SPICY MASALA BISCUITS

Makes : 20 cookies , Shelf life : 10-

INGREDIENTS DIRECTIONS
1. In a bowl sift together flour, powdered sugar, baking
125 grams All Purpose Flour
1⁄8 tsp Baking Powder powder
1⁄2 tsp Salt and salt.
1⁄4 tsp Black Pepper 2. Then whisk in the black pepper and chill flakes into
1⁄2 tsp Chilli flakes the dry ingredients.
10 grams Powdered Sugar 3. Heat oil in a pan then add the jeera and curry leaves
50 grams Unsalted Butter (Cold) and toast until slightly brown. Cool it
1⁄2 tbsp Vegetable Oil 2 tsp Jeera 4. Rub in the cold butter (cubed) in the dry ingredients
10 Curry leaves (finely chopped) with the finger tips until sandy texture is achieved.
3-4 tsp Cold Water
5. Then add in the cooled tadka and give it a mix
6. Then add 1 tsp of cold water a time until to dough
comes together.
7. Roll the dough in a tight log with the help of
parchment paper of 1 inch diameter.
8. Cover and chill for 2-3 hrs
9. Once chilled slice the cookies around 5mm thick from
the log
10. Place on a parchment lined tray and bake in
preheated oven at 180C for 20 mins
11. It should be slight golden brown in colour once done
 COFFEE WALNUT Makes : 40 cookies , Shelf life : 10-

INGREDIENTS BISCUITS
DIRECTIONS
100 grams Unsalted Butter (Room Temp) [Link] flour, custard powder, baking powder and
45 grams Icing Sugar salt in a bowl
1⁄2 tsp Vanilla 2. In another bowl beat together butter, sugar and
1⁄2 tbsp Instant Coffee Powder vanilla until pale and fluffy
1⁄2 tsp Hot Water 3. Mix coffee with water and add it to the butter
130 grams All Purpose Flour mixture and whisk well.
10 grams Custard Powder 4. Add in the dry ingredients to the butter mixture
1/4+ 1/8 tsp Baking Powder
along with chopped walnuts and knead into a soft
1/4 tsp Salt
but non sticky dough.
50 grams Chopped Walnuts
5. Roll the dough in a tight log with the help of
parchment
paper you can shape it into a square log using
ruler to shape
into of 2.5cm x 2.5cm square.
6. Cover and chill for 2-3 hrs.
7. Once chilled slice the cookies around 5mm thick
from the log
8. Place on a parchment lined tray and bake in
preheated oven at 180C for 12 - 15 mins.
 BUTTER ALMOND BITES
Makes : 20 cookies, Shelf life :10-14 days

INGREDIENTS DIRECTIONS
50 grams Unsalted Butter (Room Temp but not 1. Sift flour, cornstarch and salt in a bowl. Add the
very soft) almond flour to it and whisk.
20 grams Powdered Sugar 2. In another bowl beat together butter, powdered
1⁄2 tsp Vanilla sugar and vanilla until pale and fluffy
50 grams All Purpose Flour 3. Add in the dry ingredients to the butter mixture
15 grams Almond Powder and form a pipeable dough. Don't overmix.
5 grams Cornflour 4. Put the batter in a piping bag with a french star
1⁄8 tsp salt tip.
Almond Halves (raw) 5. Pipe small dollops on a parchment lined tray and
press almond halves on top of the piped cookies
6. Chill the tray for 1 hr and then bake in
preheated oven at 180C for 15 mins or until
cookies turn golden around the edges.
7. Cool in tray for 10mins and then cool completely
on wire rack.
 RED VELVET NUTELLA
BITES
INGREDIENTS Makes : 40 cookies ,DIRECTIONS
Shelf life : 7-10 days

75 grams Unsalted Butter 1. Sift flour, cornstarch, cocoa powder, baking soda
(Room Temp but not very soft) and salt in a bowl
30 grams Powdered Sugar 2. In another bowl beat together butter, powdered
1⁄2 tsp Vanilla sugar and vanilla until pale and fluffy
75 grams All Purpose Flour 3. Add the gel color to the butter and mix.
4 grams Cocoa Powder 4. Add in the dry ingredients to the butter mixture
7 grams Cornflour and form a pipeable dough. Don't overmix.
Pinch of Baking Soda 5. Put the batter in a piping bag with a star tip.
1⁄8 tsp salt 6. Pipe small dollops on a parchment lined tray and
Red Gel Colour create an indent by using back of a metal 1/4 th
100 grams Nutella teaspoon or anything similar.
7. Chill the tray for 1 hr and then pipe nutella in
the indent.
8. Bake in preheated oven at 180C for 12-14 mins
or until cookies turn golden around the edges.
9. Cool in tray for 10mins and then cool completely
on wire rack.
 FIG ROLLSMakes : 25 cookies , Shelf life : 7-10 days
INGREDIENTS DIRECTIONS
Fillings 1. For the filling, soak figs & date in hot water until soft.
75 grams Dried Figs 2. Drain the figs & dates until all the excess water is drained
25 grams Soft Dates 3. In a food processor add all the ingredients of the filling and blend it
1/4 tsp Cinnamon Powder together into a paste.
10 grams Soft Butter 4. Cook the paste for few mins on medium flame to remove some of
the excess moisture from the filling.
COOKIE DOUGH 5. Cool the filling and place in pipping bag until ready to use.
6. Whisk room temp unsalted butter, icing sugar and vanilla for 1-2
mins until paler in colour.
60 grams Unsalted Butter (room temp)
20 grams Icing Sugar 7. Sift in the flour, cornstarch and salt into it.
1/4 tsp Vanilla 8. Knead it to form a soft yet non sticky dough.
Pinch of Salt 9. Cling wrap and flatten it out then rest in fridge for 30 mins.
85 grams Flour 10. Roll the dough between 2 sheet of parchment paper. It should
6 grams Cornstarch roughly 2-3mm thick.
11. Cut into 2.5 inch wide strips. Pipe the fig filling in the middle of the
rolled dough. Close the 2 ends using parchment paper to help guide
also make sure the ends overlap.
12. Chill the rolls in the freezer for 30mins. Cut the roll into 2-2.5cm
long cookies.
13. Place on a parchment paper lined tray and bake in preheated
 ALMOND CHOCOLATE CHIP COOKIES
Makes : 30 cookies , Shelf life : 10-14 days

INGREDIENTS DIRECTIONS
90 grams All Purpose Flour 1. Sift together the dry ingredients flour, baking soda
1/4 tsp Baking Soda and salt.
1⁄8 tsp Salt (Omit if using salted butter) 2. Almond paste is made by grinding roasted almonds
50 grams Unsalted Butter in a blender jar until it releases its oil and form a
20 grams Roasted Almond Paste (Almond Butter)paste.
3. Cream together the softened butter, almond paste,
20 grams Brown Sugar
brown sugar, castor sugar and vanilla for 3-4 mins
35 grams Castor Sugar
until fluffy and creamy.
10 grams Milk 4. Add the milk to the butter mixture and mix.
1⁄2 tsp Vanilla Extract 5. Add in the sifted dry ingredients to the wet
40 grams Chopped Dark Chocolate ingredients and gently mix you should be able to see
15 grams Finely Chopped Almonds (Raw) little bit of flour at that time tip in the chocolate and
finely chopped almonds.
6. Fold in the chocolate gently don't overmix the
dough.
7. Cover the dough with cling film and flatten out the
dough. Then let it rest in fridge for min 2hrs for the
flavor to develop you can also leave it overnight
8. When you are ready to bake preheat oven at 180C
9. Portion the dough into 30 mini balls (roughly 9g
each)
 PISTA WHITE CHOCOLATE
Makes : 30 cookies , Shelf life : 10-14 days

INGREDIENTS DIRECTIONS
90 grams All Purpose Flour 1. Sift together the dry ingredients flour, baking soda
1/4 tsp Baking Soda and salt.
1⁄8 tsp Salt (Omit if using salted butter) 2. Pista paste is made by grinding pista in a blender
50 grams Unsalted Butter jar until it releases its oil and form a paste.
20 grams Pista Paste (Pista Butter) 3. Cream together the softened butter, pista paste,
20 grams Brown Sugar brown sugar, castor sugar and vanilla for 3-4 mins
35 grams Castor Sugar until fluffy and creamy.
10 grams Milk 4. Add the milk to the butter mixture and mix.
5. Add in the sifted dry ingredients to the wet
1⁄2 tsp Vanilla Extract
ingredients and gently mix, you should be able to see
45 grams Chopped White Chocolate
little bit of flour at that time tip in the chocolate.
6. Fold in the chocolate gently don't overmix the
dough.
7. Cover the dough with cling film and flatten out the
dough. Then let it rest in fridge for min 2hrs for the
flavor to develop you can also leave it overnight
8. When you are ready to bake preheat oven at 180C
9. Portion the dough into 30 mini balls (roughly 9g
each)
10. Bake for 15 mins until edges are golden brown.