Oats-Peanut Butter Cookies - melts in the mouth! Cream tgether: Peanut butter – 2 tbsp Plain butter – 2 tbsp Icing sugar - 3 tbsp Baking powder - ¼ tsp Now add: Crushed oats - 1 ½ tbsp Maida - 2 tbsp Coconut powder - 1 tbsp Crushed nuts - 1 ½ tbsp Miix gently but thoroughly. Make small balls with a itny depression in the centre, to place some chopped nuts. Roll first in crushed oats & then in icing sugar. Arrange in a gresed tray & bake in a preheated oven at 160 deg C for 30-40 mtes. I did this in small ring tins. Tart tins, if small are also ideal. But grease the tins very well, cool, losen & remove.
Canten Biscuits - Oats + cashew combo, crunchy!! From an old recipe with fully maida, I tried with half oats & the result was so amazingly divine!! Cream together: Butter - ¾ cup Powdered sugar - ¾ cup Add: Powdered oats - ¾ cup Powdered cahew - ¼ cup Maida - ¾ cup Cardamom powder - ½ tsp. The dough will be slightly loose . So make 2 long rolls, wrap in butter paper & refrigerate till it becomes manageable to slice. Slice & bake in a preheated oven at 160 deg C for 30-40 mtes till golden. Cool & store airtight. Makes 30.
Fig-Date-Raisin Coins - perfect with tea! For this, I made shortcrust pastry as per the second recipe in Step By Step photos for Breads, Pastries & Buns. Cut into small rounds. Chill the pastry in tins & bake in a pre heated oven at 200 deg C for 10-12 mtes or till golden. Remove & cool. Mince 3 each of dates & figs 2 tbsp of raisins add 2-3 tsp boiling water make a paste. Add finely chopped walnuts & apply as topping. Serve garnished with a slice of walnut or cashew.
Chocolate squares - courtesy, shortcrust pastry! For this, I made shortcrust pastry as per the second recipe in Step By Step photos for Breads, Pastries & Buns. Cut into square shape. Chill the pastry in tins & bake in a pre heated oven at 200 deg C for 10-12 mtes or till golden. For filling: Grated milk chocolate/dark chocolate. Bake in a very hot oven till the chocolate just melts.
Multigrain Biscuit - more crunchy than crispy. I used the multigrain atta, now available. Maida or plain atta can be also used. Sieve together: Flour - 100 gms Cooking soda, baking powder - each,1/4 tsp Salt - a tiny pinch Cream together: Butter - 2 tbsp Powdered sugar - 3 tbsp till creamy. Add the dry ingredients, to get a breadcrumb consistency. Rest for 5 mtes. Add Curds - 5-6 tsps gradually till you get a soft dough, which can be patted into discs, without cracking. Make 16 discs. Place in a greased baking tray. Bake in a pre heated oven at 160 deg C for about 40 mtes, till golden colour is reached. Remove, cool & store airtight.