Category Archives: Cookies n Biscuits

Oatmeal and raisin Cookies

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Feast season is here so how about keeping it light with something else. September month in my home is full of celebrations, birthdays to be precise. With loads of guests coming over planned to make some light and healthy cookies. Replaced butter with margarine to get rid of the butter guilt.

Preparation time- 10 min

Cooking time- 20 min


Oatmeal- 1 ½ cup

Flour- 1 ½ cup

Sugar- ½ cup

Margarine- ¾ stick or ½ cup

Raisins- ½ cup

Vanilla essence- ½ tsp



Butter the flour and then add sugar, rub together and then add raisins and oatmeal. Add vanilla essence and mix thoroughly. Add one egg at a time forming dough. Heat the oven to 200°C. Wrap the dough in cling film and refrigerate for 10 minutes. Roll out the dough and cut round cookies. Place them on greased tray and bake till golden brown for approx 15-20 minutes.

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Eggless Almond and Custard powder cookies

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These cookies were inspired by Fauzia M Afif’s custard cookies. I initially thought of going the same way but by the time I pinged my hubby saying I’m planning on making them he was like- “just custard cookies ” and here I would sincerely like to mention that when it comes to his regular food my hubby prefers the simplest the best. But give him snacks, midnight munchies or dessert (which he is not so fond of) he is nowhere near simple. So I thought of adding almond essence and then garnishing with finely chopped almond with a hope that it might click. I kept my fingers crossed till he was back from work, served it with tea, and was actually relived to get the nod from him. This might not be the perfect version but it is quick , delicious and sure is a hit. Did I forget to mention in the whole drama that these are egg less? Well I used milk to bind the flour so the cooking time stretched a bit extra but the texture is almost same.

Preparation time- 10 minutes

Cooking time- 20 minutes


Custard powder- ½ cup

All purpose flour- 2 cups

Butter- 250gm

Castor sugar- ½ cup

Almond essence- ½ tsp

Finely chopped almonds – ½ cup

Milk – ½ cup

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Mix custard powder and flour in a bowl. Cream sugar and butter along with almond essence in a separate bowl, once the sugar is incorporated mix the flour mixture. Work on the dough by adding tsp of milk to bring the dough together. Wrap it in cling film and refrigerate it for 15 minutes. Preheat the oven to 180°C and prepare the baking tray. You can use baking sheet / parchment paper or grease it with simple butter and sprinkle flour on it. Roll out the dough with a rolling pin and using a cookie cutter cut as per desired shape. Place it on the tray, sprinkle the almond on top of the cookies and seal it off by brushing some milk carefully on the top and the edges (this gives the golden brown color). Bake for 20-25 minutes.

Happy Birthday Jam Gems cookies

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It’s my brother-In law’s B’day today and he is still a fan of Gems (who am I kidding…we all are, different names same format…gems for us in India. MnM’s for others). I had planned for Chocolate dipped cookies with Gems…but last minute….no chocolate (what a crime I know). So used the same shortbread cookies recipe and quickly made Cherry Jam to top the biscuits. Initially had planned to sew all of them together with ribbon to form a garland but with jam topping not possible so, just plated them like that. Smile on my sis-in law’s face and the twinkle in the eyes of the birthday boy was sufficient to say they were good to go.

Preparation time- 15 min

Cooking time- 35 minutes


Flour – 2 cups

Butter- 250 gms chilled

Castor sugar – ¾ cup

Cinnamon powder- ½ tsp

Cherry Jam – 1 cup

Gems / MnM – 1 ½ cup

Method –

Preheat the oven to 180 °C. Mix together flour, sugar, cinnamon powder and butter in either a food processor or if doing by hand rub all the butter into the flour and make a soft smooth dough. Cover with cling film and refrigerate for 1 hour. Flour the slab and roll out the dough keeping the thickness ¼ inches. By using cookie cutter (I didn’t had access to them) cut the cookies and place them on prepared baking tray. Bake for 15-20 minutes or till the cookies are golden brown. Cool them on wire rack. If using fresh jam then you can use it straight away on the cooled cookies. If using refrigerated jam, melt it and then directly apply on cookies as per the shape. Dust with icing sugar and decorate with Gems. As the temperature here is touching 47°C, had to refrigerate the cookies till serving.

Biscuits- Jam filled, Jam topped, Chocolate chip



Preparation time- 10 min

Cooking time- 20 min

Yields- 35 biscuits


  • 2 cup flour
  • 200 g butter cut into cubes
  • ½ cup castor sugar
  • Pinch of salt
  • 2 eggs


Mix flour, butter, salt and icing sugar in a bowl with your fingers. Make the mixture like that of crumble, break in eggs and knead the dough. Spread some flour on flat surface and roll out the dough with rolling pin to your desired thickness (  I kept rough measurement of 2 cm). Take the cookie cutters and cut the dough in desired shapes ( I used heart and triangle shape). Place the cut pieces on the prepared baking tray. Use the left over dough (usually the side trimmings from shapes) to make some round biscuits. Place chocolate chips on the heart shape biscuits , make thumb impression on the round biscuits and put some liquefied jam in the centre

Place in preheated oven at 170°C for around 12-15 minutes or when the biscuits start turning a bit brown. Cool them on wire rack.  To make the jam centered biscuits take the triangle biscuits and spread the liquefied jam and top with another same shape biscuit. Let them cool, dust some icing sugar and then transfer to air tight jar.

Chocolate Chip Cookies


Preparation Time- 10min

Cooking Time- 10 min

Makes 20 cookies


  • 2 ¼ cup flour
  • ½ tsp baking Soda
  • 1 cup butter ( I used nutralite )
  • 1 ½ cup brown Sugar (ideally, I was running out of it so used granulated sugar instead)
  • 2 eggs
  • 2 tsp Vanilla extract
  • 1tsp salt
  • 2 ½ cups chocolate chips


Preheat the oven to 220°C. Sift the flour and baking soda together. Mix butter and sugar properly, add eggs and beat more. Mix in salt, vanilla extract and then mix the flour. Blend together and mix chocolate chips in the end. On the greased tray lay out the batter with help of Ice Cream scooper (very handy tip by Nigella Lawson).  Bake 10 min or less in order to retain the chewiness of the cookies.