December is always a month that turns out to be so nostalgic. As every year passes by, I end up thinking how quickly the days fly and before you know, December is right there in front of you! Anyway December apart from being a month to think back and wonder if you have done all that you wanted to do, it's also a month when I think of Christmas Cakes and those evenings spent wondering how it will be if it snowed in Madras. I know you think I am crazy, my fondest wish has been to get a snow cad December in Madras.
Anyway if horse fly, I can take wings as well. Now don't ask me why I quote it wrongly, well I take my creative license a bit far. Posting on this space has been sparing and that's exactly what prompted me to jump in when Champa announced her Bake-A-Thon. When she did last year, I badly wanted to join, but I knew I won't be able to make it. This year it was too much of a temptation. If there was one thing that rings quite often at odd times, then it's Oscar Wilde whispering "The only way to get rid of temptation is to yield to it... " and I did just that.
So whole of this month you will end up reading non stop about baked goodies. Of course Champa has been kind enough to give us a day off in between each post. After all, this has to be fun and if we are always tensed and don't enjoy these, what's the point.
Since a week, I have been short listing fourteen different baked dishes, mostly they ended up being cookies or cakes. And I have made sure these don't feature chocolate much, as I am planning on taking up those themes in BM # 23. So you see I am going to be one busy person this month.
Hopefully I get to find somebody who will mind the business of eating these cookies and I won't be tempted in eating them myself!
As always composing these cookies to look decent is quite a task. I was in a hurry to finish up as well. I wonder why I always worry about seeing if the set up is good, then only to find that I am in a hurry to finish up.
Ingredients Needed
Whole Wheat Flour - 1 cup
All purpose flour - 1/2 cup
Powdered Sugar - 3/4 cup
Cinnamon powder - 1 tsp
Butter - 1/2 cup
Milk - 2 tbsp or as required
How to make the Cinnamon Butter Cookies
In a bowl, take the wheat flour, Maida, powdered sugar and cinnamon powder. Mix well.
Then add softened butter, and crumble well.
Add milk to get a smooth dough.
With a ladle, scope out the batter and place on a greased tray for baking
Pre heat the oven at 185 deg C and then bake for 30 mins.
Notes:
My batter turned out very creamy after adding butter to the powdered sugar mix. Without checking I added 2 tbsp at one shot, you can mix first and then add if required.
If you want a thick batter and cut out shapes, you can refrigerate the dough for 30 mins, then cut out shapes.
I started the baking for 15 mins, then increased by 10 mins to reach the 30 mins mark. You can slowly increase to check if the biscuits turn out crispy or not.
Toppings can be either, icing sugar,, grated chocolate on warm cookies or slivered almonds to the dough.
You can even add vanilla essence, somehow I don't prefer that in my cookies.
The other enthusiastic bakers who have jumped in with me, are seasoned bakers who are doing this for the second time.
Veena Krishnakumar
Preeti Deo
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