Jackfruit Muffins

Nowadays the markets are loaded with Jackfruits . Jackfruit comes in two varieties. In karwari we call these varieties " kappo" and "barko" . The kappo variety has firm texture whereas the barko variety is very soft and juicy .

This barko variety is usually used to made various dishes like sweet dosas, idlis , cakes etc . No essence or any extra flavor is needed in these muffins as the jackfruit itself imparts an lovely flavor to these muffins . If the jackfruit is very sweet you won't have to add sugar at all . So decide the amount of sugar accordingly.

So make these simply yet delicious muffins when  the season is in full swing .

Ingredients :


2 cups..................sweet jackfruit plup
1 cup....................rawa ( dry roasted for 5 to 10 minutes )
1 cup..................wheat flour
1 cup..................milk
1/2 cup..............sugar ( if needed)
1 tsp...................baking powder
1/2 tsp...............baking soda
2 tbsp...............pure ghee
few..................broken cashewnut pieces ( optional)



Method :


Mix everything except the baking powder and soda .

Keep aside for 2 hours .

If the batter is too thick add some more milk and mix.

Grease the muffin tray .

Add baking powder and soda to the batter and mix well.

Pour spoonfuls in the mould .

Bake the muffings in a preheated oven at 180 degrees for 10 to 15 minutes .

Insert a toothpick to check if the muffins are baked.

If the toothpick comes out clean without any batter sticking to it muffins are done.

Remove the tray from the oven and let the muffins cool down.

Sweet Potato Strusel Bread

Made this yummy Sweet Potato Bread for home-bakers-challenge this month. This is a rich and moist bread not the fluffy and soft kind which we are used to. But sweet potato lends this bread a very unique flavour along with the nutty strusel.

The bread can be had plain as it is sweetish in taste. We thoroughly enjoyed this bread with some custard sauce .

Ingredients :

1/4 kg ..................sweet potato
2 tsp......................butter
1/3 cup.................chopped nuts ( almonds, pistachios, walnuts )
2 tbsp..................sugar
1 cup...................maida
1 cup..................wheat flour
3/4 cup................sugar (powdered)
1 tsp....................baking powder
3 tbsp..................oil
2/3 cup ...............fresh orange juice
1/2 tsp................cinnamon powder
1/4 tsp................nutmeg powder
2 tbsp.................egg replacer powder ( whipped stiff in 1/4 cup water )

Method :


Steam the sweet potato, peel it and mash it
.
In a small vessel add butter , nuts and sugar and heat till the sugar melts.

Keep this mixture aside.

In a vessel add all the ingredients given in the list from maida onwards and mix well.

If needed add some water for mixing well.

The mixture should be thicker than the idli batter.

Pour the mixture in a greased pan.

Put spoonfuls of the nuts mixture on the cake batter at intervals.

Bake for  40 to 50  minutes at 180 degrees in a preheated oven.

Check whether cooked by inserting a toothpick in the bread.

The toothpick should come out completely clean.

Suji Crystal Cookies

Feeling very excited to post these colorful cookies which were instant hit with everyone in the family. Personally I don't like such colorful snacks as there is a liberal usage of artificial colors. But I think once in while we all can afford indulging in such lovely treats and be childish. After all they are perfect for this festive Christmas season.

Though the name of these cookies is Suji cookies they do not contain Suji ( semolina ) at all. Instead the are made of maida and the almond powder used lends it a very rich texture and flavor.

 Loved making these cookies for Priya's  Home Bakers Event  hosted  by Niloufer .

Recipe Source : umaskitchenexperiments.com


Ingredients :


1 cup.......................maida
1/2 tsp.....................baking powder
1/2 tsp.....................baking soda
1/2 cup ..................sugar powder
1/2 cup ..................almonds ( dry powder )
1/2 cup..................ghee
a pinch ................salt
1/4 tsp.................vanilla essence
1/4 tsp each ........ food colors (  used yellow, pink and green )



Method :

In a mixer pulse together maida , baking powder and baking soda.

Also add sugar powder, almond powder, essence and salt to it.

Now take this in bowl and add ghee to it and knead to a soft smooth dough.

Rest the dough  for 15 - 20 minutes .

Make three portions of this dough .

Add 2 / 3 drops of color of your choice to each part and knead well.

The color should uniformly be spread all over.

Now take a small ball of each color and roll them to form a big ball.

This should be done gently so the colors don't mix and you get a marbled effect.

Press this ball to get a cookie shape.

Spread 2 inches apart on a greased baking tray .

Bake in a preheated oven for 20 to 25 minutes at 150 degrees celcius.

Basbousa - Egyptian Semolina Cake

This month for Home Bakers Challenge I chose to make this simple Egyptian semolina cake which was suggested by Nupur  .  Known as Basbousa basically this is a simple semolina cake .


Usually when we make a cake sugar is added before the cake is baked. But here the cake is first baked with very less sugar and then sugar syrup is poured on the baked cake which is still hot. This makes the cake moist and keeps it super soft for a longer time.

Ingredients :

2 cups .....................rawa ( semolina )
1/2 cup ..................sugar
1/2 cup................... scraped coconut
2 tbsp.......................ghee
1 tsp........................baking powder
1/2 cup.......................milk
3/4  cup....................buttermilk
few drops................vanilla essence
few almonds



For Sugar Syrup :

1 cup....................sugar
1 cup.....................water
1 tbsp...................rose water

Method :


Mix all the ingredients except almonds .

Keep the mixture in fridge for 2 hours.

Now grease a cake tin and pour the mixutre in it.

Press almonds on the batter top to garnish it.

Bake in a preheated oven for 30 to 40 minutes at 180 degrees.

Make sugar syrup by boiling water and sugar.

Let the mixture boil for 2 - 3 minutes and switch off the gas.

When warm add rose water to the syrup.

Cut the baked basbouse into pieces when still warm.

Pour the warm sugar syrup on the baked cake immediately.

This will ensure that all the sugar syrup is soaked properly.

This makes the cake very moist and soft.

Cherry Shortcakes

Shortcakes were something I had heard of but never ever tasted or tried. So felt very excited to try them out when Swathi suggested these yummy berry shortcakes for this month's baking-partners challenge. They were very simple to make but had an exotic feel. The taste was yumm and were enjoyed by all of us. 

These shortcakes are very rich and heavy too. They make an excellent dessert options and the cherries can be replaced with any other fresh fruit of your choice .

Ingredients :

2 cups.......................fresh cherries
4 tbsp.......................sugar
1 cup........................maida
1/4 cup...................cornflour
1 tbsp....................baking powder
1/4 tsp.....................salt
2 n 1/2 cup ..............fresh heavy cream
2 tbsp......................melted butter





Method :


Wash, wipe n deseed half the cherries n chop them roughly.

Now sprinkle 1 tbsp sugar on it keep them aside so sugar mixes well in cherries .

In a bowl mix well maida , salt , 1 tbsp sugar and baking powder together.

Mix beated heavy cream gradually and try to bring all the flour together with fingers.

When it resembles like bread crumbs add cream so that the flour just comes together.




Take care not to knead the dough at all.

Now pat this dough on a well floured platform and shape it into a 1/4 inch thick disc.





Cut rounds with a cutter.




Dip these rounds in molten butter and arrange them on greased baking tray.





Bake them in a preheated oven for 20 minutes  or till they rise.





Cut the cakes horizontally into half.

When the cakes are baking whip the remaining cream n sugar till stiff .

When the cakes cool down add a spoonful of this stiff whipped cream and some chopped cherries.

Keep the other half on top and again add a spoonful of cream and cherries.

Garlic Cheese Pull Apart Bread

Since last few months I am a member of a wonderful baking group we-knead-to-bake  started by Aparna Balasubramaniam  . This month we were supposed to bake any bread from the last year's challenges and I chose this amazing pull apart bread which was the first challenge of this group when it started. 

This bread is a bit different i.e its not a roll but the square pieces of dough are cut and stacked one upon the other and then kept in a loaf tin and baked. This gives a very pleasing shape to the pull apart. I had been eyeing this bread since many months . 

Thanks a lot Aparna for giving us opportunity to choose the bread of our choice due to which I could make this lovely bread. Enjoyed it warm with butter and Gazpacho Soup for our dinner.

Ingredients :

1/2 cup .....................................lukewarm milk
1 tsp .........................................sugar
2 tsp...........................................dry active yeast
1 tsp.......................................salt
1 cup...................................wheat flour
2 cups ................................maida
2 tbsp.....................................soft butter
1 tsp......................................garlic paste
3/4 cup milk + 2 tbsp ..............milk

Filling :

2 tbsp .....................butter ( molten)
2 tbsp.....................finely chopped coriander
1 tsp......................chilly paste
1 tsp...................garlic paste
1/2 cup...............grated cheddar cheese



Method :

In a bowl mix sugar, milk and yeast and keep aside 10 minutes to rise.

In a mixer add 2 n 1/2 cup flour, salt , garlic paste and butter and mix very well for 2 to 3 minutes.

Now add to it the above yeast mixture and 3/4 cup milk .

Knead into a soft but non sticky dough .

Add 1 or 2 tbsp flour only if needed.

Plastic wrap the dough in a greased bowl and let it rise for 2 hours or till double.

Dust your kitchen platform with flour.

Now punch the dough and pat it into a large square shape of 12 by 12 inches.

Apply butter evenly on it and spread the filling evenly.

Press the filling lightly in the dough .

Now with a pizza cutter cut 6 long stripes.

Again cut these stripes horizontally in 6 parts.

Now you have 36 small squares.

Stack them over each other into 3 to 4 piles.

Grease a loaf tin and arrange these stacks as shown in the figure.

Brush the dough with butter and let it rise for 1 hour again.

Now brush it with milk and bake for 40 minutes in a preheated oven at 180 degrees.

Foccacia Caprese

This is my second month in We Knead To Bake a brainchild of Aparna of My Diverse Kitchen  in which the members bake a different bread every month.

Last month I made a delcious and totally unusal sweet bread called german-bee-sting-cake  and this month we are doing Foccacia Capreses a very well known herbed bread. I have used wheat flour as well as all purpose flour .

This bread was a delight to make because I personally like savory bakes. This cheesy bread was enjoyed by all . So off to the recipe

 

Ingredients :

For the Herbed Oil :

1/4 cup............. olive oil
1 tsp................. oregano (dried )
1 tsp.................basil ( dried ).
1 tsp................garlic paste
1/2 tsp ................salt

For the Dough :

2 tsp...............Dry active yeast
1 n 1/2 tbsp....sugar
1 tsp...............salt
1/4 cup..........oil
1 n 1/2 cup ....warm water
some oil for brushing
2 cups............maida
1 1/2 cups......wheat flour

For the topping :

1 ...............big tomato thinly sliced
2 cubes.....cheddar cheese sliced thinly
2 tsp.........dry basil leaves

Method :

Mix all items in herbed oil and mix them well and keep aside.

In a bowl add yeast, sugar and 1/4 cup warm water and set aside for 10 minutes.

When the yeast mixture become frothy add herbed oil to it and mix well.

Now add maida n wheat flour and knead a dough with warm water.

Knead for almost 10 minutes till the dough is soft and elastic but not sticky.

Place it in a big oiled bowl and turn it around to coat the dough with oil.

Cover the bowl and keep aside for about 1 hour for the dough to become double.

After the dough doubles take it out and press it to form a rectangle shape.

Again keep to rise for 1/2 an hour.

Now press the dough with oiled fingers to form evenly formed dimples in it.

Brush the surface with oil.

Bake in preheated oven at 180 degrees for 20 to 25 minutes.

Take out from oven and arrange cheese slices and top with tomato slices.

Sprinkle some dried basil on top .

Again bake for 10 minutes till the cheese just melts.

Serve hot.

Koffiebroodje ( Coffee Buns )

For the month of January we the members of  baking-partners  were given two Dutch recipes for baking .
Our this month's host Kaveri suggested two very yummy and interesting recipes : Apple tarts and Koffiebroodge or Coffee buns . I found the recipe of coffee buns very interesting and hence decided to make them . They are Dutch sweet buns usually had with coffee and hence the name. These buns are actually baked slice rolls with sweet custard feeling . These yummy buns are very spongy and soft and went perfectly with hot cup of coffee. Thanks Swathi  and Kaveri for this lovely recipe.

Ingredients :

2 cups ..........................maida
1 tsp..............................dry active yeast
3 tbsp...........................sugar
1/4 cup ......................warm water
3/4 cup .....................warm milk
1/2 tsp.......................salt
2 tbsp.......................butter
1 tsp.........................vanilla

For the filling :

1/2 cup.................milk
2 tsp...................vanilla custard powder
2 tbsp................sugar
1/4 cup..............whipped fresh cream
2 to 3 tbsp..........dried blueberries ( soaked in little water )


For the glaze :

2 tbsp...................strawberry jam
1 tbsp..................water

Method :

Mix together yeast, sugar and warm water and keep aside for 10 minutes to rise.

Add flour and salt and mix well.

Also add butter , vanilla and warm milk and knead to a soft elastic dough.

Cover and let the dough rise for 60 to 70 minutes.

For the filling mix custard powder in 2 tbsp milk .

Heat the remaining milk with sugar.

Add the custard and milk mixture slowly to this hot milk and stir continuously.

When the mixture is thick remove from the gas.

When it cools down add whipped cream and mix well.

After 1 hour take the dough and punch it.

Knead it again and make 2 parts.

Roll each part into a rectangle shape.





Apply the custard evenly on it and sprinkle the blueberries.




Now roll the dough with seam down.

Cut 1 inch slices and arrange them on a greased baking tray.

Again let it proof for half an hour.

Brush the slices with butter and bake in a preheated oven for half and hour at 180 degrees.





For the glaze mix the jam and water and brush it on the baked slices.

Serve warm with a cup of strong hot steaming coffee.

Faluche Du Nord ( French Flat Bread )

Faluche Du Nord is a French flat bread usually eaten at breakfasts or used to make sandwiches. The bread has a white crust ( though mine doesn't have as I have used wheat flour instead of maida ).

 I have no idea whether this bread is made with wheat or no but as I have decided to reduce my maida intake , I nowadays replace it with wheat flour wherever possible. The result was good and the bread was soft though it may not have puffed up as much as it should .

This popular bread was our this month's  home-bakers-challenge  an event started by priya suresh   Thanks Priya for introducing us to this lovely bread.

Ingredients :

2 cups ............................wheat flour
1/2 cup...........................maida ( ALF )
1 n 1/2 tsp ......................active dry yeast
1/2 tsp ..........................salt
2 tbsp + 1 tsp.................groundnut oil

Method :

In a bowl mix yeast , salt and 1/4 cup warm water.

Keep it aside for 10 minutes or till it turns frothy.

Now take wheat flour , maida, 2 tbsp oil and add this yeast mixture to it.

Knead the dough very well for 8 to 10 minutes to soft elastic consistency.

Keep it in a greased bowl and rest it for 1 n 1/2 hour.

Remove the dough and roll it in a 1/4 inch thick disc.

Cut in round shapes with a round cutter.

Place the rounds on a greased baking tray and again keep to rise for 1 hour.

Brush the top of the dough with 1 tsp oil and sprinkle some wheat flour on it.

Bake in a preheated oven for 15 minutes .

Eggless Creme Brulee

Creme Brulee is an exclusive dessert and I first came to know about it while watching Australian Masterchef . The blowtorch technique used to melt the sugar and to form the crusty top fascinated me and I was like there are certain desserts which are just not meant to be done at home. And Creme Brulee was just one such  dessert about which I could only  imagine .

But then there are some who just like to take such challenges which sound impossible at first and then making them look possible to attain . This was the feeling I got when I saw that this month Gayathri  had challenged the members of Baking Eggless  with Creme Brulee a dessert suggested by Vimalalakshmi and that too an eggless version. She had also taken pain to describe in detail how to prepare the crust at home without the blow torch method.

I obviously found  this challenge very exciting and not to be missed at any cost. The part which I most enjoyed while making this dessert was no doubt the melting of sugar. This I tried by two different techniques. First I tried heating the backside of a spoon till it turned black and then keeping it on sugar . The sugar sizzled and melted but also made the spoon sticky in the process. After heating the spoon 2 to 3 times it became totally black and it became difficult to melt the remaining sugar. So after melting sugar in 2 bowls in such a way I opted the other way.

The other way to form the crust was  to caramalize the sugar and pour a thin layer on the baked and cooled  custard. This method was very easy and the caramel formed a thin crunchy layer on the top . We all broke it with a spoon and enjoyed our Creme Brulle just the way the judges had done in Australian Masterchef Episode. Absolutely loved breaking the crunchy caramel layer on top.

Thanks Gayathri for this wonderful recipe and this amazing technique which I learnt .

Ingredients :

1 cup................................fresh cream
1 cup ..............................milk
4 tbsp...............................vanilla flavored custard powder
4 tbsp + 5 tbsp................sugar
1 tsp...............................agar agar ( veg version of gelatin )

Method :

Mix agar agar in 4 tbsp water and keep aside for 10 minutes.
Mix the custard powder in 1/4 cup milk .
Heat the remaining milk with 4 tbsp sugar.
When hot pour the milk mixed with custard powder and stir.
The mixture will thicken.
Switch off the gas and let the mixture cool.
Whip the cream till stiff and add to the cold thickened mixture.
Also add agar agar dissolved in water and beal well till everything is mixed.
Now pour this mixture in 5 to 6 bowls.
Take a deep tray and fill it 1/4 with hot water.
Keep the bowls in water and bake in a preheated oven at 180 degrees for 15 to 20 minutes.
Let the baked custard cool down compleately.
You can keep it in fridge for 3 to 4 hours to chill.
Now sprinkle 5 tbsp sugar uniformly on top of the custard.


For the  crusty top

Method 1 :

Heat a medium spoon directly on the flame til it become very hot.
Then place it on top of sprinkled sugar .
The sugar will start sizzling and melting.
Repeat this till all the sugar melts and you get a nice crusty top.
Though in this process the spoon gets totally spoilt and black.

Method 2 :

Heat 5 tbsp sugar with 2 tbsp water .
Go on heating till the sugar caramalizes.
Pour 1 tbsp caramalized sugar on top of the baked custard.
The caramel will immediately harden forming a nice cruncy crust.



For a detailed post describing how to make the crusty sugar top without a blow torch please refer to the following post :
 http://www.kitchenbutterfly.com/2013/06/13/technique-how-to-brulee-without-broiler-or-blowtorch/

Bienenstich Kuchen ( German Bee Sting Cake )

From this month I have become a member of a very adventurous  group called We Knead To Bake a brainchild of Aparna of My Diverse Kitchen  in which the members bake a different bread every month.

This month being the christmas month Aparna has chosen this special German cake which uses yeast in its preparation and so can be called a fusion between bread and cake. This is a very traditional cake and I enjoyed a lot making this lovely cake.

Though the cake requires some time to make as you have to make custard, topping and the main dough it does take some time . But then good things always come the hard way and the cake was not just good it was amazing . The process was very therapeutic and I loved the journey of making this cake. I made the cake with just half the measurements given below .

The original recipe called for one egg and so I replaced it with 1 tbsp of sour curd which was perfectly fine.

Thanks Aparna for this delicious cake and also for including me in the group.

Ingredients :


For the Dough :

2 cups................maida
1 tbsp ................sour curds ( to replace egg )
2 tbsp.................sugar
1/4 cup...............milk
1 tsp...................dry active yeast
a pinch.................salt


For the topping :

1/2 cup .................almonds ( sliced)
2 tbsp....................honey
50 gm....................butter
2 tbsp...................sugar
1/2 tsp.................vanilla essence

For the pastry filling :

250 ml ...................milk
200 gm ..................cream ( whipped till stiff )
5 tbsp....................vanilla custard powder
5 tbsp...................sugar
1/2 tsp.................agar agar ( to thicken the custard )







Method :

For the Pastry filling : ( Do this the previous day )

Dissolve the custard powder in 1/2 cup milk uniformly.

Boil the remaining milk and sugar.

Now add the custard dissolved milk slowly .

Continuously stir keeping the gas low , so that no lumps are formed.

Let the mixture become very thick.

Add the agar agar dissolved in some warm water ( say 2 tbsp )

Remove it from gas and allow it to come to room temperature.

Now chill it in fridge for 3 to 4 hours.

Add whipped cream and fold gently.

Again keep in fridge till further use.

Actually make the custard the previous day , so that it become enough thich to be filled.

For the dough :

Heat milk ( not boil ) and add butter to it.

When butter melts switch off the gas and let the milk become warm.

In a processor blend flour, salt, sugar, yeast till mixed properly.

Now add curd and again blend well.

Now add the warm milk butter mixture and blend.

Knead the dough loose and soft .

Now keep it in a big greased bowl and plastic wrap it.

Let it rise for 2 hours . ( This dough doesn't rise as much as bread dough )

Now line a spring form cake tin with parchment .

Punch the dough and keep it in the tin.

Press it to fit it in the tin.




Again keep the tin covered and let the dough rise for 1 hour.

For the topping :

Heat butter , sugar, honey and vanilla till the mixture bubbles.

When the mixture is brownish in color add sliced almonds.






Stir till the almond slices are well coated and mixture thickens.

The mixture will be like thick fudge.

Spread this on the pressed dough in the tin evenly .





Bake the bread in a preheated oven at 180 degrees for 35 to 40 minutes.

Cool it completely and slice it horizontally into two equal layers.






This can be beautifully done with a thread. See the picture.

In between the two layers spread the thick chilled custard evenly.

Again chill till further use.

Pumpkin Oats Mummy Cupcakes ( for Home Bakers)

Hi everybody,

All of us know that October is celebrated as a Halloween month in many parts of the world  . So undoubtedly our this month's challenge for Home Bakers were some spooky and scary dishes like Mummy Cupcakes, Spooky Witch Finger Cookies and Pumpkin Cookies .

 I made the cup cakes for this event which is started by Priya Suresh  and hosted for this month by Nalini Suresh .

 Though I would have loved to try Witch Fingers I didn't get enough time to make them, but if possible planning to make them in future. The cupcakes were soft , moist and fun to have.....

Ingredients :

1 cup ................Pumpkin puree
1 cup.................oats
1 cup................wheat flour
1/2 cup .............any vegetable oil
3/4 cup..............sugar
1 tsp..................baking powder
1/4 tsp................baking soda
1/4 cup...............milk


Method  for Cupcakes :

Mix all the dry ingredients very well in a bowl.

Mix all the wet ingredients also very well in a separate bowl.

Now add the dry mixture in bowl with wet ingredients and fold gently till just mixed.

Spoon out in greased cupcake moulds.

Bake at 180 degrees for 15 to 20 minutes in a preheated oven.

Icing :

1 cup .....................fresh cream ( I used Rich brand )
1/3 cup.................icing sugar
few.......................choco chips


Method :

Whip the cream and sugar till very stiff.

Put it in a plastic bag and cut a small slit at the bottom of the bag.

Now carefully pipe out the ribbon shapes horizontally on the cupcakes.

Leave the middle of the cup cake blank.

Put two dots of cream in the middle and top them with choco chips for the eyes.

Also linking it to :

Halloween event  

lets-cook-with-pumpkin

Speculoos Cookie Sandwiches ( For Baking Partners)

Just recently I posted a recipe for Kourabiethes - Greek cookies and today posting a recipe for Dutch - Speculoos Cookie Sandwiches (Also known as Speculaas )

For August month's Baking partners challenge Swathi had suggested four different types of cookies from around the world and so though I made Greek cookies I was also tempted to try these sandwich cookies. 

These are actually very traditional cookies made by pressing the dough in a mould and they taste a lot like ginger biscuits but with some more spices like cinammon, cloves , nutmeg etc....

These cookies really taste  very unique due to these spices. They are then  filled with a filling of our choice.

 I made my all time favourite lemon filling which was a hit and loved by all . But I would like to mention that without the filling also the cookies taste amazing. So now off to the recipe ......

Ingredients  For the Speculoos :

1/2 cup ...................cold butter cubed
2 tbsp......................curds ( original recipe calls for 1 egg)
1/3 cup....................sugar
1 n 3/4 cup...............maida
2 tsp........................cinnamon powder
1/4 tsp..................nutmeg powder
1/4 tsp.................pepper powder
1/4 tsp................cloves powder
1 tsp.....................ginger paste
1/2 tsp ................salt
1/4 tsp.................baking soda

Ingredients for the filling :

2 tbsp...................butter
5 tbsp..................sugar powder
1/2 tbsp...............fresh cream
few drops.............yellow colour
1 tsp....................lemon juice
1/4 tsp.................citric acid crystals
1/4 tsp................cardamom powder
salt pinch

Method to bake the Speculoos :

In a blender blend together every thing except maida.

Take the mixture in a bowl and add maida to it and make a dough.

Do not over knead the dough.

The dough should not be sticky.

Plastic wrap the dough and keep it in the fridge overnight.

Next day roll the dough and cut the cookies in desired shapes.

Arrange them on a greased tray.

Bake them in a preheated oven for 10 mintues at 180 degrees.

Cook them completely.

Method for the filling :

Beat the butter and sugar very well.

Add cream and cardamom powder and again beat well.

Now add salt and lemon juice and beat .

If the filling is soft keep it in fridge for some time to make it little stiff.

Put the filling on the cookes and top with another cookie.

Keep the cookies in fridge otherwise the cream starts melting.