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Thursday, December 27, 2012

Candied Fruit Cookies

This month Priya had chosen Sharmis Passion for the Tried and Tasted event.  So when I read Sharmis Passion, the first thing that came in mind was the "Tutti Frutti Cookies". They look so yum in her photos I wanted to try it. And since the time of the year was also so apt for trying out these cookies, I made them for these Christmas. I made three batches of biscuit and I just got the 3rd batch for the photographs, all others vanished in no time.

And so they were very tasty and were hassle free to be made. Took very less time for preparation work and the baking time is also very less. "These Tutti-Fruitty cookies are sure worth a try".

I just followed the same recipe as Sharmis, just used Candied fruits instead of Tutti Fruitty since they were not available here nearby.




Ingredients

Maida - 1 cup
Candied Fruits - 1/3 cup
Powdered Sugar - 1/2 cup
Butter - 6 tb.sp (room temperature)
Milk - 1 - 2 tb.sp (only if and as required)



Method
  1. Cream the butter and sugar in a mixing bowl, till light and fluffy.
  2. Use of a hand wisk is enough, no need of any machines for the mixing.
  3. Mix together Maida and the Candied Fruits.
  4. Add milk little by little to make a soft and little sticky dough.
  5. Roll it in a wax paper and freeze it. You can dust the wax paper with maida if needed so that the dough will not stick to the paper.
  6. Freeze the rolled dough along with the wax paper for about 15 to 20 minutes.
  7. Pre-heat the oven to 150 degrees C.
  8. Remove the dough cut into even slices and place them on a butter paper lined tray.
  9. Bake it for 10 to 15 minutes.
  10. Once the sides start browning a little, remove it and cool it on a wire rack.
  11. Once it cools down it will become crisp.
  12. Store it in a air-tight container.

Points to remember
  • Use milk carefully since adding more milk will make it very sticky.
  • Freezing is necessary. If you are not planning to bake it immediately then keep it in the fridge.
  • Be careful of overbaking, since they tend to get burnt soon.