How To make Spiced Cornmeal Biscotti

KHARA BISCUIT | MASALA BISCUIT | MANGALORE BAKERY ITEM | SPICY BISCUITS HOME BAKED |

published on 06/06/2021

All the nostalgia of having this during childhood from Bakeries, when cookies & biscuits were a treat.

KHARA MASALA BISCUIT

make the mix ready
crushed pepper ' 2 tbsp
Green chillies chopped 1 tsp
jeera crudhed 1 tsp
Curry leaves finely chopped ' 3 sprig


Take wheat flour - 1 1/2 cup + 2 tbsp
Maida- 1/2 cup
cornflour 2 tbsp
Salt
Black til/sesame seeds - 1 1/4 tbsp
thr prepared mix ????
Baking powder - 1 tsp
chopped almonds - 1 to 2 tbsp
haldi - 1/2 tsp
ginger finely chopped - 1 tsp
Butter brought to room temperature- 1/2 cup


Rub the butter well into the flour.
you get it as a crumbly mixture

Add powdered sugar - 2 tbsp
combine everything using yoghurt. keep adding as u require. do not Knead. only mix

Keep refrigerted for 1 /2 an hour.

Roll & cut as shown. make criss cross marks to get the bakery look.

Bake in a preheated oven at 160° c for 20- 25 minutes.

Cornbread Biscuits-SHORT VERSION

Sour Cream and Onion Cornbread Biscuits
1-1/4 cup YELLOW CORNMEAL
1-1/4 cup ALL PURPOSE FLOUR
1 teaspoon SALT
1/2 teaspoon BLACK PEPPER
1/2 teaspoon BAKING SODA
10 tablespoons COLD BUTTER, diced
1 cup SOUR CREAM
4 GREEN ONIONS, sliced thinly
2 teaspoons HONEY or sugar
1/4 cup BUTTER, melted
FLAKY SEA SALT
Preheat oven to 425 degrees F. In a large bowl combine cornmeal, flour, salt, pepper and baking soda. Whisk together. Add cold butter and cut in with a pastry cutter or use your hands to work into the dry ingredients until the butter is in pea sized pieces. Make a well in the middle of the mixture and add sour cream, green onions and honey in the well. Fold until the batter comes together. Turn onto a lightly floured surface and knead a couple of times to bring it together into a tidy ball. Pat into a circle and cut 12 to 13 rounds using a 2 inch biscuit cutter. Place on a well buttered cast iron skillet. Brush the tops with melted butter and sprinkle with sea salt. Bake 15 to 20 minutes until golden.

Cornmeal Biscuits

Delicious Cornmeal Biscuits
1 1/2 cups flour
1/2 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons sugar
6 Tablepoons very cold butter
1 cup buttermilk
Melted butter for tops.
makes 12 biscuits...bake 12 minutes in 425 degree oven.

My Favourite Butter Cookie Recipe

My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!

FULL RECIPE:

FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.

Ingredients:
this recipe yields about 20-22 cookies

113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch

Piping tip: 1M

Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.

Follow me at:
Instagram: gracioustreatz
Email: gracioustreatz@gmail.com

Background music:
by Bgm President

Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.

Cornmeal Chocolate-Chunk Cookies with Raisins - From the Test Kitchen

Recipe:
Inspiration can be found in many places. And it was the popular semolina bread with golden raisins and fennel seeds sold at Amy’s bread, New York City, that was behind the creation of this recipe for cornmeal chocolate-chunk cookies with raisins and fennel seeds.


Subscribe for more easy and delicious recipes:

More Primary Ingredient Recipes:

---------------------------------------------------------------

Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:

Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Cornmeal Chocolate-Chunk Cookies with Raisins - From the Test Kitchen

Spicy Chocolate Cornmeal Cookies

Recipe:

-1/2 cup of butter
-1/2 cup of sugar
-1/4 cup of brown sugar
-1 tsp of chocolate extract
-1 egg
-1/4 tsp of hot sauce
-1/2 tsp of baking soda
-1/4 tsp of salt
-1/2 cup of masa harina
-1/2 cup of all purpose flour
-1/4 cup of fine yellow cornmeal
-3/4 cup of chopped spicy habanero chocolate

1) Preheat the oven to 325 degrees. Cream together the butter and sugars. Add the extract.

2) In a small bowl, beat together the hot sauce and egg. Add this to the butter/sugar mixture.

3) Sift together the flour, masa harina, cornmeal, baking soda and salt. Gradually add this to the wet ingredients and stir to combine.

4) Finally, mix in the chopped chocolate.

5) Drop rounded teaspoonfuls of dough onto an ungreased baking sheet. Bake for 9-12 minutes.

I used Theo and Philo Dark Chocolate w/ Siling Labuyo Chili (45g) and Belvie Chili Pepper Dark Chocolate 70%. Green and Black, Lindt and a few other brands sell spicy pepper chocolate.










Support our work:
Amazon Wish List:

If You Hate Jeff Bezos:

Email: firstskystudios1@gmail.com


Support our work:
Amazon Wish List:

If You Hate Jeff Bezos: