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: 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:

• 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 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:

• 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.

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.

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:

• For the cookies , Adjust oven rack to middle position and heat oven to 350°F/175°C Line a baking sheet with parchment paper.
• Whisk flour, baking soda, salt, and anise together in bowl.
• Using a stand mixer fitted with paddle, beat butter and 1 cup sugar on medium-high speed until pale and fluffy, about 3 minutes.
• Add egg, Fab Premium Oil Soluble Madagascar Vanilla Flavour and Fab Premium Oil Soluble Cognac Flavour and beat until combined.
• Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down the bowl as needed.
• Add remaining ½ cup sugar in shallow dish.
• Working with 2 teaspoons dough at a time, roll into 16 balls and space them 2 inches apart on prepared sheet.
• Bake until edges are firm, 10 to 12 minutes, rotating sheets halfway through baking.
• Let cookies cool on sheet for 1 minute, place in cinnamon sugar, and turn to coat evenly; transfer cookies to wire rack.
• Repeat twice more with remaining dough.
• Let cookies cool completely.

2:For Filling

• For the filling Melt butter in a small saucepan over medium heat.
• Whisk in anise and cook until fragrant, about 1 minute.
• Off heat, stir in dulce de leche until incorporated.
• Add Fab Premium Oil Soluble Dulce De Leche Flavour when filling gets completely cool.Spread 1 ½ teaspoons filling over bottom of half of cookies, then top with remaining cookies, pressing lightly to adhere, before serving..

1:

• For the cookies , Adjust oven rack to middle position and heat oven to 350°F/175°C Line a baking sheet with parchment paper.
• Whisk flour, baking soda, salt, and anise together in bowl.
• Using a stand mixer fitted with paddle, beat butter and 1 cup sugar on medium-high speed until pale and fluffy, about 3 minutes.
• Add egg, Fab Premium Oil Soluble Madagascar Vanilla Flavour and Fab Premium Oil Soluble Cognac Flavour and beat until combined.
• Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down the bowl as needed.
• Add remaining ½ cup sugar in shallow dish.
• Working with 2 teaspoons dough at a time, roll into 16 balls and space them 2 inches apart on prepared sheet.
• Bake until edges are firm, 10 to 12 minutes, rotating sheets halfway through baking.
• Let cookies cool on sheet for 1 minute, place in cinnamon sugar, and turn to coat evenly; transfer cookies to wire rack.
• Repeat twice more with remaining dough.
• Let cookies cool completely.

2:For Filling

• For the filling Melt butter in a small saucepan over medium heat.
• Whisk in anise and cook until fragrant, about 1 minute.
• Off heat, stir in dulce de leche until incorporated.
• Add Fab Premium Oil Soluble Dulce De Leche Flavour when filling gets completely cool.Spread 1 ½ teaspoons filling over bottom of half of cookies, then top with remaining cookies, pressing lightly to adhere, before serving..

1:

• Beat Together Butter + Castor Sugar+Brown Sugar in a Stand Mixer till light and Fluffy.
• Mix Together Flour+Cocoa Powder+Salt+Coffee Powder+Baking soda and keep aside.
• Mix the egg and Vanilla Essence and keep aside Once the butter and sugar are light and fluffy add the egg mix to it and beat till it combines.
• Once done, add the dry ingredients to it and mix only till combined (don’t over beat) Lastly add the Chopped Chocolate to it and mix.
• Let this Dough chill for at least 2 hrs.
• Once done make dough balls and bake them in a preheated oven at 180°C for 20 mins..

2: Marshmallow

• In a small bowl, mix together the gelatin in 1/2 cup of cold water.
• Set aside for 10 minutes to set.
• Place the remaining 1/2 cup of water and sugar in a pot and stir to dissolve over medium heat.
• Add gelatin and bring to a rolling boil, without stirring until it reaches 116°C.
• Carefully remove from the heat and pour into a bowl of an electric mixer.
• Stir in the salt and Fab Premium Oil Soluble Tiramisu Flavour Beat with the whisk attachment of an electric mixer on low for 2 minutes then increase to high until soft and doubled in volume, about 10-15 minutes.
• Dust a 9-inch square baking pan liberally with icing sugar and Corn flour Mix Pour into prepared pan and smooth with a spatula.
• It helps if you grease the spatula with flavourless oil as the marshmallow is really sticky.
• Cool in the pan uncovered, until firm, minimum 3 hours.
• Lightly dust the top with sifted Corn flour and Icing Sugar Mix.
• For Cookie Sandwich pipe the Marshmallow Directly on the Cookie and sandwich it with another cookie..

1:

• Beat Together Butter + Castor Sugar+Brown Sugar in a Stand Mixer till light and Fluffy.
• Mix Together Flour+Cocoa Powder+Salt+Coffee Powder+Baking soda and keep aside.
• Mix the egg and Vanilla Essence and keep aside Once the butter and sugar are light and fluffy add the egg mix to it and beat till it combines.
• Once done, add the dry ingredients to it and mix only till combined (don’t over beat) Lastly add the Chopped Chocolate to it and mix.
• Let this Dough chill for at least 2 hrs.
• Once done make dough balls and bake them in a preheated oven at 180°C for 20 mins..

2: Marshmallow

• In a small bowl, mix together the gelatin in 1/2 cup of cold water.
• Set aside for 10 minutes to set.
• Place the remaining 1/2 cup of water and sugar in a pot and stir to dissolve over medium heat.
• Add gelatin and bring to a rolling boil, without stirring until it reaches 116°C.
• Carefully remove from the heat and pour into a bowl of an electric mixer.
• Stir in the salt and Fab Premium Oil Soluble Tiramisu Flavour Beat with the whisk attachment of an electric mixer on low for 2 minutes then increase to high until soft and doubled in volume, about 10-15 minutes.
• Dust a 9-inch square baking pan liberally with icing sugar and Corn flour Mix Pour into prepared pan and smooth with a spatula.
• It helps if you grease the spatula with flavourless oil as the marshmallow is really sticky.
• Cool in the pan uncovered, until firm, minimum 3 hours.
• Lightly dust the top with sifted Corn flour and Icing Sugar Mix.
• For Cookie Sandwich pipe the Marshmallow Directly on the Cookie and sandwich it with another cookie..

1:

• Sieve together all purpose flour with baking powder.
• Add 3/4th seasoning mix keeping rest aside to sprinkle on top.
• Cream butter and sugar till fluffy.Add grated cheese and sour cream.
• beat further to make smooth mixture without lumps.Add all the essences/flavours and extract.
• Beat well to mix uniformly.
• Collect whole of creamed mixture using spatula and pour whole of flour mixture on the creamed mixture.
• Fold the flour mixture with fingers but do not knead.
• Collect whole dough and bind together.
• Make soft dough and give shape and cover with cling wrap.
• Preferably Keep in refrigerator for 10-15 min.
• Roll the dough with a rolling pin to 1/4” thickness and using cookie cutter cut small rounds.
• Take a sharp steel scraper and give impression for segmentation on cookies to make wedges like pizza.Arrange the cut-outs on an ungreased baking tray, sprinkle left over seasoning on top of cookies and garnish with sliced black olives in centre.
• Bake in a preheated oven at 180°C for 18-20 min or till golden brown in colour.
• Remove from oven and cool on the same tray for 15-20 min.Store in airtight container..