until firm.
  • Once it is firm, roll the cookie dough to 1/4 inch thickness and cut it with the cookie cutter as shown in the pic. (You could use other shape cookie cutters too)
  • Using a small cookie cutter, cut the center and place the cookies on the baking sheet.
  • Refrigerate the cookies on the baking sheet for 10 minutes.
  • Now place it in the middle rack of the oven to bake for 10-12 minutes or until the edges are slightly golden.
  • Allow the cookies to cool and then transfer it to the wire rack to cool completely.
  • While the cookies are baking, mix chia seeds and jam in bowl and whisk it until its lump free.
  • Place the cookies with the cut out on a baking sheet and dust it with icing sugar.
  • To assemble the cookies, put a spoon of jam on the whole cookie and then place the cookie on top with the icing sugar. Now you are ready to take a bite!

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Enjoy and Merry Christmas 🙂

 

 

Strawberry Jam Thumbprint Cookies

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And the month of Christmas is right here. Joining in the baking bandwagon during this month is indeed pretty exciting. For me Christmas is about baking, period! Be it the aroma of freshly baked gingerbread cookies, boozy fruit cakes, plum cakes or jam thumbprint cookies, its divine! So here is my take on the old fashioned Strawberry Jam Thumbprint Cookies.

These cookies transports me to my childhood days, when my mom used to make jam filled cookie sandwiches during Christmas. It was devouring! Take inspiration from those cookies, is when I decided to make the seasonal favorite, easy to make Jam Thumbprint cookies. The ruby red strawberry jam glistening on top of the shortbread cookies adds  a nice festive touch to it. The sweetness from the shortbread cookies is perfectly complimented by the tartness from the strawberry jam. And if you are a jam addict (like me), then you get lucky to have spoonful of jam once the baking session is over!

So as the Christmas baking chapter starts right here, surprise Santa with these melt in your mouth delicious cookies. Fill gift bags with these cookies and yes don’t forget to gorge on these cookies yourself. I bet no one can resist such delicious temptation!

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RECIPE

INGREDIENTS: (Makes 15 cookies)

  • 113 grams unsalted butter, room temperature
  • 140 grams all purpose flour
  • 55 grams granulated sugar
  • yolk of 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp orange zest (optional)
  • 1/3 cup strawberry jam (I used store bought strawberry jam)
  • pinch of salt

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METHOD:

  • Preheat the oven to 180C for atleast 15 minutes. Line the baking sheet with parchment paper and keep aside.
  • Meanwhile, in a bowl beat the unsalted butter and granulated sugar until its light and fluffy.
  • Add vanilla extract and egg yolk and beat the mixture until well combined.
  • In a separate bowl, whisk all purpose flour, orange zest and salt in a separate bowl and keep aside.
  • Add the flour mixture to the egg-butter mixture and beat until the mixture is just combined.
  • Cover the mixture and put it in the refrigerator for 20 – 30 minutes.
  • Take it out of the fridge, roll the mixture into balls and place it on the parchment paper. Make sure each cookie dough is placed atleast 1 inch apart from each other.
  • Using your thumb, make an indentation in the middle of the cookie. Fill it with a generous amount of strawberry jam.
  • Bake the cookies for 12 -14 minutes, or until golden brown. Take it out of the oven and leave it to cool on the wire rack.
  • Once cooled, eat and enjoy!

 

 

Shortbread Cookies With A Zing

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Thinking of calling your friends over for tea, lemon shortbread cookies are perfect complements for a late afternoon tea, cookies and chat with friends. Whipping up a batch of shortbread cookies often transports me to a little local Scottish cafe where I am dunking these yummy cookies into a piping hot cup of tea – surreal!

I was not a person who loved lemon in my desserts until I happen to eat amazing lemon cookies in a cafe in SF and after which there is no looking back. Shortbread cookies are quite addictive and now one of my favorite forms of cookies. Its rich, flaky and delicate. The subtle zing of the lemon is captured in one buttery beautiful piece.I often love munching these while writing my blog or while reading my kindle. I know I can complete a whole batch of freshly baked lemon shortbread, but I try to control myself not to indulge so much into such luxurious treats.

Its such an easy recipe without having to follow any difficult baking techniques. You can end up baking these petite wonders in just no time. So wear those baking aprons, get your hands dirty and bake these lemon shortbread cookies today.

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RECIPE

INGREDIENTS: ( Makes 12 – 14 cookies)

  • 180 gms all purpose flour
  • 55 gms powdered sugar
  • 115 gms unsalted butter, room temperature
  • 1/2 tsp vanilla extract
  • Juice of 1 lemon
  • Zest of 1 lemon
  • pinch of salt

METHOD:

  • In a bowl combine pre sifted all purpose flour and salt and set aside.
  • Using an electric beater combine butter and sugar until light and fluffy.
  • Mix in the vanilla extract, lemon zest and lemon juice. Now mix in the dry ingredients just until incorporated well.
  • Flatten the dough into a disc shape, wrap in a plastic wrap and chill the dough for atleast 1 hour or until firm.
  • Now preheat the oven at 180 C for atleast 10 -15 minutes. In the meanwhile line the baking sheet with parchment paper
  • On a lightly floured surface roll out the dough into 1/4 inch – 1/2 inch thickness. Then cut into circles, squares or any other shape using a floured cookie cutter.
  • Transfer the cookies into a baking sheet. Put the baking tray in the freezer for another 5 – 10 minutes so that the cookies firm up a bit.
  •  Now bake it for 10 – 12 minutes or until lightly brown.
  • Once bakes cool on the wire rack.
  • You can sprinkle some caster sugar if you like or glaze it with lemon glaze.

Enjoy!

 

 

No-Bake Mango Cheesecake

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Here comes another mango recipe which is a must add to your repository – Mango Cheesecake. Recipes after recipes keeping popping in my  mind as I see juicy and sweet mangoes in my fridge. This cheesecake recipe is a walk down the memory lane. My mum started making different variations of this cheesecake. Once the cream cheese was more readily available in the market she tried her hands in making cheesecake with it. It was yummy, but I was completely enamored by this recipe of hers since it was lighter on the palate. And now this mango cheesecake recipe is my personal favorite. Its a delicious no bake recipe where you can celebrate the true flavors of mango.

I have tried this recipe only a couple of times and its turned out to be fabulous. The colors are vibrant, the flavor so perfect that it makes you want more. Be innovative, ornate it as you want, set it as you want since it’s your story, its your creation. So why wait, grab your baking equipments, grab those perfect alphonso mangoes and make this yummy cheesecake this summer.

RECIPE

INGREDIENTS: (For 8 inch springform pan)

For the crust:

  • 2 cups digestive biscuits, finely powdered (I used McVities digestive biscuits)
  • 100 gms salted butter, melted
  • 1/4 tsp star anise powder (optional)
  • 1/4 tsp dry ginger powder (optional)

For the filling:

  • 200 gms of chenna
  • 200 ml sweetened condensed milk (I used milkmaid)
  • 3 1/2 tsp gelatin
  • 125 gms cooking white chocolate
  • 1/4 tsp vanilla essence
  • 150 gms mango puree (optional)
  • 1 cup of mango pieces (optional)

For the topping:

  • 300 ml mango puree
  • 3 tsp gelatin
  • 1 tsp lime juice
  • few mint leaves, for decoration (optional)
  • assorted fresh berries, for decoration (optional)
  • diced mangoes, for decoration (optional)

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METHOD:

  • Mix the finely crushed digestive biscuits, star anise powder and dry ginger powder with melted butter and put it in the bottom of the springform pan or Borosil pan (or any other bowl in which you want to set your cheesecake). This mixture will form the crust of the cheesecake.
  • Microwave the Borosil pan for 40 – 45 seconds. In case you are using the springform pan, combine the ingredients in a microwavable bowl, microwave for 40 – 45 seconds and spread the mixture evenly in the spring form pan.
  • Soak gelatin in cold water and stir to avoid forming lumps. Put the soaked gelatin bowl on top of warm water and stir. (Please soak the gelatin for filling layer and topping layer separately.)
  • Melt white chocolate using double boiler method.
  • Put chenna, melted chocolate, milkmaid (condensed milk), gelatin, vanilla essence and mango puree (optional) in a food processor and combine until it forms a smooth liquid paste.
  • Transfer this liquid mixture in a bowl and add mango chunks and mix well.
  • Put this mixture on top of the crust and allow it to freeze for 20 – 25 minutes.
  • Take the soaked gelatin mixture for the topping layer and combine it to the mango puree and lime juice.
  • Spread it over the cheesecake filling layer and set it fridge for 3 – 4 hours, or until set properly.
  • Before serving top it up with assorted berries and mint leaves or diced mangoes and mint leaves or whipped cream and serve after 30 minutes.

Enjoy!