cookie cake recipe indian

Cookie cake recipe indian

Once you master the art of making batter and pastry, and basic cookie
and cake-making techniques, there’s no limit to what can be prepared
in the kitchen.

Shortbread

Butter is an essential ingredient of shortbread. Rice flour or semolina gives

it a delicious crunchy texture.

1/2 cup (100 g) all-purpose flour

1/4 cup (50 g) rice flour or semolina

1/4 cup (50 g) superfine sugar, plus extra for dusting

1/2 cup (100 g) salted butter, refrigerated

1 Sift flours into a bowl, add sugar and grate in the butter using a coarse

grater. Rub in the butter until the mixture resembles breadcrumbs. Press

into a 7 inch (18 cm) cake pan and level the top. Prick all over with a fork.

2 Chill in the refrigerator for 1 hour. Heat oven to 300°F (150°C) and bake

for 1 hour or until straw-colored. Cool in the pan for 10 minutes; turn out on

a wire rack. While still warm, score into 8 wedges. Dust with the sugar and

separate before serving.

Note: Don’t overwork or overcook the dough or it will become tough and

brittle; when cool, store in an airtight container.

Tips on batter and dough

• Partly replace butter with a vegetable oil such as corn oil, or add 1

tablespoon (15 ml) vinegar to cake batter to make cakes especially

light. To obtain the same result, you can substitute mineral water for

half of the full-fat milk.

• Before baking, prick shortcrust and puff pastry several times with a

fork to prevent bubbles forming.

• Shortcrust pastry should be smooth after kneading; if it crumbles, it

is too dry.

• Don’t open the oven door during the first 20 minutes of cooking or

the cake may sink.

• To help a cake rise, place a heat-resistant container of water in the

oven with it.

•Insert a thin skewer or toothpick to test if a cake is done. If no batter

clings to it, the cake is ready.

• To prevent cakes from collapsing, briefly cool them in their pans

before turning them out on a wire rack.