Soft Snicker Doodle Cookie (with wheat flour, without egg)

Snicker Doodle is a cookie coated with cinnamon sugar. I have made this cookie with wheat flour and without eggs. Those who love cinnamon taste would simply love this. Try this as a Christmas cookie.

Click HERE to view 30+ Cookies Recipe.

Recipe Cuisine : International / US | Recipe Category: Baking

Preparation Time: 15 mins  | Cooking Time: 12 mins | Yields: 15 cookies

Ingredients:

Wheat Flour	1 cup ( 1 cup = 240 ml)
Sugar	1/3 cup
Butter	½ cup
Vanilla Essence	1 tsp
Salt	1/8 tsp
Baking Powder	¼ tsp
Baking soda	½ tsp
To Garnish:
Sugar	¼ cup
Cinnamon Powder	2 tsp

* all ingredients at room temperature.

Procedure:

1. In a plate or wide bowl, add ¼ cup sugar and cinnamon powder. Mix them well and keep it aside. This is cinnamon-sugar.

2. Sieve wheat flour, baking powder and baking soad together for 2-3 times. Keep it aside.

3. Beat the butter with whisk or electric beater till the butter becomes fluffy.

4. Add sugar with butter mixture. Beat them again till the sugar and butter mixes well and fluffy.

5. Add vanilla essence and salt with butter-sugar mixture. Mix them well for few seconds.

6. Add sieved flour (from 2) little by little. Mix them slowly with whisk or spoon.

7. Then knead it into a soft and pliable dough with your hands.

8. Wrap the dough with plastic paper and keep it in a refrigerator for 30 mins.

9. After 30 mins, divide the dough into gooseberry size balls.

10. Roll the balls with cinnamon-sugar mixture (from 1).

11. Keep the cookies on the ungreased cookie tray. Leave ½ inch space between the cookies.

12. Preheat the oven for 200 degree Celsius.

13. Bake the cookies for 12 mins at 160 degree Celsius.

14. After baking, allow the cookies to cool down completely on the tray itself.

15. Then take them out from the tray and store it in an air tight container for later use.

   Aromatic and mouth melting Snicker doodle cookies are ready to serve.

Note:

1. You should not add milk or water to knead the dough.

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Persian Rice Cookie (Nan e Berenji) / Gluten Free Cookies | Easy Cookies Recipe

Even though healthy cookies are typically whole wheat without maida, wheat also has gluten. Today many people was even gluten free and there is good demand for gluten free cookies. Our own rice is gluten free. In Persia, there is a rice cookie made from rice flour. I immediately tried it and it came out really well. Try this cookie for sure.

Click HERE to view 30+ Cookies Recipe.

Recipe Cuisine : International / Persian | Recipe Category: Baking | Source : Saveur

Preparation Time: 15 mins  | Cooking Time: 12 mins | Yields: 15 cookies

Ingredients:

Rice Flour	1 cup (1 cup = 240 ml)
Butter	½ cup
Oil (odorless)	3 tbsp
Cardamom Powder or essence	¼ tsp
For Sugar Syrup:
Sugar	¾ cup
Water	¼ cup
Rose Essence	½ tsp
For Garnish:
Poppy Seeds	1 tbsp

 Procedure:

Sugar Syrup:

1. In a pan, add ¾ cup sugar and ¼ cup water. Heat the mixture till the sugar dissolves completely. Don’t  oven boil and make it thick mixture.

2. Switch off the flame, add rose essence and allow it to cool down. Keep it aside.

Cookie:

3.  In a wide bowl, add butter and beat the butter till it reach fluffy using the whisk or electric beater.

4. Add rice flour, oil and cardamom powder or essence with butter mixture. Mix them well.

5. Add sugar syrup (from 2) with this rice flour-butter mixture. Then knead them into a soft and pliable dough.

6. Wrap the dough with plastic sheet and keep it in the refrigerator for 30 mins.

7. After 30 mins, roll the dough into ¼ inch thickness sheet using the rolling pin. (Dust the rolling surface with rice flour).

8. Cut the sheet with round cookie cutter or bottle cap (2 inch diameter).

9. Make flower patter using the knife (see the picture) or just press with fork.

10. Place a pinch of poppy seeds at the center of the cookie and press them gently.

11. Arrange the cookies on the ungreased baking tray. Leave ½ inch gap between them.

12. Preheat the oven for 200 degree Celsius.

13. Bake the cookies for 13 mins at 140 degree Celsius.

14. Allow them to cool down completely on the tray itself.

15. Then take them out from the tray and serve.

       Really yummy, delicious and gluten free cookies are ready!

Note:

1. You can use either homemade rice flour (Recipe HERE) or store bought rice flour.

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Eggless Butterless Chocolate cake without Maida | Cake Recipes

Everyone, from adults to kids love chocolate. They will love chocolate cake even better. Chocolate cakes are easy to prepare even without egg. I am presenting a fool proof recipe which I have tried many times with very good result (Cake always spongy). Try this and win the hearts of your loved ones again.

Click HERE for more Cake Recipes.

Full Video Recipe:

Recipe Cuisine : International | Recipe Category: Baking

Preparation Time: 10 mins  | Baking Time: 25 mins | Yields: 7 inch cake

Ingredients:

Wheat Flour	1 cup (1 cup = 240ml)
Curd / Yogurt	½ cup
Milk	½ cup
Sugar	¾ cup
Coco Powder	¼ cup
Oil (odorless)	¼ cup
Vanilla Essence	1 tsp
Baking Powder	1 tsp
Baking Soda	¼ tsp
Butter / Oil (for Greasing the pan)	As required
Powdered Sugar (for dusting)	As required
Cherries (optional)	As required

Procedure:

1. In a bowl, add milk, curd and sugar. Mix them well till the sugar dissolves completely.

2. Add baking soda with the above mixture and mix them gently. Keep it aside for 5 mins or till bubbles comes from the mixture.

3. Sieve wheat flour, coco powder and baking powder together for 2-3 times. Keep it aside.

4. Meanwhile, grease the baking pan with butter and dust with wheat flour. Keep it aside.

5. Add vanilla essence with the curd mixture (from 2).

6. Now add the sieved flour (from 3) little by little with the curd mixture (from 2).

7. Mix them well and then add remaining flour till all the sieved flour incorporate with the curd mixture.

8. Add oil and fold them gently. Cake batter is ready.

9. Pour the cake batter into the greased baking tray (I have used 7 inch round cake pan).

10. Pre heat the oven for 200 degree Celsius.

11.  Bake the cake at 180 degree Celsius for 25-30 mins or inserted the tooth pick comes out clean.

12. After, immediately take the cake out from the oven. Allow it to cool down completely.

13. Remove the cake from the pan using the knife.

14. Dust the cake with powdered sugar and serve. (this is optional)

   Really spongy and delicious eggless butter less chocolate cake is ready to serve.

Note:

1. Use 1 cup of buttermilk instead of milk and curd.

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Persian Naan-e-Notochi / Perisan Besan Cookies (Eggless and Butterless)

This Besan cookies is very easy to make and have without guilt, because we make these cookies without butter. This is very well known cookie from Persia.

Click HERE to view 40+ Cookies Recipes.

Recipe Cuisine : International / Persian | Recipe Category: Baking

Preparation Time: 10 mins  | Cooking Time: 8 mins | Yields: 15 cookies

Ingredients:

Besan Flour / Gram Flour / Kadalai Maavu	¾ cup (1 cup = 240 ml)
Odor less oil	¼ cup
Icing Sugar (Recipe HERE)	2 tbsp
Rose Water	½ tsp
Cardamom Powder	¼ tsp
Pista Nuts	5 nos

Procedure:

1. Dry roast the Gram flour till the nice aroma comes out from the flour. Allow it to cool down completely.

2. Cut the pista nuts in to very thin slices.

3. Now add the roasted flour, icing sugar, cardamom powder and oil in a wide bowl.

4. Knead them into a soft and pliable dough.

5. Roll the dough into 1/4 inch thickness circle (like chapathi) on the dry rolling surface using the rolling pin. Before rolling, sprinkle the wheat flour over the rolling surface to avoid the flour getting sticky.

6. Sprinkle the chopped pista over the rolled surface and press them gently.  Now cut the rolled circle using the cookie cutter. I have used star shape cutter.

7. Take out the cookies using the flat spatula and keep it on the ungreased baking tray. Leave ½ inch space between the cookies.

8. Preheat the oven for 200 degree Celsius.

9. Bake the cookies for 8 mins at 180 degree Celsius.

10. Allow it to cool down completely and then take them out from the tray. Again cool them on wire rack.

       Tasty and aromatic cookies are ready!!!

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Whole Wheat Carrot Cake

This carrot cake recipe is in continuation with carrot muffin (Recipe HERE)  recipe I have posted earlier. The uniqueness of this recipe is that it is spicy as well, as we are adding cinnamon and nutmeg powders. Kids and adults both will love this blend. This carrot cake is also healthy as it is prepared with wheat flour and carrot.

Click HERE to view more cake Recipes.

Full Video Recipe:

Recipe Cuisine : International | Recipe Category: Baking

Preparation Time: 15 mins  | Baking Time: 40 mins

Ingredients:

Wheat Flour	1 cup (240 ml)
Butter	½ cup
Egg	2
Sugar	½ cup
Grated Carrot	¾ cup
Vanilla Essence	1 tsp
Baking Powder	1 tsp
Cinnamon Powder	½ tsp
Nutmeg Powder	½ tsp

Procedure:

1. Sieve wheat flour, cinnamon powder, nutmeg powder and baking powder together twice or thrice. Keep it aside.

2. Powder the sugar using the dry mixi jar. 

3. Beat the butter till it becomes fluffy using electric beater at high speed.

4. Then add the powdered sugar (from 3) and beat it continuously till they become fluffy.

5. Now add one egg and one tbsp of flour mixture (from 1)  with the butter mixture. Beat the mixture till the egg mix well with the butter.

6. Now add the second egg and one tbsp of flour mixture (from 1) with the butter-egg mixture. Beat the mixture till the egg mix well with the butter.

7. Now add the essence with the butter–egg mixture.

8. Now add remaining sieved flour (from 1) little by little, beat them at low speed till they incorporate with the butter mixture.

9. Add grated carrot and beat them for 30 seconds only. Cake batter is ready.

10. Meanwhile, grease the 7 inch pan with butter and dust with flour.

11. Pour the cake batter (from 9) into the dusted pan.

12. Preheat the oven for 200 degree Celsius. Bake the cake for 30-40 mins or inserted tooth pick comes out clean at 180 degree Celsius.

13. Allow it to cool down completely. Remove the cake from the pan.

14. Immediately dust the powdered sugar over the cake using sieve. (this is optional)

      Wow yummy and healthy Carrot Cake is ready to serve.

Note:

1. Should not add all the eggs at a time. Because the butter becomes curdle. 
2. For eggless version, you can replace 2 eggs with 1/2 cup of curd.

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