My first from the scratch cookie. Not a bad idea!!
Everytime I buy one of those ready made cookie powders and bake them. I always wanted to try it from the scratch. Most recipe mentioned brown sugar as the "sweet" ingredient. Unfortunately, I forgot to buy brown sugar. Instead I used these
1/3 cup of powdered jaggery
1/2 cup of sugar
2 tbs of sweetened condensed milk.
I love all these three source of sweet ;)
Or simply use 1 1/2 cup of tightly packed brown sugar.
After watching so many baking shows, I learnt my first lesson. Always mix the dry and wet ingredients separately. Then mix them together in batches.
Dry ingredients
1 3/4 cup of all purpose flour
3/4 cup of Hersey cocoa. ( I chose the bitter one)
3/4 teaspoon of baking soda
1/2 cup of sugar
wet ingredients
1/2 of powdered jaggery competly dissolved in 1/2 cup of water.
2 tablespoon of sweetened condensed milk
1 egg
3/4 cup of oil
2 tablespoon of milk
Make sure the jaggery is completely dissolved. Remove the excess lumps of jaggery before mixing all the wet ingredients to the dry mix.
Beat the wet ingredients to mix well.
Now in batches, add the dry ingredients to wet ingredients. Mix well without any lumps until the entire dry ingredients are completely blend.
Do taste you mixture for sweetness. This will help you to know how sweet you want your cookie to be.
I prefer medium sweet.
Finally to add a little crunch, I added a hand full of pine nuts. You can add almond, walnut or cashew nuts too.
Now baking time.
Preheat your oven to 375 and raise it to 425 bake for 10-13 minutes to have your cookies little crispy. If you want them soft bake for just about 8-10 minutes.
Remember not to pour too much of you cookie on your baking sheet. Else you end up getting pancake sized cookies. :)
Everytime I buy one of those ready made cookie powders and bake them. I always wanted to try it from the scratch. Most recipe mentioned brown sugar as the "sweet" ingredient. Unfortunately, I forgot to buy brown sugar. Instead I used these
1/3 cup of powdered jaggery
1/2 cup of sugar
2 tbs of sweetened condensed milk.
I love all these three source of sweet ;)
Or simply use 1 1/2 cup of tightly packed brown sugar.
After watching so many baking shows, I learnt my first lesson. Always mix the dry and wet ingredients separately. Then mix them together in batches.
Dry ingredients
1 3/4 cup of all purpose flour
3/4 cup of Hersey cocoa. ( I chose the bitter one)
3/4 teaspoon of baking soda
1/2 cup of sugar
wet ingredients
1/2 of powdered jaggery competly dissolved in 1/2 cup of water.
2 tablespoon of sweetened condensed milk
1 egg
3/4 cup of oil
2 tablespoon of milk
Make sure the jaggery is completely dissolved. Remove the excess lumps of jaggery before mixing all the wet ingredients to the dry mix.
Beat the wet ingredients to mix well.
Now in batches, add the dry ingredients to wet ingredients. Mix well without any lumps until the entire dry ingredients are completely blend.
Do taste you mixture for sweetness. This will help you to know how sweet you want your cookie to be.
I prefer medium sweet.
Finally to add a little crunch, I added a hand full of pine nuts. You can add almond, walnut or cashew nuts too.
Now baking time.
Preheat your oven to 375 and raise it to 425 bake for 10-13 minutes to have your cookies little crispy. If you want them soft bake for just about 8-10 minutes.
Remember not to pour too much of you cookie on your baking sheet. Else you end up getting pancake sized cookies. :)
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