YES! The season of merry making is upon us and here goes the first cookie recipe of the season. Make these, wrap some up as gifts for loved ones, and I solemnly swear they're going to love you more!
What You're Gonna Need:
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| Pic by Debatri |
A standard sized coffee mug that we're gonna call 'cup' from now on shall be the basis of all measurements.
All purpose flour 3/4th cup
Semolina 1/4th cup
Baking Soda 1/2 teaspoon
Sugar 1/2 cup
Ginger 1/2 inch piece
Chocolate 200 g
Cashew 1/2 cup
A pinch of salt
What You're Gonna Do:
Heat a non-stick pan/skillet on medium high flame and roast the cashews until they are browned on both sides. Let it cool slightly and blend to a fine powder in a blender/ mixer grinder. Set aside.
In a similar fashion, dry roast the semolina (sooji) and set aside.
Grind your sugar to get icing sugar. Grate in one 1/2 inch piece of ginger into the sugar and grind well. Set aside.
Roughly chop your chocolate and melt in a double boiler/ microwave it for 2 mins, give it a stir & microwave for another 1 min. Set aside. (You can use dark/semi sweet, depending on your preference.)
Soften the butter to room temp, add the sugar + grated ginger and cream until pale yellow in colour.
Add the egg, blend well to form a uniform mixture.
Sift in the flour, baking soda & semolina. Fold in to form the batter.
Add a pinch of salt to the dry ingredients if you're using unsalted butter. If you're not, skip the salt as the commonly used butter has salt in it.
Add in the melted chocolate & fold it in.
Add the powdered cashews & fold it in to get a uniformly distributed batter.
Scoop out 1 tablespoon full of the mixture and set into a paper lined tray. Leave at least about 2 fingers of space between 2 successive scoops. Once all the scoops are lined, freeze them for 15 mins in a refrigerator. (NOT the deep freezer, mind you! )
Bake at 180 degree Celsius for 15 mins.
Cool completely on a wire rack. This will allow them to crisp up. The longer they rest, the crispier they get. A day's rest is the best. Do not worry if they come out feeling a little soft to touch, that's how they're supposed to be.
Enjoy!
-Love, La. <3
P.S: Buddy loved it.
Baking Soda 1/2 teaspoon
Sugar 1/2 cup
Ginger 1/2 inch piece
Egg 1
Unsalted butter 200 gChocolate 200 g
Cashew 1/2 cup
A pinch of salt
What You're Gonna Do:
Heat a non-stick pan/skillet on medium high flame and roast the cashews until they are browned on both sides. Let it cool slightly and blend to a fine powder in a blender/ mixer grinder. Set aside.
In a similar fashion, dry roast the semolina (sooji) and set aside.
Grind your sugar to get icing sugar. Grate in one 1/2 inch piece of ginger into the sugar and grind well. Set aside.
Roughly chop your chocolate and melt in a double boiler/ microwave it for 2 mins, give it a stir & microwave for another 1 min. Set aside. (You can use dark/semi sweet, depending on your preference.)
Soften the butter to room temp, add the sugar + grated ginger and cream until pale yellow in colour.
Add the egg, blend well to form a uniform mixture.
Sift in the flour, baking soda & semolina. Fold in to form the batter.
Add a pinch of salt to the dry ingredients if you're using unsalted butter. If you're not, skip the salt as the commonly used butter has salt in it.
Add in the melted chocolate & fold it in.
Add the powdered cashews & fold it in to get a uniformly distributed batter.
Scoop out 1 tablespoon full of the mixture and set into a paper lined tray. Leave at least about 2 fingers of space between 2 successive scoops. Once all the scoops are lined, freeze them for 15 mins in a refrigerator. (NOT the deep freezer, mind you! )
Bake at 180 degree Celsius for 15 mins.
Cool completely on a wire rack. This will allow them to crisp up. The longer they rest, the crispier they get. A day's rest is the best. Do not worry if they come out feeling a little soft to touch, that's how they're supposed to be.
Enjoy!
-Love, La. <3
P.S: Buddy loved it.
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