Sometimes there’s no better snack than crunchy cookies with a tall glass of milk. Here are a few easy-to-make cookie recipes for those with the sweet tooth.
Chocolate Chip Cookies
IngredientsButter – 280 gm
Sugar – 225 gm
Brown sugar – 225 gm
Chocolate chip – 250 gm
Eggs – 2.5 nos.
Vanilla essence – 2.5 ml
Flour – 500 gm
Baking soda –12 gm
Salt – 6 gm
Peanut – 225 gm
Cashewnut, almond or other nuts (optional)
Method:Beat butter, sugar and brown sugar together until the butter melts. Add eggs one by one. Add Maida, baking powder and chocolate chip. Do not over mix. Shape the cookies and place onto baking trays lined with greased baking paper, leaving enough space around each cookie to allow it to spread during baking. Bake it at 160 degree Celsius for 15 minutes until done. These cookies can be kept in an airtight container for three to four days.
Viennese Vanilla Crescent
IngredientsAlmond powder –1 kg
Flour – 2.8 kg
Icing sugar – 700 gm
Butter – 2 kg
Egg yolk – 20
Vanilla essence – 5 ml
Salt a pinch
Vanilla sugar to dust
MethodMix all ingredients to smooth dough and chill. Form small crescent shape with the dough and bake at 160 degree Celsius for 10 to 15 minutes. Allow to cool and dust with vanilla sugar. These cookies can be kept in an airtight container for three to four days.
Oatmeal and Raisin cookies
IngredientsUnsalted Butter (room temperature) – 85 gm
Sugar – 115 gm
Egg – 1
Flour – 115 gm
Oatmeal – 55 gm
Raisins – 125 gm
MethodPreheat the oven to 180ºC. Beat the butter and sugar together until pale and fluffy, and then gradually beat in the egg. Sift in the flour, and then fold it in with the oatmeal and raisins. Shape the cookies and place onto baking trays lined with greased baking paper, leaving enough space around each cookie to allow it to spread during baking.
Bake for 10–15 minutes or until golden brown. Cool slightly on the baking sheets, and then transfer to a wire rack and leave to cool completely. These cookies can be kept in an airtight container for three to four days.