These biscuits are easy to make and a wonderful way to use up the extra cheese. I bake a whole batch in the course of a morning.
Ingredients
All purpose flour 2 cups
Salted butter 1/2 cup
Grated cheddar cheese 3 cups
Salt 1 tsp
Dried Oregano 2 tsps
Red chilli powder 1 tsp
Method
In a bowl mix the butter and cheese.
Add the flour, salt, oregano and red chilli powder.
Mix well to form a loose dough.
Form into small balls and flatten against the palm of your hand. Arrange on a buttered plate or tray. Press a fork against each biscuit to form the lines.
Bake in a 210 degree C oven for 15-20 minutes. Check after 15 minutes and taken out when the biscuits turn golden brown.
Growing up in the capital, New Delhi, I got the opportunity to enjoy what was locally grown and locally produced. In today’s world of super brands, we end y eating the same cookies irrespective of whether we are in New York or Delhi. I miss the cookies that were made by the local bakers, each taking pride in some special dish or sweet or biscuit.
One that we loved were the coconut cookies baked fresh every day. They were crisp on the outside and deliciously soft inside with the baked coconut outside addding a wonderful nutty flavour.
These cookies come closest to that flavour I remember from my childhood.
Ingredients
Ghee or clarified butter 1/2 cup
Sugar 1/2 cup, fine or powdered in the mixie
Desiccated coconut 1/2 cup and 1/4 cup
All-purpose flour 1 cup
Vanilla essence 3 drops
Baking powder 1 tsp
Baking soda 1/2 tsp
Milk 1 tbsp and 1/4 cup
Method
Whisk the ghee and sugar till well blended and fluffy. Add 1/2 cup desiccated coconut and mix.
Add the flour, baking powder, baking soda and vanilla essence. Mix to form a dough. Add a tablespoon of milk if the dough is too dry.
Refrigerate the dough for about an hour.
Make into small balls and flatten between your palms.
Pour the 1/4 cup of milk in a bowl and spread the 1/4 cup of desiccated coconut on a plate. Dip the cookie balls in the milk and roll in the desiccated coconut.
Lay out the cookies on a buttered tray and bake for 15 minutes in a preheated 170 degree C oven. Cool and store in an airtight container.
These biscuits are very similar to those that I had as a child. My dad would take ghee or clarified butter, atta or whole wheat flour, and sugar to the local bakery and they would turn the ingredients into the most delicious biscuits. Through these biscuits nostalgia meets taste.
Ingredients
Atta or whole wheat flour 1 cup
Ghee or clarified butter 1/2 cup
Sugar 1/2 cup
Milk 3 tbsps
Method
Mix the atta, ghee and sugar till they resemble bread crumbs.
Add the milk a tablespoon at a time and make a soft dough.
Flatten it using the heel of your palm to a 1/4” thickness disc and using a cookie cutter, cut out the biscuits. I used a cake scraper to make a light pattern on the biscuits.
Arrange them on a greased baking tray. Bake in a 170 degree C oven for 20 minutes.
This was a favourite with my son when he was in primary school. I would make a batch every Sunday so that I could pack a couple in his lunchbox or recess.
Ingredients
All-purpose flour 1 1/4 cup
White sugar 1/2 cup
Brown sugar 3/4 cup
Egg 1
Baking soda 1/2 tsp
Salt 1 tsp
Unsalted butter 1/2 cup, melted
Chocolate chips 1/2 cup
Dark chocolate 1 cup, roughly chopped
Method
Sift the flour, baking soda and salt.
Mix the sugars and butter in a bowl.
Add the egg and beat with a electric whisk till the mixture is a light brown and fluffy.
Fold in the flour and both kinds of chocolate.
Leave the dough in the refrigerator for 45 minutes.
Scoop out small balls of the dough and arrange on a greased tray. Leave enough space for the dough to spread.
Bake in a 180 degree C oven for 12-15 minutes. Check after 10 minutes and take the cookies out when they turn a light brown.
Cool on a wire rack. Store in an airtight container when completely cool.
Chills & Chillies 