My daughter and I dislike the artificial flavour of store-bought cookies/biscuits and prefer to bake our own. In our search for cookie recipes that used ingredients commonly available in Chennai, we came across this delicious cookie recipe in The Cookie Cookbook. These are soft cookies and will be enjoyed by children as well as the elderly. The original recipe used sour cream, and we modified it to use leftover curds.
The maida, sugar, and butter used in this recipe provide a large amount of energy. The curds and the eggs improve the nutritive value with very high quality protein.
- 3 C Maida (Cake Flour/Plain Flour)
- 1 2/3 C Sugar
- ½ C Butter plus some for greasing
- 1 C Curds (unsweetened yoghurt), beaten
- 3 Eggs, beaten
- ½ tsp Baking Soda
- 1 tsp Vanilla
- ¼ C Chocolate Vermicelli
- Grease a few cookie sheets with butter.
- Preheat the oven to 375° F or 190°
- Sift the flour and baking soda together.
- Cream butter and sugar in a large bowl.
- Add the beaten curds slowly and mix till well blended.
- Add the beaten eggs little by little and mix till well blended.
- Add vanilla and mix.
- Add the flour in small amounts and stir till well mixed.
- Drop teaspoonfuls of batter onto the cookie sheet, about an inch apart.
- Sprinkle with chocolate vermicelli.
- Bake for about 10 minutes or till the edges brown.
- Remove and cool on a wire rack.
- When completely cool, store in airtight containers.
- The curds/yoghurt should be well beaten to remove lumps to get a smooth batter.
- Though it’s a push batter, it is slightly fluid. Take care when you drop it onto the cookie sheet to avoid it spreading out of shape.