Skip to main content

Gem of an Idea

I spotted organic raw sugar on my supermarket counter the other day, and picked it up thinking it will come handy in baking. Or more specifically, baking cookies, which has become a weekend ritual!

Started by mixing 100 gms of butter with 40 gms caster sugar and 30 gms raw sugar, and beat them until light. Then added 175 gms flour and ½ tsp vanilla essence and mixed everything into a smooth dough. Rolled it into a log, then left it wrapped in a buttered sheet in the fridge for half an hour.

By this time, the dough is a bit harder and easy to cut into thin cookies. My raw sugar is not very fine, so the cookies were speckled with brown. To give it extra color, I added Gems in the center of all cookies. If you don’t have Gems handy, use M&M.

I baked the cookies at 180C for 15 minutes, and they came out looking nice and brown. What a difference from the pale yellow cookies I’ve been baking past two weeks.



This recipe makes about 24 cookies, and my small oven can’t take more than 12 at a time. So I baked 12 yesterday and left half the dough in the fridge until today. The next batch, baked a day later, came out tasting great so the dough keeps well for a day. And the cookies keep for at least 3-4 days if left in an airtight container.

Comments

These cookies look cute. I have tried making cookies with gems by incorporating them in the dough. My daughter loves them.
Saw your link from Joanna's blog.

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…