Bourbon Biscuits

Children's favourite homemade bourbon biscuits!

Ingredients for the biscuits

• All-purpose flour (maida): 1 cup
• Butter: 3 tbsp
• Desi ghee: 2 tbsp
• Cocoa powder: 2 tbsp
• Powdered sugar: 1/4 cup
• Milk: 3 tsp (at room temperature)
• Baking powder: 1/2 tsp
• Vanilla essence: 1/2 tsp
• Salt: a small pinch (skip the salt if you use salted butter)
• Granulated sugar, to sprinkle

Ingredients for the cream

• Butter: 2 tbsp
• Cocoa powder: 3 tbsp
• Powdered sugar or castor sugar: 3 tbsp
• Milk: 1 tsp

Mix all the cream ingredients together except the milk, then add milk as needed. Do not make the cream too loose, or it will squeeze out from between the biscuits.

Method for the biscuits

1. Put the butter and ghee in a bowl. Add the sugar and beat until the mixture becomes light.
2. Sift the all-purpose flour, cocoa powder and baking powder into the same bowl.
3. Add the vanilla essence and 2 tsp of milk.
4. Mix everything together to make a smooth dough. Add a little more milk if needed.
5. Keep the dough in the fridge for an hour.
6. Take the dough out of the fridge and roll it out with a rolling pin between sheets of butter paper.
7. Cut the biscuits into long rectangles. Prick holes on top with a toothpick.
8. Sprinkle some granulated sugar over the biscuits.
9. Bake in a preheated oven at 170°C for 12 minutes.
10. Let the biscuits cool completely.
11. Spread the cream between 2 biscuits and press gently.

Your bourbon biscuits are ready! This recipe makes about 12 biscuits. Enjoy them with hot ginger tea or coffee.

Eggless Rawa cake Ayyangar Bakery style

A delicious, soft rawa cake just like the one from an Ayyangar bakery, and completely eggless!

Ingredients

• Fine rawa (suji): 1 cup (250 ml)
• All-purpose flour (maida): 1/2 cup
• Butter: 3/4 cup (I used Amul butter)
• Plain yogurt: 1/2 cup
• Milk: 1 cup
• Brown sugar: 1 cup (regular powdered sugar can also be used)
• Tutti frutti: 1/2 cup
• Vanilla essence: 1 tsp
• Baking powder: 1 tsp
• Baking soda: 1 tsp
• A pinch of salt (skip the salt if you use salted butter)

Method

1. Dry roast the rawa until it turns light brown. Do not over-roast it. Let it cool completely to room temperature.
2. Once the rawa has cooled, add the milk and let it rest for 10 minutes.
3. Put the sugar in a large bowl. Add the butter and mix until the sugar dissolves and the mixture becomes creamy.
4. Add the yogurt and mix well. Then add the rawa and milk mixture and mix again.
5. Add the maida, baking powder, baking soda and vanilla essence. Mix gently.
6. Add the tutti frutti and mix.
7. Grease the cake pans and line them with parchment paper. This batter makes 2 cakes.
8. Bake in a preheated oven at 170°C for 25 minutes.
9. Cut and enjoy this delicious cake with tea or coffee!