Coconut Cookies are simple cookies that make the whole house smell warm and sweet, and honestly it puts you in a good mood so quickly. These cookies are crisp at the edges and soft in the middle, and the coconut flavor is soo good in each bite. It tastes really good with hot tea and even kids enjoy it because the taste stays mild but still rich. Coconut Cookies is a must try at home for the joy of baking & surprise for the family.

Coconut gives a natural sweetness and warm feel, so the cookies feel light. This version is made with wheat flour and cane sugar, so it feels more homely and healthy sure better than the packed biscuits we buy. And the best thing is you don't need any special ingredients or tools for this recipe.

About Coconut Cookies

Coconut Cookies are soft and little crispy cookies made with flour, grated coconut, butter and sugar. The texture comes slightly crumbly but it still holds together well. The desiccated coconut in this recipe gives little rough texture in every bite. It is a simple coconut cookie recipe but tastes delicious.

In this recipe, wheat flour gives a wholesome feel and the butter adds good richness without making it too heavy. You can make small changes also if you like. It can be pinch of cardamom, little salt or brown sugar for deeper flavor. I add extra coconut on top also, it looks nice and gives crunchy feel too.

This recipe is flexible because you can swap wheat flour with maida or even add half of both. You can use powdered sugar also instead of cane sugar if you like for sweetness. I add little vanilla or skip sometimes for plain version. You can make the cookies thick or thin based on how crispy you want.

The taste of these cookies reminded me the thenga mittai which I had during my childhood days. I dont know how many can relate to it, the light brown candy with a transparent wrapper and white print on it, I just love it.

I usually bake these on slow weekends when everyone wants something simple to enjoy with tea. It takes very less time and the cookies puff little and turn golden at the edges, looks very pretty actually.

These cookies were absolutely delicious with a crunch in every bite and the coconut flavour was just out of the world.

Coconut Cookies Ingredients

• Wheat flour - I used this for a slight dense texture also for a healthy alternate. You can use maida also if you want a lighter cookie.
• Cane sugar - I used cane sugar for its warm flavor, it melts nicely and gives mild sweetness. You can use powdered white sugar also.
• Desiccated coconut - This is for the coconut flavor and soft bite. You can use fresh grated coconut also but the texture may change little.
• Butter - I used chilled unsalted butter for giving richness, it gives the cookies soft crumb. You can use salted butter too but reduce a pinch of salt in dough.
• Vanilla essence - I added lightly, mainly for flavor and smell. You can skip it also if you want pure coconut flavor.
• Milk - I used just to bring the dough together softly. Add more or less depending as the dough feels dry or not.

Why This Recipe Works

• It is a very simple recipe with regular pantry ingredients.
• You get soft center with light crisp edges which many people like.
• You can change the flour or sugar based on what is available at home.
• It is a quick recipe gets done fast, perfect for sudden cravings.
• It's a kid friendly snack and feels lighter than store-bought biscuits.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Coconut Cookies Step by Step

1.Measure and take butter, melt it and take it in a mixing bowl, now add cane sugar to it and whisk it.

2.Add vanilla essence, mix it once. Now in a separate bowl take wheat flour and desiccated coconut.

3.Whisk it for even mixing, now add this flour-coconut mixture to the mixing bowl. Mix it well with your finger tips it will be crumbly.

4.Now add milk just enough to gather together to a dough. Do not knead, just gather to form a dough. Now use your measuring spoon or any small scooper to scoop the dough. This is for getting even sized cookies.

5.Roll it and slightly flatten with your palms.Preheat oven at 180 deg C for 10minutes. Meanwhile you shape all the cookies,Place them on a baking tray with butter paper lined. Sprinkle remaining coconut over the cookies.

6.The cookies are moist so the coconut gets stuck to the cookies easily. Bake in preheated oven for 15-18 minutes or until the edges start to brown.Keep an eye after 12 minutes itself. Carefully remove them from butter paper then cool in wire rack.

Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.

Expert Tips

• Mixing - Mix gently just bring the dough together softly, avoid kneading too much otherwise cookies might turn harder.
• Shaping the cookies - Don't press the dough too much, use a small scooper or spoon to get even-sized cookies.
• Baking time - Keep an eye after 12 minutes, the cookies brown very quickly and overbaking will make them hard.
• Coconut - I usually sprinkle extra coconut on top because the dough is little moist, so it sticks well and looks nice also.
• Refrigerating - If the dough feels sticky, just keep it in the fridge for few minutes so the cookies won't spread too much while baking.

Serving and Storage

Serve them warm with tea or even warm milk, the coconut flavor really stands out. It goes well as an evening snack or even for lunch box. Once the cookies cool down completely, store them in an airtight box.

They stay good for few days in room temperature. If they turn little soft later, just warm for a minute to bring back texture.

FAQS

1.Can I skip vanilla essence?

Yes you can, coconut flavor itself is very nice. I add vanilla only sometimes for extra aroma.

2.Can I use maida?

Yes you can use full maida for lighter texture, or mix both flours too.

3.Why did my cookies become hard?

Mostly because of overbaking. Try removing once edges turn light brown.

4.Can I make the dough ahead?

Yes you can prepare earlier and chill it. Bring it out for few minutes before shaping.

5.Can I use fresh coconut?

Yes but the moisture may make cookies softer, so try roasting the coconut little before adding.

If you have any more questions about this Coconut Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Coconut Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Coconut Cookies Recipe

Coconut Cookies are simple cookies that make the whole house smell warm and sweet, and honestly it puts you in a good mood so quickly. These cookies are crisp at the edges and soft in the middle, and the coconut flavor is soo good in each bite. It tastes really good with hot tea and even kids enjoy it because the taste stays mild but still rich. Coconut Cookies is a must try at home for the joy of baking & surprise for the family.

Course Baking

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, Baking, baking recipes, biscuit recipes, butter recipes, coconut recipes, cookie recipes, milk recipes, vanilla recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 cookies

Calories 138kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• ½ cup cane sugar
• ¼ cup heaped + 1 tablespoon desiccated coconut
• ¼ cup unsalted chilled butter
• ¼ teaspoon vanilla essence optional
• 2 to 3 tablespoon milk boiled and cooled

Instructions

• Measure and take butter, melt it and take it in a mixing bowl, now add cane sugar to it and whisk it.
• Add vanilla essence, mix it once.
• Now in a separate bowl take wheat flour and desiccated coconut.
• Whisk it for even mixing, now add this flour-coconut mixture to the mixing bowl.
• Mix it well with your finger tips it will be crumbly.
• Now add milk just enough to gather together to a dough.
• Do not knead, just gather to form a dough.
• Now use your measuring spoon or any small scooper to scoop the dough. This is for getting even sized cookies.
• Roll it and slightly flatten with your palms.
• Preheat oven at 180 deg C for 10 minutes.
• Meanwhile you shape all the cookies, place them on a baking tray with butter paper lined.
• Sprinkle remaining coconut over the cookies.
• The cookies are moist so the coconut gets stuck to the cookies easily.
• Bake in preheated oven for 15-18 minutes or until the edges start to brown. Keep an eye after 12 minutes itself.
• Carefully remove them from butter paper then cool in wire rack.
• Cool down and then store in airtight container.
• Serve Coconut Cookies warm with a glass of milk or as a tea time snack.

Notes

• Mixing - Mix gently just bring the dough together softly, avoid kneading too much otherwise cookies might turn harder.
• Shaping the cookies - Don't press the dough too much, use a small scooper or spoon to get even-sized cookies.
• Baking time - Keep an eye after 12 minutes, the cookies brown very quickly and overbaking will make them hard.
• Coconut - I usually sprinkle extra coconut on top because the dough is little moist, so it sticks well and looks nice also.
• Refrigerating - If the dough feels sticky, just keep it in the fridge for few minutes so the cookies won't spread too much while baking.

Nutrition

Serving: 25g | Calories: 138kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 43mg | Fiber: 1g | Sugar: 9g | Vitamin A: 122IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg

The post Coconut Cookies Recipe appeared first on Sharmis Passions.

Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.

This cake suits tea time or even a small home celebration. I sometimes pack few slices for travel also because it stays good for a day. The fresh lemon flavor keeps the cake light and pleasant and if you like a little extra tang a simple lemon drizzle on top goes very nicely with the soft crumb.

About Lemon Bundt Cake

Lemon Bundt Cake is a basic sponge style cake baked in a bundt pan that gives a cute ring shape. I used simple ingredients like flour, baking powder, baking soda and fresh lemon zest which gives a bright citrus smell. The batter is easy to mix and because the bundt pan bakes a little faster the cake gets done pretty quick.

In this recipe, lemon is the main flavor and you can also use fresh zest and juice to make the taste more tangy and fresh. This recipe flavor is gentle, and it feels comforting without making the cake heavy. It has soft and spongy texture and has that light golden shade after baking.

There are few small variations too. Some people add little vanilla along with lemon flavor and some add poppy seeds for a small crunch. You can make an orange version using the same method and it comes out really nice. If you do not have a bundt pan you can use cupcake trays or a small loaf tin also.

I usually bake this when everyone at home wants a simple and light after meal dessert. The lemon flavor gives a small fresh lift and since the cake is not heavy even kids enjoys a slice happily. Lemon Bundt is a flavorful treat that has to be tried for the joy of baking.

Lemon Bundt Cake Ingredients

• Whole wheat flour - I added this as base for the cake as it gives flavor that blends nicely with lemon. You can use maida also if you want more lighter texture.
• Baking powder - I use this for helping the cake rise softly and give a gentle lift. You can add little more only if your flour is very dense.
• Baking soda - I added this along with the lemon juice since it reacts well and gives that small airy feel. You can skip if your batter feels already too loose.
• Cane sugar - I am using cane sugar as it gives a mild caramel-like taste which suits this cake. You can use white sugar also if that is what you have.
• Oil - I have used oil instead of butter to keep the cake more moist and soft for long time. You can add melted butter also but the texture will be slightly firm.
• Milk - I added milk to loosen the batter and give a smooth flowy texture. You can use warm milk also if the sugar is not melting properly.
• Lemon zest - I grated the outer skin lightly for bright aroma and taste. You can skip if you feel the lemon flavor is already strong.
• Lemon juice - I have used fresh lemon juice which gives the refreshing taste. I also added this to make a tangy syrup to drizzle over the small cakes. You can adjust according to how tangy you want.
• Icing sugar - I use this to make the topping glaze smoother. It dissolves quickly and gives that shiny look.

Why This Recipe Works

• This recipe is easy and simple so you can make it even on busy days.
• It has a soft and slightly spongy texture that lemon taste.
• You can easily adjust the sweetness as cane sugar blends nicely.
• It bakes fast and works even if you don't have a large oven.
• You can use the same mixture to bake cupcakes or a small loaf also.

Similar Recipes

• Vanilla cake
• Chocolate cake
• Plum cake
• Carrot cake
• Fruit Cake

How to make Lemon Bundt Cake Step by Step

1.Measure and take milk in a mixing bowl, add oil and cane sugar to it.

2.Whisk it well. Strain to remove impurities, Set aside. Extract lemon juice, measure and keep aside.

3.Using a grater take lemon peels, Set aside. To a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.

4.Whisk well then add oil milk mixture.

5.Mix well using a whisk. Add lemon juice, mix once.

6.The batter should be thickish. Grease the bundt tin with oil using a pastry brush. Now spoon the batter. While you prepare this, preheat oven at 180 deg C for 10 minutes.

7.Fill it till ¾th of each hole. Bake in preheated oven for 15-18 minutes or till the top turns golden.

8.Cool down for few mins then carefully lift the cake using a fork. Let it to cool down.In a small mixing bowl take icing sugar,

9.Add lemon juice to it, mix well until it forms a thick syrup. Drizzle over the cake

Serve with lemon sauce!

Expert Tips

• Use fresh lemon - I usually use fresh lemon juice as bottled one gives slight bitterness sometimes.
• Don't overmix - I often stop mixing once everything is just combined so the cake doesn't turn dense.
• Grease well - I usually grease the bundt tin fully as these molds tend to stick at corners.
• Check early - I have noticed small bundt cakes cook faster so I check a little early to avoid overbrowning.
• Cool properly - I always let the cakes cool completely before drizzling or else the syrup becomes runny.

Serving and Storage

Serve this with warm milk, tea or even pack it in snack box. This goes well as a light evening sweet too. You can store leftover pieces in an airtight box for one day in room temperature. If you want to keep longer just refrigerate and warm little before eating. The drizzle sets nicely once cooled so it stays neat.

FAQS

1.Can I skip the lemon glaze?

Yes you can, the cake tastes good plain also.

2.Can I use full maida instead of wheat flour?

Yes you can use maida fully if you want softer cake.

3.Will butter work in place of oil?

Yes but the texture becomes little firm, not very soft.

4.Can I add vanilla essence along with lemon?

You can add few drops if you like that mixed flavor.

5.How do I know it's baked?

Just touch the top, if it springs back or a toothpick comes clean it is done.

If you have any more questions about this Lemon Bundt Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Lemon Bundt Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Lemon Bundt Cake Recipe

Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.

Course Baking, Snack

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, Baking, baking recipes, cake, Cake Recipes, christmas recipes, Festival, fruit recipes, lemon recipes, snack recipes, wheat flour recipes, whole wheat recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 Bundt Cakes

Calories 122kcal

Author Sharmilee J

Ingredients

• ¾ cup whole wheat flour
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ cup cane sugar
• ¼ cup oil
• ½ cup milk
• ¼ cup lemon juice
• 1 teaspoon lemon zest / grated lemon skin

FOR THE LEMON DRIZZLE:

• ¼ cup icing sugar
• ½ lemon

Instructions

• Measure and take milk in a mixing bowl, add oil and cane sugar to it.
• Whisk it well. Strain to remove impurities, set aside.
• Extract lemon juice, measure and keep aside.
• Using a grater take lemon peels, set aside.
• In a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.
• Whisk well then add oil milk mixture. Mix well using a whisk.
• Add lemon juice, mix once. The batter should be thickish.
• Grease the bundt tin with oil using a pastry brush.
• While you prepare this, preheat oven at 180 deg C for 10mins.
• Now spoon the batter. Fill it till ¾th of each hole.
• Bake in preheated oven for 15-18mins or till the top turns golden.
• Cool down for few mins then carefully lift the cake using a fork.
• Let it to cool down. In a small mixing bowl take icing sugar,
• Ass lemon juice to it, mix well until it forms a thick syrup.
• Drizzle over the cake. Cool down and then store.
• Serve Lemon Bundt Cake warm with a glass of milk or as a tea time snack.

Notes

• Use fresh lemon - I usually use fresh lemon juice as bottled one gives slight bitterness sometimes.
• Don't overmix - I often stop mixing once everything is just combined so the cake doesn't turn dense.
• Grease well - I usually grease the bundt tin fully as these molds tend to stick at corners.
• Check early - I have noticed small bundt cakes cook faster so I check a little early to avoid overbrowning.
• Cool properly - I always let the cakes cool completely before drizzling or else the syrup becomes runny.

Nutrition

Serving: 25g | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 65mg | Fiber: 1g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 0.4mg

The post Lemon Bundt Cake Recipe appeared first on Sharmis Passions.

Butterscotch Cookies is an easy to make snack which is very tasty and gets ready in minutes. They have soft inside and little crisp outside, and the butterscotch chips comes in every bite. These cookies are good for small treats, tea time or even when you just want bake something quick without much planning.

The smell of these cookies while baking spreads around when they start baking, it makes whole place feel warm. These cookies go good with milk, tea or even just like that. The butterscotch chips gives small crunchy bits here and there which makes cookie more fun to eat. It's a must try recipe for kids.

About Butterscotch Cookies

Butterscotch Cookies is simple recipe made using daily ingredients like maida, butter, sugar and little butterscotch chips and essence for flavor. The texture is soft and little crisp at the edges, and the butterscotch chips add nice bite. The taste has light caramel kind of feel which many people enjoy a lot.

The cookies are crunchy with a buttery flavor in each bite and the butterscotch flavor added more depth and essence. If you like butterscotch flavor then this recipe is a must try for you! These are eggless and super simple to bake, so do try this and let me know, I am waiting!

This recipe is eggless, it is easy for anyone to try at home anytime. The buttermilk or curd-water mix helps dough come together and keeps cookies soft. You can even add extra chips if want more sweetness. Kids mostly like these cookies so they are gone fast in minutes.

It is easily customizable, some like cookies a bit thick and chewy, some like it thin. You can flatten dough more or less depending how you want. Butterscotch essence gives nice smell that stays even after cookies cooled down. They stay fresh for few days if stored in an airtight box.

I usually make this when I need something homemade but don't want spend too much time in the kitchen. Both my kids love butterscotch flavor so make this cookies on and off.

Butterscotch Cookies Ingredients

• Maida(Flour) - I have used maida as it gives the cookies a soft and light texture. You can mix a little wheat flour for a healthy alternate but the taste changes a bit.
• Butter - I have used soft butter so it mixes creamy with the sugar. You can use salted butter also but reduce the salt later.
• White granulated sugar - I have used this to sweeten the cookies and give a light crisp on the outside. You can use cane sugar but texture and color becomes slightly different.
• Buttermilk - I have used this to hold the dough and keep it soft.
• Butterscotch essence - I have used this for main flavor which gives a nice smell. You can replace with vanilla if you don't have.
• Baking soda - I have added this so the cookies rise a bit and don't turn very dense.
• Butterscotch chips - I have used these for extra taste and small crunchy bits. You can use choco chips instead also.

Why This Recipe Works

• This recipe is simple and eggless so anyone can try without much thinking.
• The cookies are soft inside and little crisp around the sides.
• You can prepare the dough fast and bake quickly also.
• The butterscotch flavor comes out nicely with both essence and chips.
• You can store and enjoy these cookies anytime as small snack.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Butterscotch Cookies Step by Step

1.Prepare buttermilk by whisking curd with water, Set aside. In a mixing bowl - beat sugar and butter together in medium speed until creamy.

2.Add butterscotch essence, mix it once. Add prepared buttermilk

3.Beat it once. In another mixing bowl add together maida, salt and baking soda, whisk it for even mixing.

4.Now add this to butter sugar mixture.Beat it once to bring everything together.

5.Add butterscotch chips and fold it

6.Cling wrap it and refrigerate for at least 30 minutes. Use a measuring spoon to take the dough.

7.Roll it and slightly flatten with your palms. Preheat oven at 180 deg C for 10 minutes. Meanwhile you shape all the cookies, Place them on a baking tray with butter paper lined. Bake in preheated oven for 10-12 minutes or until the edges start to brown. Keep an eye after 10 minutes itself. Carefully remove them from butter paper then cool in wire rack.

Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.

Expert Tips

• Use soft butter - I keep the butter out for some time, so it becomes soft and mixes easily.
• Chill the dough - I usually refrigerate the dough as it helps cookies not spreading too much while baking.
• Checking - I usually check the oven after 10 minutes because the edges brown suddenly.
• Shape gently - I flatten the dough only a bit, so the cookies bake evenly. Don't press it hardly.
• Adjust chips - I usually add more chips when I want the cookies little sweeter. You can adjust to your preference.

Serving and Storage

Serve Butterscotch Cookies with milk, tea or just shall bite after meals. They taste good warm but also nice after cooling. You can store these in an airtight container. It stays good for few days.

FAQS

1.Can I add in chocolate chips?

Yes, chocolate chips works too, cookies still taste good.

2.Can I skip butterscotch essence?

Yes, you can use vanilla or caramel essence instead.

3.Why did my cookies spread too much?

Maybe dough was not chilled enough, chilling helps most times.

4.Are these very sweet?

They are mild sweet, but you can reduce sugar little if you like.

5.Can I make this ahead?

Yes, either make and store it or refrigerate the dough for few hours and bake later.

If you have any more questions about this Butterscotch Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Butterscotch Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Butterscotch Cookies Recipe | Eggless Butterscotch Cookies

Butterscotch Cookies is an easy to make snack which is very tasty and gets ready in minutes. They have soft inside and little crisp outside, and the butterscotch chips comes in every bite. These cookies are good for small treats, tea time or even when you just want bake something quick without much planning.

Course Baking

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, butter recipes, butterscotch recipes, christmas recipes, cook, cookie recipes, Festival, maida recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 cookies

Calories 85kcal

Author Sharmilee J

Ingredients

• ¾ cup maida
• ⅛ cup butter
• ¼ cup minus 2 tablespoon white granulated sugar
• ¼ cup buttermilk
• ½ teaspoon butterscotch essence
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• ¼ cup butterscotch chips

Instructions

• Prepare buttermilk by whisking curd with water, set aside.
• In a mixing bowl - beat sugar and butter together in medium speed until creamy.
• Add butterscotch essence, mix it once.
• Add prepared buttermilk. Beat it once.
• In another mixing bowl add together maida, salt and baking soda, whisk it for even mixing.
• Now add this to butter sugar mixture. Beat it once to bring everything together.
• Add butterscotch chips and fold it.
• Cling wrap it and refrigerate for at least 30 minutes.
• Use a measuring spoon to take the dough, Roll it and slightly flatten with your palms.
• Preheat oven at 180 deg C for 10 minutes.
• Meanwhile you shape all the cookies, place them on a baking tray with butter paper lined.
• Bake in preheated oven for 10-12 mins or until the edges start to brown.
• Keep an eye after 10 mins itself.
• Carefully remove them from butter paper then cool in wire rack.
• Cool down and then store in airtight container.
• Serve Butterscotch Cookies warm with a glass of milk or as a tea time snack.

Notes

• Use soft butter - I keep the butter out for some time, so it becomes soft and mixes easily.
• Chill the dough - I usually refrigerate the dough as it helps cookies not spreading too much while baking.
• Checking - I usually check the oven after 10 minutes because the edges brown suddenly.
• Shape gently - I flatten the dough only a bit, so the cookies bake evenly. Don't press it hardly.
• Adjust chips - I usually add more chips when I want the cookies little sweeter. You can adjust to your preference.

Nutrition

Serving: 25g | Calories: 85kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 83mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 74IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 0.1mg

The post Butterscotch Cookies Recipe appeared first on Sharmis Passions.

Cake flour is a readymade flour blend that we can use for baking cakes, cupcakes or any soft bakes. Cakes baked using this flour gives that kind of fluffy and soft bakery style texture which we all like. Cake flour is not easily available everywhere, So I started making it at home. Once you try using this mix, you can feel the difference in the texture of your cakes.

You can even prepare this in bulk if you bake regularly. It's very handy and blends well into most cake batters. The method is super easy and takes just 2 minutes. All you need is maida and corn flour, the regular white corn flour we use for soups or sauces. I just whisk it well using a fork or small whisk and store it in a dry container.

About Cake Flour

Cake Flour is a simple mix of all purpose flour (maida) and corn flour in a certain ratio. It is used to make cakes soft, fluffy and light. Since it has lower protein than regular flour, it helps in getting a tender crumb and airy texture. This mix works great for sponge cakes, muffins and cupcakes.

It holds air in batter and helps cakes rise with a light soft texture. Also I feel the cake doesn't sink in middle when I use this. Sieve it once then mix well and store it. This flour makes soft and fluffy cakes.

I came to know about this when I started learning baking basics. Most international recipes mention cake flour but we don't get it easily here. So I began making it myself using ingredients I already had in the kitchen. Since then, I'm only using this homemade version and it works well for my basic cakes.

I first tried cake flour when I was testing a vanilla sponge cake and noticed it came out much softer than before. After that, I started keeping a small jar of cake flour always ready in my baking shelf.

If you are someone who bakes often, then this mix will be really useful. This flour comes handy to make homemade baked goodies in a jiffy. Do try this and stock your pantry with homemade cake flour.

Cake Flour Video

Cake Flour Ingredients

• Maida - This is the main ingredient. I use the regular store-bought maida. After measuring 1 cup, remove 2 tablespoon from it. That's the exact quantity we need.
• Corn flour - This is added to reduce the gluten in maida. It makes the flour more soft and gives that bakery-style lightness. Use the plain white corn flour which we usually use for soups and sauces.

Similar Recipes

• Banana bread
• Vanilla muffins
• Chocolate muffins
• Choco chip muffins
• Quinoa muffins

How to make Cake Flour Step by Step

1.First measure 1 cup flour(maida) - 110 grams.

2.Using 1 tablespoon measure scoop out.

3.Level it using a spatula and remove 2 tablespoon flour from it.

4.Now take 2 tablespoon corn flour that is 16 grams. Level and measure.

5.Add 2 tablespoon measured corn flour to the flour. So it is basically removing 2 tablespoon flour and adding 2 tablespoon corn flour to it.

6.Add the cup measure to a sieve.

7.Sieve it well for even mixing.

8.Give a quick mix. Homemade cake flour is ready.

Store in a clean jar. Measure and use it when mentioned as cake flour.

Expert Tips

• Don't skip corn flour - Corn flour is what makes this mix special. It helps make cakes more soft and spongy. If you skip it, then you're just using maida again.
• Measure right - It's important to remove exact 2 tablespoon maida from 1 cup, then add same amount of corn flour. Try not to guess, use proper measuring spoons for this.
• Whisk or sieve - Sieving is always best so that it is evenly mixed.
• Store clean and dry - Always use a clean dry jar or box. Any moisture inside will spoil the flour or make it lumpy. So make sure the container is dry before storing.
• Make in advance - If you bake often, you can make more and keep ready. I usually make 2 to 3 cups and store. It keeps well for few months and saves time too.

Serving and Storage

Cake flour is used only for baking soft cakes, cupcakes, muffins etc. You can't use it like regular maida for other dishes. You can store it in an airtight for 2 to 3 months if stored right. No need to refrigerate, just make sure the jar is clean and dry.

FAQS

1.Can I skip corn flour?

Not really. Then it becomes just maida again. Corn flour is the main thing that makes cake flour soft.

2.Is it same like bakery cake flour?

Almost same only. Bakery one may have some added stuff, but this homemade version works just as good.

3.Can I use this for all cakes?

Works best for sponge cakes and cupcakes. Not for fruit cakes or brownies though.

4.Should I sieve it?

Yes it is better to sieve and use it so that it is evenly mixed.

5.Can I store in fridge?

Not needed. Room temperature is fine. Just keep in airtight dry container.

If you have any more questions about this Homemade Cake Flour Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Homemade Cake Flour Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Homemade Cake Flour Substitute

Cake flour is a readymade flour blend that we can use for baking cakes, cupcakes or any soft bakes. Cakes baked using this flour gives that kind of fluffy and soft bakery style texture which we all like. Cake flour is not easily available everywhere, So I started making it at home. Once you try using this mix, you can feel the difference in the texture of your cakes.

Course Baking, howtos

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword 30 mins recipes, all purpose flour recipes, cake, Cake Recipes, christmas recipes, How to, maida recipes, no cook recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Calories 516kcal

Author Sharmilee J

Ingredients

• 1 cup flour (110 grams)
• 2 tablespoon corn flour (16 grams)

Instructions

• First measure 1 cup flour(maida).
• Using 1 tablespoon measure scoop out.
• Level it using a spatula and remove 2 tablespoon flour from it.
• Now take 2 tablespoon corn flour. Level and measure.
• Add 2 tablespoon measured corn flour to the flour. So it is basically removing 2 tablespoon flour and adding 2 tablespoon corn flour to it.
• Add the cup measure to a sieve.
• Sieve it well for even mixing.
• Give a quick mix. Homemade cake flour is ready.
• Store in a clean jar. Measure and use it when mentioned as cake flour.

Video

Notes

• Don't skip corn flour - Corn flour is what makes this mix special. It helps make cakes more soft and spongy. If you skip it, then you're just using maida again.
• Measure right - It's important to remove exact 2 tablespoon maida from 1 cup, then add same amount of corn flour. Try not to guess, use proper measuring spoons for this.
• Whisk or sieve - Sieving is always best so that it is evenly mixed.
• Store clean and dry - Always use a clean dry jar or box. Any moisture inside will spoil the flour or make it lumpy. So make sure the container is dry before storing.
• Make in advance - If you bake often, you can make more and keep ready. I usually make 2 to 3 cups and store. It keeps well for few months and saves time too.

Nutrition

Serving: 250g | Calories: 516kcal | Carbohydrates: 110g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 134mg | Fiber: 4g | Sugar: 0.3g | Calcium: 19mg | Iron: 6mg

The post Homemade Cake Flour Recipe appeared first on Sharmis Passions.

The quintessential Black Forest Cake has got easy enough elements to play around with, and takes well to add ins like a dark chocolate ganache etc. And as always, the outcome is always spoon licking or bowl licking if not finger kicking good! Here are a few reimagined eggless black forest cake ideas to keep you busy through summer!

The post 5 delicious eggless Black Forest Cake inspired desserts … best of summer! appeared first on Passionate About Baking.

Eggless Mango & Cream Trifles. Simple and delicious dessert ideas, as you can see, this is something I absolutely love. Trifles are easy, trifles are fun and trifles are quick to bring together! These simple one bowl eggless sponges are moistened with a mango syrup, have a layer of fresh mango, then a smothering of a light eggless mango curd. Every bite screams of the goodness of an Indian summer complete with a vibrant burst of flavours and colours.

The post Eggless Mango & Cream Trifles … Simple, delicious baked desserts for spring & summer! appeared first on Passionate About Baking.

Eggless Vanilla Muffins are soft, light and fluffy baked treat made without eggs. It can be made easily at home using simple pantry ingredients. They're made without eggs and still turns out light and spongy because of curd. It tastes too good and perfect for mid morning snack or even as an evening snack with a cup of coffee or tea.

These muffins comes out mildly sweet and soft, so it's a good choice even for breakfast. Since there's no butter or eggs used, so it does not feel heavy for breakfast and feels quite light when you have it. Vanilla gives a lovely bakery smell while baking and it feels comforting too. I find it easy to pack in snack box also.

About Eggless Vanilla Muffins

Eggless Vanilla Muffins are soft and fluffy small cakes made without eggs, using curd as the main ingredient. It's one of the simplest bakes that can be made with just few pantry things like flour, sugar, oil and curd. The muffins will rise well and stays soft even after cooling down.

The texture of these muffins are soft, and has a bit moist inside not dense. They're not overly sweet so you can enjoy them plain or add something if you like chocolate chips or chopped nuts. Sometimes I even try with orange zest or little cinnamon when I want change in flavour.

Among many eggless bakes I've tried, this is one of the most reliable one. The combo of curd and baking soda gives a nice lift and makes the crumb light and soft. The top don't turn golden much but the inside cooks fully and remains soft.

Eggless Vanilla Muffins Video

I usually bake these on weekends or when I feel like making a small treat without much effort. My daughter enjoys these plain and sometimes I send in her snack box too. It keeps well for 2 days in room temp so I bake a batch and keep for busy mornings.

I loved the texture of the muffins and it stayed soft even for the next 2 days. This is sure one of the easiest and fluffiest muffins that I've baked so far. This tasted just like the bakery muffins both in taste and texture minus the eggy flavor. If you are looking for a easy, quick and soft muffin recipe then this will aptly fit the bill.

Similar Recipes

• Eggless Banana Muffins
• Eggless Wheat Muffins
• Eggless Whole Wheat Jaggery Muffins
• Eggless Carrot Muffins
• Chocolate Chip Muffins

Eggless Vanilla Muffins Ingredients

• Homemade cake flour - I have used this as the base here. It gives a soft and tender feel. If you don't have cake flour, you can make your own batch in just few minutes.
• Sugar - It gives the sweetness to the muffins. I used regular granulated sugar.
• Thick curd - I have used thick curd instead of eggs. It makes the muffins moist and also helps to bind everything. Avoid using thin or sour curd.
• Baking powder - This helps in puffing the muffins. Make sure to use fresh baking powder for good rise.
• Baking soda - It reacts with curd and gives an airy texture. You can test by adding it to curd - if bubbles come, then it's good.
• Cooking oil - I used flavorless oil, it keeps the muffins soft and moist. You can use sunflower or rice bran oil too. Avoid strong smelling oils.
• Vanilla essence - I have used this for flavor. It gives a lovely smell when baking. You can try butterscotch or almond essence too if you like.

Why This Recipe Works

• It's very easy and needs only basic ingredients.
• The muffins has a light, airy and soft texture.
• This recipe requires No eggs or butter.
• The taste is mild and pleasant, perfect for all ages.
• You can easily try different versions with choco chips, nuts or zest.

Similar Recipes

• Vanilla Muffins
• Homemade Cake Flour
• Whole Wheat Vanilla Muffins
• Carrot Muffins
• Whole Wheat Jaggery Muffins

How to make Vanilla Muffins Step by Step

Preparing cake flour

1.First measure 1 cup flour(maida) - 110 grams.

2.Using 1 tablespoon measure scoop out.

3.Level it using a spatula and remove 2 tablespoon flour from it.

4.Now take 2 tablespoon corn flour that is 16 grams. Level and measure.

5.Add 2 tablespoon measured corn flour to the flour. So it is basically removing 2 tablespoon flour and adding 2 tablespoon corn flour to it.

6.Add the cup measure to a sieve.

7.Sieve it well for even mixing.

8.Give a quick mix. Homemade cake flour is ready.

Making Vanilla Muffins

9.To a mixing bowl add ¾ cup yogurt, 1 tablespoon oil and 1 teaspoon vanilla essence.

10.Whisk it well until nicely blended.

11.Add ⅓ cup granulated sugar.

12.Whisk it well until sugar dissolves.

13.Add 2 teaspoon baking powder and 1 teaspoon baking soda.

14.Whisk gently, you can see air bubbles, this shows your baking soda is active.

15.Add 1 cup cake flour.

16.Fold in gently using a spatula until no dry flour is seen.

17.Use an ice cream scoop to scoop and add batter to muffin liners placed on a muffin pan. Fill batter till ¾th of the liner.

18.Bake in preheated oven at 180 DEG C for 2o-25 minutes.

19.Eggless soft vanilla muffins is ready!

Enjoy warm!

Expert Tips

• Mixing - After the flour is added do not fold rigorously, just fold in gently without applying pressure.
• Curd thickness - Make sure to use thick and fresh curd. If it's too watery, the batter will become loose and the muffins won't rise properly.
• Filling the liners - I usually fill only till ¾th of the muffin liner. Because it rises while baking, filling till top will make it overflow.
• Baking time - Try not to open oven door before 20 mins. I always set a timer and check with toothpick after that only.
• Sweetness - These are mildly sweet which I prefer. If you want it bit more sweet, just increase sugar to ½ cup.
• Scooping tip - I use ice cream scooper to fill the liners. It gives same size muffins and bakes evenly.

Serving and Storage

Serve them warm with tea or coffee. This also goes well with milk for kids snack. You can store them in an airtight box at room temp for 2 days. For longer, keep in fridge and just warm it slightly before serving. The softness stays even after storing.

FAQS

1.Can I replace oil with butter?

Yes you can, but the muffins may feel little heavier. Oil keeps it more soft and moist.

2.Can I make this in a cake pan?

Yes, you can use loaf pan or any small cake tin. Just baking time will be more.

3.Can I skip curd?

No, curd is the main ingredient in this recipe. So I would recommend not to skip it.

4.Why my muffins didn't puff up?

Check your baking soda and powder - it should be fresh. Also don't over mix the batter.

5.Can I add choco chips or nuts?

Yes sure. Just fold in about ¼ cup chocolate chips or chopped nuts into the final batter before baking.

If you have any more questions about this Eggless Vanilla Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Eggless Vanilla Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Eggless Vanilla Muffins Recipe

Eggless Vanilla Muffins are soft, light and fluffy baked treat made without eggs. It can be made easily at home using simple pantry ingredients. They're made without eggs and still turns out light and spongy because of curd. It tastes too good and perfect for mid morning snack or even as an evening snack with a cup of coffee or tea.

Course Baking

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword Baking, baking recipes, cake, Cake Recipes, christmas recipes, curd recipes, eggless, Festival, maida recipes, Muffins, vanilla recipes, yogurt recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 muffins

Calories 120kcal

Author Sharmilee J

Ingredients

• 1 cup homemade cake flour
• ⅓ cup heaped sugar
• ¾ cup thick curd
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon cooking oil I used olive oil
• 1 teaspoon vanilla essence

Instructions

• First measure 1 cup flour(maida) - 110 grams.
• Using 1 tablespoon measure scoop out.
• Level it using a spatula and remove 2 tablespoon flour from it.
• Now take 2 tablespoon corn flour that is 16 grams. Level and measure.
• Add 2 tablespoon measured corn flour to the flour. So it is basically removing 2 tablespoon flour and adding 2 tablespoon corn flour to it.
• Add the cup measure to a sieve.
• Sieve it well for even mixing.
• Give a quick mix. Homemade cake flour is ready.
• To a mixing bowl add ¾ cup yogurt, 1 tablespoon oil and 1 teaspoon vanilla essence.
• Whisk it well until nicely blended.
• Add ⅓ cup granulated sugar.
• Whisk it well until sugar dissolves.
• Add 2 teaspoon baking powder and 1 teaspoon baking soda.
• Whisk gently, you can see air bubbles, this shows your baking soda is active.
• Add 1 cup cake flour.
• Fold in gently using a spatula until no dry flour is seen.
• Use an ice cream scoop to scoop and add batter to muffin liners placed on a muffin pan. Fill batter till ¾th of the liner.
• Bake in preheated oven at 180 DEG C for 2o-25 minutes.
• Eggless soft vanilla muffins is ready!
• Enjoy warm!

Video

Notes

• Mixing - After the flour is added do not fold rigorously, just fold in gently without applying pressure.
• Curd thickness - Make sure to use thick and fresh curd. If it's too watery, the batter will become loose and the muffins won't rise properly.
• Filling the liners - I usually fill only till ¾th of the muffin liner. Because it rises while baking, filling till top will make it overflow.
• Baking time - Try not to open oven door before 20 mins. I always set a timer and check with toothpick after that only.
• Sweetness - These are mildly sweet which I prefer. If you want it bit more sweet, just increase sugar to ½ cup.
• Scooping tip - I use ice cream scooper to fill the liners. It gives same size muffins and bakes evenly.

Nutrition

Serving: 25g | Calories: 120kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 254mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 0.3mg

The post Eggless Vanilla Muffins Recipe appeared first on Sharmis Passions.

Learn how to make easy and simple Eggless Rainbow Cake recipe with detailed step by step pictures. Make the most beautiful layered rainbow cake that is super simple to bake and assemble! A fun project for engaging kids, and to make any celebration colorful. Eggless Rainbow Cake is a classic layered cake made with all...

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The post Eggless Rainbow Cake appeared first on Cooking From Heart.

Discover 10 delightful eggless desserts perfect for Spring baking. Enjoy delicious treats without using eggs!

The post EGGLESS BAKING … No eggs, no worries. 10 egg free Spring desserts to bake now! appeared first on Passionate About Baking.

Peanut Butter Blossom Cookies – Soft, chewy, delicious, and classic peanut butter cookies topped with a rich Hershey chocolate kiss. They’re the perfect addition to your cookie trays! What are peanut butter blossom cookies? Peanut Butter Blossom Cookies are a classic Christmas cookie made with creamy peanut butter, brown sugar, and Hershey’s kisses. These are...

The post Peanut Butter Blossom Cookies appeared first on Blend with Spices.

Molasses Crinkle Cookies – Classic, rich, soft, chewy and delicious Christmas cookies with the warm flavors of molasses and spices. They’re an irresistible addition to any holiday cookie tray. What are molasses crinkle cookies? Molasses crinkles are rich, cozy and delicious old-fashioned holiday cookies with a soft center and crispy powdered sugar outer layer. These...

The post Molasses Crinkle Cookies appeared first on Blend with Spices.

Potato Chip Cookies – Buttery, delicate, and delicious, sweet cookies studded with crunchy, salty potato chips. A perfect old-fashioned cookie recipe for the holiday season! What are potato chip cookies? Potato chip cookies are old-fashioned sweet and salty cookies made with just a handful of ingredients. They are buttery, delicate, and irresistibly delicious with a...

The post Potato Chip Cookies appeared first on Blend with Spices.

Monster Cookies – Soft, chewy and delicious cookies loaded with peanut butter, oats, chocolate chips, and colorful M&Ms. They’re perfect for the holiday season! What are monster cookies? Monster cookies are a type of soft, chewy, thick, chunky cookies packed with flavor in every bite. They are a cross between peanut butter cookies and oatmeal...

The post Monster Cookies appeared first on Blend with Spices.

Funfetti Snowball Cookies – These colorful snowball cookies are bright, buttery, delicate, delicious, with a crunch of sprinkles in every bite. They’re the perfect addition to your Christmas cookie tray! What are funfetti snowball cookies? Funfetti refers to a colorful and festive style of baked goods that uses rainbow sprinkles into the batter or dough....

The post Funfetti Snowball Cookies appeared first on Blend with Spices.

Baci di Dama – Delicate, delicious, buttery, and classic Italian cookies made with ground hazelnuts and sandwiched together with a layer of silky chocolate filling. They’re a perfect addition to your Christmas cookie trays! What are baci di dama? Baci di Dama are a traditional Italian cookies that originated from Piedmont region in northern Italy....

The post Baci di Dama (Italian Chocolate Hazelnut Cookies) appeared first on Blend with Spices.

Eggless Tiramisu Heart Cake
Gentle, indulgent, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too! It's a heart cake like no other and literally screams pick me up and is quite perfect for V Day! One bite in and you'll know what I mean!

The post Eggless Tiramisu Heart Cake … delicate, delicious ♥ cake for V Day! appeared first on Passionate About Baking.

I am now completely eggless or rather egg free with my baking, and I'm LOVING IT! Gives me great joy to share a few of my favourites for you to bake this Valentines Day.

The post No Eggs, No Worries! 10 Best Eggless Cakes for V Day! I got you covered appeared first on Passionate About Baking.

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Ever since I successfully figured out how to make eggless lady finger biscuits, I've had the eggless version of a classic tiramisu in mind, one I wanted to make in a dessert box. That's just what I did and I loved how well it worked out!

The post Eggless Tiramisu Dessert Box … No eggs and simple, this dessert is delicious! #noeggs appeared first on Passionate About Baking.