These Slice and Bake Cookies are simple and versatile! With a slightly crisp on the outside, soft on the inside, buttery crumb, these cookies taste great on their own, or even better when packed with sprinkles and dipped in chocolate!
Watch this Masala TV video to learn how to make Slice & Bake Cookies and Salty Chicken. This show of Food Diaries with Chef Zarnak Sidhwa aired on 7 October 2019.
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Slice & Bake Cookies:
INGREDIENTS:
Brown sugar 1-1/2 cups
Unsalted butter ½ cup
Creamy peanut butter ½ cup
Eggs 2
Vanilla essence 1 tbsp
Flour 2 cups
Cocoa powder ½ cup
Baking powder 2 tsp
Chopped chocolate 1 cup
Oil or butter 1 tbsp
Chopped peanuts, toffee bit 1 cup
Roasted coconuts, sprinkle
Method:
Beat butter; add brown sugar and peanut butter until creamy. Add eggs and vanilla essence. Add flour, cocoa and baking powder and beat until well mixed. Divide the dough in half. Place each half on a sheet of plastic wrap and form into a log. Wrap well and chill until firm, 4 hours or overnight. Working with one dough log at a time, cut slices 1/4” thick and place 2” apart on baking sheet. Bake at 180 degrees C for 8-10 minutes, or just until they lose their glossy sheen. Cool on cookie sheets 10 minutes then remove to a rack to cool completely. Once cookies are cool, melt chopped chocolate and oil or butter until chocolate is melted and smooth. Dip each cookie in the melted chocolate, and then dip in the toppings. Or drizzle the melted chocolate form a piping bag onto the cookies and sprinkle with toppings.
Salty Chicken:
Ingredients:
Chicken 1 kg
Deep fried potatoes wedges of 2 potatoes
Eggs (boiled & sliced) 2
Black peppercorns 2 tsp
Cloves ¼ tsp
Cinnamon 1 inch piece
Ginger garlic paste 1 tbsp
Corn flour 1 tbsp
Dry red chilies 4
Salt to taste
Oil 2-3 tbsp
Method:
Grind the peppercorns, cloves and cinnamon to a fine powder. Apply ginger-garlic, ground powder mix and salt to the chicken pieces. Keep aside for 30 minutes to an hour. Heat oil, add the broken pieces of red chilies and allow to splutter. Add the marinated chicken pieces and sauté well till the chicken begins to turn color. Cover and cook till chicken is tender. Mix corn flour with water and stir in till the gravy begins to thicken. Garnish with deep fried potato wedges, boiled egg and serve.
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