Cumin cookies from Sunita Bhuyan's blog
Sesame cookies from Sailu's blog
Inspiration pics here:
What’s needed-
2C plain flour
2 tblsp cumin seeds, lightly roasted and coarsely ground
1/2 tsp bicarbonate of soda
1 tsp salt
1/2 tsp sugar
5-6 tblsp oil
1/2 c of milk
How to-
Pre heat the oven at 180 deg cel.
Line and grease a baking tray.
In a mixing bowl, place the flour, baking soda, cumin, sugar and salt and mix well.
Add the oil and rub it into the flour mixture.
Add the milk and bring everything together till the dough does not stick to the hand. But do not over knead, or they will turn out really hard.
Transfer the dough to the rolling board and roll out to about 2 mms thick.
With a 2inch round cookie cutter, cut out circles and arrange on the prepared baking tray. I made around 50 of them. Of course, it will not be possible to cut out so many at one go. Just bring together the scrapings after cutting out the first batch, roll out again and repeat the process till the entire dough has been used up.
Place the tray in the centre of the pre heated oven and bake for 20-25 minutes or till the top browns lightly.
Remove the cookies from the oven and transfer them to a cooling rack. Cool completely before storing them in air tight containers.
Photo Sharing and Video Hosting at Photobucket
Of course, you’re allowed to savour a few, fresh from the oven, before they make their way into the tin :-)
Eggless Sesame Oats Crisp Recipe
Preparation: 10 mts, Baking: 16-18 mts
Makes approx 28-30 crisps
.
Ingredients:
1 1/4 cup all purpose flour (maida)
2 1/4 tbsps unsalted butter
5 tbsps demerara sugar
1 1/2 tbsps golden syrup
3/4 cup oats
4 tbsps sesame seeds
1 tsp soda bicarbonate (add a tsp hot water and keep aside)
1 tbsp powdered almonds (roast almonds and coarsely pwd) (optional)
1 Over low heat, melt butter, demerara sugar and golden syrup until the sugar dissolves. Stir in oats, sesame seeds, pwd almonds and flour. Mix in the soda bicarbonate. The resultant dough will be sticky.
2 Pinch some dough (about a small lemon sized ball) and flatten with you finger onto greased cookie sheet. Using your fingers, spread or flatten out to form a thin round. Place crisps at a distance of 2 – 2 1/2 inches apart as they spread out a lot.
3 Bake in a pre-heated oven at 175 C for about 17-18 mts till the edges are slightly toasted or turn golden. Once baked, the crisp will be soft. After removing from oven, let it cool for 2-3 mts and then use a thin spatula to remove the crisps carefully onto a wire rack to cool. They will harden on cooling.
4 Repeat with remaining dough. Store in airtight container once completely cool.
Sesame cookies from Sailu's blog
Inspiration pics here:
What’s needed-
2C plain flour
2 tblsp cumin seeds, lightly roasted and coarsely ground
1/2 tsp bicarbonate of soda
1 tsp salt
1/2 tsp sugar
5-6 tblsp oil
1/2 c of milk
How to-
Pre heat the oven at 180 deg cel.
Line and grease a baking tray.
In a mixing bowl, place the flour, baking soda, cumin, sugar and salt and mix well.
Add the oil and rub it into the flour mixture.
Add the milk and bring everything together till the dough does not stick to the hand. But do not over knead, or they will turn out really hard.
Transfer the dough to the rolling board and roll out to about 2 mms thick.
With a 2inch round cookie cutter, cut out circles and arrange on the prepared baking tray. I made around 50 of them. Of course, it will not be possible to cut out so many at one go. Just bring together the scrapings after cutting out the first batch, roll out again and repeat the process till the entire dough has been used up.
Place the tray in the centre of the pre heated oven and bake for 20-25 minutes or till the top browns lightly.
Remove the cookies from the oven and transfer them to a cooling rack. Cool completely before storing them in air tight containers.
Photo Sharing and Video Hosting at Photobucket
Of course, you’re allowed to savour a few, fresh from the oven, before they make their way into the tin :-)
Eggless Sesame Oats Crisp Recipe
Preparation: 10 mts, Baking: 16-18 mts
Makes approx 28-30 crisps
.
Ingredients:
1 1/4 cup all purpose flour (maida)
2 1/4 tbsps unsalted butter
5 tbsps demerara sugar
1 1/2 tbsps golden syrup
3/4 cup oats
4 tbsps sesame seeds
1 tsp soda bicarbonate (add a tsp hot water and keep aside)
1 tbsp powdered almonds (roast almonds and coarsely pwd) (optional)
1 Over low heat, melt butter, demerara sugar and golden syrup until the sugar dissolves. Stir in oats, sesame seeds, pwd almonds and flour. Mix in the soda bicarbonate. The resultant dough will be sticky.
2 Pinch some dough (about a small lemon sized ball) and flatten with you finger onto greased cookie sheet. Using your fingers, spread or flatten out to form a thin round. Place crisps at a distance of 2 – 2 1/2 inches apart as they spread out a lot.
3 Bake in a pre-heated oven at 175 C for about 17-18 mts till the edges are slightly toasted or turn golden. Once baked, the crisp will be soft. After removing from oven, let it cool for 2-3 mts and then use a thin spatula to remove the crisps carefully onto a wire rack to cool. They will harden on cooling.
4 Repeat with remaining dough. Store in airtight container once completely cool.
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