Sunday, January 17, 2016

EGGLESS CRUNCHY COCONUT COOKIES - How to make simple cookies at home


                Hi friends, WELCOME TO AYESHA'S KITCHEN. Today let me share you the recipe of an egg less crunchy coconut cookies which i inspired from one of my blog friend Ruchi. First of all let me thank her for this lovely recipe with a crunchy crust and soft chewy cookie inside. I used to bake only cakes and breads. This is my first try on cookies and OMG feel very happy that i could make it..It turns out to be very delicious. 
                     A very simple recipe for the starters in baking with less ingredients. Those who loves cookies, this is a must try homemade cookie recipe and will never go for bakery cookies any more once you tasted the goodness of this cookies. Here, i used desiccated coconut and u can substitute it with grated coconut as well ( just microwave grated coconut  for 5 minutes for drying out the moisture content ). Hope you all will love my first attempt in cookie baking and for sure will try  and share more and more interesting cookie recipes.  Please don't forget  to leave your valuable feedback. 





INGREDIENTS
All purpose flour                     - 1 cup ( can use wheat flour also)
Baking soda                             - half a tsp
Baking powder                         - quarter tsp
Desiccated coconut                  - half a cup ( unsweetened)
Melted unsalted butter             - half a cup
Vanilla essence                        - few drops
Milk                                          - 3 tbsp
Sugar                                        - half a cup, i used less than half
Cardamom powder                   - a pinch

for decoration (optional only)
Chopped walnuts/ almonds - few (optional)
Whole almonds                    - few ( for topping only)
Jam                                      - optional ( for topping only)

PREPARATION

  • Preheat the oven to 180 degree C, for about 10 minutes.
  • Sift together all purpose flour, baking soda, baking powder without any lumps.
  • Beat butter and sugar well using an electric beater or food processor until creamy.
  • Now add desiccated coconut little by little to it and beat again.
  • Then add sifted flour and beat. Do not over beat.
  • Then add vanilla essence, milk and finally add chopped almonds (optional), cardamom powder and mix well. Do not beat.
  • Knead the dough very well. So the dough is ready.
  • Cover it in a butter paper and refrigerate for half an hour for best result. This makes the cookie best in taste and texture.
  • Or else you can make immediately also. Divide the dough into 20 - 25 balls and slightly flatten them. Give a small press in the center with your finger and drop a pinch of jam, top it with almond.
  • Line it in the baking tray . Place  each cookies a few inches apart.
  • Bake it at 150 degree C for 15 - 20 minutes or until light brown in color.
  • Once done, let it cool for 10 minutes.
  • Enjoy your cookie baking!!!!!





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