1: Lemon Rind Cookies

• Whisk together the butter and sugar until pale and soft.
• Sieve together both the flours.
• Mix flour into the butter mixture along with the FAB essence and add milk , a teaspoon at a time, until the dough comes together.
• You can add colour to the dough if you like, at this stage.
• Refrigerate for 2 hours.
• Roll out dough to 1/4" thickness and cut using a cookie cutter of your choice.
• Remaining dough can be re-rolled as required with minimal mixing.
• Place on a baking tray lightly dusted with flour.
• You can sprinkle the cookies with some coloured sugar too.
• Bake at 170°C for about 15 minutes until the cookies are lightly browned at the bottom.
• Allow to cool on the tray for a few minutes before removing and cooling completely.
• Sandwich cookies with the prepared lemon buttercream and store in the fridge..

2: Lemon buttercream

• Whisk the butter till soft and creamy.
• Add all the remaining ingredients and keep whisking till the sugar is fully dissolved..keep refrigerated till ready to use..

1: Lemon Rind Cookies

• Whisk together the butter and sugar until pale and soft.
• Sieve together both the flours.
• Mix flour into the butter mixture along with the FAB essence and add milk , a teaspoon at a time, until the dough comes together.
• You can add colour to the dough if you like, at this stage.
• Refrigerate for 2 hours.
• Roll out dough to 1/4" thickness and cut using a cookie cutter of your choice.
• Remaining dough can be re-rolled as required with minimal mixing.
• Place on a baking tray lightly dusted with flour.
• You can sprinkle the cookies with some coloured sugar too.
• Bake at 170°C for about 15 minutes until the cookies are lightly browned at the bottom.
• Allow to cool on the tray for a few minutes before removing and cooling completely.
• Sandwich cookies with the prepared lemon buttercream and store in the fridge..

2: Lemon buttercream

• Whisk the butter till soft and creamy.
• Add all the remaining ingredients and keep whisking till the sugar is fully dissolved..keep refrigerated till ready to use..

1: Filter coffee cookies

• Sift flour, baking soda and salt.
• Add butter and mix until you get a crumbly texture.
• Mix sugar, coffee decoction, black treacle and FAB filter coffee essence/flavour in another bowl.
• Add this to the flour mixture and combine well.
• Chill in the refrigerator for around 15 minutes.
• Roll, cut into desired shapes and bake in a preheated oven for around 8-10 minutes at 180°C.
• Cool completely and store in an airtight container.

2: Caramel buttercream

• Sift the Icing sugar and keep it aside.
• Beat butter using an electric beater till it turns pale and fluffy.
• Add Icing sugar and beat until it's incorporated.
• Add caramel sauce and FAB rich caramel essence/flavour and beat well until everything is combined.

3: Caramel sauce

• Mix sugar, corn syrup and water.
• Heat it.
• Stir till it's dissolved.
• Allow the mixture to boil without disturbing it.
• The sugar will change colour.
• Heat cream in a low flame.
• When sugar mixture becomes deep golden brown add cream.
• Pour the cream in a thin stream, stirring continuously till incorporated.
• Use a wooden spatula.
• Boil for 5-10 seconds.
• Cool little.
• Add butter, FAB caramel essence/flavour and salt.

4: Assembling

• Pipe small dollops of caramel buttercream over the back side of the cookie and cover it with another one.

1: Filter coffee cookies

• Sift flour, baking soda and salt.
• Add butter and mix until you get a crumbly texture.
• Mix sugar, coffee decoction, black treacle and FAB filter coffee essence/flavour in another bowl.
• Add this to the flour mixture and combine well.
• Chill in the refrigerator for around 15 minutes.
• Roll, cut into desired shapes and bake in a preheated oven for around 8-10 minutes at 180°C.
• Cool completely and store in an airtight container.

2: Caramel buttercream

• Sift the Icing sugar and keep it aside.
• Beat butter using an electric beater till it turns pale and fluffy.
• Add Icing sugar and beat until it's incorporated.
• Add caramel sauce and FAB rich caramel essence/flavour and beat well until everything is combined.

3: Caramel sauce

• Mix sugar, corn syrup and water.
• Heat it.
• Stir till it's dissolved.
• Allow the mixture to boil without disturbing it.
• The sugar will change colour.
• Heat cream in a low flame.
• When sugar mixture becomes deep golden brown add cream.
• Pour the cream in a thin stream, stirring continuously till incorporated.
• Use a wooden spatula.
• Boil for 5-10 seconds.
• Cool little.
• Add butter, FAB caramel essence/flavour and salt.

4: Assembling

• Pipe small dollops of caramel buttercream over the back side of the cookie and cover it with another one.

1:

• Firstly, sift the flour and soda.
• Grind the sugar and cardamom and Later Add To The Flour.
• Later, Add Ghee, Fab Premium Oil Soluble Kulfi Flavour And Badam/Almonds With Fab Premium Oil Soluble Kashmiri Saffron Flavour, Make A Soft Dough With All The Added Ingredients.
• Let the dough rest for 30 minutes.
• Make the dough into tiny balls and flatten them.
• Grease a baking tray and place the flattened dough.
• Bake the dough at 170°C for 20-25 minutes.
• Let the Nankhatai cool and place it in a Air-tight container.

1:

• Firstly, sift the flour and soda.
• Grind the sugar and cardamom and Later Add To The Flour.
• Later, Add Ghee, Fab Premium Oil Soluble Kulfi Flavour And Badam/Almonds With Fab Premium Oil Soluble Kashmiri Saffron Flavour, Make A Soft Dough With All The Added Ingredients.
• Let the dough rest for 30 minutes.
• Make the dough into tiny balls and flatten them.
• Grease a baking tray and place the flattened dough.
• Bake the dough at 170°C for 20-25 minutes.
• Let the Nankhatai cool and place it in a Air-tight container.

1:

• Keep all the ingredients at room temperature.
• Preheat the oven at 175°C.
• Place all the ingredients in the bowl of your stand mix and mix using the paddle attachment till they are blended uniformly.
• Scrape the sides of the bowl.
• Roll them into logs and place them on a cookie sheet with 2 & quot; difference between logs.
• Flatten them a bit.
• Bake for about 15 minutes.
• Let them cool and cut them into desired size.
• The bars should be crisp at the edges and chewy in the middle.

1:

• Keep all the ingredients at room temperature.
• Preheat the oven at 175°C.
• Place all the ingredients in the bowl of your stand mix and mix using the paddle attachment till they are blended uniformly.
• Scrape the sides of the bowl.
• Roll them into logs and place them on a cookie sheet with 2 & quot; difference between logs.
• Flatten them a bit.
• Bake for about 15 minutes.
• Let them cool and cut them into desired size.
• The bars should be crisp at the edges and chewy in the middle.

1:

• Mix sugar, rose petals, flour and custard powder.
• Add chocolate and mix again.
• Add cold butter and get sand like consistency.
• Add egg and white rose essence/flavours and make dough.
• Refrigerate the dough for 15 min.
• Make small balls using teaspoonful dough and keep on tray.
• Press with thumb in center of each cookie.
• Bake at 170°C for 10 minutes.
• Remove tray and press again with back of spoon.
• Bake again for 10 minutes till pale in colour.
• Let cool on rack.
• Boil jam and white rose essence.
• Fill each hollow with liquid jam.
• As jam cools it will set..

1:

• Mix sugar, rose petals, flour and custard powder.
• Add chocolate and mix again.
• Add cold butter and get sand like consistency.
• Add egg and white rose essence/flavours and make dough.
• Refrigerate the dough for 15 min.
• Make small balls using teaspoonful dough and keep on tray.
• Press with thumb in center of each cookie.
• Bake at 170°C for 10 minutes.
• Remove tray and press again with back of spoon.
• Bake again for 10 minutes till pale in colour.
• Let cool on rack.
• Boil jam and white rose essence.
• Fill each hollow with liquid jam.
• As jam cools it will set..

1: For base

• Mix all the ingredients together and make a dough.
• Line a baking pan with parchment paper, spread the dough with a light hand.
• Bake at 200°C for 20 minutes in preheated oven.

2: For caramel sauce

• Caramelize the sugar till light brown, add condensed milk,cream in it and stir continuously till turns into a thick sauce.add Fab Premium Rich Caramel sauce flavour.
• Spread the sauce on the layered tin.
• Set for 3 hours in refrigerator .

3: Top layer

• Melt chocolate and temper it.
• Pour it on the top of the caramel layer.
• Set it for another 20 mins in the fridge till the chocolate cools down.
• Cut into squares and garnish it with white chocolate and serve.

1: For base

• Mix all the ingredients together and make a dough.
• Line a baking pan with parchment paper, spread the dough with a light hand.
• Bake at 200°C for 20 minutes in preheated oven.

2: For caramel sauce

• Caramelize the sugar till light brown, add condensed milk,cream in it and stir continuously till turns into a thick sauce.add Fab Premium Rich Caramel sauce flavour.
• Spread the sauce on the layered tin.
• Set for 3 hours in refrigerator .

3: Top layer

• Melt chocolate and temper it.
• Pour it on the top of the caramel layer.
• Set it for another 20 mins in the fridge till the chocolate cools down.
• Cut into squares and garnish it with white chocolate and serve.

1:

• Melt the chocolate and butter over bain-marie.
• mix together egg and brown sugar sugar whisk, making sure sugar should melt completely.
• Add the chocolate+butter mix (1) into it.
• Sift all the dry ingredients over wet and combine.
• Do not over mix.
• Add around 5 drops of Fab Premium Oil Soluble Bourbon Whisky JD Flavour.
• For better handling and cracking effect, rest the dough in chiller for several hours.
• Bake at 180°C for 10-12 mins in preheated combi oven..

1:

• Melt the chocolate and butter over bain-marie.
• mix together egg and brown sugar sugar whisk, making sure sugar should melt completely.
• Add the chocolate+butter mix (1) into it.
• Sift all the dry ingredients over wet and combine.
• Do not over mix.
• Add around 5 drops of Fab Premium Oil Soluble Bourbon Whisky JD Flavour.
• For better handling and cracking effect, rest the dough in chiller for several hours.
• Bake at 180°C for 10-12 mins in preheated combi oven..

1:

• Mix flour with clarified butter , sugar , salt , saffron extract & rose essence/flavour .
• Add water little by little to make a smooth dough.
• Let it rest for 15 minutes .
• Roll out the dough to a 1' thickness and sprinkle sesame and rose petals on top.
• Cut into desired shape or squares and arrange on a baking tray .
• Bake in a preheated oven at 200°C for 10-15 minutes till golden .
• Serve with tea / coffee..

1:

• Mix flour with clarified butter , sugar , salt , saffron extract & rose essence/flavour .
• Add water little by little to make a smooth dough.
• Let it rest for 15 minutes .
• Roll out the dough to a 1' thickness and sprinkle sesame and rose petals on top.
• Cut into desired shape or squares and arrange on a baking tray .
• Bake in a preheated oven at 200°C for 10-15 minutes till golden .
• Serve with tea / coffee..

1: BISCUIT BASE

• Sieve flour and add in the castor sugar to it.
• now add the cubed chilled butter and rub it with the flour and sugar till the flour mix becomes coarse like sand.
• Add in chilled water to bring the flour mix together to form a dough.
• Cling wrap and chill in the fridge for at least half an hour.
• Roll out the dough into a thin base and bake at 160 °C till the base turns brown.
• This will take 15-20 minutes.

2: ALMOND LAYER

• In a saucepan combine sugar, cream and honey, boil this mix till it reaches 118 °C.
• now add in the almonds, cranberries and Fab Premium Oil Soluble Orange Rind Flavour to it.
• Boil for half a minute and now spread this mix evenly on the biscuit base.
• Pop the biscuit with almond layer back in the oven and bake for another 15 minutes.
• Ones baked remove from the oven and let it rest for a while.
• Take a sharp knife and while the biscuit is still warm but it into squares or bars.

1: BISCUIT BASE

• Sieve flour and add in the castor sugar to it.
• now add the cubed chilled butter and rub it with the flour and sugar till the flour mix becomes coarse like sand.
• Add in chilled water to bring the flour mix together to form a dough.
• Cling wrap and chill in the fridge for at least half an hour.
• Roll out the dough into a thin base and bake at 160 °C till the base turns brown.
• This will take 15-20 minutes.

2: ALMOND LAYER

• In a saucepan combine sugar, cream and honey, boil this mix till it reaches 118 °C.
• now add in the almonds, cranberries and Fab Premium Oil Soluble Orange Rind Flavour to it.
• Boil for half a minute and now spread this mix evenly on the biscuit base.
• Pop the biscuit with almond layer back in the oven and bake for another 15 minutes.
• Ones baked remove from the oven and let it rest for a while.
• Take a sharp knife and while the biscuit is still warm but it into squares or bars.

1: Biryani Cookies

• Heat the oil/butter in a pan.
• Add the mixed spices.
• Roast for a few seconds.
• Add the onions and mix.
• Cool.
• In a bowl mix together all purpose flour, rice flour, baking powder and salt.
• Add in the sauteed mixture, curd, saffron and biryani essence.
• Make a semi stiff dough using cold water.
• Rest it for 10 to 15 minutes.
• Roll out the dough to a 5 mm thickness on a floured surface or a silicone mat.
• Cut out shapes with cookie cutter.
• Place the cookies on a greased baking tray and prick with a fork or toothpick.
• Bake in a preheated oven at 160°C for 12 to15 minutes until they are golden brown.
• Remove and cool.
• You can store these cookies for a week..

1: Biryani Cookies

• Heat the oil/butter in a pan.
• Add the mixed spices.
• Roast for a few seconds.
• Add the onions and mix.
• Cool.
• In a bowl mix together all purpose flour, rice flour, baking powder and salt.
• Add in the sauteed mixture, curd, saffron and biryani essence.
• Make a semi stiff dough using cold water.
• Rest it for 10 to 15 minutes.
• Roll out the dough to a 5 mm thickness on a floured surface or a silicone mat.
• Cut out shapes with cookie cutter.
• Place the cookies on a greased baking tray and prick with a fork or toothpick.
• Bake in a preheated oven at 160°C for 12 to15 minutes until they are golden brown.
• Remove and cool.
• You can store these cookies for a week..

1:

• Cream butter oil and curd first Mix everything together and for a cookie dough .
• Shape the dough into a log shape and bake for 25-30 mins at 180 °C.
• Take the log out wait for 5 mins and then cut into slices 3/4 inch in thickness and bake again for 15-20 mins or until done.
• Enjoy these with tomato basil soups or hung curd jalapeños dip.

1:

• Cream butter oil and curd first Mix everything together and for a cookie dough .
• Shape the dough into a log shape and bake for 25-30 mins at 180 °C.
• Take the log out wait for 5 mins and then cut into slices 3/4 inch in thickness and bake again for 15-20 mins or until done.
• Enjoy these with tomato basil soups or hung curd jalapeños dip.

1:

• Preheat oven to 180 °C.
• Line a baking tray with butter paper and keep this aside.
• Sieve Maida, baking powder and salt.
• Keep this aside.
• Powder 1 tsp sugar with dried lavender flowers and keep aside.
• In a bowl, add butter, sugar and orange zest.
• Beat well using an electric beater.
• Now add the powdered lavender flowers and beat again.
• Add eggs one at a time and beat well, till everything is incorporated nicely.
• Now add in the Fab Premium Oil Soluble Lavender Flavour .
• Beat again.
• Add flour mixture and beat just until blended.
• Stir in the chopped almonds and cranberries.
• Mix well using your hands, divide into two portions and form a log of each.
• Place them on the prepared baking tray.
• Bake it for 30-40 mins, until light golden colour.
• Once done, leave it to cool for 30mins.
• Later, cut the logs diagonally into ½ - ¾ inch thick slices.
• Arrange the pieces, cut side down, on the baking tray.
• Bake it again until they are pale golden, about 10 mins on each side.
• Once done, transfer the biscotti onto a wire rack and let it cool completely.
• Enjoy with milk, tea or coffee..

1:

• Preheat oven to 180 °C.
• Line a baking tray with butter paper and keep this aside.
• Sieve Maida, baking powder and salt.
• Keep this aside.
• Powder 1 tsp sugar with dried lavender flowers and keep aside.
• In a bowl, add butter, sugar and orange zest.
• Beat well using an electric beater.
• Now add the powdered lavender flowers and beat again.
• Add eggs one at a time and beat well, till everything is incorporated nicely.
• Now add in the Fab Premium Oil Soluble Lavender Flavour .
• Beat again.
• Add flour mixture and beat just until blended.
• Stir in the chopped almonds and cranberries.
• Mix well using your hands, divide into two portions and form a log of each.
• Place them on the prepared baking tray.
• Bake it for 30-40 mins, until light golden colour.
• Once done, leave it to cool for 30mins.
• Later, cut the logs diagonally into ½ - ¾ inch thick slices.
• Arrange the pieces, cut side down, on the baking tray.
• Bake it again until they are pale golden, about 10 mins on each side.
• Once done, transfer the biscotti onto a wire rack and let it cool completely.
• Enjoy with milk, tea or coffee..

1:

• Mix together the whole wheat flour, baking soda (if using), red chilli powder, and salt.
• Next add the grated ginger and chopped green chillies.
• Add the butter, oil and the Kachi Kairi flavour, and knead gently to bring the dough together.
• If it feels dry, add a spoonful of water and continue adding till you get a firm dough.
• Let the dough rest at room temperature for 10 minutes.
• Roll out the dough as thin as possible between 2 sheets of parchment.
• Preheat the oven to 180°C.
• Use a fork to poke holes in the dough.
• Cut the dough sheet into the required shape, and keep it with the parchment into the baking tray.
• Bake for 10-15 minutes at 150°C.
• Monitor the temperature and the end point based on your oven.
• Cool the crackers and store in an airtight container.
• The Kachi Kairi savoury crackers can be consumed as is or with a coriander/mint chutney..

1:

• Mix together the whole wheat flour, baking soda (if using), red chilli powder, and salt.
• Next add the grated ginger and chopped green chillies.
• Add the butter, oil and the Kachi Kairi flavour, and knead gently to bring the dough together.
• If it feels dry, add a spoonful of water and continue adding till you get a firm dough.
• Let the dough rest at room temperature for 10 minutes.
• Roll out the dough as thin as possible between 2 sheets of parchment.
• Preheat the oven to 180°C.
• Use a fork to poke holes in the dough.
• Cut the dough sheet into the required shape, and keep it with the parchment into the baking tray.
• Bake for 10-15 minutes at 150°C.
• Monitor the temperature and the end point based on your oven.
• Cool the crackers and store in an airtight container.
• The Kachi Kairi savoury crackers can be consumed as is or with a coriander/mint chutney..

1:

• Mix flour ,baking powder and salt.
• Add oil and mix until it resembles crumbs.
• Add olive oil, grated cheese, rosemary , Fab 100% Natural Rosemary Extract and Fab Premium Oil Soluble Cheddar Cheese Flavour and mix it.
• Then add cream and make a dough and add milk.
• Roll very thinly and cut into desired shapes, place in a baking tray and dock it , brush with milk .
• Sprinkle sea salt and black pepper and bake at 200 degree celcius for 10 minutes.
• Cool it.

1:

• Mix flour ,baking powder and salt.
• Add oil and mix until it resembles crumbs.
• Add olive oil, grated cheese, rosemary , Fab 100% Natural Rosemary Extract and Fab Premium Oil Soluble Cheddar Cheese Flavour and mix it.
• Then add cream and make a dough and add milk.
• Roll very thinly and cut into desired shapes, place in a baking tray and dock it , brush with milk .
• Sprinkle sea salt and black pepper and bake at 200 degree celcius for 10 minutes.
• Cool it.

1:

• Mix Together APF, Cocoa powder , Baking Soda and keep aside In a bowl, beat together butter and both sugars with electric beater till light and fluffy and gradually add milk and FAB PREMIUM OIL SOLUBLE FILTER COFFEE into it Add dry ingredients in wet ingredients and mix melted chocolate into it Wrap the dough in cling wrap and keep it in the fridge for 30 mins Take out the dough, Roll it, cut it into equal size and chill in fridge for 2-3 hrs.
• Bake in preheated oven at 150 °C for 25 mins.

1:

• Mix Together APF, Cocoa powder , Baking Soda and keep aside In a bowl, beat together butter and both sugars with electric beater till light and fluffy and gradually add milk and FAB PREMIUM OIL SOLUBLE FILTER COFFEE into it Add dry ingredients in wet ingredients and mix melted chocolate into it Wrap the dough in cling wrap and keep it in the fridge for 30 mins Take out the dough, Roll it, cut it into equal size and chill in fridge for 2-3 hrs.
• Bake in preheated oven at 150 °C for 25 mins.

1:

• Sift the all-purpose flour, baking powder and milk masala powder and keep aside.
• Cream the butter and sugar well with an electric beater.
• Add the Rasmalai flavour & colour and mix.
• Add dry ingredients into the butter-sugar mixture and fold well and make a dough.
• Chill the dough in the refrigerator for some time.
• Roll out the dough between two parchment sheets and cut the desired shapes with cookie cutters.
• Arrange them on the lined cookie tray.
• Bake at 180 degrees for 10-12 minutes or until the sides of the cookies turn a little brown.
• Take out the cookies and keep them on a wire rack.
• Store in an airtight container and enjoy with your hot cup of tea or coffee! .

1:

• Sift the all-purpose flour, baking powder and milk masala powder and keep aside.
• Cream the butter and sugar well with an electric beater.
• Add the Rasmalai flavour & colour and mix.
• Add dry ingredients into the butter-sugar mixture and fold well and make a dough.
• Chill the dough in the refrigerator for some time.
• Roll out the dough between two parchment sheets and cut the desired shapes with cookie cutters.
• Arrange them on the lined cookie tray.
• Bake at 180 degrees for 10-12 minutes or until the sides of the cookies turn a little brown.
• Take out the cookies and keep them on a wire rack.
• Store in an airtight container and enjoy with your hot cup of tea or coffee! .

1: Cookies

• Preheat oven to 180 °C.
• Combine cream cheese, butter, sugar and Fab Premium Oil Soluble Cheesecake Flavour.
• Beat until fluffy.
• Gradually add flour and oats.
• Roll a ball of dough and insert a ball caramel sauce, and roll back into a ball.
• Bake on a lined cookie sheet for 12 -15 minutes.

2: For Caramel Sauce:

• Heat sugar in a saucepan over medium heat, into a brown, amber-colored liquid.
• Be careful not to burn.
• Once sugar is completely melted, immediately add the butter.
• Be careful in this step because the caramel will bubble rapidly when the butter is added.
• Very slowly drizzle in heavy cream while stirring.
• Allow the mixture to boil for 1 minute.
• Remove from heat and stir in Fab Premium Oil Soluble Rich Caramel Sauce Flavour.
• Allow to cool down before using.
• Caramel thickens as it cools.
• Make small balls of caramel sauce and freeze them..

1: Cookies

• Preheat oven to 180 °C.
• Combine cream cheese, butter, sugar and Fab Premium Oil Soluble Cheesecake Flavour.
• Beat until fluffy.
• Gradually add flour and oats.
• Roll a ball of dough and insert a ball caramel sauce, and roll back into a ball.
• Bake on a lined cookie sheet for 12 -15 minutes.

2: For Caramel Sauce:

• Heat sugar in a saucepan over medium heat, into a brown, amber-colored liquid.
• Be careful not to burn.
• Once sugar is completely melted, immediately add the butter.
• Be careful in this step because the caramel will bubble rapidly when the butter is added.
• Very slowly drizzle in heavy cream while stirring.
• Allow the mixture to boil for 1 minute.
• Remove from heat and stir in Fab Premium Oil Soluble Rich Caramel Sauce Flavour.
• Allow to cool down before using.
• Caramel thickens as it cools.
• Make small balls of caramel sauce and freeze them..

1: JEERA BISCUITS

• Cream butter, sugar and Fab Premium Oil Soluble Jeera Cookie Flavour Mix in the flour, custard powder, milk powder, salt and baking powder.
• Knead to make dough Wrap dough in plastic and refrigerate at least 3 hours in summers.
• Roll out the dough garnish with jeera and cut into desired shape Place about 3 inches apart on the cookie sheet and bake at 170°C 14 to 16 mins.

1: JEERA BISCUITS

• Cream butter, sugar and Fab Premium Oil Soluble Jeera Cookie Flavour Mix in the flour, custard powder, milk powder, salt and baking powder.
• Knead to make dough Wrap dough in plastic and refrigerate at least 3 hours in summers.
• Roll out the dough garnish with jeera and cut into desired shape Place about 3 inches apart on the cookie sheet and bake at 170°C 14 to 16 mins.

1:

• Place flour, salt, sugar, yeast, water and the Fab extracts into a bowl and mix by hand until well combined.
• Knead the dough until it becomes soft and smooth.
• (approx.
• 5 mins) Place it in a large, slightly oiled bowl, cover with cling wrap and allow to rest in a warm place for 30-40 minutes or until doubled in size.
• Meanwhile, seed and quarter the jalapeno and roughly slice it.
• Combine the bowling water and baking soda, pour it into a baking dish and let cool to room temperature.
• Pre-heat oven to 240°C.
• Line a tray with baking paper.
• Lightly grease the surface, remove the dough from the bowl and divide it into 4 equal pieces.
• Shape them into pretzels and place into the baking soda water bath.
• Let rest in water for a couple of minutes and transfer onto the prepared tray.
• Stud with sliced jalapeno, sprinkle sea salt and dried oregano.
• Let rise for about 15 mins.
• Bake in pre-heated oven for 8-9 mins.
• Halfway through the baking time, quickly remove the tray to sprinkle cheddar cheese and continue baking.
• Remove from the oven and brush them with melted butter.
• Serve warm with a side of your favorite dip.
• These pretzels taste best when eaten immediately.
• If you’re keeping them until a little later, warm them in the microwave for 20-30 seconds.

1:

• Place flour, salt, sugar, yeast, water and the Fab extracts into a bowl and mix by hand until well combined.
• Knead the dough until it becomes soft and smooth.
• (approx.
• 5 mins) Place it in a large, slightly oiled bowl, cover with cling wrap and allow to rest in a warm place for 30-40 minutes or until doubled in size.
• Meanwhile, seed and quarter the jalapeno and roughly slice it.
• Combine the bowling water and baking soda, pour it into a baking dish and let cool to room temperature.
• Pre-heat oven to 240°C.
• Line a tray with baking paper.
• Lightly grease the surface, remove the dough from the bowl and divide it into 4 equal pieces.
• Shape them into pretzels and place into the baking soda water bath.
• Let rest in water for a couple of minutes and transfer onto the prepared tray.
• Stud with sliced jalapeno, sprinkle sea salt and dried oregano.
• Let rise for about 15 mins.
• Bake in pre-heated oven for 8-9 mins.
• Halfway through the baking time, quickly remove the tray to sprinkle cheddar cheese and continue baking.
• Remove from the oven and brush them with melted butter.
• Serve warm with a side of your favorite dip.
• These pretzels taste best when eaten immediately.
• If you’re keeping them until a little later, warm them in the microwave for 20-30 seconds.

1:

• In a bowl , mix butter & sugar for 1-2 mins until smooth and creamy.
• Sieve and add flour & baking powder.
• Add desiccated coconut.
• Mix with spatula, then lightly with fingertips.
• Use milk as required to form a soft dough, do not use pressure .
• Knead gently.
• Cover & refrigerate for 30 mins.
• Preheat oven at 160°C for 10 mins and divide the dough into balls and press it in the centre and fill grated chocolate and shape them.
• Bake for 13-15 mins until it turns lil golden .
• Serve with milk.

1:

• In a bowl , mix butter & sugar for 1-2 mins until smooth and creamy.
• Sieve and add flour & baking powder.
• Add desiccated coconut.
• Mix with spatula, then lightly with fingertips.
• Use milk as required to form a soft dough, do not use pressure .
• Knead gently.
• Cover & refrigerate for 30 mins.
• Preheat oven at 160°C for 10 mins and divide the dough into balls and press it in the centre and fill grated chocolate and shape them.
• Bake for 13-15 mins until it turns lil golden .
• Serve with milk.

1: For Mascarpone Cheese Dough

• Blend butter and sugar together.
• Add Fab Premium Oil Soluble Mascarpone Cheese Flavour and cheese.
• Throw in the flour and bring the dough together by adding a few teaspoons of milk.
• Chill the dough..

2: For Tiramisu Dough

• Blend butter and sugar together.
• Add Fab Premium Oil Soluble Tiramisu and cheese.
• Dissolve espresso powder in 2-3 Tbsp of hot water.
• Add to the above.
• Throw in the flour and bring the dough together by adding a few teaspoons of milk.
• Chill the dough..

3: Assembly

• Shape the dough into a rectangle sheet by rolling it into a parchment paper.
• Chill for about 30 minutes.
• Place tiramisu and cheese layers alternately one above another to make stakes of 3 and cut into rectangles of 1.5cm width.
• (Cheese, Tiramisu, Cheese (CTC); Tiramisu, Cheese, Tiramisu (TCT); ) Place the 3 stacked sheets of dough alternately next to each other and secure them with water.The combination will be like CTC, TCT, CTC each 1.5cm in width.
• Chill the dough and cut vertically into squares or rectangles.
• Chill the dough again and bake at 170°C till done..

1: For Mascarpone Cheese Dough

• Blend butter and sugar together.
• Add Fab Premium Oil Soluble Mascarpone Cheese Flavour and cheese.
• Throw in the flour and bring the dough together by adding a few teaspoons of milk.
• Chill the dough..

2: For Tiramisu Dough

• Blend butter and sugar together.
• Add Fab Premium Oil Soluble Tiramisu and cheese.
• Dissolve espresso powder in 2-3 Tbsp of hot water.
• Add to the above.
• Throw in the flour and bring the dough together by adding a few teaspoons of milk.
• Chill the dough..

3: Assembly

• Shape the dough into a rectangle sheet by rolling it into a parchment paper.
• Chill for about 30 minutes.
• Place tiramisu and cheese layers alternately one above another to make stakes of 3 and cut into rectangles of 1.5cm width.
• (Cheese, Tiramisu, Cheese (CTC); Tiramisu, Cheese, Tiramisu (TCT); ) Place the 3 stacked sheets of dough alternately next to each other and secure them with water.The combination will be like CTC, TCT, CTC each 1.5cm in width.
• Chill the dough and cut vertically into squares or rectangles.
• Chill the dough again and bake at 170°C till done..

1:

• Preheat oven to 160°C.
• In a bowl add butter and brown sugar and microwave in spurts of 30 seconds, stirring it after every 30 second intervals until it is completely dissolved.
• Add the corn syrup and mix well.
• Let the mix cool down a bit.
• Then, add a few drops of FAB Premium Oil Soluble English Toffee Flavour.
• Add the flour and bring it all together (mix it).
• Pour this mix on silicon mat at a distance, keeping in mind that this spreads quite a lot.
• Sprinkle finely chopped pecans or any nut of your choice on top of it.
• Bake it for 12-15 minutes or till the time you see the edges browning.
• You can shape them into shape of your liking whilst they are still warm from the oven.
• You can fill them with a variety of things, for example, ice cream, caramel, custard, pastry cream or ganache.
• Footnote- I had made these with FAB 100% Natural Oil Soluble Ginger Extract and they turned out equally sinful..

1:

• Preheat oven to 160°C.
• In a bowl add butter and brown sugar and microwave in spurts of 30 seconds, stirring it after every 30 second intervals until it is completely dissolved.
• Add the corn syrup and mix well.
• Let the mix cool down a bit.
• Then, add a few drops of FAB Premium Oil Soluble English Toffee Flavour.
• Add the flour and bring it all together (mix it).
• Pour this mix on silicon mat at a distance, keeping in mind that this spreads quite a lot.
• Sprinkle finely chopped pecans or any nut of your choice on top of it.
• Bake it for 12-15 minutes or till the time you see the edges browning.
• You can shape them into shape of your liking whilst they are still warm from the oven.
• You can fill them with a variety of things, for example, ice cream, caramel, custard, pastry cream or ganache.
• Footnote- I had made these with FAB 100% Natural Oil Soluble Ginger Extract and they turned out equally sinful..

1:

• Mix whole wheat and rice flour in a bowl and add salt, sugar, Flavour, baking powder and baking soda.
• Add cold butter and rub the flour in the butter until it resembles breadcrumbs like texture.
• Dry roast whole black peppercorn and cumin seeds and coarsely crush them.
• Add chopped green chili, grated ginger, roasted and crushed peppercorn and cumin seeds, curry and coriander leaves.
• Mix well.
• Add cold yogurt and mix well to make a dough.
• Cover in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 180°C and line a baking tray with parchment paper.
• Using little flour, roll out dough to 1/8" thickness.
• Sprinkle white sesame seeds and small curry leaves & press them lightly with a rolling pin.
• Cut with cutters of your choice and place on a baking tray.
• Bake for 20-25 mins or till the biscuits brown up well.
• Allow them to cool to get crispy..

1:

• Mix whole wheat and rice flour in a bowl and add salt, sugar, Flavour, baking powder and baking soda.
• Add cold butter and rub the flour in the butter until it resembles breadcrumbs like texture.
• Dry roast whole black peppercorn and cumin seeds and coarsely crush them.
• Add chopped green chili, grated ginger, roasted and crushed peppercorn and cumin seeds, curry and coriander leaves.
• Mix well.
• Add cold yogurt and mix well to make a dough.
• Cover in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 180°C and line a baking tray with parchment paper.
• Using little flour, roll out dough to 1/8" thickness.
• Sprinkle white sesame seeds and small curry leaves & press them lightly with a rolling pin.
• Cut with cutters of your choice and place on a baking tray.
• Bake for 20-25 mins or till the biscuits brown up well.
• Allow them to cool to get crispy..

1:

• Preheat the oven to 170 °C.
• Cream softened butter in a bowl with your mixer until creamy.
• Add the powdered sugar and mix until pale and fluffy.
• Add the flour, curry leaves and black pepper, and combine until the mixture comes together to form dough.
• Roll the dough into small balls of equal sizes and line on a baking sheet about 2 inches apart and flatten then with your finger tips or any other flat object.
• Bake in preheated oven for 15 to 20 minutes, until they are firm to touch or slightly golden brown.
• Transfer the baked cookies to a wire rack to cool.
• I have re-invented the original recipe by Rachel Allen inspired by Kerala cookies my maternal relatives used to bring down from the south.
• They were odd for someone who always thought that the cookies were supposed to be sweet, yet liked nonetheless.
• The best part, these are my favorite cookies which I have done for many events now and is equally liked by all.

1:

• Preheat the oven to 170 °C.
• Cream softened butter in a bowl with your mixer until creamy.
• Add the powdered sugar and mix until pale and fluffy.
• Add the flour, curry leaves and black pepper, and combine until the mixture comes together to form dough.
• Roll the dough into small balls of equal sizes and line on a baking sheet about 2 inches apart and flatten then with your finger tips or any other flat object.
• Bake in preheated oven for 15 to 20 minutes, until they are firm to touch or slightly golden brown.
• Transfer the baked cookies to a wire rack to cool.
• I have re-invented the original recipe by Rachel Allen inspired by Kerala cookies my maternal relatives used to bring down from the south.
• They were odd for someone who always thought that the cookies were supposed to be sweet, yet liked nonetheless.
• The best part, these are my favorite cookies which I have done for many events now and is equally liked by all.

1:

• Combine flour ,baking soda, Italian herbs, salt, keep aside.
• Add chilli flakes to the milk n let sit aside for 10mins.
• In a bowl combine butter and powdered sugar and cream with a hand whisk or machine till light , fluffy and pale in colour Now add the milk and chilli flakes soaked in it n mix well Add the Fab Premium Oil Soluble Jalapeño Flavour and combine well.
• Lastly add the dry ingredients and combine very gently with hands till u form a soft dough.
• Do not knead it.
• The dough should be soft like a roti dough.
• Meanwhile Preheat your oven at 160°C for 10mins.
• Next take a medium size ball from the dough and place it between 2 parchment papers n roll very thin like papad /khakhra.
• Your dough should be rolled evenly from all sides .
• Peel of the top parchment paper very gently so that the rolled dough should not stick to it .
• Now with the help of any desired shaped cutter cut the thin crackers,remove the excess rolled dough n transfer the parchment sheet itself onto a baking tray, without lifting the thin crackers to avoid breakage.
• Bake the crackers for 20-30 mins till golden brown in colour.
• Repeat the process with other dough .
• They may seem a bit soft but will become crisp once they are cooled to room temperature.
• Once cooled, sprinkle the cheddar cheese seasoning over it as much as u desire ( I prefer to sprinkle a generous amount of seasoning so that it coats the crispy thins all over).
• Serve these super yummy spicy cheese jalapeno thins with milk, tea,coffee, or simply enjoy it as it is!.

1:

• Combine flour ,baking soda, Italian herbs, salt, keep aside.
• Add chilli flakes to the milk n let sit aside for 10mins.
• In a bowl combine butter and powdered sugar and cream with a hand whisk or machine till light , fluffy and pale in colour Now add the milk and chilli flakes soaked in it n mix well Add the Fab Premium Oil Soluble Jalapeño Flavour and combine well.
• Lastly add the dry ingredients and combine very gently with hands till u form a soft dough.
• Do not knead it.
• The dough should be soft like a roti dough.
• Meanwhile Preheat your oven at 160°C for 10mins.
• Next take a medium size ball from the dough and place it between 2 parchment papers n roll very thin like papad /khakhra.
• Your dough should be rolled evenly from all sides .
• Peel of the top parchment paper very gently so that the rolled dough should not stick to it .
• Now with the help of any desired shaped cutter cut the thin crackers,remove the excess rolled dough n transfer the parchment sheet itself onto a baking tray, without lifting the thin crackers to avoid breakage.
• Bake the crackers for 20-30 mins till golden brown in colour.
• Repeat the process with other dough .
• They may seem a bit soft but will become crisp once they are cooled to room temperature.
• Once cooled, sprinkle the cheddar cheese seasoning over it as much as u desire ( I prefer to sprinkle a generous amount of seasoning so that it coats the crispy thins all over).
• Serve these super yummy spicy cheese jalapeno thins with milk, tea,coffee, or simply enjoy it as it is!.

1:

• Beat butter in a big mixing bowl or a parat with a wire whisk till fluffy.
• Add granulated sugar and beat well.
• Add water, and Fab Premium Oil Soluble Vanilla Flavour and Fab Premium Oil Soluble Choco Hazelnut Flavour.
• Beat well till light and fluffy.
• Sift flour and cornflour with baking powder and baking soda.
• Add this flour to the butter and sugar mixture.
• Mix gently with the whisk.
• Add choco chips and collect the flour to form a soft ball.
• Add 1-2 tsp water, if needed.
• Do not knead the dough, cover the dough and refrigerate for 15 min to chill the dough.
• Divide dough into 12 portions.
• Shape each portion into a ball and flatten slightly.
• Sprinkle choco chips.
• Place on prepared baking tray, about 1 inch apart, flatten slightly.
• Bake for 13-14 mins in a preheated oven at 180°C or till done from the bottom.
• Remove from oven and let cookies rest on the baking tray for 5 mins..

1:

• Beat butter in a big mixing bowl or a parat with a wire whisk till fluffy.
• Add granulated sugar and beat well.
• Add water, and Fab Premium Oil Soluble Vanilla Flavour and Fab Premium Oil Soluble Choco Hazelnut Flavour.
• Beat well till light and fluffy.
• Sift flour and cornflour with baking powder and baking soda.
• Add this flour to the butter and sugar mixture.
• Mix gently with the whisk.
• Add choco chips and collect the flour to form a soft ball.
• Add 1-2 tsp water, if needed.
• Do not knead the dough, cover the dough and refrigerate for 15 min to chill the dough.
• Divide dough into 12 portions.
• Shape each portion into a ball and flatten slightly.
• Sprinkle choco chips.
• Place on prepared baking tray, about 1 inch apart, flatten slightly.
• Bake for 13-14 mins in a preheated oven at 180°C or till done from the bottom.
• Remove from oven and let cookies rest on the baking tray for 5 mins..

1:

• Beat butter and sugar until light and fluffy.
• Add in the Flavour and mix well.
• In another bowl add all the spices (mentioned in the ingredients) to the flour and mix it properly.
• Now add the flour mixture, Cornflour and oats to the creamed butter to form a non sticky dough.
• If the dough turns sticky add 1tsp of flour and mix.
• If the dough is dry then sprinkle 1tsp milk and mix well.
• Preheat the oven to 200°C Roll the dough into small balls and press it a bit in your palm.
• Place them on a baking tray lined with parchment paper and bake for about 10-12mins at 180°C.
• Remove them out of the oven and let them cool on a grid.
• They are perfect with a cup of coffee or tea!!.

1:

• Beat butter and sugar until light and fluffy.
• Add in the Flavour and mix well.
• In another bowl add all the spices (mentioned in the ingredients) to the flour and mix it properly.
• Now add the flour mixture, Cornflour and oats to the creamed butter to form a non sticky dough.
• If the dough turns sticky add 1tsp of flour and mix.
• If the dough is dry then sprinkle 1tsp milk and mix well.
• Preheat the oven to 200°C Roll the dough into small balls and press it a bit in your palm.
• Place them on a baking tray lined with parchment paper and bake for about 10-12mins at 180°C.
• Remove them out of the oven and let them cool on a grid.
• They are perfect with a cup of coffee or tea!!.

1:

• In large bowl, cream butter and sugar using hand mixer.
• Add egg and FAB Premium Oil Soluble Saunf Flavour, mix well.
• Stir in flour and fennel seeds, mix until well combined.
• Dough will be soft.
• Cling wrap the dough and refrigerate for 30 min.
• Preheat oven to 180°C or 350 °F .
• Take the dough, make small balls and press them flat, place them on the cookie tray.
• If you want make some design using fork or cookie presser.
• I kept it simple.
• Repeat it until all the dough finishes.
• Bake 10 to 12 min or until light golden brown.
• Remove from oven, cool for a few minutes and transfer them to a cooling rack.
• Once completely cooled, transfer them to an airtight container and relish them after lunch or dinner as they act as digestive biscuits too as it has saunf..

1:

• In large bowl, cream butter and sugar using hand mixer.
• Add egg and FAB Premium Oil Soluble Saunf Flavour, mix well.
• Stir in flour and fennel seeds, mix until well combined.
• Dough will be soft.
• Cling wrap the dough and refrigerate for 30 min.
• Preheat oven to 180°C or 350 °F .
• Take the dough, make small balls and press them flat, place them on the cookie tray.
• If you want make some design using fork or cookie presser.
• I kept it simple.
• Repeat it until all the dough finishes.
• Bake 10 to 12 min or until light golden brown.
• Remove from oven, cool for a few minutes and transfer them to a cooling rack.
• Once completely cooled, transfer them to an airtight container and relish them after lunch or dinner as they act as digestive biscuits too as it has saunf..

1:

• Sift together flour, salt and pepper.
• In a bowl beat together the Fab Premium Oil Soluble Cheddar Cheese Flavour, butter and cheese, it will eventually form a butter cheese ball.
• Add the dry ingredients and make a dough.
• If it seems too dry, add splashes of milk, until it forms a dough.
• Wrap it in cling wrap and refrigerate for an hour.
• Preheat the oven at 180°C and line a baking sheet with parchment paper.
• On a lightly floured surface roll out the dough very thin (1/8th of an inch).
• Use a cookie cutter to cut out desired shapes and place them on the baking tray.
• They can be placed close together, as they won't spread much.
• Use a fork to poke holes on the crackers and sprinkle lightly with sea salt.
• Bake for 12-15 min, until golden brown.
• These are best fresh, but will stay good in an airtight container for 3 days.
• Makes approx 80 cracker .

1:

• Sift together flour, salt and pepper.
• In a bowl beat together the Fab Premium Oil Soluble Cheddar Cheese Flavour, butter and cheese, it will eventually form a butter cheese ball.
• Add the dry ingredients and make a dough.
• If it seems too dry, add splashes of milk, until it forms a dough.
• Wrap it in cling wrap and refrigerate for an hour.
• Preheat the oven at 180°C and line a baking sheet with parchment paper.
• On a lightly floured surface roll out the dough very thin (1/8th of an inch).
• Use a cookie cutter to cut out desired shapes and place them on the baking tray.
• They can be placed close together, as they won't spread much.
• Use a fork to poke holes on the crackers and sprinkle lightly with sea salt.
• Bake for 12-15 min, until golden brown.
• These are best fresh, but will stay good in an airtight container for 3 days.
• Makes approx 80 cracker .

1: Scottish ShortBread

• Take Butter at room temperature into a bowl.
• Then add icing sugar and Castor sugar.
• Cream the butter, sugar and Fab Oil Soluble Vanilla flavour together.
• In a separate bowl sift Maida flour and corn flour together.
• Add the flour mixture to the butter and sugar mix.
• Fold it gently till the mixture appears crumbly.
• Then turn the dough out onto a board and knead for 5 to 8 minutes till soft.
• keep it into ziplock bag.
• Refrigerate the dough for an hour .
• Spread the dough into a lined tin 10” X 8” inch rectangle mould and push out the corners and smooth with a spatula.
• Cut the dough into fingers pieces.
• Sprinkle with Castor Sugar.
• Use a fork to pierce the dough.
• Bake in a preheated OTG at 180 °C for about 15 to 20 min till the shortbread is a light golden brown on top.
• Recut the shortbread then allow it to cool on a cooling rack Shortbread is now ready to be coated with Chilli Chocolate.

2: For Chilli Chocolate coating

• Take chopped chocolate and melt it in the microwave oven and then add your Fab 100% Natural Oil Soluble Chilli Extract to it and stir it properly.
• Now dip your shortbread and refrigerate it for 15 minutes.
• You may try dipping only half the length of short bread or more or less depending on your choice.
• Your Chilli Scottish shortbread is now Ready to eat.