I hope you all had a wonderful Christmas and are back, full of adrenalin, ready for the New Year’s Eve? Swell.
Here, in this home, in this corner of the world, we are baking some biscuits to round this wonderful 2012 up.
A lot of you might call it cookies but we call them biscuits. It’s basically the same stuff, just different names. We were under the British for about 200 years yo! Can’t blame us for sticking to biscuits, and fuel and bill and loo. In fact, my race in India particularly were Brit suckers. My grandfather was an legal advocate, very fond of English literature, always wore suit and never smiled like Nelson. His father was a lawyer, who spent most of his time in London and got back with him most of the crockery we boast of today. Dad loves Britain, we are all English literature graduate, we use “u” in labor and shh..but once my sissy darling fell head over heels for a boy from Manchester. Us and Britain go a long way, don’t ask! When I was 14, I promised my brother that I would go to England and never come back. I will settle in Matlock bath in Manchester and build a stone home with green creepy leaves (whatever you call them…the ones that grow on the walls) running all over my walls, flanked by white English roses. Talk about detailed dreams.
We Indians like our cookie crunchy, food cooked through and completely and tea- spiced. Hence, if this recipe is too crunchy for you, just bake it a minute lesser.
Chocochip walnut crunchy holiday biscuit recipe
Sift a cup of flour with a pinch of salt in one bowl
Cream about 1 stick of butter with 1/2 cup of sugar in another bowl- lets call it bowl 2
To bowl 2, add an egg and vanilla extract.
Add dry ingredients from bowl 1 to bowl 2 and mix well. Throw in about 1/2 a cup of cocacola (yes, that’s the secret ingredient)
Mix chocochip and crushed almonds to the cookie dough batter and mix well
Freeze overnight in a cling wrap
In a baking sheet, make rounds of 1 tbsp of cookie dough and place them 2-3 cm apart. A bathc will hold 6 if you have a small oven and upto 24 if you have a big one.
Bake at 200 for 10 minutes and 180 for another 5-7 minutes. Ideally when the sides become golden, switch your oven off. Let it rest for about a minute before you take it off.
Cool and enjoy.
Do you have cookie secrets? Or cookie recipes that you absolutely boast about? Do share.