Chocolate Chip Cookies

Chocolate Chip Cookies are traditional, easy-to-make and delightful indulgence. These cookies are really easy to make. The recipe I use is very basic and gives superb results everytime. Continue reading “Chocolate Chip Cookies”


Lemon Koulourakia: Greek Easter Cookies

Hello all! As Easter is around the corner everyone is busy with the preps. This year I thought of making a new Easter traditional recipe along with Easter Eggs.

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Oat Cookies

Hello friends. This post is going to be revolutionary because starting from this post I am going to keep the write-ups minimum for recipe posts. The reason being my new blog The Reading Bud. I’ll be investing quite a lot of time posting there. So from now, my posts are going to be short and sweet and to the point, the point being RECIPES! If you are interested in “reading” then I recommend you to visit my other blog. It’s full of writing. That said let’s begin with my first to-the-point post…

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Chocolate Pretzels

Chocolate Pretzels can be defined as a light biscuit with subtle flavour of chocolate.
These can be enjoyed alone or with chocolate sauce.
You can give them any shape, as what really matters is the soft and light chocolate flavour.
You can enjoy them with any beverage or like a dessert (with ice-cream and chocolate sauce)
Hope you will like them.
Here’s the recipe…
All-Purpose Flour: 150g
Cocoa Powder: 25g
Butter, softened: 115g
Caster Sugar: 115g
Egg, lightly beaten: 1
Egg White of 1 egg for brushing and some sugar crystals for sprinkling.


       1.    Preheat the oven to 190°and grease 2 baking sheets.
       2.    Sift flour and cocoa-powder together and keep aside.
       3.    Cream butter and sugar till pale, light and fluffy.
       4.    add the egg and beat till well incorporated.
       5.    Add flour and cocoa-powder in 3 batches while beating.
       6.    Gather the dough into a ball and refrigerate for an hour in an air-tight container.
       7.    Roll out the dough into 28 equal sized balls.
       8.    Roll each ball into a rope and arrange it and give the shape of a pretzel.
       9.    Place on the greased baking sheets and brush the pretzels with egg white.
 10.   Sprinkle sugar on top of them and bake for 10-12 minutes.


 11.   Transfer to a wire rack to cool.


    Its a pleasure to announce that I am linking this recipe with an event hosted by Full ScoopsTaste Of Tropics and also East

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Strawberry Short Cake

What better way to re-live the memories of childhood and youth, than strawberry shortcake…
Strawberry shortcake basically consists of sliced strawberries that have been infused with sugar and whipped cream served over a cake or biscuit. I prefer strawberry shortcake made with a biscuit. 
We love to eat strawberry short cakes during the summer months.
Here’s the recipe…

All purpose flour: 1 cup
Baking powder: ½tbsp
Sugar: 1½ tbsp
Butter: 57g
Fresh cream: ¼ cup + 1 tbsp
Strawberries: 2 cups
Sugar: 2 tbsp
Whipping cream: 1 cup


        1.   Wash the berries in cold water and drain well.

        2.   Chop ½of the berries finely and the rest ½ into bite sized cubes.

        3.   Mash the finely chopped berries and mix them with the bite sized ones in a bowl.


        4.   Add sugar to this and mix well.

      5.   Keep them for 1 hour in room temperature.

        6.      Whip the cream in a bowl with 1 tbsp sugar, till soft peaks form and keep in the fridge.

        1.   Preheat the oven to 210O C.
      2.   In a bowl take flour, baking powder and sugar and mix them.

      3.   Add butter to the mixture and mix with your finger tips until the mixture gets a coarse texture (somewhat like bread crumbs). There will be some pea-sized chunks of butter left in the mixture.
        4.   Make a well in the center of the mixture and add cream to it.

      5.   Stir in the cream with a fork just until the mixture becomes moist. (The dough will not hold together nicely at this stage).
        6.   Keep the dough cling-wrapped in the fridge for a minute or two.

      7.   Keep the dough on a lightly floured surface.

      8.   Knead it only for 2-3 times, until it holds together.

       9.   Gently pat the dough and cut into biscuits with a round cutter.

    10.   Transfer to the oven tray and bake for 10-15 minutes or until golden brown.

      11.    Remove from the oven and split each biscuit in two horizontal halves with serrate knife.

     12.    Lightly butter the halves and keep in a wire rack as they are ready to be filled.
     1.   Take 1-2 tbsp of strawberry mixture (according to the size of biscuits) and spread it on the bottom half of the biscuit.
     2.   Take 1 tbsp of cream and put a dollop of cream on the strawberry mixture.
     3.   Keep the top half of the biscuit on the cream and press lightly, so as to spread the cream a bit.
     4.   Top with 2-3 bite sized strawberries from mixture and a bit of cream.
     5.   Repeat for other biscuits.
     1.   The strawberry mixture and cream can be served separately in small bowls , so that everyone can add them according to their taste.
     2.   I have kept the biscuits thin because my family loves the overpowering taste of the strawberry mixture. You can make them thick and big.
     3.   You try these scones/biscuits with sugar infused pineapple as well (same as strawberry).

This post was added to Easy to Cook Meals blog. Please join us in Cunning Ladies’ Friday Party.

Butter Cookies

If you think that chocolate-chip cookies are the best cookies, then take out some time and try these simple butter cookies! Trust me you’ll be amazed by the taste of these plain and simple cookies.

 My hubby loves oats cookies and choco-chip cookies and so I make them over and over again. I really wanted to try something different and basic, and bingo! I hit the jackpot… Vishal totally loves these now and they get over the same day, no matter how many I make… They taste awesome hot from the oven with a cup of coffee…

The best part about these cookies is that there are only 4 ingredients !
These cookies just melt in your mouth and leave you mouth-watering for more!

Butter: 112 gm
Caster Sugar: 55 gm
Plain Flour: 137 gm
Vanilla Essence: 1 tsp
1.  Preheat the oven to 170°C.

2.  Cream butter in a standing mixer until soft and creamy.

3.  Add sugar and mix until pale and fluffy*. Add vanilla essence and mix again.

4.  Sift in the flour and bring the mixture together to form a firm dough.

5.  Using your hands, roll the dough into walnut sized balls and place them slightly apart on a baking tray*.

6.  Bake in the oven for 13-15 minutes or until they are light golden brown and slightly firm on top.

7.  Carefully transfer the cookies to a wire rack to cool.

-Do not over beat.
-No need to grease or line the baking tray