Let’s talk about the dough for a bit. It is such a ridiculously simple recipe, you will be surprised at how tasty the nankatais turn out. I find that this dough can be a little finicky and it usually works beautifully on a slightly warm day. While that works beautifully for us in Australia and anyone in the Southern Hemisphere, it could be a challenge in the Northern Hemisphere, where its the middle of winter. If its cold where you are, you might find that the dough ends up a little crumbly and you may have a little difficulty shaping it into a cookie. When that happens, I pop the dough in an ovensafe bowl and pop it into a slightly warm oven (about 100 degrees) for a couple of minutes. This helps the ghee warm up and helps bind the dough.
Yields: 1/2 kilo (approx 30 cookies)
1 1/3 cup all purpose flour
1/3 cup besan (chickpea flour)
1 cup sugar (superfine. You can also powder larger grain sugar and then use it in the recipe)
2/3 cup of ghee (clarified butter)
1/4 tsp baking soda
Preheat your oven to 180 deg. Celsius and line a baking tray with some baking / parchment paper.
Mix the ghee and sugar till it is light and creamy. Scrape down the edges and bottom of the mixing bowl halfway through the process.
Add the rest of the ingredients (baking soda, all purpose flour and chickpea flour) to the mixing bowl and continue mixing till it forms a dough.
Shape into little cookies by rolling portions of the dough into a little ball and flatten it slightly. Place the cookies on the lined baking tray.
Bake for 12-15 minutes or till done. Your looking for a light colour on the edges.
Take it out of the oven and leave the cookies to cool on the tray itself.
When completely cool, store in an airtight container.
You can watch the video recipe here –
On to these cookies. The batter is really easy to put together. And the macadamia nuts in the cookies are amazing. I used a batch that I’d bought on our last trip to the Sunshine Coast. If you’re ever there, you must visit the Nut Factory. There’s not much to look at, but they offer a range of macadamia nut snacks, ranging from the natural and the plain roasted to a beautiful dark chocolate covered Macadamia Nut for the chocolate lover in you and a Crunchy Hickory Macadamia for when you’re in the mood for something savory (This was one of my favorites and it goes really well with a cold beer.) The best part of the visit is you can sample some of the treats on offer. But I digress. So let’s get back to these cookies. I was specifically looking for a cookie recipe to showcase the gorgeous Macadamia Nuts and this recipe does just that.
Double Chocolate Macadamia Cookies
Adapted from: Crazy for Crust
Makes 20 cookies
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cup all purpose flour
1/2 cup butter, softened
2/3 cup brown sugar
1 tsp vanilla bean paste
1 large egg
1 cup chocolate chips
1 cup chopped macadamia nuts
Preheat the oven to 180ºC. Line a cookie sheet with parchment paper and set aside.
In a medium bowl whisk the cocoa powder, baking soda, salt and flour till they are all combined.
Cream the butter and sugar together.
Mix in the egg and vanilla till well incorporated.
Add the flour cocoa mix and mix until just incorporated.
Add the chocolate chips and the chopped macadamia nuts and fold into the cookie dough.
Scoop batter into equal sized portions onto the prepared baking tray and space them a couple of inches apart.
Bake for 9-12 minutes or until the cookies have just lost the glossy sheen.
Cool completely and then store in an air tight container.
You can watch the video recipe here –
It has been ages since I enjoyed one of these biscuits. If you haven’t heard of these, I don’t really blame you. I haven’t seen these at all in Australia. In India, if you are from Pune or the surrounding areas, Kayani’s Bakery was where you’d get your fix of these. And if you were really lucky, a random store in Mumbai would stock them.
This recipe has been shared with –
Full Plate Thursday @ Miz Helen’s Country Cottage
This recipe has been linked with –
Hearth and Soul
They are quick to whip up and would make a nice little project where the kids can help out too. From start to finish these take about half an hour to make. But let me take a moment to tell you how good these biscuits are. Needless to say, these are so much better than the store bought ones. The flavour is unbelievable. And what I love is that these biscuits are both, crunchy and a little chewy at the same time – that is my favourite kind. I used a recipe, I got in a local pamphlet that had been dropped in my mailbox. It is a recipe I am very happy to keep using.
So without any further rambling from me, I present to you, the delicious Anzac bisuit.
(Yields: 30 biscuits)
1 cup rolled oats
1 cup sugar
3/4 cup dessicated coconut
1 cup all purpose flour
2 tbsp golden syrup
1/2 tsp baking soda
3 tbsp boiling water
Preheat the oven to 180ºC. (Fan forced oven to 160ºC)
Line a couple of baking trays with some baking paper.
Melt the butter and golden syrup in a saucepan.
In a bowl, combine the oats, sugar, coconut and flour and stir well.
In a little bowl, combine the baking soda and boiling water and stir well.
Add the baking soda solution to the melted butter.
Stir through and add this mix to the bowl of dry ingredients.
Mix everything through thoroughly.
Shape into little balls the size of walnuts and flatten slightly and place well spaced on the lined baking tray.
Bake for 10-12 minutes or until golden brown.
Cool on the tray itself. The biscuits come out still soft and will harden as they cool.
When they’ve completely cooled, store in an airtight container.
You can watch a handy video on how to make these cookies here –
After a little looking, I settled on a recipe that asked for just 3 ingredients. I was SOLD. Yummy cookies with just 3 ingredients – I couldn’t wait to try them out. Making the cookie dough was super easy and after a few minutes in the oven, I had a pile of little cookies. I split the dough and to half of it I added a fourth ingredient – some chocolate chips. You don’t have to do this, but who can resist a little chocolate. With this cookie you get a little sweet and a little salty. If you are going to use some crunchy peanut butter like I did, you’ll have a few small pieces of nuts in there too. I love having a quick and easy recipe like this one in my arsenal. I would, however, cut down the sugar in this recipe the next time I make them. I did find them a little too sweet for my taste. I’d probably drop it to 3/4 of a cup the next time and take it from there. The recipe below has the original quantities.
3-ingredient Peanut Butter Cookies
Recipe from: KitchMe
Yields:18-20 depending on size
1 cup peanut butter (smooth or chunky)
1 cup sugar
Preheat oven to 170ºC.
Mix the peanut butter, sugar and egg till smooth.
At this stage, if you’d like to add chocolate chips to some, or all of the dough, you can do so.
Portion out and roll into balls. I just use my hands for this.
Press down lightly with a fork. The tines of the fork give you a criss cross pattern. You could either press down just once to give you some lines across the cookie or turn the cookie a little and press the fork down again to get a chequered pattern.
Place on a cookie sheet. Bake for 10-12 minutes.
Don’t let it overbake or brown it off too much.
Welcome to a special edition of the Secret Recipe Club. As some of you know, I’ve been a part of this super fun club for a couple of years now and needless to say I love every minute of it. This month you would have noticed, this is my second post for the club. This post is a little different. Our brave leader, Sarah of Fastantical Sharing of Recipes came up with the brilliant suggestion that in time for Christmas, we should get together across our 4 groups and do a Cookie post. I can’t wait to see what everyone comes up with.
For this special reveal of the SRC, I was assigned Lauren’s blog ‘Sew You Think You Can Cook‘ – what a clever name; I do love a good pun. Get this Lauren is an aerospace engineer and hopes to become a caterer one day. Not only does she cook, but she also crafts – quilting, cross stitch and scrapbooking, to name a few. I like that because I love to dabble in a few crafts myself. Like me she loves Holiday decorations. I think we’d get along very well. I enjoy cross stitch but have never tried my hand at quilting. But after checking out a few tutorials on Lauren’s blog, I am so tempted. I think I will soon try my hand at it. 🙂
For now however, I will have to be satisfied just baking one of her cookie recipes. And when I saw her recipe for Ginger Molasses Cookies, I knew I was going to make it. I love a good Gingersnap cookie, have loved them since I was a child, and the mild spices seem perfect for Christmas.
Just a couple of changes to the recipe. The original one uses unsalted butter and 1/2 tsp salt. I just used salted butter, since thats all I had, and I left out the salt. Also, I used treacle instead of molasses. I couldn’t find molasses in any of the local store here; shocking (I think) at this time of the year.
The cookies were lovely. Crunchy on the outside and slightly chewy on the inside, with just the right amount of sweetness. The only change I will make the next time I make these cookies, will be to cut down on the ground cloves. It was a little strong for me. But overall, this recipe is a keeper. Thank you Lauren, for sharing this recipe.
Ginger Molasses Cookies
1/2 cup sugar, plus more for rolling the cookies in
1 cup brown sugar
1/3 cup molasses
2 egg whites
2 1/2 cups flour
1 1/2 tsp baking soda
3/4 tsp cinnamon
1 tsp ground ginger
Preheat your oven to 180°C.
Beat the butter and sugars till combined.
Add the molasses and mix.
And the egg whites and mix till combined.
In another bowl, mix the dry ingredients, namely the flour, baking soda and spices.
Add the dry ingredients to the butter-sugar mix in two parts, mixing well between each addition.
Roll the dough into 1″ balls.
Roll the balls in some granulated white sugar.
Place on a parchment lined baking sheet.
Bake for about 10-12 minutes.
Leave the cookies to cool off on the tray.
If you find the dough too sticky to handle, refrigerate the dough for about 5 minutes and then try.
These days, Katrina has made a few dietary changes and I found so many treats on her blog that are healthier than the regular ones but equally delicious. I decided I had to try out one of those. I’ve been looking out for recipes for little snack like options to take to work. Something no-fuss, tasty and that will keep me going for a while. I found just the thing – her Cranberry Almond Date Balls. These were so simple to put together and super delicious. My husband could not believe that they didn’t have a grain of sugar in it. I was really happy that I decided to try these out and I look forward to taking them in to work over the coming week. Thanks Katrina 🙂
I pretty much stuck to Katrina’s recipe and added all the optional add-ins. The only difference being, I used almond meal instead of whole almonds since I had it at hand. Also, instead of mixing the coconut with the rest of the ingredients, I just rolled the little fruit and nut balls in it. I love the fact that these have no sugar in it and everything in it is wholesome. In my books, that makes it a healthy snack. With the cranberry peeking out from under that snowy looking coconut, these remind me of Christmas 🙂 I think it would look pretty on a platter of Christmas treats. These are slightly on the larger side and are snack sized, but when I make them next, I intend making them a little smaller.
Fruit N Nut Balls
1 cup almond meal
1 cup dried cranberries
1 cup pitted dates
2 tbsp honey
1/2 tsp vanilla extract
A pinch of salt
2 tbsp dark chocolate chips
1-2 tbsp desiccated coconut (unsweetened)
Chop up the dates roughly.
Put the dates, cranberries and almond meal into a food processor and blitz till it chops everything up nice and fine and mixes it through.
Add the honey, vanilla and salt and pulse it to bring everything together. At this stage it will start to clump a little.
Add the chocolate chips and pulse it a couple of times to mix it through.
Divide the dough into walnut sized portions and roll to form balls.
Place the coconut in a small bowl or plate and roll the balls in the desiccated coconut.
Leave it to set for a little while. Store in an airtight container.
For this months SRC assignment I was assigned the blog Jenna’s Cooking Journey. Jenna’s blog is full of yummy goodness and she has such a variety of baked goodies, that I was sad I wouldn’t be able to try out one of her baked recipes which I had originally picked for this month’s reveal, but hadn’t got down to making it yet. And now that I didn’t have an oven at my disposal, I went back to her blog to see what I could whip up. And you know what, I found a gem of a recipe there for no-bake cookies. The ingredients listed sounded delicious. I had everything I needed in the pantry waiting to be used before we took off, so that was another plus point. I knew I was going to try these cookies out. I’m so glad I did. These were not only easy to make and were so quick to put together, but they tasted divine. Thanks Jenna for sharing such a wonderful recipe. This one is a definite keeper for me. I know I’ll be making these cookies more often. I stuck to the recipe as is and I’m glad I did. But in the future I know I’ll be trying out other variants of these cookies to, it does seem like a recipe that is quite versatile. One thing I’ll do a little different next time, is I’ll cut the sugar quantity a little. Mind you, these cookies are NOT overly sweet, but my husband and I both agreed that we’d love it even more if it was a tiny bit less sweet. Do give it a try and see how addictive these little yummy mounds are. They remind me of a yummy bar of Snickers, with a big difference, I know exactly what’s going into these. I halved the recipe and got a dozen cookies and those are the quantities I’ve listed below.
Chocolate Oatmeal No-bake Cookies
(Yields 1 dozen cookies)
1/4 cup butter
1 cup sugar
1/4 cup milk
2 tbsp. cocoa
1/4 cup peanut butter (I used the chunky variety)
1 1/2 cup quick cooking oats
1 tsp Vanilla extract
Place the butter, sugar, milk and cocoa in a saucepan on the heat. Bring it to a rolling boil and boil for one minute thereafter.
Stir in the rest of the ingredients till everything is well combined and drop spoonfulls of the mixture on some baking / parchment paper.
Let it cool to set.
Nothing could be simpler than making these treats. But the end result is so satisfying. You get the subtle mintiness from the dark chocolate and the crunch from the crackers and all in all, I think its a fantastic combination. I know I’ll be making these often.
Recipe from: Averie Cooks
Makes a dozen
120-150g good quality dark chocolate
A few drops of peppermint extract (Its fairly strong, so start with a couple of drops and add gradually till you get the strength of flavor you’re looking for)
12 crackers (Ritz / Monaco)
Melt the dark chocolate in a double boiler.
Add the peppermint extract and stir well. Taste and adjust flavoring if needed.
(Note: If you accidentally add too much extract, you can still salvage the chocolate, simply add more melted chocolate to the bowl and mix. This should dilute the flavor.)
Dip the crackers in the chocolate and lift up using a fork. Let the excess chocolate drip off.
Place on a sheet of parchment paper and refrigerate for about 20 minutes to set. Alternatively, you could also leave these to set at room temperature.
Enjoy your very own almost homemade Thin Mints.
Don’t forget to stop by and check out what the others have brought to the table for Week 6 of our 12 Weeks of Christmas Treats series, hosted by Brenda of Meal Planning Magic.