Black & White cookies ( gluten free version using rice flour )

 

Black & White cookies ( gluten free version using rice flour )

Just wanted to break the routine, at the same time don’t want to overshoot my blood sugar / insulin. Hence, baked “limited edition” cookies to satisfy my (also my son) sweet tooth. For me, baking is a relaxation and Cookies are my favourite choice to bake. This “limited edition” cookies were a “kind of” experiment, using rice flour and rice flour is gluten free and it turnout to be good.

Ingredients : 113 gms – butter ; 1/2 cup – granulate sugar ; 1/2 cup – cane sugar ; 1 egg ; 1/2 tsp – vanilla essence ; 1 & 1/4 cup – rice flour ; 2 tbsp – cornflour or tapioca flour ; pinch of salt ; 1/4 cup – chopped white chocolate ; 1/4 cup – dark chocolate chunk.

Beat the butter along with sugar, cane sugar, egg & vanilla essences kept aside. Mix all the dry ingredients rice flour, corn flour & salt ,keep aside .

Add the dry ingredients to the wet ingredients and mix well. ( If need add more FLOUR UNTIL THE DOUGH PULLS AWAY from sides ) separate the dough into two equal portion then add 1 & 1/2 tbsp of coco powder to the one part of the dough then add chopped white chocolate chunk keep aside .

Then add chopped dark chocolate chunk to the another half of dough Scope the plain cookie dough & chocolate cookie dough together using ice cream scoop and arrange it in the greased baking tray. 
In to the pre heated oven for 180 degree and bake the cookies for 12 min.

Orange cup cake with Orange cream frosting

 

Last week my niece was in town so, decided to make these orange cupcakes. Instead of baking a “typical” cup cake, thought of enhancing the cake by adding orange flavor to the cake as well to its frosting. 

The Orange cup cake turned out pretty good in terms of taste, soft and moist texture with mild flavor. This cake can be extended as a full size cake with fully coated frosting and topped with loads of orange pulp (juice vesicles) as an Orange fruit cake. 

Ingredients for the cake    –      1 cup of all purpose flour and remove 2 tbsp of flour   ;  2 tbsp of corn flour      ;    1 egg     ;    1/2 cup of sugar    ;      1/8 cup of milk     ;   ½ tsp of baking powder     ;       1/4 cup of orange juice & zest of orange    ;     60 gms of butter melted      ;      salt a pinch 

Ingredients for the Frosting     –     1 cup of heavy cream       ;       1 tsp of icing sugar          ;     orange zest     ;    ¼ cup of orange juice      ;    ½ tbsp of corn syrup   ;     ½ tsp of gelatin powder 

Procedure for Cupcakes: whisk together flour, corn flour, salt and baking powder set aside.   Mix milk, orange juice and melted butter keep aside.

In a medium bowl, beat egg and sugar till the sugar completely dissolve. Add flour mixture to the egg-sugar mixture and continue to beat. Keep adding the Milk-juice-butter mixture little by little and beat well until all combine to get a batter consistency.

Scope the batter into muffin tray (prepared with paper liners) Bake for 15-20 minutes in the 180 °c Preheat oven. Allow to cool to room temperature. 

For frosting, in a small bowl mix gelatin powder and water, keep aside. In saucepan heat the orange juice, corn syrup. Add the gelatin mixture into it and mix well. Continue on the low flame, until it become thick. Remove the pan from heat and allow it to cool.

Beat the heavy cream with icing sugar and orange zest until it forms soft peak. Add gelatin-juice mixture and continue to beat again till it become light and fluffy.

Using the piping bag frost the cupcake. (Make sure cupcakes are completely cooled before piping the frosting)  

Coconut shortbread cookies

Since, my Coconut Macarons post viewed my many thought of posting one more Coconut based recipe but this time cookie. Also, my son wants something more than the shortbread cookies. 

This is another experiment project. But, it turned out very tasty and crisply cookie.

The Ingredients list :   1 cup of All purpose (AP) flour  or Wheat flour    ;    ¼ cup of Sugar     ;   110 gms of soft butter   ;   2tsp of corn flour ;   1/8 cup of  desiccated coconut    ;   Pinch of  Salt    ;      1/4 tsp of Cardamom powder

Beat butter with sugar till it turns into pale in color. Add cardamom powder and mix well.

In a separate bowl, mix the AP flour, corn flour, salt and slowly add the flour mixture into the butter-sugar mixture and blend well till all combined well.

Shape the dough into ball shape and roll it in to log shape for about 6 inch’s length then brush with milk on sides of dough and roll it on the desiccated coconut. Make sure the coconut coated on the all sides of the dough.

Cover the coated dough tightly with cling wrap and keep it in the fridge for about 30 to 45 min. 

Cut the log shaped dough in to ½" thickness by knife and arrange it in baking tray. Transfer the baking tray in 180°C pre heated oven for about 20 - 25 min.

Allow it to cool and transfer into Air tight container.

Custard Bread Rolls

I bake this for Home bakers challenge for this month and Mrs. Gayathri the host. Though the original recipe is chocolate Bread Roll, I tried with Custard instead of chocolate. (Also, my son is the fan of Custard)

Ingredient for Bread :  2 Cups of All purpose flour   ;    ½ cup of Corn flour     ;     1/8 cups of Sugar   ;   1 no of Egg  ;   1 tsp of Milk powder     ;      2/3 cup of Water   ;   Pinch  Salt      ;    2 tsp of  Active yeast     ;    30 gms of Butter.

Add luke warm water, sugar, salt, yeast, milk powder and beaten egg in a bowl and mix with hook attachment of your kitchen aid / mixer. Add flour little by little to make a dough. Add butter and start knead the dough till become soft.

Cover the bowl with damp cloth for about 1 hour in a warm place (for fermentation)

After dough proofed deflate the dough on floured surface and cut it into 10 equal pieces.

Roll the dough into oval shape, place the custard filling almost in edge of one side and cut the remaining dough into stripes fold over and tuck underneath. Refer below

 

Click on the image to Enlarge

Place the (stuffed breads) on the greased baking tray and cover with damp cloth for about 45 min.

Bake the breads at 180°C in a pre-heated oven, for 25 min or until golden brown color. 

These Custard Bread Rolls are not only perfect for breakfast, also for Evening snack. 

Note : Custard made with Ready-made custard mix. You may try with Jam, Cheese, even the Spicy Masala Filling.