Jan 11, 2013

Cake my cookies please!

Winters is when we crave soft, fudgy, chewy, hot out the oven snacks. This is serious cold going on and no crunchy, crispies will do, what we need has to be both warm to touch and warm to feel. Our cookies become cake-y, our puddings almost always have dark chocolate and the only fruit we bake with are apples, ah ...eating in winters!! I have been making cake cookies for ages, they are very versatile and you can change flavours very easily. In fact with this batter you can actually make 2-3 different kinds of cookies. We made pink, strawberry flavoured fairy cake cookies, chocolate chip cake cookies and almond flavoured raisin cake cookies. You can experiment with different types of essences, from almond to even peppermint and make a choco-mint cake cookie. Since these are basic drop cookies, you don't even have to bother with refrigeration, rolling or cutting, so if the kids want cookies, all you need is 30 minutes.

Flour 200 gms
Sugar 220gms
Butter 120 gms
Eggs (small) 2
Baking pwd 1 1/2 tsp
Baking soda 1/4 tsp
Yoghurt 60 ml
Milk 100 ml
Vanilla essence (for basic version) 1 1/2 tsp

Preheat the oven on 200 C. Sift the flour, baking powder and baking soda and keep aside. Beat the butter and sugar for 3-4 minutes tills the mixture is pale and fluffy, I use a glass mixing bowl and a hand mixer. Add the eggs one at a time and whiz up all nice and airy. Add the milk and the yoghurt and another quick whiz for a minute. Add the vanilla essence then the flour mixture, in batches. The consistency should be slightly thicker than a cake batter, like a stickier, heavier version.

You can separate this batter into different bowls to make different types of cookies.

Chocolate chip - fold in 1/2 cup of chocolate chips with a spatula or wooden spoon when the batter is ready.

Mint-choco chip - add a tsp of peppermint essence/flavouring

Almond/Raisin - half cup of raisins, 1 tsp of almond essence, depending on the brand you may need a bit more, so do have a quick taste of the batter before you bake.

Strawberry - 1 tsp red food colouring for a pink tinge and 1 tsp of strawberry essence or flavouring.

Line a baking tray with butter paper and use an ice cream scoop for even, same sized cookies. Bake for 10-12 minutes at 200 C or till the bottom looks light brown. These turn out puffy and cake-y and go best with coffee or hot chocolate. Enjoy!