Date & Walnut Rolls#SundayFunday

Dates are sweet, dried fruit. Soft buttery rolls stuffed with dates and nuts make a wonderful sweet. This recipe for date roll cookies are quick and easy to make and they have good flavor and texture.
These are actually eggless cookies except for the egg wash which can be avoided if you don't want to use eggs.

Ingredients
200 Grams All Purpose Flour
75 Grams Clarified Butter
60 Grams Powdered Sugar
½ Teaspoon Vanilla Essence
3 -4 Tablespoons Chilled Water or as required
For The Filling
200 Grams Seedless Dates _ minced
50 Grams Walnuts - finely chopped

Method 

For The Filling 

Mix the dates and walnuts together and make a nice roll keep aside.

For The Dough 

Rub clarified butter into flour till it resembles bread crumbs. Add the powdered sugar and essence mix it well into the flour. Now add chilled water just enough bring it into a dough. Do not knead the dough. The dough will be soft and crumbly. Cling wrap it and refrigerate for 30 minutes. 

Then take the dough and lightly knead it and roll out into ¼ inch thick chapatti.  

Put one strip of walnut and date in and roll (only once or else the covering will get to thick and it will not cook). 

Apply water to seal the edge.

Cut the roll and press the edges lightly to seal it. Like wise make the other roll also. 

Cut into 2 inch squares. 

Place on a well greased baking tray leaving sufficient space between each.

Bake in a pre heated oven bake at 180°C, for 12 to 15 minutes. 

The bottom of the roll should be light golden. Cool completely before storing in airtight containers.

Labels: Cookies, Festival Sweets, Dates, Walnuts, Eggless, Sunday Funday, Christmas Sweet, East Indian, Baked, Vegan, Healthy

Easy Rabdi with Evaporated milk from Cook with Renu
Date & Walnut Rolls from Sneha’s Recipe
Gobi Manchurian from Palatable Pastime

• Kheer from A Day in the Life on the Farm
  Chickpea & Sweet Potato Curry from Mayuri’s Jikoni 
• Baked Gobi 65 from Amy’s Cooking Adventures 
• Two Homemade Breads for Diwali: Pita and Naan from Culinary Cam  

Cashew Cherry Cookies#SundayFunday

These are mouth melting cookies. I made them for Christmas. They so easy and quick to make. Try them and I assure you that you can't stop eating at one.

Ingredients
50 Grams Butter
50 Grams Vegetable Shortening
100 Grams Powdered Sugar
150 Grams All Purpose flour
100 Grams Cashewnuts - finely chopped
A Few Chopped Cherries
1 Egg - yolk & white separated
½ Teaspoon Vanilla Essence

Method

Cream butter and sugar well till light and fluffy, add the egg yolk, essence and flour, form into soft dough. Cling warp and refrigerate the dough for at least 30 minutes. Then pinch small piece of the dough, roll them into balls.

Beat the egg white lightly dip the cookie balls in it and roll in chopped cashews. Pierce a chopped cherry in the center. Place them on a greased tray. 

Bake at 180°C for 12 - 15 minutes.
My Notes

If you do not want to use vegetable shortening then make them with all butter.
Labels: Cookies, Cashewnuts, Christmas Sweet, Baked, Sunday Funday, Cherry 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of December 2021, is Wendy of A Day in the Life on the Farm and the theme is "Christmas Cookies Around The World".
Here are some of the Recipes made by us.

• Food Lust People Love shares Candy Cane Meringue Kisses 
• Sneha’s Recipe presents Cashew Cherry Cookies 
• Palatable Pastime serves up Chinese Almond Cookies 
• Culinary Adventures with Camilla gives us Hojarascas (Mexican Shortbread Cookies) 
• Mayuri’s Jikoni shares Karachi Biscuits 
• A Good Life plates Mexican Tea Cookies 
• A Day in the Life on the Farm discovers South African Double Crunchers 
• Amy’s Cooking Adventures has Stained Glass Ornament Cookies with Orange & Cinnamon 
• Making Miracles presents Swedish Snowball Cookies 
• Karen’s Kitchen Stories gives us Zimsterne - German Christmas Cookies

White Chocolate Chunk Oats Cookies#BakingBloggers

These are bakery style White Chocolate Chunk Cookies with golden brown edges with gooey centers.

They are so delicious perfect cookies to go with your tea or coffee. I have made big ones weight is 45 grams each. But they are so crisp and bake in just 12 to 14 minutes.

Makes 14 Big Cookies 
Ingredients
75 Grams Softened Butter
38 Grams Vegetable Shortening
140 Grams Caster Sugar
1 Egg
1 Teaspoon Vanilla essence
175 Grams All Purpose Flour
¼ Teaspoon Salt
½ Teaspoon Baking soda
½ Teaspoon Baking powder
46 Grams Oats - make it into a powder
100 Grams White chocolate chips

Method  

Beat butter and sugar until creamy and fluffy, then add in the egg and vanilla essence, sieve the dry ingredients, with a spatula mix it till no dry spot of flour is seen. Cling wrap the bowl and chill it in the refrigerator for at least 2 hours. After 2 hours I weighed each cookie 45 grams. Make round balls and placed them in a lined baking tray and again refrigerate the tray till the oven is pre heated.

In the meantime pre-heated oven to 170°C . Place one tray at a time in the oven and bake 12-15 minutes, half through the baking time, change the sides of the tray. Check if the cookies are done after 12 minutes. Mine were done at 13 minutes. Take the tray out of the oven and place the other tray. Lift each cookies with a spatula and place them on a wire rack, till they cooled completely. 

When completely cooled, store them airtight container. Enjoy with your tea or coffee. 

My Notes
You can make these all butter, but, I have used vegetable shortening a little so that these retain they shape and do not spread while baking. These retained their shape as your can see. They have perfect top. 

These are so crispy and chewy, you will love them.
Chilling the dough is a must or else you want be able to roll them or shape them.

Labels: Oats, White Chocolate, Cookies, Biscuits & Cookies, Baking Bloggers, Butter, Vegetable shortening, Egg, International Cuisine 

Baking Bloggers

Baking with Oats or Oat Flour 

• • • Baked Oatmeal with Rhubarb by A Day in the Life on the Farm
    • Buttermilk Oat Flour Pancakes by The Redhead Baker
    • Cherry Rhubarb Crisp by Palatable Pastime
    • Chewy Oatmeal Cookies by Making Miracles
    • Chocolate Cherry Oatmeal Cookies by Karen's Kitchen Stories
    • Fresh Cherry and Nectarine Crisp With Oat Streusel by Magical Ingredients
    • Icelandic Happy Marriage Cake - Hjónabandssæla by Food Lust People Love
    • White Chocolate Chunk Oats Cookies by Sneha’s Recipe

Mini Bundt Chocolate Chip Cookie#BundtBakers

These are so soft in the center and crisp outside.  Very delicious to have as a snack or perfect for a HI Tea Party. Thank you Felice from All That's Left Are The Crumbs, for choosing such a challenging theme, loved it.

Makes 6 mini bundts
Ingredients
50 Grams Butter , softened
60 Grams Brown sugar
30 Grams Caster Sugar
1 Large Egg
1/2 Teaspoon Vanilla essence
90 Grams All Purpose Flour
1/4 Teaspoon Baking soda
1/4 Teaspoon Salt
1/3 Cup Chocolate Chips
1/4 Cup Chopped Walnuts
For the Chocolate Frosting - A Small Batch Chocolate Frosting 
40 Grams Dark Chocolate - chopped
15 Grams Butter - unsalted
2 Tablespoons Heaped Icing Sugar - sieved
3 Teaspoons Milk

Method
Pre heat oven to 175 degrees C.
Mix together the butter and sugars in a mixing bowl. 

Add the egg and the vanilla and continue mixing until well combined.  Add in the flour, baking soda and salt to the bowl and stir until just combined.  Fold in the chocolate chips and chopped walnuts.  Cling wrap the dough and refrigerate for at least 30 minutes. 

Make equal balls of chilled cookie dough and press it into  the mini bundts.  Bake for 22 to 25 minutes or until top is golden and the edges of the cookie is set. 

Remove from the oven and place on a cooling rack 

to cool for 10 minutes 

See the soft texture inside the cookies and black diamonds/chocolate chips peeking out..yum..yum
For the Chocolate Frosting - A Small Batch Chocolate Frosting

In a sauce pan add the chopped chocolate and butter, melt it over a double boiler. When melted mix it well so that it is smooth and shiny. Let is cool completely, add in the icing sugar and whisk well till smooth and lump free, add in the milk a teaspoon at a time to make it a spreadable frosting. Spread it over the cooled cookies.  

Enjoy, my hubby loved these cookie bundts and frosting on it was yum.

Labels : Cookies, Biscuits & Cookies, Bundt Bakers, Chocolate Chip, Walnuts, Healthy, Bundt
Bundt Bakers August 2019
Cookies Reimagined as Bundt Cakes


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you are a food blogger and interested in joining in the Bundt Baking fun please send an email to Stacey at foodlustpeoplelove at gmail dot com. Our theme this month is Cookies Reimagined as Bundt Cakes and our host is Felice from All That's Left Are The Crumbs.
Apricot Pistachio Oatmeal Cookie Bundt from Sweet Sensations
Bundt Cookie Oatmeal and Blueberries from Patyco Candybar
Kingston Bundt Cake from All That's Left Are The Crumbs
Mini Bundt Chocolate Chip Cookie from Sneha's Recipe
Oreo Bundt Cake from Patty’s Cake
Snickerdoodle Bundt Cake from A Day in the Life on the Farm

Ginger Butter Cookies#FantasticalFoodFight

Made these cookies for the Fantastical Food Fight wherein the theme for the month is: Gingerbread . These cookies are eggless, mouth melting and crisp. 

You will definitely love the addition of ginger powder in it.

Ingredients  

1 Cup All Purpose Flour
1/3 Cup Icing Sugar
100 Grams Salted Butter
13 Grams Vegetable Shortening
2 Tablespoons Milk
2 Tablespoons Custard powder
1 Teaspoon Vanilla essence
1 Teaspoon Dry Ginger powder - Homemade
¼ Teaspoon Level Baking powder

Method

Take all dry ingredients in a bowl except sugar mix well and keep aside. 

Take butter, shortening and sugar in a bowl and mix till light and fluffy. Add vanilla essence, milk and mix again. Now  fold in the add all dry ingredients and  mix it well. Mix everything well together with a help of a spoon or spatula. 

Take a piping bag with  big size star nozzle and fill it with cookie dough. Line a baking try or pan with parchment paper and pipe the cookies on it at little distance. Bake at 180 degrees for 15- 20 minutes. 

Baking time may vary depending on Oven. 

Once done take out them on a cooling rack serve when completely cools down.

How to make Air fryer Dehydrated Ginger Powder at home.

Ingredients  

500 Grams Ginger

Method

Remove the skins and wash the ginger and pat them dry.
Then using a grater or a chopper, I used my V slicer to cut into fine slices.

Then place these in the basket of the Air fryer at 80 degrees. Then no need to preheat the Air Fryer. It will take around 40 to 45 minutes.

Every 15 minutes give it a good stir so that they are evenly dried and crisp. If necessary keep it for another 10 to 15 minutes more. 

Dry the ginger slices on a cloth and leave it for about an hour or two so that they are cool and dry completely.  

Then powder them in a blender or a coffee grinder. 

Store it in a air thight container and keep this in your kitchen cabinet.

Ta Da.. Ginger Powder is ready..

Labels : Eggless, Cookies, Biscuits & Cookies, Fantastical Food Fight, Ginger, Air Fryer, Dehydrated, Ginger powder, Homemade
You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical "food fight" recipes this month !

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Check out the other recipes below!

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