It is become so easy to pick up the phone and order food from out, that our lazy bone often leads us there. This convenience is a blessing or is defacing our age-old food habits is the question. Life gets challenging on weekends, when we see attractive food offers all around, romancing our think-system, making us believe that we are tired, we need a day-off.
I am guilty of doing the same. But I have become very picky with outside food choices now. If it is too greasy, too heavy on cream or cheese, I rather eat a Basen-ka-Pura, which is so quick to make at home. Fairly speaking, it wasn’t the same before. Earlier, I would eat anything yum, abandoning the thoughts of bad calories it would give me. Maybe it’s new wisdom. Hahaha
One thought that often pops up in my head is that knowing to cook is a life skill that we must teach our kids. In the past kitchen was a lesson given to girls only. Today, women are making a mark in their careers. So we must teach our kids (boys and girls) this basic life skill of cooking nourishing food at home. Or this very precious system of home-cooking will vanish soon from our country. If you can teach your child how to cook, you are blessing him or her with abundance.
I can go on and on with this topic and I realize I have not said a word about these cookies yet. Let’s get to our homemade whole wheat marble cookies. Kids love such bakes where they get to choose more chocolaty or more vanilla from the batch.
Do try these Indian bakery-style cookies/biscuits at home. There is a recipe video attached below for a quick understanding of the recipe. I would like to share a few pointers with you for this recipe. That I believe would be of help for you to achieve a good bake.
The recipe begins with butter. Make sure that the butter is at room temperature. So it is easier to cream. This is a very essential step to achieve the right texture in these cookies.
Creaming evenly disperses the sugar throughout the batter, completely dissolving it into the butter. It also increases volume by mixing thoroughly and incorporating more air into the batter. Which results in lighter textured cookies.
For sugar you can take castor sugar or take regular sugar from your kitchen and run it in a blender for finer grains.
Try measuring the ingredients on a kitchen scale rather than using measuring cups. For baking measuring by weight is always a better idea. It always serves satisfying results, eliminating minor errors. If you are a baker or you want to pursue the path buying a kitchen weighing scale is a good investment.
Using custard powder will help you achieve a better texture, similar to Indian bakery-style biscuits. You can substitute it with cornstarch. But vanilla custard will add an aura of glorious vanilla to the cookie dough.
When you bring the cookie dough together, make sure not to overwork it. This means, don’t over mix the dough. Otherwise, cookies can turn out tough in texture.
As these are marble cookies, keeping a contrast of vanilla and chocolate dough is important. You will lose the marble effect if you vigorously work on the dough balls when combining them. Be gentle and bring them together, as shown in the video.
Cookies cutter can be of your choice. Pick up the shape, size you prefer. It won’t matter. Keep it even thickness.
You can chill the dough ball for sometime before rolling out. If your kitchen is hot and you find it difficult to manage.
Otherwise rolling between two sheets of parchment paper doesn’t give any trouble. It is the easiest way to manage buttery doughs.
Before baking, it is so important to chill the shaped cookies. Or they can lose the shape in the oven and they can spread into thin uneven blobs.
Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. The cookies start to bake from the outside first and hold the given shape.
And the longer the fat remains solid, the less cookies spread.
Preheating the oven is very important. Lining the baking tray with parchment paper is important too. Or use a silicone mat.
Whole-wheat Marble Cookies
- Baking tray
- Mixing bowls
- Roling pin
- In a bowl add the butter and whisk it. Add in sugar and whisk again to cream them together. Till pale and fluffy. Pass all the dry ingredients through a sieve – whole wheat flour, custard powder, baking powder, salt. Add these to the creamed butter and sugar. Add in vanilla essence.
- Bring all these ingredients together with your hand to form a rough dough. Divide the cookies dough into two bowls. Add cocoa powder and two teaspoons of cold milk to one of the bowls. Mix and make chocolate dough.
- Add two teaspoons of cold milk to the vanilla dough and form another dough ball.
- Spread a sheet of parchment paper on your kitchen counter and place both the doughs on it. Roughly combine both doughs (see the video for reference) to form a marble effect.
- Place another sheet of parchment paper on the top and roll out the dough into a thin sheet approximately of 1/4th inch thickness. Use a cookie cutter to cut the dough sheet into several shaped cookies.
- Use an offset spatula to pick up the shaped cookies and place them on a parchment-lined baking tray.
- Repeat the process of rolling and shaping till you use all the dough. Be careful to maintain the marble effect of the dough. Check the video for reference.
- Place the cookies on a parchment-lined baking tray. Chill the shaped cookies for 15 minutes. Meanwhile pre-heat the oven at 170*C for 15 minutes. Bake for 15 minutes and once done let the cookies cool down on a wire rack. Enjoy!