Eggless Chocolate Chip Cookies

These are egg-less cookies, and they are very easy to make. These cookies are  delicious , crispy and crunchy from outside while soft and chewy from inside. taste great with milk or hot cup of tea.

Ingredients:

Maida - 1 cup

Sugar - 1/2 cup

Butter - 1/2 cup (at room temperature)

Choco Chips -  1/2cup

Vanilla Essence - 1tsp

Baking Soda - 1/4 tsp

Baking powder - 1/2 tsp

Milk - 1 tbsp

Method:

1.Pre heat the oven to 180 degree C.

2.Mix the flour, baking soda, baking powder, in a bowl.

3.Take butter in another bowl, whip it with whisk till it becomes creamy and smooth.

4.Add the sugar and mix it till it becomes smooth and fluffy. Add vanilla and mix well.

5.Add the flour mix to butter. This will make into crumbly dough.

*(Add milk only if its too dry and doesnt come together).

6. Add in the choco chips finally and give a quick stir.Now the cookies dough is ready.

7.Meanwhile roll them into medium sized balls and flatten it with your palms . if you want more thinner cookies flatten them thin or cut with cookie cutter.

8.Bake the cookies for about 15 to 18 minutes or until cookies are lightly golden brown on edges.

9.Cool them on wirerack completely then store them in airtight container.

Biscuit Sablés/Eggless French Shortbread Biscuits

Sables are also known as French butter cookies. These cookies have a wonderful flavor which is because of the butter. They are really very soft buttery, mildly sweet and super scrumptious. The lovely sablé biscuit recipe is very simple and just perfect to have with your tea /coffee. In my home everyone love this biscuit.

Ingredients:

All purpose flour-2 cups

Softened Butter-1cup

Powdered sugar-1/2cup

Vanilla extract-1/2tsp

Milk -1tsp

Method:

1. In a large mixing bowl cream butter and sugar the mixture is nice and smooth.

2. Then add drops of vanilla essence and mix in well.

3. Finally add sieved plain flour and mix well to form smooth dough.

4. Then put dough in cling film on the bowl and put in the fridge for atleast  1 to 2 hrs.(This will make the mixture firmer and much easier to roll out.)

5. Take the mixture from the fridge and dust your work-top and your rolling pin with flour.

6. Using a cookie cutter,cut the cookies from the rolled dough. Preheat the oven to 200c

7.Transfer the unbaked cookies to a baking sheet lined over a baking tray.

8.. Bake in medium rack for 15-18minutes or until set.

9..Cool the cookies on baking sheets. Store in air tightened box.

 

Eggless Fig Newtons

For the month of January, Sharanya the host of Home bakers challenge for this month, gave us 6 bakes to choose from.The theme was "American Food Holidays" for the month of January. She suggested 6 interesting baked goodies.I chose Fig Newtons.Thanks to Sharanya for suggesting this yummy recipe I and my family loved it.

“Fig Newtons” but made with fresh (instead of dried) figs. These are very tasty. Fig Newtons features a flavorful homemade fig preserve inside a buttery, orange-scented cookie. They’re kind of outrageous. The dough for these cookies is very good. When they first come out of the oven, they’re a bit crispy, but the next day amazingly they were still as moist and irresistible as the first day I had baked them.

  For the Filling: 

About 1 cup FreshFig Jam,

Ingredients :

All-purpose flour-11/2 cup

Unsalted butter -1/2 cup/ 1 stick

Granulated sugar -1/2 cup

Vanilla extract-1tsp

Baking powder-1tsp

Orange juice-2tbsp

Orange zest-1 tsp

Salt- ¼ tsp

 

Method:

1.Combine flour, baking powder and salt together and set aside. Cream butter and sugar in a mixing bowl.

2.Add vanilla, orange juice , orange zest and combined dry ingredients to bowl and mix until dough forms.

3.When you’re finished, you should have a soft dough similar to a sugar cookie dough. Wrap it tightly in plastic wrap and refrigerate it until it’s firm enough to roll, for about two hours.

4.Take your chilled dough from the refrigerator and dust a work surface and rolling pin with flour. The dough will get sticky as it warms up, so it’s best to do this quickly and avoid adding any more flour than necessary.

 

5.Roll dough between two pieces of parchment paper into two 12 x 4 inch rectangles.

6.Spread the fig mixture on one half of each rectangle - spreading up the 12-inch side and leaving a 1/4-1/2 inch border.

7.Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log in half and transfer onto a greased baking sheet.

8.Bake the cookies in the 200 degree oven for 12-15 minutes, until they’re puffed and golden brown around the edges.

9.Slice cookie- into several 1"  long sized segments and cool.Enjoy!