![]() Overall, these cookies are really easy to make, crunchy and crumbly, and a favorite among children and adults alike. Kewra is a very strong essence and hence a little goes a long way, whether it is the aroma, or the flavor, or the after taste it leaves if it goes a little overboard. I flavored them with cardamom and kewra essence, but if you don’t have kewra essence, you can very well replace it with rosewater. The cookies have a crunch of the cashewnuts in each bite, plus I have added a half moon as decoration to each cookie. What makes this cookie more favorable to Indian conditions is that it is eggless, and hence stays good for a longer period of time. Yes, yes, I have said a hundred times, I love the easy way out. I personally love such cookies, mainly because they are easier to get done. Combine the softened butter with the brown and granulated sugar. After all, ghee is the most Indian thing when compared to butter, isn’t it? □ These cookies are basically log cookies, which means that the dough will be shaped into logs, refrigerated for sometime before slicing and baking them. Soften the butter in the microwave for 10-15 seconds. Instead of butter, I used ghee to make these cookies. Since the cookies are slightly on the sweeter side, I love them with a cup of black tea without sugar… They have a very crumbly texture and then that particular after taste and aroma that comes from the use of kewra essence is something that just cannot be missed. Though the tutti frutti ones are more famous, I love their nut cookies, with the kaju and/or the pista. Apart from asking him for the kulfi moulds, another thing I would ask were the Karachi bakery cookies. When he would travel, he would ask what I wanted. One of my ex-colleagues was from Bombay with a sibling in Hydrebad. I wasn’t sure which one to make till I was reminded about the big box of cashew nuts in my pantry. Our own cuisine has a lot of different type of cookies, whether it is traditional or fusion cookies like the Karachi bakery ones that are so famous. However, I was in a dilemma of wanting to include a cookie with Indian flavors. I still don’t have a recipe on the blog for these simple cookies. My initial plan was to make shortbread cookies. I had a little bit of a struggle trying to finalize the third cookie after the Skillet Cookies and the Brookies for the theme “Kid’s Delight – Cookies” for this week’s Blogging Marathon #123. If you use this method, be sure to watch carefully - you don't want the butter to melt at all.Indian bakery style crispy cashew cookies… Another way to quickly soften butter is to put the cold butter in the microwave for 10 to 15 seconds. The best way to soften your butter is to put it out on the kitchen counter for a half hour before you want to use it. They can also be frozen, if necessary for 3-4 weeks. These chocolate chip salted cashew cookies can be kept at room temperature for about a week in an airtight container. How Do I Store Chocolate Chip Salted Cashew Cookies? Remove the cookies from the oven when the edges being to lightly brown. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for. Use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. You can properly measure flour by using a spoon to fluff the flour in the container, then spoon the flour into a measuring cup and slightly overfill.
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