Just browsing about to bake some cookies for my cousin who was coming over.I didn't have any fancy baking stuff..So thought I'd stick to coconut cookies.But when I found this Martha Stewarts' Recipe I just thought I'll add some peanuts to it.I have made my bit of changes to the original recipe.Please see the tips below :)
To make about 20 normal sized round cookies, you need
^(Butter + Dalda) softened(equal quantities) 1/2 cup
All purpose flour 1 and half cups
Sugar 3/4 cup
Egg beaten 1
Vanilla extract 1 tsp
Salt a pinch
Baking powder 1/4 tsp
#Coconut 1 cup
#Peanuts(roasted and crushed) 1/2 cup (optional)
- Preheat the oven to 250C(thats the highest on my convection oven) for 10 minutes.
- In a mixing bowl, add the flour and butter and mix it in with your fingers so that all the butter is mixed in well with the flour.Add the baking powder, salt,sugar and mix well.
- Add the beaten egg and vanilla extracts.
- Add about a tablespoon of coconut scrappings into the dough and also the peanuts crushed.
- Do not knead the dough, just make it a smooth dough and let it rest.
- Throw the shredded coconut on a small tray, you need to roll the dough in this.
- Grease the baking tray and now make small balls of the dough and roll each ball of dough in some coconut and if you like in some crushed peanut.
- Place the cookies a little spaced away from each other.
- Bake the cookies at 250C for 18 minutes and then allow to cool.
- You have crispy cookies on the outside and chewy bites on the inside :)
Tips :
^ You are welcome to add butter I was running out of it so added equal quantities of butter and dalda.You can add as much butter you need to make a nice smooth dough which you need to make balls and flatten out.
# You need to roast and crush the peanuts or there will be a pungent raw nutty oily taste(not too pleasant).I also cut the coconut( rather than scrapping,find cutting easier) and roasted it and then blitzed it in the mixer.You can just scrape the coconut and dry roast it until golden brown.
- I went ahead and tried some more chocolate covered cookies by rolling the dough in horlicks as i ran out of cocoa.But that should taste fine too :) It would take a few 5 minutes more to bake though.
- Sieving flour always helps avoid lumps in your cookie dough.
- These cookies did not expand much at all.So just a few centimetres apart is just fine spacing.
- I am using a convection oven so the highest temperature it has is 250C.In the gas oven, this temperature can be increased(the original recipe has 350C) and then be extra careful to check the cookies in 10 minutes or so :) or they'll burn.
To make about 20 normal sized round cookies, you need
^(Butter + Dalda) softened(equal quantities) 1/2 cup
All purpose flour 1 and half cups
Sugar 3/4 cup
Egg beaten 1
Vanilla extract 1 tsp
Salt a pinch
Baking powder 1/4 tsp
#Coconut 1 cup
#Peanuts(roasted and crushed) 1/2 cup (optional)
- Preheat the oven to 250C(thats the highest on my convection oven) for 10 minutes.
- In a mixing bowl, add the flour and butter and mix it in with your fingers so that all the butter is mixed in well with the flour.Add the baking powder, salt,sugar and mix well.
- Add the beaten egg and vanilla extracts.
- Add about a tablespoon of coconut scrappings into the dough and also the peanuts crushed.
- Do not knead the dough, just make it a smooth dough and let it rest.
- Throw the shredded coconut on a small tray, you need to roll the dough in this.
- Grease the baking tray and now make small balls of the dough and roll each ball of dough in some coconut and if you like in some crushed peanut.
- Place the cookies a little spaced away from each other.
- Bake the cookies at 250C for 18 minutes and then allow to cool.
- You have crispy cookies on the outside and chewy bites on the inside :)
 |
| In the picture : cookies in a jar, rhs top - horlicks rolled cookies, rhs down - peanuts and cookies :) |
Tips :
^ You are welcome to add butter I was running out of it so added equal quantities of butter and dalda.You can add as much butter you need to make a nice smooth dough which you need to make balls and flatten out.
# You need to roast and crush the peanuts or there will be a pungent raw nutty oily taste(not too pleasant).I also cut the coconut( rather than scrapping,find cutting easier) and roasted it and then blitzed it in the mixer.You can just scrape the coconut and dry roast it until golden brown.
- I went ahead and tried some more chocolate covered cookies by rolling the dough in horlicks as i ran out of cocoa.But that should taste fine too :) It would take a few 5 minutes more to bake though.
- Sieving flour always helps avoid lumps in your cookie dough.
- These cookies did not expand much at all.So just a few centimetres apart is just fine spacing.
- I am using a convection oven so the highest temperature it has is 250C.In the gas oven, this temperature can be increased(the original recipe has 350C) and then be extra careful to check the cookies in 10 minutes or so :) or they'll burn.
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