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!

Caramel Sauce

I have met dozens of people who refrain from making caramel at home . Its either they have had too many burnt sugars, or they have simply given up making something so simple ; for lack of proper instructions.
Touchwood, I haven’t been one of those. I got making caramel right at the first attempt, that would be almost a year back. My non-blogging days. Infact making caramel at home isn’t scary. Doesn’t require a candy thermometer. And is one simple process.
You need to be alert, since caramel is made under 10 minutes. Moreover,this tastes so much better than store bought!

Just keep all the ingredients at hand, at room temperature since this is a fast process and your all set to make caramel.
Watching granulated sugar melt and transform into something so beautiful is the work of chemistry. You don’t need to fret anymore, this recipe is the one! After hunting for days for the perfect recipe, since most Mumbai stores don’t stock on caramel, and the gourmet stores that have them, cost a bomb…I found this recipe..Its simply put, perfect..and yields magnificent results..

If you don’t get it right in the first instance (which seems highly improbable) start over. Its just one cup of sugar that’s lost.
If you feel a little apprehensive , pour in a little water with the sugar. Although it will be a slower process, as the water will need to evaporate before the sugar starts to caremalize. I’m posting step-by-step pictures at every stage of the melting process, to give you a better idea of how this should look.

1 cup sugar
1/2 cup heavy cream
6 tbsp butter
A tad of vanilla extract (Optional)

Take a heavy bottomed pan with high sides ( trust me, you’ll need it) and pour in the sugar.
On the lowest possible setting, let the sugar melt. In picture number 1, the granulated sugar.
As soon as the sugar starts to melt, start mixing it with a whisk or wooden spoon.
Pictures 2,3,4 the various stages of sugar after around 3-4 minutes. Very initial.


Pictures 5,6,7,8 when the sugar is almost melted, and beginning to get a certain amberish hue..


As soon as the sugar completely melts (Picture No 8) , stop mixing. A few sugar granules is acceptable.
Occasionally tilt the pan, for even heating .
When it is completely melted and reaches a deep amber color (Picture No 9), add in the butter and allow it to melt.( Pic No 10)


Immediately take it off the heat.
Wait for around 5-6 seconds and pour in the heavy cream. (pic number 11)
As soon as you pour it, the mixture will start to bubble and foam up considerably. That’s the reason why you need the pan with high sides!

Mix evenly, until the cream has completely melted, and there are no streaks of white anymore . Add in the vanilla.

Do Not under any condition touch this mixture at any time during the procedure. The solution has double the temperature of boiling water. Hot enough to burn you very badly. This happened to me, and it took almost a month for my index finger to heal .

Let the mixture cool, and transfer to a bottle.
To use, reheat it in the microwave for around 10 seconds, since the caramel thickens once its cold.
Store in the refrigerator for upto two weeks.



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