Eggless Chocolate Cookies

I'm not really a chocolate fan, that doesn't mean I don't eat chocolate at all, so stop giving me that look now :) .  I baked these cookies for my nephew, though I wanted to make a chocolate chip cookie but in the end it just happened to be a chocolate cookie.  The fun part was I let my nephew shape and design the cookies so you can see all those cute, funny pattern on cookies which he had lot of fun doing it.  All together a day well spent baking and eating.  The cookie was just how it suppose to be little crunchy, little chewy and little soft, exactly how I wanted it to be.  It's very simple recipe with few ingredients which I adapted from  Hamaree Rasoi and did little change to make it eggless. Thanks to Deepa for the recipe :)

Makes 2 dozen cookies

Ingredients:

All Purpose Flour - 1 1/2 Cup

Powder Sugar - 3/4 Cup

Cocoa Powder - 3 tbsp

Butter - 1/4 Cup  [at room temperature]

Yogurt - 1/4 Cup 

Baking Powder - 1 tsp

Vanilla Essence - 1/2 tsp

Method:

1.  In a bowl whisk yogurt, sugar and butter until fluffy.  Preheat oven to 180C or 356F

[If using unsalted butter add 1/4 tsp salt]

2. Sieve flour, baking and cocoa powder together and fold into sugar, yogurt mixture in batches making sure there are no lumps.  Add vanilla essence and whisk together well.  

3. Wrap the dough in cling and refrigerate for 1 hour. After an hour take out the dough and divide in to equal portion.  Makes small balls and press between palm or use a cookie cutter for any desire shape.  Place them on cookie sheet about an inch apart from each other.  

4.  Bake the cookies for 10-12 minutes.  Mine was done in 10 minutes so keep an eye. Cool on a wire rack. 

Enjoy the cookies.  

Note:

1. You can add egg instead of yogurt.

2. Add chocolate chip topping if you wish.

Have a good week ~~

Savoury Barley Cookies

More than sweet I like savoury cookies and the fact that it goes well with tea/coffee is only plus point so when I saw Barley Buttermilk Biscuits in Gayathri blog I decided to give a try as I had to open my barley flour packet :).   I started my work but only to realize I didn't few things mention in the recipe .:( but then that didn't stop me from trying it and I came up with my own.  These is one of those most simple and quick cookie which taste good and spicy, avoid chili powder if you don't like spicy stuff or making for kids.  Also these cookies are towards the crunchy side and not soft, if you want soft cookies then add butter :).    Thanks to Gayathri for sharing such wonderful recipe. 

Ingredients:

Barley Flour - 1/2 cup

Wheat Flour - 1/2 cup

All Purpose Flour - 1/4 cup

Baking Powder - 1 tsp

Cumin Powder - 1/4 tsp

Garlic Powder - 1/2 tsp [optional]

Red Chilli Powder - 1/2 tsp [optional]

Kasoori Methi - 1 tsp 

Butter - 2 tbsp [ I used olive oil]

Buttermilk/Milk - 1/3cup

Salt - 1/4 tsp

Method:

1. Sieve together all the flours, baking, cumin, garlic, chili powders and salt and preheat the oven to 180C/356F.

2. Meanwhile roast kasoori methi for a mintues and crush with your palms and add in the flour mix.

3. Add butter or oil and mix well until flour becomes crumbles. 

4. Add milk and make a soft and smooth dough.  Try not to have any cracks, add more milk if required.  

5. Roll into thin layer and cut in desire shape with a cookie cutter.   You can keep the thickness to 1/4cm, I prefer to have thin cookies.

6. Bake for 15-18 minutes or until golden brown.  Keep eye on oven after 15 minutes.  Remove and cool on wire rack and store in air tight container.

The cookies are real crispy and stays the same for weeks.  As said add 1/4 C butter if you wish to have it softer.   

Enjoy with tea or coffee, dip or dunk :)

And this goes to to WWC- Barley For Breakfast hosted by Priya and started by Sanjeetha