Preparation Time : 15 minutes
Cooking Time : 15- 20 minutes
Serving : 4 members
Description
Biscuits and cookies don’t fancy me much but it’s just the vies – ver -sa with my boy. I used to give both my kids just two biscuits at a time when they were little. My gal being a fussy eater would take them with no complaints but my smart fellow would roll on the ground , cry out loud and do a lot more drama just to get the entire packet of biscuits from me. Being the cliche mumma… I would end up giving him the entire packet as boys are always mummas sweet hearts right ?? My boy would have finished the whole packet in a few minutes where my gal would have finished just half a biscuit of the two given to her. My boy would grab the remaining one and half biscuit as well from her. This was a regular scene at home back then. Now that my boy is back home with me for a long break after he’s finished his under graduation. I did bake a huge batch of vanilla cookies for him. He did relish a few and the rest were stored in an air tight container for later. The next day, having guests drop in for evening tea, I opened the cookie container and found it to be empty ??? I immediately knew this cleanly wiped out job was done none other than my darling smart fellow. With a motherly heart full of joy .. I did think … Some habits are born to stay for ever and ever.
Ingredients
Ingredients | Quantity |
|---|---|
| Flour / maida | 2 cups |
| Butter | 1/2 cup |
| Sugar | 1/2 cup |
| Baking powder | 1/2 teaspoon |
| Salt | a pinch |
| Vanilla essence | 8-10 drops |
Method
1.Preheat oven to 180 degrees Celsius.
2.mix butter, sugar, flour, salt, baking powder and vanilla essence together.
3. Knead to a soft dough . Roll the dough to a one inch thick rectangle of even thickness all over.
4.Cut into desired shape with a cookie cutter . ( I used a moon shape cookie cutter and pressed with a fork on top to get the lined pattern )
5. place the cut cookies at a gap of one inch distance each over a greased butter paper / foil paper lined baking tray.
6.bake the cookies for 15-20 minutes until done.
7. Remove from the oven and cool over a wire rack. Serve after one hour so that the cookies get a bit crisp and crumbly.
8. store in an air tight container at room temperature. Keeps well for a week.
Notes
1. make sure all the ingredients are at room temperature.
2.Let your imagination rule and experiment with the Desing of the cookies .
3. I cut the cookies to rounds and stick jems color cookies , or cut to a flower shape with a cookie cutter and stick one jems in the middle and press with a fork to get the flower petals to look good .
