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Baking Desserts Easy Recipes Festival Recipes Snacks Vegetarian

Kaju Biscuit – Buttery Cashew & Cardamom Cookies (Eggless)



Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indian

Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indian

Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indianMemories tied to food is a wonderful thing, isn’t? I say it more often than not but I am an emotional eater. I get bouts of voracious eating depending on if I feel happy or sad that day. Sometimes I just cook and eat solely because that food is supposed to be associated with the season,or only coz a bowl of warm kheer (rice pudding) will see me through that dull, gloomy day or because I got to know about it when I chatted with mom or some aunt in the family last week. You can categorise these cookies as a baking activity that happened on such a whim. I spoke to mum the other evening discussing the picky food habits of my daughter and she happened to mention if I have tried feeding her ‘bakery wale biscuits‘ with milk.

Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indianAll along mixing the dough, the only thought that rattled in my mind was how these should taste of cashew predominantly & not just flour and sugar, just like original ones from a little bakery with blue & white candy cane style painted walls near my house in Delhi.

Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indian

Ingredients(Makes about 4.5 dozen)

  • 3/4 cup cashew meal (I used ready-made cashew meal from Trader Joes you can grind raw cashews to a (not very fine) powder at home if you do not get ready made)
  • 1.5 cup all-purpose flour
  • 1.25 cups confectioners sugar/castor sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 5 green cardamom pods, break open & powder the seeds
  • a generous pinch of fresh grated nutmeg
  • 10 tbsp cold unsalted butter, cut into cubes
  • 1/2 cup finely chopped raw cashews
  •  1/4 cup oil (any neutral oil will work)
  • 2 – 5 tbsp cold milk (just so the dough comes together, I used 3.5 tbsp)
  • Cashew bits for top (optional)

Method

In a bowl, mix cashew meal, flour, sugar,baking powder, soda & salt together. Dump the flour mix in a food processor fitted with the metal blade. Add the cardamom & nutmeg. Add the butter cubes. Pulse for a minute or so till the butter becomes pea sized.

Remove the metal blade and fit the dough blade in the jar. Add the 1/2 cup finely chopped cashews. Add the oil. Start the processor and start adding cold mix 1/2 tbsp at a time till the dough just comes together. Stop. Open the lid and take out the dough on a clean surface. The dough will be slightly sticky & loose but that’s okay. Knead gently with dry hands for a minute or less and bring it together. Divide into two portions. Wrap the dough portions in plastic/cling film. Make sure that the cling film is large enough since we will be rolling the cookies later in it. With the help of your palm, flatten each wrapped dough portion. Refrigerate for at least 30-35 minutes or till firm. Now, if you plan to bake them later, you can freeze one or both of the dough halves.

Once the dough is firm, roll the flattened dough still wrapped in the cling film to a square sheet about 1/4″ thick. After rolling, refrigerate the rolled out dough again since the heat from your hands and rolling will melt the butter.

Preheat oven to 300F. Line cookie sheet with parchment/ wax paper. You might need a couple of  baking sheets or you can bake in batches.

Once the rolled dough is firm, using a sharp knife, cut very small squares (about 1/4″ by 1/4″) since these cookies will spread quite a bit while baking. Try to cut as evenly sized squares as possible. Press some cashew bits on top and arrange the squares about 2″ apart on the baking sheet. Refrigerate again for 20-25 minutes.

If you do not want to roll the dough, pinch small portions of the dough, shape into balls and press few cashew pieces on top.

Bake the refrigerated cookies in the preheated oven for 20-25 minutes till the cookie bases start & edges start turning golden brown and the top cashews changes color. I like my cookies slightly brown so I baked them a few minutes more, about 22 minutes.

Let cool completely on the sheet before storing them in air tight containers for up to 3 weeks. Serve with hot chai.

Categories
Baking Desserts Easy Recipes Vegetarian

Coconut-Cardamom Cookies

I find P rave about those coconut cookies from his hometown quite often.The discussion comes up mostly on weekends when we have the time to sit together for morning tea.  There must be something about them, I often thought to myself. More than the fancy taste, it could be the fact that his mom got them from a bakery near her workplace – making it so special for him.

I took the discussion a little further & asked him last week- after all whats so special about them? Fluffy inside, crispy outside, overly sweet but something with perfect balance of textures – a cookie which  leaves behind a ghee laden,chewy coconut taste in the mouth – his prompt reply made me wonder if he waited all the while to be asked.

I knew what was baking for next few weeks. First few batches were extremely dry, I almost burnt the bottom each time & obviously the ratios went haywire. I felt extremely uninspired to try more.Well, what can terribly go wrong with loads of ghee (clarified butter),coconut & sugar? A question I asked myself all the while – however when the ingredients are few, getting the right outcome is much more difficult.

I greeted P with (yet) another batch this weekend.They came out like a small bundle of festivity.Utterly moist & chewy – that is how I imagined these cookies.These were just like it. Now, I need to dig further about what else reminds of his hometown. Clearly,our weekend tea rituals will need new topic of discussion now on.

Coconut & sweet smelling cardamom are clearly the star here – the ingredients make these cookies enchantingly indian. If you are nuts about coconut (like me & P) – then you need to try these. I started mixing the recipe with pure gut – I ram the mortar till skin separates & I sniff the cardamom pods. I mix the resulting powder with flour till my fingers smell awesome, I play with flour & sugar, I add ghee to the dough till I feet it is just enough. The whiff of air that sways through the kitchen right from when the coconut toasts to when the baking tray comes out of the oven- the challenge came out perfect.Impatiently, I waited them to cool off, I tasted one & I knew it – this is the ticket!

The recipe is real easy & despite a lot of room for error, it runs good in the oven. I always make small batches of 15-18 which are enough for two of us. The best part about the recipe – just five ingredients. Quality of ingredients plays a huge role thereby, try using the best.

Makes 15-18 cookies

Ingredients

  • 1 cup dried dessicated coconut, unsweetened
  • 1/2 cup all purpose flour
  • 3/4 cup confectioner’s sugar (or castor sugar)
  • 1/2 tsp cardamom powder
  • 1/8 tsp fine salt
  • 6-8 tbsp ghee, melted (or unsalted butter)

Method

Dry roast the coconut flakes on extremely low heat for about 3-4 minutes or till you start smelling the aroma, taking care that flakes do not turn brown.Transfer to a plate & let cool.

In a medium bowl, sift the flour, salt & powdered sugar to remove all lumps. Combine cardamom powder with the sifted flour mix. Mix the coconut flakes to flour next and rub the mixture with fingers to combine everything together.

Start adding the melted ghee 1 tbsp at a time and gently kneading the dough till you get a soft & pliable dough. Do not knead too much, just until everything is combined.

Note:- You may increase/decrease the ghee by a tbsp or more if your mixture is loose/crumbly, the idea is to just use ghee to form the dough.

The dough will be slightly sticky. Wrap the dough in a cling film and refrigerate for 10-15 minutes or until firm.

Line your cookie sheet with parchment paper.Take out the refrigerated dough and knead it 2-3 times. Pinch 15-18 equal portions of the dough. Roll each portion between your palms into a smooth ball with no cracks.Line the balls on the parchment paper. Press lightly with the back of fork . Line on the cookie sheet with atleast 2″ space between them. Refrigerate again for 10 minutes.Meanwhile Preheat oven to 300F.

Bake on the middle rack for 18-20 minutes keeping a close eye, these cookies should not change color while baking.Once you see the bottoms turning brown, remove from oven and let cool for 5 minutes on the sheet itself.Transfer to a cooling rack to cool completely.Store in an air tight container at room temperature for upto 3 weeks.