Monday, February 24, 2014

Linzer Cookies Baking Partners Challenge!

Hello Friends~!!!

Herewith I made Linzer cookies for the Valentine's Day..thanks a lotz Swathi of Baking Partners Challenge.It was so tricky to get into shapes and overall the taste was lovely.... We enjoyed it..I  took heart shaped cookie cutter to get into heart shaped cookies. It was so good with strawberry jam and its best for valentine's day 

Linzer cookies is made with pure almond flavored cookies and makes a sandwich them together with layered strawberry jam

Here are the ingredients for this recipe 


  • 1 cup  + 2 Tbsp of All purpose flour
  • 1/2 Cup Ground Almond powder 
  • 1/4 cup Sugar
  • 1/8 Tsp salt
  • 1/4 Tsp ground cloves 
  • 1 1/4 Tsp ground cinnamon
  • 1/2 cup unsalted butter
  • 1/8 Tsp almond extract
  • 1 Tsp of grated lemon zest or 1/4 tsp of  lemon extract
  • 1 Tsp of grated orange zest or 1/4 Tsp of orange extract

For Filling:
  • Strawberry jam or Fruit Spread or Fruit perserves
For Dusting:

  • Powdered sugar


For the Cookie batter Process
  1. Soak the almonds in water for atleast 30 mins.Peel off the skin and let it dry.Once dried,blanch almonds into fine powder along with 1 Tsp of Powdered sugar
  2. Sieve twice of the almond powder to get fine powder.
  3. In an electric stand mixer with paddle attachment,add all the ingredients as given.Mix everything
  4. Mix well and scrap all the sides to get the dough.
  5. Continue mixing till it gets to form the dough
  6. Knead the dough for few times to get sure that all the mixture gets incorporated.
  7. Form the dough into 1 flat patty.
  8. Wrap the dough with cling wrap and refrigerate it for about 2 hours or overnight.
  9. Preheat the oven to 325 F .
For Roll and  cut the cookies with the help of any shape as you like.I used small heat cookie and medium cookie cutter.

  1. Allow the cookie dough to be set at room temperature.
  2. Take wax paper or plastic wrap make a length of rectangle shaped 
  3. On a working surface place the lined wax paper,put the dough on it and keep the lined wax paper on the top.
  4. Using rolling pin roll the dough  gently to get thin rectangular.
  5. Peel off the top of the wax paper gently.
  6. Dip the medium heart cookie cutter with flour and press it into the dough to get the desired shape.
  7. Again take the small heart cookie cutter,press it to get small heart out from the medium heart shaped.
  8. Remaining dough take out the medium heart cookie cutter and press it to get medium cookie heart shaped 
  9. Place the medium heart cookie on ungreased baking sheet and bake it for about 10 to 12 mins and Allow to rotate half of the time  or you see the edges of the cookie get light brown. 
  10. Allow it to cool on the cooling rack
  11. Again place the medium with heart cut on the center of the cookie and allow it to bake for about 5 to 8 mins or the edges gets brown.
  12. Allow it to cool.
  13. Reheat the jam to  the microwave oven for about  30 seconds
  14. Take a medium cookie ,spread the jam on the later of single cookie.
  15. Place the medium cut out cookie on the layered jam of the medium cookie.It is sandwiched between the cookies.
  16. Dust it with powdered sugar(I didn't use it )
  17. It is best served as a snack or have a cup of tea

Happy Baking

Linking this to Swathi  of Baking partners challenge - Cookies for Valentine's Day!!!

Monday, February 3, 2014

Labongo Latika/Lavang Latika Bengali Sweet

Hello Friends!!!

Iam a member of South and North Challenge.Here I belong to South and have to make variety of recipes given by members who belong to North and vice versa..It is simple and interesting.
Sanoli of North group  hosted this month as Bengali Sweet Labongo Latika which is famous for Durga pooja..I missed many challenges and this is first time for me to participate..It is fun and very challenging.Thanks to Sanoli of Sanoli's Kitchen for the wonderful recipe of this month and Heartfelt thanks to Divya Pramil who is the creator of SNC(South North Challenge)

Labong/Lavang means cloves.Its pastry dough with khoya stuffing and after making shaped and insert it with clove .It is deep fried,drained and coated with sugar syrup.

Here is the recipe as follows!


For the Dough

  • 2 Cups of All purpose Flour
  • 3 Tbsp Powdered sugar
  • A pinch of saffron soaked in warm water (About a Tbsp)
  • 1/2 Tsp salt
  • 3 Tbsp of Ghee
  • A pinch of Baking soda
  • Warm Water to knead the dough.
  • Oil- To deep  fry
  • 15 to 20 cloves

For the Filling

  • 200 gms of Khoya
  • 4 Tbsp of Sugar
  • 1/8 Tsp Nutmeg powder
  • 1/3 cup warm water
  • 1/4 cup raisins

For Sugar Syrup

  • 1 cup sugar
  • 1/2 Cup water
  • 1 Tsp Rose water.


For the dough:
  • In a wide bowl,add all the ingredients as listed as above the ingredient box of dough.
  • Knead gently to get soft dough like poori dough.
  • Let it rest for about 20 mins
For making the filling

  • Take a medium frying pan,add the grated khoya with sugar on medium heat.
  • Keep stirring continuously
  • Add warm water and nutmeg powder and keep stirring it with wooden spoon
  • Stir well and let the mixture gets thickened.
  • Once the mixture gets thickened and leave the sides of the pan.
  • Let it cool.
  • Make into balls.

For Making Sugar syrup

  • Add he sugar and water into the medium sauce pan on medium heat
  • Allow it boil till your thumb and forefinger gets 2 string consistency.
  • Add rose water
  • Stir well.
  • Let it reduce the flame to low.and make sure it is warm

To Assemble:

  1. Make the lemon sized balls from the dough
  2. Fill it with rolling pin to make a circular shaped.
  3. Place the stuffing ball on the center of the circle shaped dough.
  4. Place the little water with index finger over the circular dough to avoid the fall or opening while deep frying.
  5. Fold inside from the two opposite sides and repeat again the other 2 sides to form a pocket
  6. Seal the pockets with clove.
  7. Set aside till you get the stuffing and dough done.
  8. Make sure the oil is hot,put the prepared dough into the oil 
  9. Cook till it gets golden brown in color
  10. Drain it with tissue paper.
  11. Put the labong latika into the sugar syrup till it is absorbed for about 4 to 5 minutes
  12. Transfer the sugar coated labong latika on the cooling rack.
  13. Make sure its coated well with sugar 
  14. Allow it cool.
  15. Transfer it into the serving plate.
  16. It can be stored in an air tight container.


Linking this entry to SNC :)

Saturday, February 1, 2014

Creme Au Chocolat! A French Dessert!

Hello Friends!!!

Herewith For Home Bakers Challenge Priya has given her French Desserts.I choose Creme Au Chocolate/Baked Chocolate Cream.It tasted so heavenly and the rich flavor of chocolate!!!I added orange zest and it is called as Orange Chocolate Cream.
Thanks a lots Priya!! :)

Recipe SourceCusine-Facile


  • 100 gms of Dark chocolate(roughly chopped)
  • 3 Egg yolks
  • 1 Cup Fresh Cream
  • 1/2 Cup milk

  • 1 to 2 Tablespoons of Grated Orange Zest from 1 Orange.
  • 2 Tbsp Powdered sugar


  • Take a saucepan pour the milk and cream and stir together and place it on the stove on medium heat.Allow it to boil
  • Once it started to boil,remove it from the flame.
  • Add the chopped chocolates into the milk cream mixture and allow it to stir.
  • Once the chocolates are melted.Give it a quick stir.
  • Meanwhile in a wide bowl,add the powdered sugar and egg yolks.Whisk it well until it gets pale yellow in color.Add grated orange zest to it.Mix well.
  • Slowly pour the cream milk chocolate mixture into egg mixture and stir gently.
  • Strain this mixture.
  • Take the 4 to 5 ramekins or small bowl(convection oven and microwave safe)
  • Pour the creamy mixture to it.
  • Boil 3 cups of water in sauce pan.
  • Preheat the oven to 340 F
  • Pour the boiling water into the rectangle pan and place the ramekins in it.Make sure the water does not disturb or pour over the ramekins 
  • Bake it for about 30 to 35 mins or until each and every center of the ramekin is set.
  • Allow it to cool on the cooling rack.
  • Allow it to keep in the fridge atleast for about 2 hours.
  • Serve chilled with whipped cream or caramel bites or sliced strawberries


Happy Baking!!!

Biscuit Sables

Hello Friends!!!

Herewith Home Bakers Challenge Priya has announced for Jan Month.Am sorry for posting it very late due to internet down!! :

I love french desserts and it has very rich and gives best taste..I choose among 4 which are Biscuit  sables and Creme Au Chocolat!

Biscuit Sables!


  • 1 and 1/4 cups All purpose flour
  • 1/2 cup  Softened Butter
  • 1/4 cup Powdered sugar
  • 1/4 tsp Vanilla extract
  • 1/2 tsp Milk or water


  • Preheat the oven to 350 F or 180 C
  • In an wide bowl using hand mixer or electric mixer,Beat the butter and sugar together until they turns light and fluffy.
  • Add in the vanilla extact,milk or water, beat for few minutes.
  • Now add the flour and mix well to form a smooth dough.
  • Dust it with few tablespoon of flour,place the dough and roll it gently by using rolling pin.
  • Using any desired cookie cutter shape,press the dough by using cookie cutter ( i used heart shaped ones)and place it on the ungreased baking sheet
  • Bake it for about 15 to 18 mins or until it is set once it gets brown edges on the sides.
  • Allow it to cool on the cooling rack.
  • Store in an air tight container! 
Happy Baking