Cook with Priyanka: Eggless cookies recipe

Saturday, 13 September 2014

Lemon Crinkle Cookies - Eggless

Hello everyone today I have got you all a very simple yet droolworthy recipe of lemon crinkle cookies. They are just melt in mouth and I am pretty sure that you guys are going to fall in love with them just like me. The cookie dough balls are coated with icing sugar and then baked. They get cracks while baking which give them a very beautiful look, hence called as crinkle cookies.

They are basically a cross between a cake and a cookie as they are quite soft and moist but at the same time have a nice crunch like a cookie. Lemon is a king here as it gives a very delicious kick to the sweet cookies. People do add lemon essence to them but I prefer to add fresh lemon zest and fresh lemon juice, which I find to be sufficient enough. Cherry on the cake, its an eggless version with no changes in the taste. You can always add some cardamom powder too but I feel like keeping it Just Lemony :))))

So let's quickly run through the ingredients following the method.

Step by step Video Link :

Ingredients :

All purpose flour or Maida : 1 cup
Sugar : 1/2 cup
Unsalted Butter : 70 gms
Baking Powder : 1 tsp
Salt : 1/4 tsp
Fresh Lime juice : 1 1/2 tbsps + 1/2 tsp
Lemon zest : 1/2 tbsp
Milk : 1/4 cup
Powdered sugar : 1/4 cup
Yellow food colour : few drops (completely optional)

Method :

Make the buttermilk : Mix milk (at room temperature) and 1/2 tsp of lime juice, keep aside for 5-7 minutes. You will see that it has curdled a little that means your buttermilk is ready.
Now in a mixing bowl add in the butter and sugar, beat well unless light and fluffy. Then add lemon juice (1 1/2 tbsps), buttermilk and lemon zest, beat again and mix well.
In another bowl mix in the dry ingredients - flour, salt, baking powder.
Fold in the dry mixture into the wet mixture and try to make a dough. The dough will be very soft as shown in the video. If you feel like its too liquidy then add a couple of tbsps of dry flour (but not more than that), this won't effect the texture.
Now keep the dough into the refrigerator for 10-15 minutes. This will make the dough a bit workable.
Divide the dough into equal portions, I used a ice cream scooper to make them of equal size. Roll in between your palms to make them smooth and finally coat them powdered sugar. Keep the balls in the refrigerator again for 10 minutes and recoat them with powdered sugar.
Bake them in a preheated oven at 180°C for 12-15 minutes depending on the oven. Mine were done in exactly 13 minutes.
Let them sit on the baking tray for 10 minutes and then transfer them on to a cooling rack. Let them completely cool and store in an airtight container.

Enjoy!

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :)

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks and Happy baking
Priyanka :)

Monday, 1 September 2014

Nankhatai/Indian Cookies (Eggless)

I am a deep lover of Nan Khatais and today I tried the recipe of one of my talented blogger friends Ruchi Airen and it turned out to be scrumptious. Ruchi and me got to know each other at Cal and I always love her all the posts because of their simplicity and energy level. Usually I used to bake the Nan Khatais only using plain flour, however Ruchi’s recipe had semolina and chick pea flour as well, which I found to be interesting and thought of giving a try.

Ruchi has explained her recipe very well which makes it easy to follow, which is the reason I have got the best of khasta nan khatais as per its name. My husband and I are very happy with the flavours and we’ve already bookmarked it for repetitions in future, and I am sure it will be ringing bells in my kitchen soon. Sharing this with you all too.

Ingredients

All purpose flour/Maida : 2 cups
Semolina/sooji : 1 cup
Chickpea flour/besan : 1/2 cup
Clarified butter/Ghee : 1 1/2 - 2 cups (may vary to knead the dough)
Sugar : 1 1/2 cups (powdered)
Elaichi powder : to granish
Pistachios (coarsely Pounded) to garnish

Method:

Mix all purpose flour, Semolina, besan and sugar together.
Add ghee to the dry mixture and try to knead the dough. Donot overwork with it otherwise the nankhatais won't be flaky.
Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.
Now make small flat balls/ Pedas and place on baking sheet. Using a knife, cut a cross in the middle of each.
Press some elaichi powder and pistachios in the middle.
Rest the cookie balls in the refrigerator for another 15-20 minutes.
Bake at 190°C for 15-20 minutes (depending on the oven)
Completely cool on a wire rack and then store in an air tight container.