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Ingredients:
|
Sr. No
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Ingredient
|
Qty
|
|
1
|
Butter
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100 gm
|
|
2
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Castor Sugar
|
125 gm
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|
3
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Eggs
|
1 no
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|
4
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Refined Flour
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150 gm
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|
5
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Soaked Fruit
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150 gm
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|
6
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Vanilla Essence
|
10 ml
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|
7
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Baking Soda
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5 gm
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Method:-
- Cream together your butter and sugar. Using a stand mixer with a paddle attachment, or a hand mixer, cream together the butter and sugar for your cookie dough until they are light and fluffy. This should take about 5 minutes on a medium/high speed.
- Add in eggs gradually (one at a time). After the butter and sugar is creamed together, it is time to add the eggs and vanilla extract. You want to add the eggs into your creamed butter and sugar mixture one at a time, and mix just until combined. This will ensure you won’t break your creamed mixture and you don’t want to beat any air into the eggs at this point.
- Add your dry ingredient and mix as little as possible. The next step in making cookie dough using the creaming method is to mix in the dry ingredients along with baking soda.
- Now shape the cookies into your desire shapes and garnish it with liquor soaked fruit.
- Bake at 180 degree Celsius for 9 minutes
Almond Crescent
Ingredients:
|
Sr. No
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Ingredient
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Qty
|
|
1
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Butter
|
200 gm
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|
2
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Icing sugar
|
100 gm
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|
3
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Refined Flour
|
175 gm
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|
4
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Almond powder
|
75 gm
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|
5
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Egg Yolk
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2 nos
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Method:-
- Cream together your butter and sugar. Using a stand mixer with a paddle attachment, or a hand mixer, cream together the butter and sugar for your cookie dough until they are light and fluffy. This should take about 5 minutes on a medium/high speed.
- Add in eggs one at a time. After the butter and sugar is creamed together, it is time to add the eggs and vanilla extract. You want to add the eggs into your creamed butter and sugar mixture one at a time, and mix just until combined. This will ensure you won’t break your creamed mixture and you don’t want to beat any air into the eggs at this point.
- Add your dry ingredient and mix as little as possible. The next step in making cookie dough using the creaming method is to mix in the dry ingredients (refined flour and almond powder).
- Now shape the cookies into your desire shapes and garnish it with liquor soaked fruit.
- Bake at 180 degree Celsius for 9 minutes
Plum Cake
Ingredients:
|
Sr.no
|
Ingredient
|
Qty
|
|
1
|
Butter
|
1 kg
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|
2
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Brown Sugar
|
1 Kg
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|
3
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Eggs
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24 nos
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4
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Soaked Fruits
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3 kg
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|
5
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Refined Flour
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700 gm
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6
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Oil
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100 ml
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|
7
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Cinnamon
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10 gm
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8
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Cardamom
|
10 gm
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9
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Cloves
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10 gm
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|
10
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Nutmeg
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10 gm
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11
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Star Anise
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10 gm
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12
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Marzipan
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200 gm
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|
13
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Vanilla Essence
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20 ml
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Method:-
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy by creaming method.
- While creaming add grated marzipan to it.
- Gradually add in the eggs along with vanilla essence (one at a time).
- You will get nice mixture of butter sugar marzipan and egg. Now add in the liquor soaked Fruits to it.
- Add your dry ingredient with the spice powder (cinnamon, cardamom, Cloves, Nutmeg, Star anise).
- Add in the oil mix it and remove the batter.
- Now pour the batter in to the desire mould (1/2 kg mould) for baking.
- Preheat the oven at 180 degree Celsius.
- Bake the plum cake at 180 degree Celsius for 20 minutes
Recipes by Suresh Thampy, Executive Chef, Holiday Inn Mumbai International Airport
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