Chocolate Crinkle Cookies

100_6391Season’s Greetings one and all!

I know I am so very late in wishing you lovely people an amazing Christmas, but I hope these cookies make up for it.

These “cookies” are a cross between a brownie and a biscuit, with the exterior being a lil crunchy and the insides all fudgy. The quality of cocoa makes a huge difference to the chocolate taste, so I suggest you don’t use anything other than the best. The cookies have an adult dark flavor to it. So if you’re making em for a bunch of kids, I recommend adding around 100 grams more of sugar. Once the dough is made, we’ll refrigerate it for a few hours to let the flavors blend in . However, if you are running short on time, stick em into the freezer for 30 minutes and you are good to go. Also make sure to use a greased parchment paper to line the baking sheet, cos these cookies stick to the sheet. Also, to get nearly even cookies I used a cookie scoop that  gave me around 25  2″ cookies. I stored em in cute lil jars and gave em out as Christmas Gifts. 🙂100_6392

Alternatively you could drop them tablespoon by tablespoon onto the sheet.

Happy Holiday’s Everybody!

Recipe Source: Bakingdom


  • 200 grams sugar ground to a fine powder
  • 80 ml neutral flavored oil
  • 2 eggs
  • 1 tsp vanilla extract/essence
  • 45 grams good-quality cocoa powder
  • 120 grams all-purpose flour
  • 1 teaspoons baking powder
  • A pinch of salt
  • 60 grams icing sugar or more to roll the dough in.


  1. In a bowl, sift the cocoa powder, flour, baking powder and salt
  2. In a another bowl pour the oil and add tablespoon by tablespoon the ground sugar, mixing well.
  3. Stir in the egg, one at a time beating well after each addition.
  4. After both the eggs have been added, add in the vanilla. Mix.Fotor0104195739
  5. Now, add half of the flour mixture to it and slowly mix to form a “batter” .
  6. Continue adding flour, tablespoon by tablespoon to this.
  7. After all the flour has been added, you’ll notice that the texture of the “dough” is quite like a cake batter, but that’s just the way its meant to be. Cover the bowl with a cling wrap and let it rest in the refrigerator for around 4 hours until its quite firm or stick it in the freezer  for around 30 minutes until it’s firm but manageable.
  8. After the rest, preheat the oven to 180C while you start scooping out the dough.
  9. Line a cookie sheet with parchment paper and grease it with a lil oil/butter/pam.
  10. Put the icing sugar in a deep bowl and using a tablespoon or a cookie scoop; scoop out the “dough” and roll it evenly in the icing sugar. The dough will be manageable and you will be able to easily shape em. Fotor0104200258
  11. Plonk em onto the baking sheet and once the oven has pre-heated,Bake for 10-12 minutes. The tops will be a lil puffy and you will find the beloved “crinkles”.Fotor0104200456
  12. Cool before serving as they harden up a bit as they cool. (A word of caution, do not stack em together if they are warm and certainly do not touch em with wet hands :p)



McVitie’s Digestive Biscuits

Whenever I get a lil too healthy for comfort, I turn towards “Diet” biscuits. Sugar free, oil free, no cholesterol, you name it and I’ve had it! My personal favorite is the McVitie’s Digestive and after guzzling down one too many, I thought about making my own.

Though not exactly like the original, they surely make the cut of being the almost-replica. I haven’t bought another McVities since I found this recipe. You can find the original recipe here . I omitted adding the Crisco,cream of tartar,half-n-half singles due to non-availability and used margarine in place of butter.

Next time, I’d probably add a little lesser sugar as I personally found them to be on the sweeter side. The cookies taste better with time, so make sure to store em in an air-tight container.



  • 3/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup wheat bran
  • 4 tablespoons butter (can sub with margarine)
  • 5 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 4 tbsp milk


In a large bowl, mix together the flours, bran, baking powder, baking soda, sugar with the pastry blender or a fork.

Mix in the margarine. The mixture at this point should resemble coarse breadcrumbs. 100_5232

Mix the vanilla in the milk and add to the mix. Mix with pastry blender or fork until it is a really soft dough. Refrigerate for a few minutes to make it easier to work with.

Roll out dough between wax paper to a thickness of 1/8th inch and cut into rounds with cookie cutter about 2 inches in diameter  .100_5247

Transfer to baking sheet and prick all over with a fork100_5250

Bake in a preheated oven at 176 C for 10-15 minutes or until done.100_5255

Cool on a wire rack and transfer to an airtight container,

Here, have a bite!

Here, have a bite!

2 Ingredient Cookies


I hadn’t planned on making these today. Infact, I remember reading about this almost a year ago and thought, hey that’s a quickie. But the thought of skipping breakfast today didn’t go down to well with me. That’s when I decided to use the strawberry apple flavored oats and over ripe bananas on my counter. All you’ve got to do is mix and mash the oats with bananas and add your choice of mix-ins.
I used a few walnuts but you could add raisins, chocolate chips, chopped dry fruits or cinnamon, oh the list can be endless. But they taste pretty darn good without the mix-ins too..I didn’t add any extra sugar as I was trying to keep it “healthy”..but if you want it on the sweeter side, by all means do add sugar. These “cookies” come under the chewier and denser side. Very rich and highly filling. I have no idea how long they’ll stay good cos I have just finished eating all of mine. 😀100_4852

This recipe can be easily doubled.

Yield: 8 medium sized “cookies”

  • I ripe banana
  • 1/2 cup oats (quick/regular)
  • 2-3 tbsp sugar (optional)
  • Handful of choice of mix-ins (chocolate chips, chopped dry fruits, dried fruit, etc)

Preheat oven to 150℃
Mash the oats with the banana well.

Add your choice of mix-ins.
Scoop tablespoon full on a greased cookie sheet and bake for 12-15 minutes.100_4864

Serve immediately100_4886

Chocolate Chip Cookies


Sitting in the rickshaw waiting for the traffic to ease so that I could drop him off, I looked at the boxes I held. A huge box filled with chocolate chip cookies and another one for chocolate fudge. Two of his favorites.

A quick glance at the surroundings and I knew I would never be able to live somewhere other than Bombay. This is my city.

I knew no other place. I belong here.

The bustling traffic, the pothole riddled road, the pollution, the grind of the city, the hopeless authorities. Nothing seemed too big now. I could ,can and will live with that.

He’s going to Delhi for a month and all I wanted for him was to take with him a little bit of Bombay , more of Bandragirl with him 😉

I saw him and handed over the boxes, his face gleaming with greed for the treats that awaited him. I waited for the train to chug along and saw him grow tinier and tinier as the train left the platform.

Back to home, and here I am typing this recipe that is so close to innumerable hearts, and me of course.

The cookies are crunchy and so rich, with a wonderful caramel flavor that is lent by the butter, gorgeous chocolate chips and walnuts to make them all the more heavenly.

Dunk em in a glass of cold milk, and your not gonna stop at one. I promise.

I say this, as I look at a message that gushes about how lovely these taste and make his travel so warm.wpid-IMG_20130830_215116.jpg



  • 120 gms unsalted butter(salted will also work, just skip adding the salt in the steps ahead)
  • 170 gms all purpose flour
  • 1/2 tsp baking soda
  • 1 egg
  • 1/2 tsp salt
  • 150 gms brown sugar
  • 50 gms white sugar
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
  • 1 cup additional mix-in of your choice(toasted nuts, dried fruit, etc)

Start off by browning the butter until you get subtle hints of a nutty aroma. Once browned, stick it in the freezer to firm up a little for a few minutes.
Sift together flour, baking soda , salt(if using salted butter, skip adding the salt) in a bowl and set aside.
Beat the sugars and butter until pale and fluffy.
On low speed, add the egg and vanilla.
Gradually add in the flour mixture until just incorporated.
Fold in the chocolate chips and nuts (if desired)
Cover the dough with a plastic wrap and keep it overnight in the fridge or for at least 4 hours.
Preheat the oven to 170℃ when ready to bake and drop tablespoon by tablespoon on an un-greased cookie sheet.
Bake for around 12 minutes or until done.wpid-IMG_20130901_1.png
Don’t overbake as the cookies will still continue to cook whilst its on the cookie sheet.
Transfer to a wire rack to cool completely and store at room temperature in an airtight container.


Here, have a bite!


Salted Zeera Biscuits


Do you remember much of your childhood? For me, its more of a blur. I cant recall any of it save a few experiences that changed me as a person, but once I think about high school I have a clear recollection of the past.

These biscuits remind of a happy day, when it was pouring in Mumbai and my angelic mom got me a cup of steaming chai and zeera biscuits to happily nibble on. Isn’t it so easy to remember these moments as if they happened just yesterday? Though these were store bought back then, I wanted to revisit that feeling once again.

I got down to writing all the ingredients I could taste. Zeera for sure, a mix of all purpose flour and wheat flour, with a dash of green chillies, probably some sesame seeds. I gave up midway.
After a lot of hunting, I knew I’d come across a keeper.
The slight crackle of sesame and zeera, mixed with chillies make this meeting one spicy salty fiesta your mouth. You wont be disappointed. 🙂

Some may not call these actual biscuits because the dough is fried rather than the traditional baking of biscuits, but trust me this will make you nostalgic.

For me, a trip down memory lane was worth making these.

1 cup all purpose flour
1/2 cup whole wheat flour
2 tbsp Sesame seeds
1 tsp cumin seeds (Zeera)
2-3 green chillies
1 piece of ginger (should be around an inch)
1 sprig curry leaves
Salt according to taste
3 tbsp hot neutral flavored oil
A pinch of asafoetida
Oil for deep frying

Blend the chillies, curry leaves and ginger to a fine paste.

In a bowl, add the flours, sesame and cumin seeds, asafoetida, salt , the prepared paste and hot oil

Mix well until you form a smooth dough. Add a few tbsp of water if the oil isn’t enough to form dough . I needed around 3 tbsp water.

When the dough is formed, heat the oil in a deep pan and reduce heat to minimum. The temperature should be such that when you fry the biscuits, they get a deep golden color and the dough is evenly cooked. Like when you fry doughnuts and you need the oil to be at such a temperature that gives you a thoroughly cooked doughnut.

While the oil is heating, divide the dough into two balls and roll out the divided dough onto a flat surface. Proceed to flatten the dough with a rolling pin , it should be of medium thickness. Not too thick, not too thin.

Around 1/2 cm

Make diagonal cuts, or cut according to preference.

Fry until golden brown, turning the sides often. (around 30 seconds)100_4599


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