Ingredients :
Salted butter - 1 cup - 226 gms ( if using unsalted butter add 1/4 tsp salt to the flour ),
Granulated sugar - 2/3 cup or 135 gms ( powdered ),
Egg -1,
Lemon zest - 1 tsp,
Vanilla essence - 1 tsp,
All purpose flour - 2 and 1/2 cup or 290 gms.
Egg white + 1 tsp of water - for egg wash,
Almonds - a handful ( slivered or chopped ).
Method :
In a separate bowl whisk together flour and salt ( use salt if using unsalted butter ).
In a mixing bowl beat butter till light and then add the sugar .
Run the beater till light and fluffy.
Beat in the egg, lemon zest and vanilla essence.
Gradually add the flour and beat until just incorporated.
Scrape down the sides as needed.
Gather the dough and transfer on to a board.
Divide the dough in half.
Place the dough on a plastic or cling wrap.
Shape the dough into a log ( round or rectangle ) that is 1 and 1/2 inch in diameter.
Since the dough is very buttery and soft ,you will have to quickly wrap each dough into a plastic or cling film.With the sides of a cutter or knife pat and shape the dough.
Place the dough in the fridge until firm ( at least 3 hours or overnight ).
Pre heat oven to 350 F or 177 C.
Place butter paper on your baking tray.
Once the dough is firm ,with a sharp knife slice the cookies about 1/8 - 1/4 inch thick.
Place it on the baking sheet spacing 2 inches apart.
Brush cookies with egg wash.
Sprinkle with chopped nuts.
Bake the cookies for 15 minutes or till the edges are slightly brown.
Remove from oven and place the cookies with the butter paper on a wire rack to cool.
After 5 minutes remove the butter paper and let the cookies cool to room temperature.
Store in a container.
Makes - 36 cookies
Can be stored several weeks at room temperature.
These cookies are very soft from inside and at the same time crisp from outside and the nuts add to the crunchiness!
Ingredients:
Dried chickpeas or white chole - 2 cups,
Green corriander leaves - 100gms,
Green parsley - 1/4 cup ( if available ),
Onion - 1 - chopped,
Garlic cloves - 6 to 8 - minced,
Salt - to taste,
Corriander pwd - 2 tbsp,
Cumin pwd - 1 tsp,
Black pepper - 1/2 tsp,
Red chilli pwd - 1/4 tsp,
Bread crumbs - 3 to 4 tbsp,
Baking soda - 1/4 tsp.
All purpose flour - 2 tbsp,
Oil for frying.
Method :
Soak chickpeas overnight.
Blend the chickpeas in the blender until the consistency of bread crumbs.
Take out in a bowl.
In the same blender grind coriander leaves,parsley,chopped onion,minced garlic, bread crumbs,salt and pepper to a smooth paste.
Add this paste to the grinded chickpeas.
Add coriander pwd, cumin pwd ,red chilli pwd and 2 tbsp of all purpose flour to bind the batter.
Taste to see salt.
Mix and keep in the fridge for 1/2 hour.
Add 1/4 tsp of baking soda, about 10 minutes before frying.
Make round or oblong small balls .
Heat oil in deep pan and fry them in medium low heat till evenly browned.
Serve them with pita bread ,tahini sauce or tzatziki,pickled vegetables and salad as wraps or sandwich.
Ingredients :
All purpose flour - 3 cups and 1 cup for kneading,
Salt - 1 and 1/2 tsp,
Warm water - 1 cup,
Quick rise yeast - 1 packet - 7 gms,
Sugar - 1 tsp,
Luke warm water - 1/2 cup for yeast,
Olive oil - 1tbsp ( to grease the bowl ).
( Tesco quick rise yeast is available in khan market grocery stores )
Method :
In a small bowl mix one tsp of sugar, yeast and 1/2 cup of luke warm water and let it sit for 5 minutes.
In a large bowl sieve 3 cups of flour with salt.
Make a well in the middle and slowly stir in the yeast mixture and one cup of warm water until well combined.
In a large bowl add 1 tbsp of olive oil and spread all over to keep the dough from sticking.
Place dough in the oiled bowl and coat it evenly.
Cover with a moist cloth and let it sit for 3 hours in a warm place.
After the dough has risen,dump it on a floured counter and knead for 10 minutes using the
flour kept aside.( one cup )
After 10 minutes divide the dough into small balls.
Since i am making pita pockets ,the size of pita bread will be 5 inch in diameter.
You can make big size pita breads too and can use them as wraps.
Spread some flour on the tray in which the dough balls will be rested.
Keep the dough balls on the floured tray and let it rest for 10 minutes.
Cover with a cloth.
Pre heat oven to 500 F or 300 C for 1/2 hour ( the highest temperature in your oven )
Insert the baking tray too.
Turn your baking tray upside down and keep it on the upper higher rack.
Spread some flour on the counter and spread each ball into 5 inch diameter .Use a rolling pin to roll them.
Roll them as you would roll rotis ,using very little flour.
Roll them and keep them on a lightly sprinkled floured plate. Dont use too much of flour as it will make the pita hard.
( You can start the process of making pita bread only when both the oven and tawa are heated )
Heat tawa or griddle on high heat and as it heats up put the pita bread on it .
You will see bubbles on the top layer of bread,with a flat spatulla lift the pita and put it in the hot tray inside the oven.
After a minute, the bread will rise and swell up.
Remove from oven and keep in a plate.
( it just takes 10 to 15 minutes to bake all the thirteen pitas )
Since the size is small you can bake 2 pitas at the same time in the oven.
Bake all the rolled dough in similar way.
( Tawa helps to cook the lower part of pita and the oven bakes the upper part of pita )
If you dont plan to eat right away,wrap them in a foil so that the pita bread remains soft and does not dry.
Re- heat them with the wrapped foil.
Left overs can be kept in the fridge for few days.
Makes - 13
