Tag

cookies

“It didn’t matter how big our house was; it mattered that there was love in it.”
Peter Buffett

Gingerbread Garam Masala House – some things in life take long, some miss the date, yet any project made with love is better late than never. I had plans to make a Gingerbread House over Christmas. It was something I have longed to make again for along time. With travel and other commitments it never happened. Until now….In Bangalore in November I chanced upon a billboard from Casa Grande, and it talked about a dream house. An acquaintance had booked one of those and was quite thrilled. Talking to her about her dream home, for some reason this bakers mind connected to a gingerbread house, a dream I had nurtured for long, something I longed to bake again. That set me thinking about how my dream home might be.The elements danced in my head, plans to bake moving forward. First the foundation, or oops main flavours! A recent trip into Old Delhi meant a shifting of gears from ginger to garam masala in flavouring. Such is the power of inspiration. My dream home would have garam masala aromas wafting through it. I often bake my Christmas cake with garam masala, and I can tell you that it is wonderful sweet & warm!Hence I set to work at my first free moment. Can I tell you that building a gingerbread house is a lofty project, needs a couple of hands to help, is an arduous task, yet you fall in love with it once it’s made? Yes, all that and more. 

Drawing the same parallel, so is the home you choose to live in. Make it a good choice. It’s a lofty order to build it together like this Gingerbread Garam Masala House, so it’s best left to safe hands. A good company like Casa Grande a Chennai based real estate enterprise which is driven by a strong belief in building aspirations and fulfilling them. It designs and develops quality livings spaces and operates in niche residential segments like luxury villas and apartments in Chennai, Bangalore, Coimbatore and Cochin.Well they take care of all the hard work, quality work, delivering on time all part of the deal, leaving me to take care of my edible dreams. And baking this dream home wasn’t easy by any standard. You need a firm cookie dough to keep it all together, like a good foundation does a dream home. I adapted an earlier gingerbread recipe, made it a 100% wholegrain and smelling sweetly of garam masala. Wasn’t sure my house would stand but here we are. Looks like it came together.It has all the elements I’d like in my dream home. A rustic look, simple lines, sloping roofs, loads of windows that would let in light, and a ton of greenery. The roof is covered with flower cutouts. A few snowflakes too just because it was just Christmas, and just because I love how beautiful they look. And oh yes, how could I forget to mention the beautiful aromas of garam masala cookies wafting through my kitchen.I had real fun putting this together with the daughter. You do need more hands than one to bring together this sweet little home. What would your dream home be like?

Gingerbread Garam Masala House
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The Garam Masala Gingerbread House is my wholegrain take on traditional Scandinavian Gingerbread House. Sweet, spicy and warm and fun to build, this little dream house is well worth the time and effort!
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Gingerbread Garam Masala House
BigOven - Save recipe or add to grocery list
Yum
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The Garam Masala Gingerbread House is my wholegrain take on traditional Scandinavian Gingerbread House. Sweet, spicy and warm and fun to build, this little dream house is well worth the time and effort!
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Ingredients
Garam Masala Biscuit dough
Sugar glue
Servings: people
Instructions
Garam Masala Biscuit dough
  1. In the bowl of the food processor, process the chilled butter and jaggery for 1-2 minutes on high speed until you get a breadcrumb like mix
  2. Add the cinnamon powder and garam masala. Stir the baking soda into a 1/4 cup of boiling water Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.
  3. Preheat the oven to 375’F (190’C). Bake for 12 to 15 minutes until the cookie dough feels firm.
  4. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place. {I rolled out the dough on a floured bench, roughly 1/8 inch thick, cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.}
  5. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.
Royal icing
  1. Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren’t using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.
Sugar glue
  1. Place in a heavy bottom saucepan and simmer over low heat just until the sugar dissolves. Take off heat. Dredge or brush the edges of the pieces to glue them together. If the syrup crystallizes, remake it.
  2. Note: Please be very careful while working with hot sugar syrup as it can burn the skin.
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“If chocolate is the answer, the question is irrelevant.”
Unknown

Wholegrain Chocolate Buckwheat Sablés … dark chocolate, a mix of wholegrain flours, a little all purpose too, brown sugar, sea salt, of course butter. All these come together to make an eggless cookie, the indulgent sablé,  a quintessential round French shortbread cookie. Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Even better since the recipe is eggless. The only sablés I’ve tried before were Dorie Greenspans famous World Peace Cookies, ones that I loved. She’s since reinvented them into an even more delicious version that I just discovered.

With wholewheat and buckwheat in this buttery chocolaty shortbread, I didn’t expect things to go so well. Can safely say these are my best chocolate shortbread cookies to date, best eggless cookies too! They’re inspired and adapted from Chocolate Sables @ The Boy Who Bakes, and HE is so good in everything he bakes! These are great for the festive cookie platter, fab for hanging off the tree and make a great gift too.I did a batch for Diwali earlier, and now a cookie cutout one for Christmas. With hand made wreaths using the perennial local ‘Mor Pankhi’, a genus of coniferous trees, it was a lot of fun. Made the wreaths for the Teabox Christmas shoot earlier in November, which was a fun & creative shoot. Here’s a peak of a couple I shot on the side, and you can see more on their website.You could always add some tea leaves into the cookies to make this a chocolate tea shortbread. Now that’s an idea I might work on. Until then, here are Wholegrain Chocolate Buckwheat Sablés, eggless cookies loaded with chocolate, and almost wholegrain, with the goodness of buckwheat {kuttu ka aata}. Great comfort food, great for the holidays.

What is your favourite Christmas cookie to bake?

Wholegrain Chocolate Buckwheat Sablés
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Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Adapted from The Boy Who Bakes.
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Wholegrain Chocolate Buckwheat Sablés
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Adapted from The Boy Who Bakes.
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Ingredients
Servings: dozen
Instructions
Dry Mix
  1. Stir dry ingredients in a bowl to mix. Reserve.
Wet Mix
  1. Place butter, brown sugar and vanilla in bowl of stand mixer with paddle attachment. Whisk on medium speed for 3-4 minutes until smooth.
  2. Add the dry mix and ground chocolate, and mix on the lowest speed just enough for the dough to come together.{You can do this by hand to play safe}. Don’t over-mix else the cookies will become hard.
  3. Bring the dough together, either make a cylinder like roll, cling-wrap and chill for a couple of hours.
  4. Alternatively, you could always use the dough for cut out cookies.
  5. Preheat oven to 170C
  6. Place on parchment lined cookie trays
  7. Bake for 12-15 minutes until just firm to touch.
  8. Cool completely on cookie racks
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Eggless Wholegrain Almond Jaggery Oat Cookies

“Remember, there are cookies waiting here for you.”
 Dean Koontz

Eggless Wholegrain Almond Jaggery Oat Cookies had us quite happy. These are cookies that comfort, hit the right spot, keeps you happy and are stuffed to the gills with good stuff. It’s actually a very simple cookie recipe, a twist on the fabulous Anzac, an eggless cookie I make often. A cookie I have recreated in different avatars often too.Eggless Wholegrain Almond Jaggery Oat CookiesThe concept is simple, and they are eggless cookies that keep for long and travel well. The same goes for  the tart base that I make ever so often inspired by this eggless dough idea. Here’s one…Eggless Mini Almond Oat Pies with Rabri Saffron CreamThese Eggless Mini Almond Oat Pies with Rabri Saffron Cream, a recipe for Diwali I did for KitchenAid, scream for attention.That they are eggless meets a growing local demand during the festive season around Diwali. Like Anzacs, these were delicious.Eggless Wholegrain Almond Jaggery Oat Cookies“An Anzac biscuit is a sweet, hard tack biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.”Eggless Wholegrain Almond Jaggery Oat CookiesThe Eggless Mini Almond Oat Pies were part wholegrain, yet with the goodness of oats and almond meal. These Eggless Wholegrain Almond Jaggery Oat Cookies bettered those! These are 100% wholegrain and the sugar has been replaced by jaggery. As you can see, I keep experimenting with this and that. Some work, some don’t, but it keeps me busy doing what I love best, baking!

Eggless Wholegrain Almond Jaggery Oat Cookies

Eggless Wholegrain Almond Jaggery Oat CookiesWith cookies as ridiculously simple as these, I found loads of time playing around styling and shooting them. Credit of course to the beautiful pottery I had on hand. The colours just resonated with my frame of mind, and that day all I did was have endless fun! Some days are so therapeutic; it was one of those!

The Clay StoryThe beautiful ceramic ware is from a local ceramic artist, Anumita Jain, from Delhi. You can find her at A Clay Story. I think you’ll see a lot more of her art in my frames in future as I mentioned in this Olive Oil Walnut Garlic Rosemary Foccacia post.Food props give me unbelievable happiness, the ‘earthy’, rustic and hand made ones making my heart sing with joy! Food props, Food styling, Food PhotographyDid I tell you I was back in Old Delhi yesterday? Yes, plan made suddenly and off the better half & me went. We wandered around, ate some, shopped some. More about that later. For now, here’s the simple Eggless Wholegrain Almond Jaggery Oat Cookies recipe!


Eggless Wholegrain Almond Jaggery Oat Cookies
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Eggless Wholegrain Almond Jaggery Oat Cookies, 100% wholegrain, the sugar replaced by jaggery & honey, these are yet another delicious twist on the Anzac cookie.
Servings Prep Time
3 dozen 5 minutes
Cook Time
20 minutes
Servings Prep Time
3 dozen 5 minutes
Cook Time
20 minutes
Eggless Wholegrain Almond Jaggery Oat Cookies
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Eggless Wholegrain Almond Jaggery Oat Cookies, 100% wholegrain, the sugar replaced by jaggery & honey, these are yet another delicious twist on the Anzac cookie.
Servings Prep Time
3 dozen 5 minutes
Cook Time
20 minutes
Servings Prep Time
3 dozen 5 minutes
Cook Time
20 minutes
Ingredients
Dry mix
Wet Mix
Servings: dozen
Instructions
  1. Preheat oven to 140C
  2. Place dry ingredients in bowl of Kitchen Aid with paddle attachment.
  3. Place butter, honey and jaggery in heatproof measuring cup and heat 1 min in microwave.
  4. Stir soda into butter mix.
  5. With paddle attachment, gently pour wet mix over dry mix at low speed until dough comes together.
  6. Make 1 tsp size dough balls, and flatten gently, topping with almond flakes if desired, gently pressing into place.
  7. Bake for 20 minutes until golden brown and firm to touch. The cookies are slightly soft. Bake a further 5-7 minutes if you want a firmer cookie.
  8. Cool completely on cookie rack.
  9. If they do soften after a day or so, microwave them in a single layer for 30 seconds on high power.
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