A dedicated, sincere, and talented student, Ms. Merlin BCT 6th sem, has been selected as “Chef of the Day.” She is a focused and hardworking individual who is constantly striving to achieve success in her class. Her passionate pursuit of culinary excellence, coupled with her organized approach and unwavering commitment to learning, has earned her this prestigious recognition at IIHMCA.
INGREDIENTS:
- 115 grams Unsalted butter at room temperature
- 75 grams Powdered sugar or icing sugar
- 15 ml Warm milk
- 190 grams Refined flour or maida
- 10 grams Milk powder
- 10 grams Custard powder
- 4 gms Baking powder
- 4 gms Salt
- 1 gms Saffron strands, soaked in 10 ml milk
METHOD:
- Preheat the oven to 180 C. Line a cookie sheet with parchment paper or grease well with butter.
- In a mixing bowl, whisk or sift together the flour, milk powder, custard powder , baking powder and salt. Keep aside.
- In another bowl, beat together the butter and powdered sugar using an electric mixer or wooden spoon until smooth.
- Add the warm milk and beat until incorporated.
- Add the dry ingredient mixture and mix until soft dough is formed.
- On a well-floured surface, roll out the dough to about a quarter inch thick.
- Using a round shaped cookie cutter cut out cookie shapes and place on the prepared pan. Leave 2 inches space between the cookies.
- Reroll the scraps until all the dough is used (you can bake the cookies in batches)
- Mix the saffron strands in the milk and spoon the milk over the cookie dough shapes on the pan, making sure each cookie is soaked. Carefully pour out the extra milk from the cookie sheet.
- Bake at 180 C for 16 – 18 mins until light brown on the edges. You can bake for 20-22 minutes for a firmer, well browned cookie. Cool on pan for 5 minutes and then transfer to a cooling rack to cool completely.