Sharmis Passions

Mango Milkshake Recipe (Mango Shake)

Sharmilee J — Thu, 09 Apr 2026 12:15:22 +0000

Mango Milkshake is a refreshing and delicious beverage made by blending mangoes with ice cream, sugar and milk. Mango Milkshake is made using fresh mangoes and can be made in under 15 minutes. Creamy, decadent and classic mango shake just like in your favourite ice cream parlour. Recipe included step by step pictures and video.

Mango Milkshake is ought not to be missed during every mango season for its taste, easiness to make at home. Mango Shake is favourite for kids and almost everyone who loves mangoes. It is a must try for all mango lovers. Rich, healthy and even vegan options included here, do check out.

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About Mango Milkshake

Mango Milkshake is a creamy, yummy blend of mangoes with milk, sugar and ice cream. Mango Milkshake made with fresh mangoes is the best and perfect summer drink to make at home.

Any fruit milkshake is prepared using the fruit, milk, sweetener with choice of ice cream. The addition of ice cream makes it rich, creamy and delicious. If you want a light and healthy version then just mangoes, sugar and milk would do. You can even skip sugar if your mangoes are sweet enough.

Mango Shake is an ideal choice of welcome drink to visitors at home & for parties. Mango Milkshake is a simple recipe that even kids can prepare to get the flavour of kitchen and cooking.

Mangoes tend to be sometimes slightly sour or does not taste sweet when consumed as it is. Mango Milkshake is my choice to enjoy mangoes at those circumstances just by adding sweetness & ice cream to make it more rich and delicious.

Mango milkshake I have tasted in restaurants use this method of making it with ice cream. They turn out rich, creamy and super indulgent. Mangoes are seasonal and are available commonly in summer in India. Mangoes are to be enjoyed in the season and this milkshake is one the best ways.

Mango Shake Video

Mango Milkshake Ingredients

Mangoes - Alphonso is the recommended variety for tasty, thick & colorful juices & milkshakes - though you can make milkshake out of any variety of mango!
Milk - Use any fresh milk boiled, cooled and chilled.
Sugar - I have used regular white sugar for this recipe. You can try with honey, condensed milk, brown sugar & cane sugar - although they significantly impact the taste of the drink.
Ice cream - Ice cream makes the shake more rich and creamy.

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How to make Mango Milkshake Step by Step

1.To a mixer jar add 2 cups roughly chopped mangoes. I used 2 medium sized mangoes.

2. Add 2 scoops of vanilla ice cream.

3. Add 2 tablespoon sugar.

4. Add 1 and ½ cups milk(boiled, cooled and chilled).

5. Now all ready to blend.

6. Blend until smooth and creamy. The consistency is up to your preference. We like it slightly thick and not too runny. Adjust consistency accordingly by adding or reducing milk.

7. Mango Milkshake is ready Pour into serving glass and top with a scoop of ice cream and garnish with chopped small mango pieces.

Serve chilled!

Expert Tips

Mangoes to choose - Choose pulpy and juicy mangoes with less fiber.
Consistency - I like my milkshake to be slightly thick, if you want it to be little runny then add ½ cup of milk more.
Flavour - You can even add cardamom powder or saffron which gives a good flavour
Sweetness - Adjust sugar according to the sweetness of the mango variety.
Milk - Always use chilled milk. I use farm fresh milk boil well and chill at least for 2 hours then use it. You can add ½ cup frozen milk.
Ice cubes - If your shake is too thick you can even add ice cubes and serve it adjusts the consistency.
Ice cream - You can use vanilla ice cream or mango ice cream as per your choice.
Vegan option - You can use coconut milk or nuts milk or soya milk or even oat milk replacing milk for a vegan alternate.
Light & Healthy version - For 2 cups mangoes add 1 and ½ cups, add sugar only if needed and blend to a creamy shake and serve chilled with ice cubes.

Variations & Topping

Garnishing with chopped nuts say almonds, pistachios and cashews will enrich the drink in taste & feel.
Use cardamom powder or saffron for a unique flavoured mango shake.
You can top it with whipped cream or a scoop of ice cream or garnish with chopped mangoes or nuts.
You can garnish with finely chopped pistachios, badam & almond.
You can blend fig, dates to make a blend of a shake.
For more vegan options, you can try with soy milk or almond milk or coconut milk.

Serving & Storage

Mango Milkshake can be enjoyed for 1 day by storing in a refrigerator. Serve it topped with nuts or whipped cream or a scoop of vanilla ice cream and chopped mangoes. Enjoy Mango Milkshake any time of the day with any meal or as a drink! However Mango Milkshake tastes best when consumed fresh!

FAQS

1.Which variety of mango to choose for mango milkshake?

Milkshake can be made out of any variety of Mango although Alphonso is the recommended variety for its taste, color & feel.

2.Can I make milkshake without ice cream?

Ice cream is optional but makes the shake rich and decadent just like in shops. You can skip that and add frozen milk to make it thick and creamy.

3.My mangoes are sour & not sweet - Can I still use it for making milkshake?

Yes milkshake is the best option when the mango is not at its best. Use sweetener & flavors additionally to make Mango Milkshake great!

4.Do I need to add sugar?

No not always. If the mango is naturally sweet, you can skip sugar. Taste first before adding.

5.Can I store mango milkshake?

It's best fresh, but you can refrigerate it for up to 24 hours. Shake or stir before drinking.

If you have any more questions about this Mango Milkshake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Mango Milkshake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Milkshake Recipe

Course Drinks

Cuisine American, French, Indian, Mediterranean

Keyword 30 mins recipes, drink recipes, easy mango recipes, fruit recipes, milk recipes, milkshake recipes, Nutritional Beverage

Prep Time 15

Total Time 15

Servings cups

Calories 392kcal

Author Sharmilee J

Ingredients

2 cups chopped mangoes
2 tablespoon sugar
1 ½ cups chilled milk
2 scoops vanilla ice cream

Instructions

To a mixer jar add 2 cups roughly chopped mangoes. I used 2 medium sized mangoes.
Add 2 scoops of vanilla ice cream.
Add 2 tablespoon sugar.
Add 1 and ½ cups milk(boiled, cooled and chilled).
Now all ready to blend.
Blend until smooth and creamy. The consistency is up to your preference. We like it slightly thick and not too runny. Adjust consistency accordingly by adding or reducing milk.
Mango Milkshake is ready Pour into serving glass and top with a scoop of ice cream and garnish with chopped small mango pieces.

Video

Notes

Mangoes to choose - Choose pulpy and juicy mangoes with less fiber.
Consistency - I like my milkshake to be slightly thick, if you want it to be little runny then add ½ cup of milk more.
Flavour - You can even add cardamom powder or saffron which gives a good flavour
Sweetness - Adjust sugar according to the sweetness of the mango variety.
Milk - Always use chilled milk. I use farm fresh milk boil well and chill at least for 2 hours then use it. You can add ½ cup frozen milk.
Ice cubes - If your shake is too thick you can even add ice cubes and serve it adjusts the consistency.
Ice cream - You can use vanilla ice cream or mango ice cream as per your choice.
Vegan option - You can use coconut milk or nuts milk or soya milk or even oat milk replacing milk for a vegan alternate.
Light & Healthy version - For 2 cups mangoes add 1 and ½ cups, add sugar only if needed and blend to a creamy shake and serve chilled with ice cubes

Nutrition

The post Mango Milkshake Recipe (Mango Shake) appeared first on Sharmis Passions.

Chocolate Shortbread Cookies Recipe

Sharmilee J — Thu, 09 Apr 2026 00:22:54 +0000

Chocolate Shortbread Cookies are rich and buttery cookies with deep chocolate flavour and soft crumbly texture. You can make this by mixing cocoa powder, flour and butter into a simple dough, then rolling and cutting into shapes and baking it. It has a mild sweetness with a slight chocolate flavour which balances well and tastes nice.

These cookies are usually made during festive times like Christmas and New Year at homes. It gives a soft inside with slightly crisp edges after baking and cooling which makes it very enjoyable. You can make this when you want a quick homemade cookie that does not need many ingredients and time.

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About Chocolate Shortbread Cookies

Chocolate Shortbread Cookies are simple variation of traditional shortbread cookies. In this recipe, instead of plain flavour, cocoa powder is added which gives a rich chocolate taste and colour. It is a basic shortbread recipe but still gives very satisfying result and easy to try.

The texture of these cookies is soft, crumbly and slightly crisp after cooling. Butter plays a main role here and it gives that melt in mouth feel which is very nice. Cocoa powder adds a deep flavour and slight bitterness and it balances the sweetness of sugar.

There are many ways you can try this recipe and change based on your liking. You can make simple round cookies or cut into shapes using cookie cutters and also add chocolate chips or nuts for small variation, so you have many options to try easily. It is easy to make and does not take much time.

I usually make this during weekends or small occasions at home. It take little effort but cookies comes out good and everyone at home like it.

Chocolate Shortbread Cookies Ingredients

Flour - I used wheat flour to make this, you can also use maida or combine both and use.
Butter - Butter is used for richness and soft crumbly texture to the cookies. It is better to use soft or slightly chilled butter for good result.
Powdered sugar - Powdered sugar is used as it mixes easily with butter and gives smooth texture. It also helps in getting soft cookies.
Cocoa powder - Cocoa powder is added for chocolate flavor and it give nice color also. You can adjust the amount little based on your taste if needed.
Egg - Egg helps to bind the dough together and gives structure to the cookies. It also make the cookies little soft inside and hold shape better.

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How to make Chocolate Shortbread Cookies Step by Step

1.To a mixing bowl - add butter, powdered sugar.

2.Whisk it well to make it smooth and creamy. I used chilled butter so it took sometime to make it creamy. Beat an egg with a whisk in a separate bowl, just mix it that's enough.

3.Add this to butter sugar mixture. Whisk it well for even mixing

4.Add vanilla essence. Sift flour, coco powder and add it.

5.Mix well and gather together to a form a soft dough. Cling wrap and refrigerate for an hour(this is for making the dough firm so that while baking it doesn't spread).

6.Then on a butter paper, roll out the dough to ¼ inch thickness, then cut using your favourite shaped cookie cutters.

7.Collect the scraps, roll again until you finish the entire dough.If you feel sticky then slightly flour the cookie cutters before using it.Meanwhile preheat the oven at 180 deg C for 10 minutes. Line butter paper on the cookie tray and transfer the shaped cookies to the butter paper - I chilled the cookies at this stage for 10 minutes while the oven was preheating. Once the oven is preheated, bake the cookies at 180 deg C for 10-12 minutes.

Cool down completely on a wire rack then store.

Expert Tips

Creaming butter - I usually whisk butter and sugar until it becomes creamy and smooth. If butter is cold it may take little more time to mix.
Mixing dough - After adding flour and cocoa powder mix gently and slowly. Try not to overmix as it may affect the texture of cookies.
Chilling dough - I refrigerate the dough so it becomes firm and easy to handle. It helps in easy rolling and cutting shapes.
Rolling evenly - I roll the dough evenly so cookies bake properly and same time. If sticky you can dust little flour on surface.
Baking time - I bake until edges start to brown slightly. It will be soft when hot and becomes crisp after cooling.

Serving and Storage

Serve this with tea or milk for a simple snack at home. It is also good for festive sharing and small gatherings. Store the cookies in airtight container. It stays good for few days.

FAQS

1.Can I skip eggs?

Yes you can replace egg with little milk and it still works fine. Texture may change slightly but it still taste good.

2.Why cookies are soft after baking?

It is normal when hot and it becomes firm after cooling. Do not bake more thinking it is undercooked.

3.Can I add nuts?

Yes you can add chocolate chips or nuts. It give a small variation in taste and texture.

4.Can I use wheat flour?

Yes you can use wheat flour fully. Cookies will be slightly dense but still tastes good.

5.Can I make dough ahead?

Yes you can prepare dough and refrigerate for a day. It helps in easy shaping later and better handling.

If you have any more questions about this Chocolate Shortbread Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Chocolate Shortbread Cookies Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Chocolate Shortbread Cookies

Chocolate Shortbread Cookies are buttery, yummy cookies made by flat rolling a dough blend of coco powder, flour, generous butter and cutting it with cookie cutter. Chocolate Shortbread Cookies makes moments special & commonly made for Christmas & New Year at homes.

Course Baking, Snack

Cuisine American, French, Indian, Italian, Japanese

Keyword 30 mins recipes, all purpose flour recipes, Baking, baking recipes, biscuit recipes, butter recipes, chocolate recipes, cookie recipes, egg recipes, maida recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings big cookies

Calories 76kcal

Author Sharmilee J

Ingredients

¾ cup flour
¼ cup butter
¼ cup powdered sugar
¼ cup coco powder
1 no egg

Instructions

To a mixing bowl - add butter, powdered sugar.
Whisk it well to form a smooth creamy mixture. I used chilled butter so it took sometime to make it creamy.
Beat an egg until light in a separate bowl.
Add this to butter sugar mixture. Whisk it well for even mixing.
Add vanilla essence. Sift flour, coco powder and add it.
Mix well and gather together to a form a soft dough.
Cling wrap and refrigerate for an hour. (this is for making the dough firm so that while baking it doesn't spread).
Then on a butter paper, roll out the dough to ¼ inch thickness, then cut using your favourite shaped cookie cutters.
Collect the scraps, roll again until you finish the entire dough. If you feel sticky then slightly flour the cookie cutters before using it.
Meanwhile preheat the oven at 180 deg C for 10 mins.
Line butter paper on the cookie tray and transfer the shaped cookies to the butter paper - I chilled the cookies at this stage for 10 mins while the oven was preheating.
Once the oven is preheated, bake the cookies at 180 deg C for 10-12 mins.
Cool down completely on a wire rack then store. Enjoy Chocolate Shortbread Cookies!

Notes

You can have this as a basic cookie recipe and have many variations, like you can make as plain vanilla cookies or add choco chips etc.
When its out from the oven, it will be soft later it will become crisp so don't be tempted to bake more than the mentioned time.

Nutrition

The post Chocolate Shortbread Cookies Recipe appeared first on Sharmis Passions.

Masala Puri Recipe (Street Style Masala Poori)

Sharmilee J — Thu, 09 Apr 2026 00:04:27 +0000

Masala Puri is a tasty, spicy and tangy street style chat. Masala Puri when served piping hot tastes so delicious. This Bangalore style street chat is very popular and is perfect for chill evenings and rainy days. This Masala Puri when served piping hot tastes so delicious. Recipe included with step by step pictures and video.

Chats always have an extra space even when my tummy is full. I have tasted masala puri in many places but the one I love is the street style. So I kept trying and this recipe is my keeper since few years as my family is in love with this masala puri. Do try it and enjoy the street style masala puri at home!

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About Masala Puri

Masala Puri is a popular street food or chat served hot with crushed pooris and masala gravy smeared over it with a generous sprinkle of chat chutneys, raw onion and coriander leaves. It is a popular street food in Bangalore and now has gained popularity due to its demand everywhere.

Masala Puri is a famous food in Karnataka especially in Bangalore and Mysore. This masala puri tastes just like the street ones. There are so many versions of masala puri and I have different versions and finally after many iterations came up with this recipe as my friends and family approved it asking me to post it.

Dried green peas or yellow peas can be used. Personally I feel yellow peas tastes good so I always use this. This recipe is authentic street style as I got the recipe from a friend who got it from a small shop vendor who serves tasty masala puri. I tweaked the recipe a bit and this recipe tastes so delicious.

You can find 2 styles of masala puri in shops one with green gravy base and other with orange gravy base. Each has its own taste and my recipe is a perfect combination of both. Mainly I created this recipe for ease and convenience as its one pot yet tastes so delicious.

Masala Puri Video

Masala Puri Ingredients

Puri - Readymade puris are available in stores, you can buy them or make puris at home. You can deep fry the dried puris available in the market.
Dried Peas - Dried yellow peas is soaked and cooked until soft and added.
Potato - Potato is used to give more creaminess to the gravy.
Mint, Coriander leaves - It gives a green gravy base which is so flavourful. Coriander leaves is added for garnish also.
Spices - Cumin seeds is added for tempering and fennel seeds is added while grinding.
Ginger, Garlic, Green Chillies - adds taste, spice and flavour.
Onion - Onion is added to saute until golden. Raw onion is added for garnish.
Tomato - Tomato is added along with mint, coriander leaves to make the gravy base.
Spice powders - Red chilli powder, Coriander powder, Garam masala powder and Chat masala powder is used.
Carrot - Grated carrots are added for garnish.
Sev - added for crunch
Sweet Chutneys - Sweet chutney is added for a tangy twist.
Lemon - Lemon juice is added to give a perfect balance.

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How to make Masala Puri Step by Step

1.First rinse 2 cups yellow dried peas then soak in water overnight or for at least minimum 6 hours.

2.Drain water rinse again and add to cooker along with 4 medium sized potatoes and salt to taste.

3.Add around 3 cups water.

4.Pressure cook for 4-5 whistles.

5.Let pressure release by itself then open and mash it.

8.Mash roughly so that whole peas is seen here and there. Set it aside.

9.To a mixer jar add 1 cup mint leaves, 1 cup coriander leaves loosely packed along with 2 tomatoes, 10 small garlic cloves, 3 green chillies, one 1 inch ginger and 1 teaspoon fennel seeds. Add little water.

10.Grind it fine and set aside.

11.Heat 2 tablespoon oil, add 1 teaspoon cumin seeds, let it splutter. Give a quick saute then add 2 medium sized onion.

12.Saute until golden.

13.Add the prepared paste, rinse and add water.

14.Give a quick saute and when it starts to boil, cook covered until raw smell leaves.

15.When the colour changes add salt to taste, ½ teaspoon turmeric powder, 1 ½ teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala and 1 teaspoon chat masala powder.

16.Give a quick saute.

17.Add cooked peas along with rinsed water.

18.Mix well and add water if needed to adjust consistency. Let it boil for 10 minutes in low medium flame. Check for salt and adjust accordingly.

19.Add 2 teaspoon lemon juice.

20.Mix it well and switch off.

21.To assemble and serve : Crush few puris.

22.Add the masala generously. Drizzle sweet chutney.

23.Sprinkle grated carrot and raw onion.

24.Finally add coriander leaves.

Serve immediately.

Expert Tips

Dried Peas - I used dried yellow peas, you can use dried green peas too. Do not use fresh peas. Use only dried peas for this gravy.
Puri - You can use homemade puris or can use store bought ones too.
Balance - Adjust spice powders according to the masala quantity. Adjust as per your preference. The given recipe is a bit spicy but kids friendly.
Sweet Chutney - Whenever I make masala puri, I make sweet chutney previous day itself. We all love sweet chutney in masala puris so go for extra helping.
Consistency - The consistency should be pourable at the same time not too watery. Switch off when it is little runny as it will thicken after some time.
Layering - You can crush puris and add masala or just poke to make a tiny hole and then pour the masala generously.
Toppings - There is no exact measurement. The toppings can be adjusted as per your taste. I don't use raw tomatoes for topping, if you like you can add it.
Serve hot - Make sure to serve while the gravy is still hot to enjoy the taste.

Serving and Storage

Serve it with topping and serve immediately. You can make masala, sweet chutney and puris ready. On the time of serving assemble the chat and serve hot immediately. The masala keeps well for 2 days in fridge.

FAQS

1. Can I use fresh peas instead of dried?

No dried peas is only preferred for this recipe. Make sure to soak overnight and pressure cook until mushy and use it.

2.Why does my masala puri turn soggy?

This happens if puris are not fresh or crisp or assembling earlier and serving later will make the puris soggy and not crisp.

3.Can I prepare it in advance?

You can prepare the masala and puri ready. Assembling has to be done just before serving time.

4.Can I make it without onion and garlic?

Yes, it can be made Jain-style by skipping onion and garlic and adjusting spices accordingly.

5.Can I store leftover masala puri?

No, it doesn't store well once assembled. It becomes soggy. Store components separately instead.

If you have any more questions about this Masala Puri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Masala Puri Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Masala Puri Recipe (Bangalore Street Style)

Masala Puri is a tasty, spicy and tangy street style chat. Masala Puri when served piping hot tastes so delicious. This Bangalore style street chat is very popular and is perfect for chill evenings and rainy days. This. Masala Puri when served piping hot tastes so delicious. Recipe included with step by step pictures and video.

Course Snack

Cuisine Indian

Keyword chaat, chaat recipes, masala recipes, Potato, Potato Recipes, snack recipes

Servings plates

Calories 875kcal

Author Sharmilee J

Ingredients

For Masala

2 cups dried yellow peas
4 medium sized potatoes
Water as needed
1 cup mint leaves
1 cup coriander leaves loosely packed
2 tomatoes
10 small garlic cloves
3 green chillies
one 1 inch ginger
1 teaspoon fennel seeds
2 tablespoon oil
1 teaspoon cumin seeds
2 medium sized onion
salt to taste
½ teaspoon turmeric powder
1 ½ teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon garam masala
1 teaspoon chat masala powder
2 teaspoon lemon juice

For assembling

Puris as needed
Sweet chutney
Grated carrot
Raw onion
Sev
Coriander leaves

Instructions

First rinse 2 cups yellow dried peas then soak in water overnight or for at least minimum 6 hours.
Drain water rinse again and add to cooker along with 4 medium sized potatoes and salt to taste.
Add around 3 cups water.
Pressure cook for 4-5 whistles.
Let pressure release by itself then open and mash it.
Mash roughly so that whole peas is seen here and there. Set it aside.
To a mixer jar add 1 cup mint leaves, 1 cup coriander leaves loosely packed along with 2 tomatoes, 10 small garlic cloves, 3 green chillies, one 1 inch ginger and 1 teaspoon fennel seeds. Add little water.
Grind it fine and set aside.
Heat 2 tablespoon oil, add 1 teaspoon cumin seeds, let it splutter. Give a quick saute then add 2 medium sized onion.
Saute until golden.
Add the prepared paste, rinse and add water.
Give a quick saute and when it starts to boil, cook covered until raw smell leaves.
When the colour changes add salt to taste, ½ teaspoon turmeric powder, 1 ½ teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala and 1 teaspoon chat masala powder.
Give a quick saute.
Add cooked peas along with rinsed water.
Mix well and add water if needed to adjust consistency. Let it boil for 10 minutes in low medium flame.
Add 2 teaspoon lemon juice.
Mix it well and switch off.
To assemble and serve : Crush few puris.
Add the masala generously. Drizzle sweet chutney.
Sprinkle grated carrot and raw onion.
Finally add coriander leaves.
Serve immediately.

Notes

Dried Peas - I used dried yellow peas, you can use dried green peas too. Do not use fresh peas. Use only dried peas for this gravy.
Puri - You can use homemade puris or can use store bought ones too. Balance - Adjust spice powders according to the masala quantity. Adjust as per your preference. The given recipe is a bit spicy but kids friendly.
Sweet Chutney - Whenever I make masala puri, I make sweet chutney previous day itself. We all love sweet chutney in masala puris so go for extra helping.
Consistency - The consistency should be pourable at the same time not too watery. Switch off when it is little runny as it will thicken after some time.
Layering - You can crush puris and add masala or just poke to make a tiny hole and then pour the masala generously.
Toppings - There is no exact measurement. The toppings can be adjusted as per your taste. I don't use raw tomatoes for topping, if you like you can add it.
Serve hot - Make sure to serve while the gravy is still hot to enjoy the taste.

Nutrition

The post Masala Puri Recipe (Street Style Masala Poori) appeared first on Sharmis Passions.

Almond Shortbread Cookies

Sharmilee J — Wed, 08 Apr 2026 00:28:41 +0000

Almond Shortbread Cookies are rich and buttery cookies that is soft and melt in mouth. This recipe you can make by mixing almond powder, flour and butter into a simple dough, then rolling and cutting into shapes before baking. It has a mild sweet taste and a lovely nutty flavour from almonds.

These cookies has a delicate texture with slight crisp edges and soft inside which makes it very enjoyable to eat. It is commonly made during festive times like Christmas and New Year and it gives that homemade feel. You can bake this when you want something simple but still little special at home.

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About Almond Shortbread Cookies

Almond Shortbread Cookies are a variation of classic shortbread which is known for its high butter content. Adding almonds makes it more rich and gives a nutty flavor which is very pleasant. This recipe you can try when you want a simple cookie and little different taste.

The texture of these cookies is soft and crumbly and after cooling it becomes slightly crisp at the edges. Butter plays a big role here as it gives that melt in mouth feel and soft texture. Almonds add both flavour and a slight bite and it balance the softness nicely in every bite.

There are variations you can try with this recipe. You can just make slices and bake cookies or use cookie cutters for shapes. You can also add chocolate chips or change flavour using vanilla essence, so it has many options to try. It has a nice texture which makes it enjoyable with tea or coffee.

I usually make this during weekends or festive time and store it in jars. It stays good and feels nice to have homemade cookies ready and it stay good for few days. The dough can be stored in the fridge, you can bake them whenever needed.These cookies makes a great gifting idea for Christmas.

Almond Shortbread Cookies Ingredients

Flour - I used flour for the base. You can try wheat flour if you want.
Sugar - sugar is used which adds sweetness and also helps in slight crisp texture.
Butter - butter at room temperature is used and it makes the cookies soft and crumbly. It give rich taste to the cookies.
Almonds - I used whole almonds, soaked, peeled and toasted before grinding. It gives strong nutty flavour and good texture to the cookies.
Almond essence - almond essence enhances the flavour. You can replace it with vanilla essence if you like.

Similar Recipes

How to make Almond Shortbread Cookies Step by Step

1.Soak almonds in hot water for 30 minutes, peel off the skin. Toast them for few minutes until brown spots appear here and there. Set aside to cool.

2.Grind toasted almonds with sugar to a fine powder (as fine as possible), Set aside. To a mixing bowl - add butter.

3.Beat it, then add almond essence.I used my hand mixer.

4.Add almond sugar mixture, whisk again then add flour.

5.Beat it, once the flour starts to come together stop beating. Use a spatula to bring together.Now use your finger tips to make a dough, do not knead.

6.Cling wrap it and refrigerate at least for 1 hour. If you want slice and bake cookies, roll into a log and refrigerate. I preferred cut out cookies so rolled between parchment paper.Use any of your favourite cookie cutter.

7.Cut shapes, carefully separate them. Collect the scrapes then roll over again, repeat until you finish the dough.

8.Lay parchment paper on the baking tray.Arrange the cookies on it.I pricked with fork, but thats optional. Bake in preheated oven at 180 deg C for 10-12 minutes or until the edges start to brown. Mine got done in 10 minutes exactly. It will be soft when taken out, after cooling it becomes crispy so don't be tempted to over bake.

Cool down completely on a wire rack then store.

Expert Tips

Soaking - I usually soak almonds in hot water and peel the skin before toasting. This helps in getting smooth powder and better flavor in cookies.
Do not overmix - After adding flour mix gently and stop when it comes together. Overmixing may make cookies hard in texture.
Chill the dough - Refrigerating the dough is important so that it becomes firm. It helps in easy rolling and shaping the cookies.
Baking carefully - Keep an eye when edges start to brown. It will be soft when hot but after cooling it become crisp.
Try variations - This recipe you can add chocolate chips or nuts for change. I sometimes try with vanilla flavor also for different taste.

Serving and Storage

Serve this with tea or coffee for a simple snack. It goes well for festive time or even regular evenings at home. Store in airtight container and it stay good at room temperature for few days.

FAQS

1.Can I skip almond essence?

Yes you can skip or replace with vanilla essence. It still taste good but almond flavor will be little less.

2.Can I use ready almond flour?

Yes you can add almond flour instead of whole almonds, it saves time and gives similar taste.

3.Why cookies are soft after baking?

It is normal when hot as it will firm up after cooling. Do not bake more thinking it is undercooked.

4.Can I prepare dough ahead?

Yes you can just prepare the dough and refrigerate for a day. It helps in better shaping later.

5.Why are my cookies hard?

It may be over baked or rolled very thin. Next time bake less time and keep little thick.

If you have any more questions about this Almond Shortbread Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Almond Shortbread Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Almond Shortbread Cookies Recipe

Course Baking, Snack

Cuisine American, Chinese, French, Indian, Italian, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, butter recipes, christmas recipes, cinnamon shortbread cookies recipe, cookie recipes, maida recipes, nuts recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 69kcal

Author Sharmilee J

Ingredients

1 cup flour
½ cup granulated sugar
½ cup cup butter
½ cup almonds
½ teaspoon almond essence

Instructions

Soak almonds in hot water for 30mins, peel off the skin.
Toast them for few mins until brown spots appear here and there. Set aside to cool.
Grind toasted almonds with sugar to a fine powder (as fine as possible). Set aside.
In a mixing bowl - add butter. Beat it, then add almond essence. I used my hand mixer.
Add almond sugar mixture, whisk again then add flour.
Beat it, once the flour starts to come together stop beating. Use a spatula to bring together. Now use your finger tips to make a dough, do not knead.
Cling wrap it and refrigerate at least for 1 hour.
If you want slice and bake cookies, roll into a log and refrigerate. I preferred cut out cookies so rolled between parchment paper. Use any of your favourite cookie cutter.
Cut shapes, carefully separate them. Collect the scrapes then roll over again, repeat until you finish the dough.
Lay parchment paper on the baking tray. Arrange the cookies on it.
Bake in preheated oven at 180 deg C for 10-12 mins or until the edges start to brown.
It will be soft when taken out, after cooling it becomes crispy so don't be tempted to overbake. Enjoy Almond Shortbread Cookies!

Notes

Soaking - I usually soak almonds in hot water and peel the skin before toasting. This helps in getting smooth powder and better flavor in cookies.
Do not overmix - After adding flour mix gently and stop when it comes together. Overmixing may make cookies hard in texture.
Chill the dough - Refrigerating the dough is important so it becomes firm. It helps in easy rolling and shaping the cookies.
Baking carefully - Keep an eye when edges start to brown. It will be soft when hot but after cooling it become crisp.
Try variations - This recipe you can add chocolate chips or nuts for change. I sometimes try with vanilla flavor also for different taste.

Nutrition

The post Almond Shortbread Cookies appeared first on Sharmis Passions.

Gingerbread Man Cookies | Christmas Gingerbread Cookies

Sharmilee J — Tue, 07 Apr 2026 12:50:46 +0000

Gingerbread Man Cookies are spiced cookies that is usually made during Christmas time. This recipe can be made by rolling a simple dough, cutting into cute shapes and baking it until light golden. It has a warm flavour from spices and a mild sweetness which makes it very comforting to eat.

These cookies has slightly crisp edges and soft inside which makes it very enjoyable. Homemade gingerbread cookies are better than store bought ones as you know what all goes in it. This recipe you can try at home with kids and the decorating part also make it more fun.

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About Gingerbread Man Cookies

Gingerbread cookies are traditional holiday cookies and have been made for many years in different parts of the world. It is usually flavoured with ginger and cinnamon and other warm spices which gives it that classic taste. The dough is rolled and cut into shapes and most commonly the gingerbread man shape is used.

The texture of these cookies can be soft or slightly crisp depending on how you bake it. It has a deep flavor from brown sugar and honey and the spices give a rich and slightly earthy taste and the aroma while baking it just fills the whole kitchen and it tastes delicious.

There are many variations you can try in this recipe and change based on your taste. Some people use molasses instead of honey and some make it crisper while others like soft cookies. You can decorate it with icing or sprinkles or just keep it plain and still it taste good.

I usually make this recipe during December, I like to decorate it in simple way and store in jars. It feels nice to have homemade cookies ready and it stays good for few days.

Gingerbread Man Cookies Ingredients

Flour - I used wheat flour to make this, you can also use maida or combine both and use.
Butter - Butter at room temperature is used and it helps to make the dough smooth. It has richness and give soft texture to the cookies.
Honey - Honey is added for mild sweetness and it also gives slight sticky texture to the dough. You can use molasses if you want deeper taste.
Brown sugar - It gives color and slight caramel flavor and it also help to keep the cookies soft.
Egg - Egg is used to bind the dough and it give structure. If needed you can replace it with milk for eggless version.
Cinnamon powder - It is added for warm flavour and it gives that classic gingerbread taste.
Ginger powder - Ginger powder is the main flavor in this recipe and it give slight spicy taste. You can adjust based on your taste.
Clove powder - I have added clove powder and it has strong flavor. Add very little as it can become too strong.
Pepper powder - It adds mild heat and it balance the sweetness.
Nutmeg powder - Nutmeg gives aroma and it enhance the spice flavor.
Icing sugar - Icing sugar is used for decoration and it give smooth finish.
Milk - Milk is added little by little and it help to make icing in right consistency.
Food colour - I have used little food colour for decorating and you can use any colour or skip it.

Similar Recipes

Expert Tips

Chilling the dough - I usually keep the dough in fridge for at least one hour and it helps to make it firm. It makes rolling easy and dough will not stick much.
Rolling evenly - Try to roll the dough evenly and it help all cookies to bake same time. If it is uneven some cookies may bake faster.
Do not over bake - Keep checking when edges start to brown and remove it. It may look soft but it will become firm after cooling.
Icing consistency - Add milk little by little and mix and it should be thick and flowing. It helps to decorate easily.
Spice adjustment - You can change spice quantity and adjust based on your taste. I usually reduce clove if I want mild flavor.

Serving and Storage

Serve these cookies with milk or warm tea and it taste very good. It is good for evening snack and also for festive time serving. Store in airtight container and it stay good at room temperature for few days.

FAQS

1.Can I skip egg?

Yes you can replace egg with milk or curd and it still works. The texture may change little but it is fine.

2.Can I make the dough in advance?

Yes you can make the dough before and keep in fridge for one day. It makes it easy to roll later.

3.Why are my cookies hard?

It may be over baked or rolled very thin. Next time bake less time and keep little thick.

4.Can I use only wheat flour?

Yes you can use wheat flour and it will be little dense. But still it taste good.

5.Can I decorate without icing?

Yes you can skip icing and still it taste good. The spice flavor itself is nice and enough.

If you have any more questions about this Gingerbread Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Gingerbread Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Gingerbread Man Cookies | Christmas Gingerbread Cookies

Course Baking, Snack

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword 30 mins recipes, all purpose flour recipes, Baking, baking recipes, biscuit recipes, butter recipes, christmas recipes, cookie recipes, Festival, maida recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings big cookies

Calories 92kcal

Author Sharmilee J

Ingredients

1 cup flour*
¼ cup butter
⅛ cup honey
¼ cup brown sugar
1 no egg
½ teaspoon cinnamon powder
1 teaspoon ginger powder
⅛ teaspoon clove powder
⅛ teaspoon pepper powder
⅛ teaspoon nutmeg powder

*I used wheat flour, you can use maida too.

For the icing:

⅓ cup icing sugar
a drop food color
1 tablespoon milk (it may take less only)

Instructions

To a mixing bowl - add butter, honey and brown sugar.
Cream it well using a whisk or hand mixer. In a separate bowl add an egg.
Whisk it well and add it. Mix it.
To a siever add flour and spice powders, sieve it directly to the butter sugar egg mixture.
Whisk to bring together, do no knead. I switched to spatula here to bring it together to a dough.
Cling wrap it and refrigerate for at least an hour. Then roll the cookie dough between 2 parchment or butter papers.
Using the gingerbread cookie cutter, cut out cookies.
Carefully take the gingerbread cookies and place it on the baking tray lined with butter paper.
Now scrap the extras and repeat the process.
Preheat oven at 180 deg C for 10mins.
Bake in preheated oven for 12-15mins or until the edges start to brown. Cool down the cookies.
Meanwhile we can prepare the icing. In a mixing bowl add icing sugar, food color and milk. While adding milk, add little by little. Mix well to form a smooth thickish flowing icing.
Prepare a cone, fill it up with icing and decorate the Gingerbread cookies. I used few color sprinklers too.

Notes

Chilling the dough - I usually keep the dough in fridge for at least one hour and it helps to make it firm. It makes rolling easy and dough will not stick much.
Rolling evenly - Try to roll the dough evenly and it help all cookies to bake same time. If it is uneven some cookies may bake faster.
Do not over bake - Keep checking when edges start to brown and remove it. It may look soft but it will become firm after cooling.
Icing consistency - Add milk little by little and mix and it should be thick and flowing. It helps to decorate easily.
Spice adjustment - You can change spice quantity and adjust based on your taste. I usually reduce clove if I want mild flavor.

Nutrition

The post Gingerbread Man Cookies | Christmas Gingerbread Cookies appeared first on Sharmis Passions.

Eggless steamed christmas pudding recipe, Easy christmas pudding recipe

Sharmilee J — Sun, 05 Apr 2026 13:21:32 +0000

Steamed Christmas Pudding is a soft and rich pudding cake made by steaming flour batter with dry fruits and caramel syrup. This recipe has deep flavour from spices and fruits with slightly dense and moist texture. It is little different from regular cake because it is steamed and not baked. The caramel gives dark colour and mild rich taste.

This recipe is usually made during festive timed or special occasions at home. It takes more time to cook but result comes very good. The pudding is steamed slowly which makes it soft and full of flavour. You can make this simple recipe and still get rich dessert taste. It takes time but once done it tastes very good and everyone at home like it.

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About Steamed Christmas Pudding

Steamed Christmas Pudding is a traditional dessert made with flour, breadcrumbs and soaked dry fruits. In this recipe dry fruits are soaked in juice and then mixed with batter. Caramel syrup is added which gives colour and depth to the pudding. This method gives it a very soft finish.

This pudding has soft and slightly dense texture. Breadcrumbs give body while flour helps hold the structure. Dry fruits give bites in between and adds sweetness. The spices add warm flavour which blends well with the pudding. It is not too fluffy but still very pleasant to eat. Each spoon you can feel little bits of fruits which makes it interesting.

There are few variations you can try in this recipe. You can add different dry fruits based on what you have and add nuts for extra crunch, you can adjust spice mix based on your taste. You can even try adding little orange zest for fresh flavor. This recipe is quite flexible so you can change small things.

I usually make this during festive time when I want something rich and homemade. It feels very comforting and filling after meal.

Steamed Christmas Pudding Ingredients

Flour - I have used flour as base for this recipe. It gives structure to the pudding. You can use maida for soft texture.
Breadcrumbs - I added breadcrumbs for the body and it make the pudding soft and you can use homemade breadcrumbs also.
Dry Fruits - I just added some mixed dry fruits soaked in juice, it gives sweetness and rich taste. You can use raisins, dates or others.
Orange Juice - I used to soak the dry fruits in orange juice for mild tang and flavor. You can use any fruit juice.
Curd - I added curd to the batter. It helps in making the pudding soft. Use fresh curd.
Oil - I used for moisture, keeps the pudding texture soft, also use any cooking oil of your choice.
Butter - I used for greasing the bowl. It helps in easy removal. You can use oil also.
Baking Powder - I added baking powder to help slight rise, It makes the pudding light. Use fresh one.
Baking Soda - I added baking soda small pinch baking soda. It helps in soft texture. Do not add more.
Vanilla Essence - I added vanilla essence for vanilla flavor and mild aroma. It give that classic flavour smell to pudding.
Spice Powder - I added garam masala, for flavor in pudding. You can use spic emix and adjust it as per your taste.
Sugar - I used for making caramel syrup, It add color and rich taste to it. Do not overcook or it may turn bitter.

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How to make Eggless Steamed Christmas Pudding

1.Next we are going to make caramel syrup. Take a sauce pan - add sugar to it and heat it up in medium flame. Do not mix just heat it up until sugar dissolves.

2.Look now the sugar is dissolved and it is golden in colour, do not cook more the caramel will taste bitter. Be at a safer distance and pour water, it may splutter so be careful.Let the syrup boil for 5 seconds switch off.

3.I soaked the dry fruits in orange juice for a day and made it ready. To a mixing bowl - add flour, bread crumbs and baking powder.

4.Add baking soda, whisk it well for even mixing.

5.Add garam masala powder spice mix, whisk again. Now add soaked dry fruits

6.Transfer the caramel syrup to a mixing bowl.

7.Add curd, oil and vanilla essence.

8.Whisk it well then add this to the flour mixture.

9.Mix well with a spatula. Take a oven safe / heat proof bowl.I used my borosil 0.5 litres oven safe glass bowl. Grease the bowl with generous butter as shown.

10.Add the pudding mixture to the bowl. Cover it with a butter paper greased with butter.Then cover with aluminium foil. Tie it with a rubber band or a string.

11.You can either use your steamer or pressure cooker. Put a plate inside the cooker, add 6 cups of water to it. Place the pudding bowl on the plate.

12.Close with lid, no whistle needed. Steam cook for 2 hours. In between check the water level and add water accordingly.Check after 1hr 30 minutes then proceed.Insert a knife in the centre of the pudding if it comes out clean then the pudding is done else steam cook for few more mins.Mine got done in 1 hr 45 minutes.Remove from flame, set aside for 20 minutes. Then slide a knife at the edges then invert. Cool down completely then slice and serve.

Cool down completely then slice and serve.

Expert Tips

Caramel making - I heat the sugar without stirring till it melts, don't overcook as it may turn bitter.
Soaking - I just soak the dry fruits in juice before adding it, makes them soft and flavorful.
Mixing - I try to mix the batter gently and do not over mix. This help to keep texture soft and nice.
Steaming - I steam for long time in low flame. Check water level in between so it does not dry.
Checking - I insert knife to check if cooked. If it comes out clean then it is ready.

Serving and Storage

Serve this warm or at room temperature, this goes well as dessert for festive time. Store the leftover in fridge and reheat before serving. It stays good for few days.

FAQS

1.Can I skip caramel syrup?

Caramel gives color and flavor so better not skip. Without it taste will be different.

2.Why my pudding is dense?

This is normal as it is steamed pudding. But over mixing can make it more dense.

3.Can I use other juice?

Yes you can use apple or grape juice. It gives different flavour.

4.Can I make this in advance?

Yes you can make and store in fridge. Reheat before serving.

5.How long should I steam?

It takes long steaming time till it cooks fully. Check with knife before removing.

If you have any more questions about this Steamed Christmas Pudding Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Steamed Christmas Pudding Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Steamed Christmas Pudding Recipe

Course Main Course, Snack

Cuisine American, French, Indian, Italian, Mexican

Keyword all purpose flour recipes, butter recipes, cake, Cake Recipes, christmas recipes, curd recipes, dry fruits recipes, eggless, Festival, maida recipes, pudding recipes, vanilla recipes, yogurt recipes

Prep Time 15

Cook Time 2 15

Total Time 2 30

Servings people

Calories 423kcal

Author Sharmilee J

Ingredients

½ cup white flour
½ cup fresh breadcrumbs
1 cup dry fruits
¾ cup orange juice
1 tablespoon curd
½ tablespoon oil
1 tablespoon butter to grease
¼ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon vanilla essence
½ teaspoon garam masala or spice mix powder

For the caramel:

½ cup granulated white sugar
¼ cup water

Instructions

First lets make caramel syrup. Take a sauce pan - add sugar to it and heat it up in medium flame. Do not mix just heat it up until sugar dissolves.
The sugar gets dissolved and turns golden in color, do not cook more - the caramel will taste bitter.
Be at a safer distance and pour water, it may splutter so be careful. Let the syrup boil for 5 seconds switch off and set aside.
I soaked the dry fruits in orange juice for a day and made it ready. To a mixing bowl - add flour, bread crumbs and baking powder.
Add baking soda, whisk it well for even mixing.
Add garam masala powder spice mix, whisk again.
Now add soaked dry fruits. Transfer the caramel syrup to a mixing bowl.
Add curd, oil and vanilla essence.
Whisk it well. Now add this to the flour. Mix well with a spatula.
Take a oven safe / heat proof bowl. I used my borosil 0.5 litres oven safe glass bowl.
Grease the bowl with generous butter. Add the pudding mixture to the bowl.
Cover it with a butter paper greased with butter. Then cover with aluminium foil. Tie it with a rubber band or a string.
You can either use your steamer or pressure cooker. Put a plate inside the cooker, add 6 cups of water to it. Place the pudding bowl on the plate.
Close with lid, no whistle needed. Steam cook for 2 hours.
In between check the water level and add water accordingly. Check after 1hr 30 mins then proceed.
Insert a knife in the centre of the pudding if it comes out clean then the pudding is done else steam cook for few more mins.
Remove from flame, set aside for 20mins. Then slide a knife at the edges then invert. Cool down completely then slice and serve Steamed Christmas Pudding.

Notes

Caramel making - I heat the sugar without stirring till it melts, don't overcook as it may turn bitter.
Soaking - I just soak the dry fruits in juice before adding it, makes them soft and flavorful.
Mixing - I try to mix the batter gently and do not over mix. This help to keep texture soft and nice.
Steaming - I steam for long time in low flame. Check water level in between so it does not dry.
Checking - I insert knife to check if cooked. If it comes out clean then it is ready.

Nutrition

The post Eggless steamed christmas pudding recipe, Easy christmas pudding recipe appeared first on Sharmis Passions.

Pizza Paratha Recipe

Sharmilee J — Sun, 05 Apr 2026 12:14:58 +0000

Pizza Paratha is a stuffed flatbread made using wheat flour dough with vegetables, cheese and sauce. It has soft inside with cheesy filling and slightly crisp outside. It is little different from regular paratha because it has pizza flavor with oregano and chilli flakes. The cheese melts inside and gives gooey texture.

This recipe is usually made for dinner or as snack at home. It is easy to prepare and does not need oven. Kids like this recipe because it tastes similar to pizza but made in simple way. You can make this recipe simple and still get tasty stuffed paratha. It is easy to prepare and everyone in home enjoy eating it hot.

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About Pizza Paratha

Pizza Paratha is a fusion recipe where Indian paratha is combined with pizza style filling. In this recipe wheat dough is rolled and filled with vegetables, sauce and cheese. Then it is covered with another layer and cooked on tawa till golden. It is simple to make and looks very special when served.

This paratha has soft inside and crisp outside. Wheat flour gives base, structure and holds it well. Vegetables add crunch and freshness and cheese melts inside and gives gooey texture. This recipe is liked by both kids and adults.

You can try few variations in this recipe, can add vegetables like corn, mushroom or paneer or mix based on what you have and also add more cheese and make it more rich. You can just adjust spices and sauce based on your liking and taste, also add chilli flakes and herbs for extra flavour.

I usually make when I want to give something different for dinner. It is quick and filling meal and does not take much time. Sometimes I pack it for lunch box and it stays good for few hours.

Pizza Paratha Ingredients

Wheat Flour - I used wheat flour or making the dough. It gives soft texture and makes it filling. You can use good quality atta.
Onion - I added chopped onion for stuffing. It gives slight crunch and sweetness. You can skip if not needed.
Capsicum - I use bellpepper or capsicum for flavor and color. It gives slight crunch to the filling. You can use any color capsicum.
Baby Corn - I added steamed baby corn for texture. It gives mild sweet taste. You can replace with sweet corn or mushroom.
Oregano - I added oregano for that pizza flavor, mild herb taste. You can also adjust as per taste.
Chilli Flakes - I used chilli flakes for slight spice, heat and balances cheese. You can reduce for kids.
Pizza Sauce - I added pizza sauce for flavor, tangy taste and binds the filling. You can use homemade or store bought.
Cheese - I used cheese for the stuffing. It melts and gives gooey texture. You can add some more if you like.
Oil - I just added while kneading the dough and to cook the paratha. It gives golden spots and crisp layer.

Similar Recipes

How to make Pizza Paratha Step by Step

1.To a mixing bowl, add onion, capsicum add salt to it. Set aside for 5 minutes.

2.It will let out water so strain it. Add baby corn, oregano and chilli flakes to it.

3.Mix well and set aside. Now make 2 lemon sized balls.

4.Flour the surface and roll the dough thin. Spread pizza sauce on one paratha

5.First sprinkle 1 tablespoon of cheese. Then spoon the filling, sprinkle more cheese to cover the filling.

6.Now place another paratha on it and seal the edges by folding inwards as shown in the pic.

7.Heat dosa tawa, carefully place the paratha on the tawa. Drizzle oil and cook on both the sides until golden brown spots appear here and there.

Cut into wedges and Serve hot!

Expert Tips

Dough texture - I keep the dough soft and non sticky. If dough is too tight it may not roll easily and can break while rolling.
Removing water - I keep the chopped vegetables aside and remove extra water from it. This helps to avoid soggy filling and keeps it better.
Rolling - I roll paratha evenly so that stuffing spreads well inside. Do not make it too thin or filling may come out.
Sealing - I press and seal the edges properly so filling does not come out while cooking. If not sealed well it can open up.
Cooking - I cook in medium flame till both sides get golden spots. This help to cook inside properly and gives good texture.

Serving and Storage

Serve Pizza Paratha hot with sauce or chutney. This goes well as dinner or snack. It is best to eat fresh when cheese is soft. If storing, reheat on tawa before serving.

FAQS

1.Can I add more vegetables?

Yes you can add vegetables like corn or mushroom. It gives more flavor.

2.Why my paratha is soggy?

This may happen if vegetables release water. Remove excess water before stuffing.

3.Can I use maida?

Yes you can use maida but wheat flour is more filling. Both works.

4.Can I skip cheese?

You can skip but taste will be different. Cheese gives the pizza feel.

5.Can I make this in advance?

You can prepare dough and filling earlier. Cook fresh for best taste.

If you have any more questions about this Pizza Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pizza Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pizza Paratha Recipe

Course dinner, Main Course, Snack

Cuisine Indian, Italian

Keyword 30 mins recipes, cheese recipes, flat bread recipes, flatbread recipes, paratha recipes, Paratha', pizza recipes, wheat flour recipes, whole wheat recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings pizza parathas

Calories 417kcal

Author Sharmilee J

Ingredients

For the paratha:

2 cups wheat flour
1 teaspoon oil
salt to taste
water as needed

For the inner stuffing:

¼ cup onion finely chopped
¼ cup capsicum finely chopped - I used green and red capsicum
¼ cup baby corn steam cooked & sliced
¼ teaspoon oregano
½ teaspoon chilli flakes
salt to taste
2 tablespoon pizza sauce
⅓ cup cheese grated
oil to toast

Instructions

In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even.
Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add 1 teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage.
To a mixing bowl, add onion, capsicum add salt to it. Set aside for 5mins.
It will let out water, strain it. Now add oregano and chilli flakes.
Mix well and set aside. Now make 2 lemon sized balls.
Flour the surface and roll the dough thin. Spread pizza sauce on one paratha.
First sprinkle 1 tablespoon of cheese. Then spoon the filling, sprinkle more cheese to cover the filling.
Now place another paratha on it and seal the edges by folding inwards.
Heat dosa tawa, carefully place the paratha on the tawa. Drizzle oil and cook on both the sides until golden brown spots appear here and there.
Cut into wedges and Enjoy Pizza Paratha!

Notes

Dough texture - I keep the dough soft and non sticky. If dough is too tight it may not roll easily and can break while rolling.
Removing water - I keep the chopped vegetables aside and remove extra water from it. This helps to avoid soggy filling and keeps it better.
Rolling - I roll paratha evenly so that stuffing spreads well inside. Do not make it too thin or filling may come out.
Sealing - I press and seal the edges properly so filling does not come out while cooking. If not sealed well it can open up.
Cooking - I cook in medium flame till both sides get golden spots. This help to cook inside properly and gives good texture.

Nutrition

The post Pizza Paratha Recipe appeared first on Sharmis Passions.

Biscoff Spread Recipe

Sharmilee J — Sun, 05 Apr 2026 01:26:11 +0000

Biscoff Spread is a creamy, smooth, caramel flavoured spread with a mild hint of cinnamon. This spread is widely used on toasts, pancakes, waffles and in desserts like cheese cake and other baked goodies. Biscoff Spread is a cookie butter spread and this recipe can be made in 15 minutes. Recipe included with step by step pictures and video.

Biscoff Spread is one of the popular cookie butter spreads used for toasts,pancakes, waffles etc. Now that biscoff biscuits are available in India you can make your own biscoff srpead at home itself. This homemade spread is much cheaper in cost with no compromise in taste. Do try this at home and enjoy!

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About Biscoff Spread

Biscoff Spread is a delicious, smooth and creamy spread made using biscoff biscuits, milk, condensed milk, cinnamon powder, salt and butter. The name 'Biscoff' actually comes from 'Biscuit' + 'Coffee' as people loved the combination of the biscuit with coffee when served in cafe.

Lotus Biscoff Cookies was invented around 1932. They were created by a Belgian baker named Jan Boone Sr. Jan Boone wanted to make a simple biscuit inspired by a traditional European spiced biscuit called Speculoos. These biscuits had a caramelised, slightly spiced flavor, which made them unique.

In the 1950s, the biscuits were packed individually and served in cafes with coffee which gained popularity. The idea of turning the biscuits into a spread came around in 2007. It was inspired by a Belgian TV competition where someone created a spreadable version of the biscuit. Lotus Bakeries then developed and commercialised it into this smooth, caramel-flavored spread which is now Biscoff Spread available in markets..

Biscoff Spread Video

You can make your own batch anytime as it is so quick and easy to make in just 10 minutes when you have all the ingredients ready. Biscoff spread is loved for its unique flavor,it is more like peanut butter in texture but more sweeter.

This spread is so addictive and delicious. My kids are so fond of this spread so started making this at home. There are many ways to make homemade biscoff spread but this is one I am having as a keeper after trying many recipes as it is perfect, tastes so good and spread-able in consistency.

This Homemade Biscoff Spread is easy and quick to make with just few ingredients in hand. This spread is popular and loved by all because

It has unique caramelized flavor
It has smooth, creamy texture
Widely used in desserts, drinks, and baking

Biscoff Spread Ingredients

Biscoff Biscuits - This is the main ingredient. It gives the spread its signature caramel and mild spiced flavour.
Brown sugar - Brown sugar is added to make the spread more sweet.
Butter - Makes it smooth, creamy and spreadable consistency. You can replace butter with oil too.
Milk - Milk is added to adjust the consistency so spreadable form.
Salt - to lift the sweetness and balance the taste.
Cinnamon powder - is used for added flavour as the biscuits already has cinnamon in it.

Similar Recipes

How to make Biscoff Spread Step by Step

1.To a mixer jar add 20 biscuits roughly broken.

2.Blend it fine first.

3.Add 2 tablespoon brown sugar.

4.Add 2 tablespoon melted butter.

5.Add 3 tablespoon milk- Add little more to adjust consistency.

6.Add ¼ teaspoon cinnamon powder.

7.Add a tiny pinch of salt.

8.Now ready to blend.

9.Now blend to a smooth creamy consistency.

10. Transfer it to a dry glass jar.

11.This is how it look when made.

12.This is after few hours in fridge. Yes it becomes thick when stored in fridge.

Store in fridge.

Expert Tips

Biscuits - I have used Bicoff Biscuits. You can use the same recipe for other flavoured biscuits too to make this cookie butter spread.
Sweetness - I have used brown sugar here but you can replace it with regular white sugar to. You can replace it with icing sugar too.
Don't skip salt - It enhances caramel flavour and creates a beautiful balance in taste and flavours.
Blending - Blend until smooth and creamy, in between scrape the sides.
Consistency - Make the consistency smooth and slightly runny and pourable as it will get thick when stored in fridge.
Shelf Life - As milk is used the shelf life is less, it keeps well for 5 days in fridge. You can extend shelf life by replacing milk with evaporated milk.

Serving and Storage

Biscoff Spread can be used on toasts, panckaes and waffles. You can swirl into desserts, coffee adn milkshakes too. This spread can be used as a filling for cakes, cookies, crepes and cheese cakes too. It stays good for 5-7 days maximum if refrigerated.

FAQS

1.Can I skip milk?

Yes you can replace milk with oil or hot water to adjust consistency.

2.Why is my spread texture not fine?

If the biscuits aren't ground fine then the spread may be coarse. It is recommended to grind the biscuits fine first then add other ingredients.

3.How to adjust consistency of the spread?

If it is too thick add little more milk. If it is too runny then add little more powdered biscuits.

4.Can I use condensed milk?

Yes you can use condensed milk for more rich tasting spread. I have tried this but the spread turns a bit sticky with condensed milk.

5.Can I make it vegan?

Yes choose almond milk or any plant based milk. Choose oil instead of butter.

If you have any more questions about this Biscoff Spread Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Biscoff Spread Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Biscoff Spread Recipe

Course condiment

Cuisine American, Indian

Keyword 15 mins recipes

Prep Time 5

Making Time 10

Total Time 15

Calories

Author Sharmilee J

Ingredients

20 biscoff biscuits
2 tablespoon brown sugar
2 tablespoon melted butter
3 tablespoon milk
¼ teaspoon cinnamon powder
a tiny pinch salt

Instructions

To a mixer jar add 20 biscuits roughly broken.
Blend it fine first.
Add 2 tablespoon brown sugar.
Add 2 tablespoon melted butter.
Add 3 tablespoon milk- Add little more to adjust consistency.
Add ¼ teaspoon cinnamon powder.
Add a tiny pinch of salt.
Now ready to blend.
Now blend to a smooth creamy consistency.
Transfer it to a dry glass jar.
Store in fridge.

Video

Notes

Biscuits - I have used Bicoff Biscuits. You can use the same recipe for other flavoured biscuits too to make this cookie butter spread.
Sweetness - I have used brown sugar here but you can replace it with regular white sugar to. You can replace it with icing sugar too.
Don't skip salt - It enhances caramel flavour and creates a beautiful balance in taste and flavours.
Blending - Blend until smooth and creamy, in between scrape the sides.
Consistency - Make the consistency smooth and slightly runny and pourable as it will get thick when stored in fridge.
Shelf Life - As milk is used the shelf life is less, it keeps well for 5 days in fridge. You can extend shelf life by replacing milk with evaporated milk.

The post Biscoff Spread Recipe appeared first on Sharmis Passions.

Achu Murukku Recipe | Rose Cookies Recipe

Sharmilee J — Sat, 04 Apr 2026 00:49:10 +0000

Achu Murukku is a crispy and mild snack made using flour batter and deep fried using special mould. This has light crunchy texture with slight sweetness and mild coconut flavour. It is little different from regular murukku because it is made as batter and shaped using mould.

This recipe is usually made during festive time or for special occasions at home. It takes some time but result comes very good. The batter is prepared and fried carefully using mould. It needs little practice but once you get it, it comes out well and everyone at home will enjoy it.

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About Achu Murukku

Achu Murukku also called as Rose Cookies is a traditional snack made in many South Indian homes. In this recipe maida and rice flour is mixed with coconut milk and sugar to form batter. The mould is dipped in batter and then fried in oil to get shape. It is made using special mould which gives flower design.

This murukku recipe has crisp and light texture and rice flour gives crunch while maida helps hold the shape. Also coconut milk adds mild flavor and slight richness. Sesame seeds give small bites and adds taste. It stays crisp for long time when stored properly. You can make this recipe simple and still get crispy snack at home.

There are few variations you can try in this recipe. You can adjust sweetness by adding more or less sugar and you can also add egg in this batter for texture and also flavour it with cardamom for different taste. You can also try adding cumin seeds for different flavour. The design comes like flower which makes it look attractive.

I usually make Achu Murukku during festive time when I want to make traditional snack. Everyone at home enjoy it with tea or as a snack.

Achu Murukku Ingredients

Maida - I used for forming the shape and gives structure to the murukku.
Rice Flour - I just added for crisp texture. It also makes the murukku stay crunchy after frying. You can adjust the quantity little.
Powdered Sugar - I used for sweetness. It gives mild sweet taste to the murukku. You can increase if you like more sweet.
Coconut Milk - I have used to make the batter. It gives mild flavor and richness. You can use fresh coconut milk for better taste.
Sesame Seeds - I added for small crunch. It gives slight nutty flavor. You can skip if not needed.
Oil - I just used for deep frying, fry in oil until the murukku turns golden and crisp.

Similar Recipes

How to make Achu Murukku Step by Step

1.First we need to treat mould, but this is mainly for iron / aluminium.If its nonstick then you can use it as such. I first washed it well, soaked in rice cooked starch water overnight. Then immersed in heated oil for 5 minutes, switched off and left it in that oil overnight. Now the mould is ready.

2.Extract coconut milk, measure and keep aside.

3.To a mixing bowl - add maida, rice flour and powdered sugar.

4.Add salt and sesame seeds. Mix well. Get ready with coconut milk and the mould.

5.Add the coconut milk and mix well. It should form a slightly thin batter. If the batter is thick then add little water. Set aside.

6.Now heat oil, dip the mould in it till its heated at least for 15 seconds. Then immediately dip the mould in the batter so that ¾th of mould is immersed in the batter. The batter will stick to the mould.Now carefully dip the mould in preheated oil. Leave for few seconds. Make sure to dip the mould in preheated oil each time before dipping in the batter.

7.Then shake the mould for the murukku to release from mould. If it doesn't come out use a fork to pull it out. Fry till golden. Repeat until you finish the entire batter.

8.Turn over and cook till golden on both the sides.Remove, drain in tissue paper.Cool down then store.

Cool down completely only then it will be crispy.

Expert Tips

Mould - I dip the mould well in oil before dipping in batter. If the oil is not hot the batter will not stick.
Batter consistency - I keep the batter slightly thin but not too runny. If too thick murukku may become hard.
Dipping mould - I dip only three fourth of mould in batter. This helps murukku release easily.
Frying - I fry the murukku till it turns golden and crisp. Flip once for even cooking.
Releasing - If murukku does not come out I shake gently or use fork. After few tries it comes easily.

Serving and Storage

Serve Achu Murukku as crispy snack during festive time. This goes well as tea time snack when homemade snacks are prepared. After cooling completely store the murukku in airtight container. It stays crisp for several days.

FAQS

1.Why my batter is not sticking to mould?

This may happen if mould is not hot or batter is thin. Heat the mould well and adjust batter.

2.Can I skip coconut milk?

You can use water but flavor will be less. Coconut milk gives better taste.

3.Why murukku is hard?

If batter is too thick it may become hard. Add little water to adjust.

4.Can I add more sugar?

Yes you can increase sugar if you like more sweet. Adjust as per taste.

5.How long can I store this?

You can store in airtight container for few days. Keep in dry place to maintain crispness.

If you have any more questions about this Achu Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Achu Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Achu Murukku Recipe | Rose Cookies Recipe

Course Snack

Cuisine Indian

Keyword all purpose flour recipes, cookie recipes, Festival, maida recipes, murukku, rice flour recipes, savoury recipes, snack recipes, sweet recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings Murukku

Calories 90kcal

Author Sharmilee J

Equipment

Achu Murukku Mold

Ingredients

1 cup maida
¼ cup rice flour
¼ cup powdered sugar
1 cup coconut milk
1 teaspoon sesame seeds
salt to taste
water as needed
oil for deep frying

Instructions

Getting Mould Ready:

First we need to treat mould, but this is mainly for iron / aluminium. If its nonstick then you can use it as such. I first washed it well, soaked in rice cooked starch water overnight. Then immersed in heated oil for 5 mins, switched off and left it in that oil overnight. Now the mould is ready.

Achu Murukku :

Extract coconut milk , measure and keep aside.
To a mixing bowl - add maida, rice flour and powdered sugar.
Add salt and sesame seeds. Mix well. Get ready with coconut milk and the mould.
Add the coconut milk and mix well. It should form a slightly thin batter. If the batter is thick then add little water. Set aside.
Now heat oil, dip the mould in it till its heated at least for 15 seconds. Then immediately dip the mould in the batter so that ¾th of mould is immersed in the batter. The batter will stick to the mould.
Now carefully dip the mould in preheated oil. Leave for few seconds. Make sure to dip the mould in preheated oil each time before dipping in the batter.
Then shake the mould for the murukku to release from mould. If it doesn't come out use a fork to pull it out. Fry till golden. Repeat until you finish the entire batter.
Turn over and cook till golden on both the sides. Remove, drain in tissue paper. Cool down then store Achu Murukku.

Notes

Mould - I dip the mould well in oil before dipping in batter. If the oil is not hot the batter will not stick.
Batter consistency - I keep the batter slightly thin but not too runny. If too thick murukku may become hard.
Dipping mould - I dip only three fourth of mould in batter. This helps murukku release easily.
Frying - I fry the murukku till it turns golden and crisp. Flip once for even cooking.
Releasing - If murukku does not come out I shake gently or use fork. After few tries it comes easily.

Nutrition

The post Achu Murukku Recipe | Rose Cookies Recipe appeared first on Sharmis Passions.

Almond Linzer Cookies Recipe

Sharmilee J — Fri, 03 Apr 2026 11:07:30 +0000

Almond Linzer Cookies is a rich cookie made by adding almond flour in regular cookie dough. This recipe has buttery texture with a slight nutty flavour and soft bite. It is a bit different from usual cookies because of almond taste and jam filling. The flavour comes mildly sweet with light crunch on the edges.

This recipe is usually made during festive times or for special occasions at home. It takes some time but result comes very good. The cookies are shaped and baked then sandwiched with jam. You can make this recipe simple and still get bakery style cookies. It is also good to prepare for gifting or sharing.

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About Almond Linzer Cookies

Almond Linzer Cookies is a variation of classic linzer cookies where almonds are added in the dough. In this recipe almonds are soaked, peeled and ground with sugar then mixed with butter and flour and the dough is chilled and rolled before cutting into shapes. This process helps to get good texture and flavour.

This cookie has texture which is soft and slightly crisp on the edges. Almonds add nutty flavour and slight bite. Jam filling gives sweetness and slight tang which balances the cookie. It also gives nice look when sandwiched together. It also stays good for few days when stored properly.

There are few variations you can try in this recipe like using different jam flavors like strawberry or mixed fruit. Some people also dust icing sugar on top for finish. You can also make plain cookies without filling and you can also try different shapes for different occasions.

I usually make Almond Linzer Cookies during festive time when I want something homemade and special. It take little effort but cookies comes out good and everyone in home like it.

Almond Linzer Cookies Ingredients

Flour - I used flour as base for this recipe. It gives structure to the cookies. You can use maida for soft texture.
Sugar - I used for sweetness. It is also ground with almonds to mix well. You can adjust little as per taste.
Butter - I used for rich flavour and soft texture it also makes the cookies crumbly. Use soft butter for mixing.
Almonds - I used soaked and peeled almonds in this recipe. It gives nutty flavor and taste. You can use almond flour also.
Vanilla Essence - I added for flavor and mild aroma to the cookies. You can skip if not needed.
Jam - I used jam for filling between cookies. It gives sweetness and slight tang. You can use any flavor jam.
Icing Sugar - I added icing sugar for dusting on top. It gives light sweetness and finish. You can skip if not needed.

Similar Recipes

How to make Linzer Cookies Step by Step

1.Soak almonds in hot water for 30 minutes, peel off the skin. Toast them for few minutes until brown spots appear here and there. Set aside to cool.

2.Grind toasted almonds with sugar to a fine powder (as fine as possible), Set aside. In a mixing bowl - add butter.

3.Beat it, then add vanilla essence.I used my hand mixer.

4.Add almond sugar mixture, whisk again then add flour

5.Beat it, once the flour starts to come together stop beating. Use a spatula to bring together. Now use your finger tips to make a dough, do not knead.

6.Wrap in cling film and chill the dough at least for 30 minutes.Preheat oven at 180 deg C for 10 minutes. First get ready with cookie cutter, you need small and big cutters like these. I bought the grooved ones online and small ones.

7.I used only half dough now and stored the rest for later use. Now lay butter paper or parchment paper, place the dough and again place another butter paper and roll the dough to ¼ inch thickness. Take your cookie cutter, dip it in flour.

8.Cut like this, first with bigger cutter then cut with smaller cutter in the center.

9.Collect the scraps and then roll again, repeat to finish until the entire dough gets over. Arrange it in a baking tray.

10.Bake in preheated oven at 180 deg C for 10-12 minutes or until the edges starts to turn golden brown. Do not be tempted to bake more the cookies will become hard.Now take jam and place in inside simmering water for few minutes so that the jam turns goey and spreadable.

11.Get ready with icing sugar too. First separate the cookies with hole and without hole and place separately. First in a plate place the cookies without hole upside down. Spread jam on it.

12.Now take the cookies with a hole, sieve icing sugar on it

13.Now take the hole cookies and sandwich it on the cookies with jam. Now your cookies are ready.

Cool down completely on a wire rack then store.

Expert Tips

Almond grinding - I grind the almonds with sugar to a very fine powder. If not fine the texture may become coarse.
Dough handling - I do not knead the dough much. Just bring together using fingers so cookies stay soft.
Chilling - I keep the dough in fridge before rolling. This helps in easy shaping.
Baking - I bake till the edges turn light golden. Do not overbake as the cookies may become hard.
Cooling - I allow the cookies to cool fully before adding jam. This helpa them hold the shape properly.

Serving and Storage

Serve Almond Linzer Cookies as tea time snack or for festive time. This goes well as sweet treat for special occasions. Store the cookies in airtight container. It stays good for few days.

FAQS

1.Can I add almond flour?

Yes you can add almond flour, it saves time and mixes easily.

2.Why my cookies are hard?

This may happen if overbaked or dough kneaded too much.

3.Can I skip jam filling?

Yes you can make plain cookies without filling. It will still taste good.

4.Can I make dough in advance?

Yes you can prepare dough and refrigerate. Use when needed.

5.Which jam is best?

You can use any jam flavour, I prefer Strawberry or mixed fruit works well.

If you have any more questions about this Almond Linzer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Almond Linzer Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Almond Linzer Cookies

Almond Linzer Cookies are rich, tasty delights made by blending almond flour in the regular making of linzer cookies. Almond Linzer Cookies are eggless and worth the time & effort for its taste. Almond Linzer Cookies can be made during Christmas or to celebrate special occasions.

Course Baking

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, biscuit recipes, butter recipes, cookie recipes, maida recipes, nuts recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings cookies

Calories 227kcal

Author Sharmilee J

Ingredients

1 cup flour
½ cup granulated sugar
½ cup butter
½ cup almonds
½ teaspoon vanilla essence
3 tablespoon jam
1 tablespoon icing sugar

Instructions

Soak almonds in hot water for 30mins, peel off the skin.
Toast them for few mins until brown spots appear here and there. Set aside to cool.
Grind toasted almonds with sugar to a fine powder (as fine as possible). Set aside.
In a mixing bowl - add butter.
Beat it, then add almond essence. I used my hand mixer.
Add almond sugar mixture, whisk again then add flour.
Beat it, once the flour starts to come together stop beating. Use a spatula to bring together. Now use your finger tips to make a dough, do not knead.
Cling wrap it and refrigerate atleast for 1 hour.
.If you want slice and bake cookies, roll into a log and refrigerate. I preferred cut out cookies so rolled between parchment paper. Use any of your favourite cookie cutter.
Cut shapes, carefully separate them.
Collect the scrapes then roll over again, repeat until you finish the dough.
Lay parchment paper on the baking tray. Arrange the cookies on it.
Bake in preheated oven at 180 deg C for 10-12 mins or until the edges start to brown.
It will be soft when taken out, after cooling it becomes crispy so don't be tempted to overbake. Enjoy Almond Linzer Cookies!

Nutrition

The post Almond Linzer Cookies Recipe appeared first on Sharmis Passions.