Both of us made Cinnamon biscuits/ cookies recently, though we followed different recipes. I followed my mom’s basic cookie dough while Mandira adapted her biscuits from the book Basic Food Preparation.
- Maida – 30 gms
- Baking powder – 1 pinch
- Butter – 15 gms
- Castor sugar – 20 gms
- Semolina – 10 gms
- Cinnamon powder 1/8th tsp
- Plain water
- Sieve flour, cinnamon powder and baking powder. Rub in the butter till the mixture resembles bread crumbs.
- Add the sugar and semolina. Using adequate quantity of water, make a dough.
- Roll out the dough and cut into desired shapes.
- Bake at 180-200 deg.C for about 10-12 minutes.
Source: Basic Food Preparation
Mandira’s notes: This recipe makes about 4 biscuits. They are really quick and easy. I made the mistake of rolling them too thin. That made them a tad too crisp. Also, to make the dough add water very slowly. If you add too much, the dough becomes too sticky and then you have to add more maida and that changes the biscuit proportions. If you dont have biscuit cutters, use any small katoris readily available at home or use a kitchen knife to cut simple shapes.
Pl. note the picture are of cookies made by Lax’s recipe.I think I inadvertently deleted the pics of the other recipe. Opps! Now I am too lazy to locate them and upload again. May be one of these days when I am jobless, I will up load the other set of pics too. Till then, please adjust!:D
Makes: 30-40 cookies (will vary with cookie cutter size or how big you shape them)
- All Purpose Flour – 1 1/2 cups
- Butter – 1/2 cup
- Sugar – 1/2 cup
- Cinnamon – 1 inch piece (skip for plain cookies or add your own flavouring)
- Powder the sugar and cinnamon stick to a fine powder.
- Cream the butter and sugar until fluffy.
- Add all purpose flour and knead well to form a dough. The dough should neither be wet nor very dry and hard. In case the dough feels too dry add a tablespoon or two or butter. Add some more flour if dough feels too wet.
- Pat the dough into a flat disc, cover with a plastic foil and refrigerate overnight for 8-12 hours.
- Take dough out from the fridge. Roll out the dough to about quarter of inch in thickness and cut into shapes using cookies cutters. Or shape into cicular discs with hand.
- Bake at 220 C for 10-15 minutes until creamish brown.
Source: Lakshmi’s Mom
- The butter in the recipe can be replaced with ghee for a dough that can be baked immediately.
- The melt in mouth texture for the cookies develops only through practice. Kneading for about 5-10 minutes improves the texture of cookies greatly.