Oman dining: Bake your own cookies

Lifestyle Monday 12/February/2018 16:43 PM
By: Times News Service
Oman dining: Bake your own cookies

Homemade Saltine Crackers
Fresh homemade saltine crackers that take just 30 minutes to make with four ingredients only and are much tastier than store bought ones.

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter melted
• 6-7 tablespoons water

Preheat oven to 200 degrees C. In a medium bowl, mix together the flour and salt.
Add the melted butter and water to the flour mixture and mix well. Turn the dough out onto a surface dusted with flour and roll out the dough as thin as possible.
Cut into cracker shapes and place the dough pieces onto a baking sheet. Bake for 15 minutes or until crispy. Allow the crackers to cool. Serve at room temperature. You could top it with some butter.

Whole Wheat Shortbread Cookies
Crunchy and light with the goodness of whole wheat, these shortbread cookies are just perfect with tea or coffee.

•3/4 cup (12 tablespoons, 170g) unsalted butter, soft
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
•1/4 teaspoon salt
• 11/2 cup plus two tablespoons white whole-wheat flour for dusting

Place butter, sugar, vanilla, and salt in a food processor bowl. Blend to combine till a soft dough forms.
Divide dough to two parts and flatten each into a disc.
Wrap with plastic wrap and chill in fridge for 30 minutes. Heat oven to 175 degrees C.
Line two baking trays with parchment paper. Dust the surface with whole wheat flower.
Roll each disc to 1/4 inch thickness and cut out 24 circles using a biscuit cutter.
Place the cookies on the prepared baking sheets 12 each. Chill 15 minutes in fridge, then bake 12-15 minutes, until golden and edges are just light brown.
Transfer to racks to cool completely.

Cumin Cookies
Cumin cookies or jeera biscuits as it is known in India are ideal for tea time. The unique combination of sweet and salty, makes these biscuits absolutely delectable as no one can eat just one.

• 1 tablespoon cumin seeds
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup + 1 tablespoon sugar
• 1 cup + 2 tablespoons all purpose flour
• 1/4 teaspoon salt
• 1-2 tablespoons milk, optional, only if required

Gently roast cumin seeds on a tawa or pan till fragrant. Preheat the oven to 175 C degrees. Set aside.
In a mixing bowl whisk together the butter and sugar. Scrape down the sides and bottom of the bowl as needed.
Add the flour, salt and 3/4 tablespoon of cumin seeds to the butter and sugar and mix.
Reserve the remaining cumin seeds to sprinkle on top of the cookies.
Take this mix and process it in a food processor at low speed till the mixture looks smooth and comes together in form of a dough.
You may add 1-2 tablespoons of milk here if the dough doesn’t come together.
Dust some flour on a flat surface or wooden floor and shape the dough like a flat disc. Using a roller, roll the dough to 1/4 inch thickness.
Cut into different shapes using cookie cutter and sprinkle them with the remaining roasted cumin seeds.
Place the cookies in a baking tray and bake at 175 C degrees for 10 minutes till they are golden brown from the sides and top.
Transfer to a baking rack for cooling. Store the cookies in an airtight container.
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Buttery and flaky, these cookies are the quickest to make and are gone in a jiffy! An absolute hit with you and your house guests.
8 tablespoons unsalted butter, at room temperature (we recommend using Land O’Lakes)
1/2 cup cream cheese, softened
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt

Heat the oven to 175 C degrees. Using a standing mixer or hand beater, cream together the butter, cream cheese and sugar until light and fluffy, 3 to 5 minutes. Mix in the flour and salt till well combined. Scrape down the bowl and mix well. Drop the batter by tablespoonfuls onto baking sheets lined with parchment paper. Bake for about 12 minutes, until the edges are golden brown. Cool slightly on the cookie sheet, and then remove the cookies with a spatula and leave them to cool on a rack.
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