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FABulous

recipes collab

Over 250 talented bakers join hands to curate 450+ tried and tested recipes, to create a trusted keepsake for all foodies.

Arti Shroff

DOLCIE Coimbatore, Tamil Nadu INDIA

An architect by education, I was always interested in baking. One of my earliest memories is making an apple pie with my mom at ag Read more

An architect by education, I was always interested in baking. One of my earliest memories is making an apple pie with my mom at age 5. initially, I started making cakes for friends and family birthdays. After completing my B.Arch.,I realised my true passion was baking. So I then proceeded to do a two year certificate course in culinary arts from culinary academy of India, Hyderabad wherein I also trained with the Taj group of hotels in their bakery for 6 months. Soon after this, I got married and shifted to coimbatore. A few months later I started my home bakery here. Initially the menu was simple, with just cupcakes and brownies. Then I started adding on items and experimenting with new flavours. I was always fascinated with fusion flavours and was one of the first in Coimbatore to start making gulab jamun cheesecakes and rasmalai cakes and so on.We specialise in custom cakes, dessert tables and gourmet handcrafted truffles and fudges.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 25 MIN
  • Baking time ,Temp: 170°C for 15 min
  • Finishing Time: Chill for 2 hours

THESE DELICIOUS TANGY COOKIES JUST MELT IN THE MOUTH :)

1: Lemon Rind Cookies

  • Plain flour (maida)120 g
  • Cornflour50 g
  • Butter (salted)75 g
  • Icing sugar50 g
  • FAB Premium Oil Soluble Lemon Rind flavour5-6 drops
  • Milk , as required-

2: Lemon buttercream

  • Salted Butter, room temperature50 g
  • icing sugar, sieved100 g
  • lemon rind essence 2 drops
  • lemon juice10 ml
  • Colour of your choice -

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..

Arti Shroff

DOLCIE Coimbatore, Tamil Nadu INDIA

An architect by education, I was always interested in baking. One of my earliest memories is making an apple pie with my mom at ag Read more

An architect by education, I was always interested in baking. One of my earliest memories is making an apple pie with my mom at age 5. initially, I started making cakes for friends and family birthdays. After completing my B.Arch.,I realised my true passion was baking. So I then proceeded to do a two year certificate course in culinary arts from culinary academy of India, Hyderabad wherein I also trained with the Taj group of hotels in their bakery for 6 months. Soon after this, I got married and shifted to coimbatore. A few months later I started my home bakery here. Initially the menu was simple, with just cupcakes and brownies. Then I started adding on items and experimenting with new flavours. I was always fascinated with fusion flavours and was one of the first in Coimbatore to start making gulab jamun cheesecakes and rasmalai cakes and so on.We specialise in custom cakes, dessert tables and gourmet handcrafted truffles and fudges.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 25 MIN
  • Baking time ,Temp: 170°C for 15 min
  • Finishing Time: Chill for 2 hours

THESE DELICIOUS TANGY COOKIES JUST MELT IN THE MOUTH :)

1: Lemon Rind Cookies

  • Plain flour (maida)120 g
  • Cornflour50 g
  • Butter (salted)75 g
  • Icing sugar50 g
  • FAB Premium Oil Soluble Lemon Rind flavour5-6 drops
  • Milk , as required-

2: Lemon buttercream

  • Salted Butter, room temperature50 g
  • icing sugar, sieved100 g
  • lemon rind essence 2 drops
  • lemon juice10 ml
  • Colour of your choice -

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..

Ashwini Hebbar

Icings-The Cake Boutique Dubai UAE

I am Ashwini Hebbar, a Medical coder turned home baker. I left my job to pursue my passion in 2015. I specialise in egg free bakes Read more

I am Ashwini Hebbar, a Medical coder turned home baker. I left my job to pursue my passion in 2015. I specialise in egg free bakes. Read less

Cookies and Crackers
  • Serves: 15
  • Prep time: 1 Hour
  • Baking time ,Temp: 180°C 8-10 min

1 : Filter coffee cookies

  • All Purpose Flour1 Cup
  • Pinch each of baking soda and salt-
  • butter, softened62g
  • sugar, powdered½ cup
  • filter coffee decoction10ml
  • black treacle2 tablespoons
  • Fab Premium Oil Soluble Filter Coffee Flavour½ teaspoon

2 : Caramel buttercream

  • Icing sugar1 cup
  • butter, softened40g
  • Fab Premium Oil Soluble Rich Caramel Sauce Flavour ½ teaspoon
  • caramel sauce2 tablespoons

3 : Caramel sauce

  • sugar½ cup
  • cream¼ cup
  • water2 tablespoons
  • glucose/ light corn syrup1 ½ teaspoons
  • salt¼ teaspoon
  • butter1 tablespoon
  • Fab Premium Oil Soluble Caramel Sauce Flavour½ teaspoon

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.

Ashwini Hebbar

Icings-The Cake Boutique Dubai UAE

I am Ashwini Hebbar, a Medical coder turned home baker. I left my job to pursue my passion in 2015. I specialise in egg free bakes Read more

I am Ashwini Hebbar, a Medical coder turned home baker. I left my job to pursue my passion in 2015. I specialise in egg free bakes. Read less

Cookies and Crackers
  • Serves: 15
  • Prep time: 1 Hour
  • Baking time ,Temp: 180°C 8-10 min

1 : Filter coffee cookies

  • All Purpose Flour1 Cup
  • Pinch each of baking soda and salt-
  • butter, softened62g
  • sugar, powdered½ cup
  • filter coffee decoction10ml
  • black treacle2 tablespoons
  • Fab Premium Oil Soluble Filter Coffee Flavour½ teaspoon

2 : Caramel buttercream

  • Icing sugar1 cup
  • butter, softened40g
  • Fab Premium Oil Soluble Rich Caramel Sauce Flavour ½ teaspoon
  • caramel sauce2 tablespoons

3 : Caramel sauce

  • sugar½ cup
  • cream¼ cup
  • water2 tablespoons
  • glucose/ light corn syrup1 ½ teaspoons
  • salt¼ teaspoon
  • butter1 tablespoon
  • Fab Premium Oil Soluble Caramel Sauce Flavour½ teaspoon

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.

Bhavika Rawlyani

R S CAKES & CHOCOLATES. HYDERABAD INDIA

Hi, Glad to introduce myself, Bhavika Home baker, Recipe developer,& chef at R S CAKES & CHOCOLATES. Right from my teenage years, Read more

Hi, Glad to introduce myself, Bhavika Home baker, Recipe developer,& chef at R S CAKES & CHOCOLATES. Right from my teenage years, I have been passionate about baking and trying out new flavours and ingredients to get something different and out of the box Flavour which would stand out from the regular recipes. I started my journey of baking during my teens, Learnt Professional Baking from a Reputed Institute and developed my knowledge from different courses which helped me to start my own business . Initially ,I started making and crafting cakes, cupcakes, cookies & chocolates for my friends & by word of mouth in friend circles. Later I started my own page on Facebook and Instagram namely- R S Cakes and Chocolates . With the support of my family, I was able to expand my business and I started giving classes, and conducting events and workshops to all different age groups and communities. It was a very great experience for me when I conducted class of Eggless Baking at The Baker’s Technology Fair and was overwhelmed when I was rewarded for the same. I specialize in pure veg baking -Birthday cakes, Cup Cakes, Brownies, Cookies, Desserts, Healthy Bakes and Varieties of Chocolates . Lastly, FAB FLAVOURS has been a Great Support to me and the Association has definitely taught me a lot of new innovative ideas and concepts to be done with the flavours . It is like a boon to all the Bakers , to get so many excellent and extraordinary Flavours . With so many different variants of flavours , one can excel in all kinds of baking and cooking. It is giving us the opportunity to understand the use of flavours in all different categories of cooking and baking etc. The outcome of the flavours and combinations are really very extra-ordinarily amazing and excellent . It has been a very good experience with FAB FLAVOURS for me and very glad to have it . I thank Hema for giving me an opportunity to showcase my work using Fab Flavours.Read less

Cookies and Crackers
  • Serves: 10-12
  • Prep time: 20 min Plus 30 min Rest Time
  • Baking time ,Temp: 170°C for 20-25 min

1:

  • All purpose flour200 Gms
  • Besan / Gramflour50 Gms
  • Sugar 160 Gms
  • Cardamom4-5
  • Ghee 150 gm
  • Fine Chopped Almonds15-20
  • Soda ½ TeaSpoon
  • Fab Kulfi Flavour¼ tsp
  • Fab Kashmiri Saffron Flavour¼ tsp

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.

Bhavika Rawlyani

R S CAKES & CHOCOLATES. HYDERABAD INDIA

Hi, Glad to introduce myself, Bhavika Home baker, Recipe developer,& chef at R S CAKES & CHOCOLATES. Right from my teenage years, Read more

Hi, Glad to introduce myself, Bhavika Home baker, Recipe developer,& chef at R S CAKES & CHOCOLATES. Right from my teenage years, I have been passionate about baking and trying out new flavours and ingredients to get something different and out of the box Flavour which would stand out from the regular recipes. I started my journey of baking during my teens, Learnt Professional Baking from a Reputed Institute and developed my knowledge from different courses which helped me to start my own business . Initially ,I started making and crafting cakes, cupcakes, cookies & chocolates for my friends & by word of mouth in friend circles. Later I started my own page on Facebook and Instagram namely- R S Cakes and Chocolates . With the support of my family, I was able to expand my business and I started giving classes, and conducting events and workshops to all different age groups and communities. It was a very great experience for me when I conducted class of Eggless Baking at The Baker’s Technology Fair and was overwhelmed when I was rewarded for the same. I specialize in pure veg baking -Birthday cakes, Cup Cakes, Brownies, Cookies, Desserts, Healthy Bakes and Varieties of Chocolates . Lastly, FAB FLAVOURS has been a Great Support to me and the Association has definitely taught me a lot of new innovative ideas and concepts to be done with the flavours . It is like a boon to all the Bakers , to get so many excellent and extraordinary Flavours . With so many different variants of flavours , one can excel in all kinds of baking and cooking. It is giving us the opportunity to understand the use of flavours in all different categories of cooking and baking etc. The outcome of the flavours and combinations are really very extra-ordinarily amazing and excellent . It has been a very good experience with FAB FLAVOURS for me and very glad to have it . I thank Hema for giving me an opportunity to showcase my work using Fab Flavours.Read less

Cookies and Crackers
  • Serves: 10-12
  • Prep time: 20 min Plus 30 min Rest Time
  • Baking time ,Temp: 170°C for 20-25 min

1:

  • All purpose flour200 Gms
  • Besan / Gramflour50 Gms
  • Sugar 160 Gms
  • Cardamom4-5
  • Ghee 150 gm
  • Fine Chopped Almonds15-20
  • Soda ½ TeaSpoon
  • Fab Kulfi Flavour¼ tsp
  • Fab Kashmiri Saffron Flavour¼ tsp

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.

Anandi Iyer Ghosh

Bake kart Noida INDIA

I am a homebaker. I quit my full time government job in December 2017 to follow my heart and passion. I attended a lot of classes Read more

I am a homebaker. I quit my full time government job in December 2017 to follow my heart and passion. I attended a lot of classes with talented teachers learning everything I could so that I could find my niche. Now, I am at a stage where I know what I want to do and am hoping to revamp my FB page and set up a website accordingly.Read less

Cookies and Crackers
  • Serves: 4 TO 6
  • Prep time: 20 MIN
  • Baking time ,Temp: 15 MIN AT 175°C

1:

  • Castor sugar208g
  • Butter 83g
  • Eggs 83g
  • Molasses 43.5g
  • All Purpose flour250g
  • Cinnamon/Cloves/Ginger Powder3g
  • Baking Soda1.25g
  • salt 2 g
  • Soaked Raisins or Cranberries170g
  • Fab Rum Plum Flavour1 tsp

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.

Anandi Iyer Ghosh

Bake kart Noida INDIA

I am a homebaker. I quit my full time government job in December 2017 to follow my heart and passion. I attended a lot of classes Read more

I am a homebaker. I quit my full time government job in December 2017 to follow my heart and passion. I attended a lot of classes with talented teachers learning everything I could so that I could find my niche. Now, I am at a stage where I know what I want to do and am hoping to revamp my FB page and set up a website accordingly.Read less

Cookies and Crackers
  • Serves: 4 TO 6
  • Prep time: 20 MIN
  • Baking time ,Temp: 15 MIN AT 175°C

1:

  • Castor sugar208g
  • Butter 83g
  • Eggs 83g
  • Molasses 43.5g
  • All Purpose flour250g
  • Cinnamon/Cloves/Ginger Powder3g
  • Baking Soda1.25g
  • salt 2 g
  • Soaked Raisins or Cranberries170g
  • Fab Rum Plum Flavour1 tsp

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.

Aakansha Ratreja

Truly Scrumptious by Aakanksha Mumbai India

Truly Scrumptious by Aakanksha– my sweet endeavour. An irreparable sweet tooth and boredom from the daily grind of household cho Read more

Truly Scrumptious by Aakanksha– my sweet endeavour. An irreparable sweet tooth and boredom from the daily grind of household chores is all that it took for me to find pleasure in baking. While growing up in Dehradun, I got to savour the loveliness of the famous bakeries of the small bazaars and got to gorge on the sweet Christmas goodies every year. With every cake, pie, pastry or cookie that I devoured, my senses opened up to the joy of baking. My passion for baking started when I baked cakes and muffins for my daughters, which were gobbled in no time leaving an empty plate . This inspired me to bake a cake for my 5 year old daughter’s birthday. The cake was spot on and along with leaving a good impression on the guests I also bagged myself my first cake order. There was no looking back from that point. Finally, Truly Scrumptious by Aakanksha was officially inaugurated on the 16th of January, 2012. The journey till now has been an exciting mix of lovely creations. I now specialise in making a wide variety of bakes like cakes, cupcakes, French desserts, chocolates , cookies and many more. I also curate hampers and edible gifts as per the occasion and keeping in mind the client's taste , budget , premium quality with attractive presentation. My prime focus in my work remains Health , Hygiene and Quality. Over the years I have associated with many home bakers who continue to be great friends as well. One such wonderful association that I will cherish always is with Fab Flavours and Fragrances. I have been associated with them since the beginning and they are great set of professionals who have provided me and many fellow bakers an amazing platform to showcase our skills and creations.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 30 min plus 30 min chilling time for dough
  • Baking time ,Temp: 160 °C for 15-20 min for base plus 15 min with almond layer

1: BISCUIT BASE

  • Flour1.5 cup
  • Chilled butter100 grams (cut in small cubes)
  • Castor sugar1/2 cup
  • Chilled water1-2 tbsp

2: ALMOND LAYER

  • cream 70 grams
  • honey 70 grams
  • Sliced almonds180 grams
  • Cranberries50 grams
  • Fab Premium Oil Soluble Orange Rind Flavour1/2 tsp
  • Castor Sugar130 grams

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.

Aakansha Ratreja

Truly Scrumptious by Aakanksha Mumbai India

Truly Scrumptious by Aakanksha– my sweet endeavour. An irreparable sweet tooth and boredom from the daily grind of household cho Read more

Truly Scrumptious by Aakanksha– my sweet endeavour. An irreparable sweet tooth and boredom from the daily grind of household chores is all that it took for me to find pleasure in baking. While growing up in Dehradun, I got to savour the loveliness of the famous bakeries of the small bazaars and got to gorge on the sweet Christmas goodies every year. With every cake, pie, pastry or cookie that I devoured, my senses opened up to the joy of baking. My passion for baking started when I baked cakes and muffins for my daughters, which were gobbled in no time leaving an empty plate . This inspired me to bake a cake for my 5 year old daughter’s birthday. The cake was spot on and along with leaving a good impression on the guests I also bagged myself my first cake order. There was no looking back from that point. Finally, Truly Scrumptious by Aakanksha was officially inaugurated on the 16th of January, 2012. The journey till now has been an exciting mix of lovely creations. I now specialise in making a wide variety of bakes like cakes, cupcakes, French desserts, chocolates , cookies and many more. I also curate hampers and edible gifts as per the occasion and keeping in mind the client's taste , budget , premium quality with attractive presentation. My prime focus in my work remains Health , Hygiene and Quality. Over the years I have associated with many home bakers who continue to be great friends as well. One such wonderful association that I will cherish always is with Fab Flavours and Fragrances. I have been associated with them since the beginning and they are great set of professionals who have provided me and many fellow bakers an amazing platform to showcase our skills and creations.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 30 min plus 30 min chilling time for dough
  • Baking time ,Temp: 160 °C for 15-20 min for base plus 15 min with almond layer

1: BISCUIT BASE

  • Flour1.5 cup
  • Chilled butter100 grams (cut in small cubes)
  • Castor sugar1/2 cup
  • Chilled water1-2 tbsp

2: ALMOND LAYER

  • cream 70 grams
  • honey 70 grams
  • Sliced almonds180 grams
  • Cranberries50 grams
  • Fab Premium Oil Soluble Orange Rind Flavour1/2 tsp
  • Castor Sugar130 grams

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.

Deepa Jha

Dee’s Bakecraft Ahmedabad India

Based in Ahmedabad, India, Deepa Jha from Dee’s Bakecraft has been in the field of baking for more than 22 years. What started a Read more

Based in Ahmedabad, India, Deepa Jha from Dee’s Bakecraft has been in the field of baking for more than 22 years. What started as a childhood hobby, has now become a profession for her. Being self taught posed many challenges along the way, but as they say, experience is the best teacher. She has been conducting pure vegetarian baking classes (Online too) for almost 10 years now and has a list of more than 5000 students, from India and abroad, who are very satisfied with her teaching. Many of them come back for multiple classes. Interaction during the class and lifetime support after the class is a very important factor. Her USP? Only a handful of students in each class so that everyone can get personal attention.Read less

Cookies and Crackers
  • Serves: 6-8
  • Prep time: 20 min plus 15 min rest time
  • Baking time ,Temp: 160°C for 12-15 min

1:

  • All Purpose Flour1 cup
  • Rice Flour½ cup
  • Baking Powder1 tsp
  • Salt1 tsp
  • Fab Premium Oil Soluble Biryani Flavour1 tsp
  • Oil/Butter3 tbsp
  • Curd 2 tbsp
  • Finely Chopped & Fried Onions (optional)2 tbsp
  • A pinch of saffron dissolved in 1 tbsp milk-
  • Mixed Spices, crushed1 tsp
  • peppercorns 5
  • cloves 5
  • cardamom ¼ tsp
  • A piece of bayleaf -
  • Star Anise1
  • A small piece of cinnamon-

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..

Deepa Jha

Dee’s Bakecraft Ahmedabad India

Based in Ahmedabad, India, Deepa Jha from Dee’s Bakecraft has been in the field of baking for more than 22 years. What started a Read more

Based in Ahmedabad, India, Deepa Jha from Dee’s Bakecraft has been in the field of baking for more than 22 years. What started as a childhood hobby, has now become a profession for her. Being self taught posed many challenges along the way, but as they say, experience is the best teacher. She has been conducting pure vegetarian baking classes (Online too) for almost 10 years now and has a list of more than 5000 students, from India and abroad, who are very satisfied with her teaching. Many of them come back for multiple classes. Interaction during the class and lifetime support after the class is a very important factor. Her USP? Only a handful of students in each class so that everyone can get personal attention.Read less

Cookies and Crackers
  • Serves: 6-8
  • Prep time: 20 min plus 15 min rest time
  • Baking time ,Temp: 160°C for 12-15 min

1:

  • All Purpose Flour1 cup
  • Rice Flour½ cup
  • Baking Powder1 tsp
  • Salt1 tsp
  • Fab Premium Oil Soluble Biryani Flavour1 tsp
  • Oil/Butter3 tbsp
  • Curd 2 tbsp
  • Finely Chopped & Fried Onions (optional)2 tbsp
  • A pinch of saffron dissolved in 1 tbsp milk-
  • Mixed Spices, crushed1 tsp
  • peppercorns 5
  • cloves 5
  • cardamom ¼ tsp
  • A piece of bayleaf -
  • Star Anise1
  • A small piece of cinnamon-

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..

Anshu Upadhyay

Bakeology Gurgaon India

Anshu Upadhyay completed her MCA and was working in a prestigious multinational company. However, her heart was always into Gastro Read more

Anshu Upadhyay completed her MCA and was working in a prestigious multinational company. However, her heart was always into Gastronomy and learning to cook new cuisines and dishes. The willingness to learn and passion towards cooking brought her into baking. She started the journey around 6 years back and through continuous endeavour to learn she slowly mastered the art of baking cakes and other savoury items. She was recently awarded as the Best Home Baker as part of The Big F Awards, which is a well known name in recognizing successful chefs and entrepreneurs in food industry.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 20 min
  • Baking time ,Temp: 25-30 MIN AT 180 °C PLUS 180 °C FOR 15-20 MIN

1:

  • butter 5 tablespoons
  • salt1/2 tsp
  • olive oil1 tablespoon
  • Caramelised onions-
  • FAB 100% NATURAL OIL SOLUBLE ROSEMARY EXTRACT1/2 tsp
  • Seeds pumpkin flax and magaz (toasted and crushed)25 grams
  • Red chilli flakes1 table spoon
  • Lemon juice1 table spoon
  • curd1.5 tablespoons
  • Flour 1 cup
  • Garlic cloves 4-5
  • baking powder1/2 tsp
  • baking soda1/4 tsp

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.

Anshu Upadhyay

Bakeology Gurgaon India

Anshu Upadhyay completed her MCA and was working in a prestigious multinational company. However, her heart was always into Gastro Read more

Anshu Upadhyay completed her MCA and was working in a prestigious multinational company. However, her heart was always into Gastronomy and learning to cook new cuisines and dishes. The willingness to learn and passion towards cooking brought her into baking. She started the journey around 6 years back and through continuous endeavour to learn she slowly mastered the art of baking cakes and other savoury items. She was recently awarded as the Best Home Baker as part of The Big F Awards, which is a well known name in recognizing successful chefs and entrepreneurs in food industry.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 20 min
  • Baking time ,Temp: 25-30 MIN AT 180 °C PLUS 180 °C FOR 15-20 MIN

1:

  • butter 5 tablespoons
  • salt1/2 tsp
  • olive oil1 tablespoon
  • Caramelised onions-
  • FAB 100% NATURAL OIL SOLUBLE ROSEMARY EXTRACT1/2 tsp
  • Seeds pumpkin flax and magaz (toasted and crushed)25 grams
  • Red chilli flakes1 table spoon
  • Lemon juice1 table spoon
  • curd1.5 tablespoons
  • Flour 1 cup
  • Garlic cloves 4-5
  • baking powder1/2 tsp
  • baking soda1/4 tsp

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.

Nimmy Raghu

Nim’s Choco Fantasy Hyderabad India

I am a self-taught home baker and chocolatier, hailing from Kerala, settled in Hyderabad. I started off by writing a cooking/bakin Read more

I am a self-taught home baker and chocolatier, hailing from Kerala, settled in Hyderabad. I started off by writing a cooking/baking blog and got interested in making homemade chocolates and baking. Eventually, I started taking orders. For me, baking is a passion that turned into profession. I have been in this profession since 8 years and have successfully delivered more than 2000 orders. I run my business in the name "Nim's Choco Fantasy". Other than customised cakes, I do healthy bakes, Plum cakes, cookies, cupcakes, cake pops, brownies, homemade chocolates, Keto Desserts and many more. I do take classes for Basic baking, Fondant decorations, Chocolate making and Customised classes (as per the student's requirement). Mostly, my classes are one to one or maximum 3-4 students in a batch. My article was published in a Telugu Newspaper. I was felicitated by an IT company as a women entrepreneur who had the courage to pursue her dreams, on their women's day function. Won a Special award in the “Healthy Bakes” category conducted in The Great India Bake Show 2019. My business was nominated for India 5000 Best MSME awards.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 25 min
  • Baking time ,Temp: 180 °C for 30-40 min plus 10 min

1:

  • Maida/All-purpose flour2 cups
  • Baking powder1 ½ tsp
  • Sugar3/4 cup
  • Unsalted butter1/2 cup
  • grated orange zest1 tsp
  • Salt1/4 tsp
  • Fab Premium Oil Soluble Lavender Flavour1/4 tsp
  • Dried Lavender flowers (optional)1 tsp
  • eggs2
  • chopped Cranberry and Almonds3/4 cup

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..

Nimmy Raghu

Nim’s Choco Fantasy Hyderabad India

I am a self-taught home baker and chocolatier, hailing from Kerala, settled in Hyderabad. I started off by writing a cooking/bakin Read more

I am a self-taught home baker and chocolatier, hailing from Kerala, settled in Hyderabad. I started off by writing a cooking/baking blog and got interested in making homemade chocolates and baking. Eventually, I started taking orders. For me, baking is a passion that turned into profession. I have been in this profession since 8 years and have successfully delivered more than 2000 orders. I run my business in the name "Nim's Choco Fantasy". Other than customised cakes, I do healthy bakes, Plum cakes, cookies, cupcakes, cake pops, brownies, homemade chocolates, Keto Desserts and many more. I do take classes for Basic baking, Fondant decorations, Chocolate making and Customised classes (as per the student's requirement). Mostly, my classes are one to one or maximum 3-4 students in a batch. My article was published in a Telugu Newspaper. I was felicitated by an IT company as a women entrepreneur who had the courage to pursue her dreams, on their women's day function. Won a Special award in the “Healthy Bakes” category conducted in The Great India Bake Show 2019. My business was nominated for India 5000 Best MSME awards.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 25 min
  • Baking time ,Temp: 180 °C for 30-40 min plus 10 min

1:

  • Maida/All-purpose flour2 cups
  • Baking powder1 ½ tsp
  • Sugar3/4 cup
  • Unsalted butter1/2 cup
  • grated orange zest1 tsp
  • Salt1/4 tsp
  • Fab Premium Oil Soluble Lavender Flavour1/4 tsp
  • Dried Lavender flowers (optional)1 tsp
  • eggs2
  • chopped Cranberry and Almonds3/4 cup

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..

Angelique Vikram Goel

The Little Oven YAMUNANAGAR JAGADHRI India

I am an Endodontist by profession and a baker by passion. I started baking professionally about four years ago when I launched my Read more

I am an Endodontist by profession and a baker by passion. I started baking professionally about four years ago when I launched my dream venture “The Little Oven”. I have learnt from some of the best mentors in the industry & continue to improve my skills and abilities to this day. I specialize in whipped cream & fondant cakes and customize them according to the client’s needs.What I love working on are Anti-gravity or structure cakes. My “Ferrari cake” has been featured in the prestigious “Sugar” magazine in the novelty cakes gallery. I have secured bronze medals for two consecutive years at Cakeology 2018 & 2019 under three categories- Royal iced cookies, Decorated cupcakes & Sugarflowers. I have also won the coveted third prize at Fondbites Rendezvous 2019 under the Novelty/ Sculpted cakes category. My cake “The Royal Heritage” has been featured in one of the finest cake decorating magazines of India, Fondbites in their October edition this year. It is based on the traditional rajasthani “banithani”paintings and depicts the opulence & grandeur of the royals.Read less

Cookies and Crackers
  • Serves: 12 to 15
  • Prep time: 15 min plus chill 30 min
  • Baking time ,Temp: 180°C for 10-12min

1: RASMALAI COOKIES

  • All purpose flour2 cups
  • Baking powder1/4th tsp
  • Milk masala powder1 tbsp (Homemade)
  • Butter 200g
  • Castor sugar1 cup
  • Fab Premium Oil Soluble Rasmalai1 Tsp
  • Yellow food colour optional-

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! .

Angelique Vikram Goel

The Little Oven YAMUNANAGAR JAGADHRI India

I am an Endodontist by profession and a baker by passion. I started baking professionally about four years ago when I launched my Read more

I am an Endodontist by profession and a baker by passion. I started baking professionally about four years ago when I launched my dream venture “The Little Oven”. I have learnt from some of the best mentors in the industry & continue to improve my skills and abilities to this day. I specialize in whipped cream & fondant cakes and customize them according to the client’s needs.What I love working on are Anti-gravity or structure cakes. My “Ferrari cake” has been featured in the prestigious “Sugar” magazine in the novelty cakes gallery. I have secured bronze medals for two consecutive years at Cakeology 2018 & 2019 under three categories- Royal iced cookies, Decorated cupcakes & Sugarflowers. I have also won the coveted third prize at Fondbites Rendezvous 2019 under the Novelty/ Sculpted cakes category. My cake “The Royal Heritage” has been featured in one of the finest cake decorating magazines of India, Fondbites in their October edition this year. It is based on the traditional rajasthani “banithani”paintings and depicts the opulence & grandeur of the royals.Read less

Cookies and Crackers
  • Serves: 12 to 15
  • Prep time: 15 min plus chill 30 min
  • Baking time ,Temp: 180°C for 10-12min

1: RASMALAI COOKIES

  • All purpose flour2 cups
  • Baking powder1/4th tsp
  • Milk masala powder1 tbsp (Homemade)
  • Butter 200g
  • Castor sugar1 cup
  • Fab Premium Oil Soluble Rasmalai1 Tsp
  • Yellow food colour optional-

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! .

Nitika Jain

Simply Cakes Delhi India

Hello, I am Nitika Jain, a management graduate turned baker under the brand name ‘Simply Cakes’, which was born as a result of Read more

Hello, I am Nitika Jain, a management graduate turned baker under the brand name ‘Simply Cakes’, which was born as a result of my passion and love for eggless bakes. The main motive of Simply Cakes is to provide its customers with the best quality eggless bakes customized to their needs for making their celebrations more special. My biggest support forever has been my parents and my brother, who are always there for me and keep pushing me to do what I love… The 8 years of the existence of Simply Cakes has given me a bag full of memories to cherish in form of some exciting and different themes to work on, some very different and new structures which are a challenge; but every new task had been a pleasure all because it makes someone really happy and feel special on their special day. The love that I receive for all my creations is the motivating force that drives me to be innovative and better myself every single time.Read less

Cookies and Crackers
  • Serves: 12-14
  • Prep time: 30 min plus chilling time for caramel
  • Baking time ,Temp: 180 °C for 12-15 min

1: Cookie

  • Cream cheese 225 gms
  • Butter 115 gms
  • Sugar 300 gma
  • All Purpose Flour250gms
  • Oats 50 gms
  • Fab Premium OIl Soluble Cheesecake Flavour few drops-

2: Caramel Sauce

  • Sugar 200gms
  • Heavy Cream120gms
  • Butter 90gms
  • Fab Premium Oil Soluble Rich Caramel Sauce Flavourfew drops

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..

Nitika Jain

Simply Cakes Delhi India

Hello, I am Nitika Jain, a management graduate turned baker under the brand name ‘Simply Cakes’, which was born as a result of Read more

Hello, I am Nitika Jain, a management graduate turned baker under the brand name ‘Simply Cakes’, which was born as a result of my passion and love for eggless bakes. The main motive of Simply Cakes is to provide its customers with the best quality eggless bakes customized to their needs for making their celebrations more special. My biggest support forever has been my parents and my brother, who are always there for me and keep pushing me to do what I love… The 8 years of the existence of Simply Cakes has given me a bag full of memories to cherish in form of some exciting and different themes to work on, some very different and new structures which are a challenge; but every new task had been a pleasure all because it makes someone really happy and feel special on their special day. The love that I receive for all my creations is the motivating force that drives me to be innovative and better myself every single time.Read less

Cookies and Crackers
  • Serves: 12-14
  • Prep time: 30 min plus chilling time for caramel
  • Baking time ,Temp: 180 °C for 12-15 min

1: Cookie

  • Cream cheese 225 gms
  • Butter 115 gms
  • Sugar 300 gma
  • All Purpose Flour250gms
  • Oats 50 gms
  • Fab Premium OIl Soluble Cheesecake Flavour few drops-

2: Caramel Sauce

  • Sugar 200gms
  • Heavy Cream120gms
  • Butter 90gms
  • Fab Premium Oil Soluble Rich Caramel Sauce Flavourfew drops

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..

Anuraka Sircar

JOY-The Baking School by Anuraka Sircar http://www.joythecakestudio.com/ LUCKNOW INDIA

I am Anuraka Sircar, Lucknow based Cake Artist and an Entrepreneur founder/ owner of JOY The Baking School. I teach baking and coo Read more

I am Anuraka Sircar, Lucknow based Cake Artist and an Entrepreneur founder/ owner of JOY The Baking School. I teach baking and cooking to young girls and housewives and make them independent and confident. I also run a bakery outlet by the name of JOY The Cake Studio. We specialize in customize Cakes cupcakes cookies healthy breads and many other delicious delicacies for all occasions. My Fabook and Instagram pages : My achievements: Masterchef Bakery Lucknow 2013 Naari Shakti Samman 2014 Mrs. UP 2016 Annapurna Award 2015, 2017 Magicka Cake Alive Bakers Award 2017 Sakti samman 2018 Women of Excellence 2019 Sanjogta Mahajan Memorial Award 2019 Awadh Ratna 2019 Woman Shine 2019Read less

Cookies and Crackers
  • Serves: 6-8
  • Prep time: 15 min plus 3 hours chilling of dough
  • Baking time ,Temp: 170°C 14 to 16 mins.

1:

  • Maida125 gms
  • Sugar 37 gms
  • Butter 74 gms
  • Custard powder 3 gms
  • Milk powder3 gms
  • Salt 3 gms
  • Baking powder2.5gms
  • Water 18gms
  • Fab Premium Oil Soluble Jeera Cookie Flavour ½ tsp
  • Jeera to garnish-

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.

Anuraka Sircar

JOY-The Baking School by Anuraka Sircar http://www.joythecakestudio.com/ LUCKNOW INDIA

I am Anuraka Sircar, Lucknow based Cake Artist and an Entrepreneur founder/ owner of JOY The Baking School. I teach baking and coo Read more

I am Anuraka Sircar, Lucknow based Cake Artist and an Entrepreneur founder/ owner of JOY The Baking School. I teach baking and cooking to young girls and housewives and make them independent and confident. I also run a bakery outlet by the name of JOY The Cake Studio. We specialize in customize Cakes cupcakes cookies healthy breads and many other delicious delicacies for all occasions. My Fabook and Instagram pages : My achievements: Masterchef Bakery Lucknow 2013 Naari Shakti Samman 2014 Mrs. UP 2016 Annapurna Award 2015, 2017 Magicka Cake Alive Bakers Award 2017 Sakti samman 2018 Women of Excellence 2019 Sanjogta Mahajan Memorial Award 2019 Awadh Ratna 2019 Woman Shine 2019Read less

Cookies and Crackers
  • Serves: 6-8
  • Prep time: 15 min plus 3 hours chilling of dough
  • Baking time ,Temp: 170°C 14 to 16 mins.

1:

  • Maida125 gms
  • Sugar 37 gms
  • Butter 74 gms
  • Custard powder 3 gms
  • Milk powder3 gms
  • Salt 3 gms
  • Baking powder2.5gms
  • Water 18gms
  • Fab Premium Oil Soluble Jeera Cookie Flavour ½ tsp
  • Jeera to garnish-

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.

Asha Lakshmi

COIMBATORE INDIA

I tried my hands on baking for the first time 6 years ago and there has been no looking back! What started as a hobby during my co Read more

I tried my hands on baking for the first time 6 years ago and there has been no looking back! What started as a hobby during my college days has led me to finding my passion and now my profession. After completing the six week certificate course on baking and pastry arts from Lavonne Academy, Bangalore and a few cake decoration courses from the USA, I started 'The Wooden Spoon' with a lot of encouragement and support from friends and family. The Wooden Spoon is a home-based baking venture that caters customized baked treats of myriad varieties to tantalize your taste buds, while bringing to life the designs of your imagination.Read less

Cookies and Crackers
  • Serves: 4
  • Prep time: 5min plus 30-40min resting time plus
  • Baking time ,Temp: 240°C for 8-9 min plus 5-7 min

1:

  • Flour1¼ cups
  • Salt ½ tsp
  • Sugar ½ tsp
  • Instant yeast1 tsp, slightly heaped
  • Tepid water½ cup
  • Fab 100% natural oil soluble Oregano Extract¼ tsp
  • Fab Premium Oil soluble Jalapeno flavour ¼ tsp
  • Fab Premium Oil soluble Cheese Cheddar flavour¼ tsp
  • Dried Oregano ½ tsp
  • Grated Cheddar Cheese½ cup
  • Jalapeno1 No.
  • Sea salt, for sprinkling-
  • Melted butter, for brushing-

2: For soaking

  • Baking soda2 tbsp
  • Boiling water1 cup

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.

Asha Lakshmi

COIMBATORE INDIA

I tried my hands on baking for the first time 6 years ago and there has been no looking back! What started as a hobby during my co Read more

I tried my hands on baking for the first time 6 years ago and there has been no looking back! What started as a hobby during my college days has led me to finding my passion and now my profession. After completing the six week certificate course on baking and pastry arts from Lavonne Academy, Bangalore and a few cake decoration courses from the USA, I started 'The Wooden Spoon' with a lot of encouragement and support from friends and family. The Wooden Spoon is a home-based baking venture that caters customized baked treats of myriad varieties to tantalize your taste buds, while bringing to life the designs of your imagination.Read less

Cookies and Crackers
  • Serves: 4
  • Prep time: 5min plus 30-40min resting time plus
  • Baking time ,Temp: 240°C for 8-9 min plus 5-7 min

1:

  • Flour1¼ cups
  • Salt ½ tsp
  • Sugar ½ tsp
  • Instant yeast1 tsp, slightly heaped
  • Tepid water½ cup
  • Fab 100% natural oil soluble Oregano Extract¼ tsp
  • Fab Premium Oil soluble Jalapeno flavour ¼ tsp
  • Fab Premium Oil soluble Cheese Cheddar flavour¼ tsp
  • Dried Oregano ½ tsp
  • Grated Cheddar Cheese½ cup
  • Jalapeno1 No.
  • Sea salt, for sprinkling-
  • Melted butter, for brushing-

2: For soaking

  • Baking soda2 tbsp
  • Boiling water1 cup

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.

Malvika Sharma

Bake your Dreamz India Faridabad

First of all i would like to mention that baking is not a hobby or source of money for me. It's something that makes me immensely Read more

First of all i would like to mention that baking is not a hobby or source of money for me. It's something that makes me immensely happy & it all started when I received unexpected appreciation in abundance from my friends for a cake I baked voluntarily for a get together. I always wanted to wear a Chef's hat & could never figure out how I was able to achieve 1st rank in my IT (Engineering) batch (lol) , ended up working in an IT company for a while. but I never got a kick out of it . It's then when I thought , " why not do something which makes me happy , which can be done for happy occasions & which makes people happy as well ,& on top of all people would appreciate and praise me for what I do". Bake your Dreamz is all about making happy occasions all the tastier and memorable by designing customized cakes for my customers & giving them one more good reason reason to remember the celebration & cherish the moment forever. I have featured in many Blogs like nearfox.com , Storified.com, prettymummasays etc. Read less

Cookies and Crackers
  • Serves: 6-8
  • Prep time: 15 min plus 30 min resting time in refrigerator
  • Baking time ,Temp: 160°C for 13-15 min

1:

  • Salted butter30 gm
  • castor sugar40 gm
  • Desiccated coconut40 gm
  • All purpose Flour60 gm
  • milk (or as needed)4 tbsp
  • Baking Powder1/8 tsp
  • Fab Premium Oil Soluble Toasted Coconut Flavour1 tspn
  • Grated Chocolate-

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.

Malvika Sharma

Bake your Dreamz India Faridabad

First of all i would like to mention that baking is not a hobby or source of money for me. It's something that makes me immensely Read more

First of all i would like to mention that baking is not a hobby or source of money for me. It's something that makes me immensely happy & it all started when I received unexpected appreciation in abundance from my friends for a cake I baked voluntarily for a get together. I always wanted to wear a Chef's hat & could never figure out how I was able to achieve 1st rank in my IT (Engineering) batch (lol) , ended up working in an IT company for a while. but I never got a kick out of it . It's then when I thought , " why not do something which makes me happy , which can be done for happy occasions & which makes people happy as well ,& on top of all people would appreciate and praise me for what I do". Bake your Dreamz is all about making happy occasions all the tastier and memorable by designing customized cakes for my customers & giving them one more good reason reason to remember the celebration & cherish the moment forever. I have featured in many Blogs like nearfox.com , Storified.com, prettymummasays etc. Read less

Cookies and Crackers
  • Serves: 6-8
  • Prep time: 15 min plus 30 min resting time in refrigerator
  • Baking time ,Temp: 160°C for 13-15 min

1:

  • Salted butter30 gm
  • castor sugar40 gm
  • Desiccated coconut40 gm
  • All purpose Flour60 gm
  • milk (or as needed)4 tbsp
  • Baking Powder1/8 tsp
  • Fab Premium Oil Soluble Toasted Coconut Flavour1 tspn
  • Grated Chocolate-

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.

Lakshmi Sarava

Cakery Haven Chennai India

Lakshmi Sarva is a passionate home-baker, chef, food writer and photographer. She embarked on this delish journey of baking and is Read more

Lakshmi Sarva is a passionate home-baker, chef, food writer and photographer. She embarked on this delish journey of baking and is following her dreams since four years. Her baking repertoire consists of cakes, cookies, doughnuts, pies, tarts, brownies and desserts. She just needed a few introductory courses to scratch the surface of the baking world. Her unrelenting kitchen experiments, passion for perfection, creative spirit and foodie children fuelled her journey till date. She loves to play around with flavours and textures. In fact, she says that her kids can reach her house blindfolded by just following their olfactory cues when in the vicinity. She believes that food should cater to the body, heart and soul. We eat with our eyes, but long before that it is the aroma which kindles our appetite, whisks us to the platter and doesn’t let us rest until we are sated. She is also an artist, marathoner and a fitness freak. She loves to travel for it also feeds her culinary curiosity and paves the way for her future experiments. She won the first prize in Fab Flavour Fever Contest in 2017 and a spot in Summer Escapades Contest by Delmonte India.Read less

Cookies and Crackers
  • Serves: 20-24
  • Prep time: 20 min plus chilling time for doughs
  • Baking time ,Temp: 170°C till done

Tiramisu is a layered Italian dessert combining coffee dipped lady fingers and sweetened mascarpone custard cream. How about shrinking it in a cookie? These buttery and tasty artisan checkers are a visual treat as well. In this cookie, the light coloured mascarpone cheese flavour is in stark contrast to the coffee infused tiramisu flavour. Fab Tiramisu and Mascarpone Cheese Premium flavours fed my passion and gave wings to my imagination. The result , this geometric cookie.

1: Mascarpone Cheese Dough

  • Unsalted butter200 grams
  • Sugar 100 grams
  • Fab Premium Oil Soluble Mascarpone Cheese Flavour¼ tsp
  • Mascarpone Cheese25 grams
  • All purpose flour190 grams

2: Tiramisu Dough

  • Unsalted-butter200 grams
  • Sugar100 grams
  • Fab Premium Oil Soluble Tiramisu Flavour¼ tsp
  • Espresso powder2 Tbsp
  • Mascarpone-Cheese25 grams
  • All-purpose flour 190 grams
  • Colour Brown (optional)-

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..

Lakshmi Sarava

Cakery Haven Chennai India

Lakshmi Sarva is a passionate home-baker, chef, food writer and photographer. She embarked on this delish journey of baking and is Read more

Lakshmi Sarva is a passionate home-baker, chef, food writer and photographer. She embarked on this delish journey of baking and is following her dreams since four years. Her baking repertoire consists of cakes, cookies, doughnuts, pies, tarts, brownies and desserts. She just needed a few introductory courses to scratch the surface of the baking world. Her unrelenting kitchen experiments, passion for perfection, creative spirit and foodie children fuelled her journey till date. She loves to play around with flavours and textures. In fact, she says that her kids can reach her house blindfolded by just following their olfactory cues when in the vicinity. She believes that food should cater to the body, heart and soul. We eat with our eyes, but long before that it is the aroma which kindles our appetite, whisks us to the platter and doesn’t let us rest until we are sated. She is also an artist, marathoner and a fitness freak. She loves to travel for it also feeds her culinary curiosity and paves the way for her future experiments. She won the first prize in Fab Flavour Fever Contest in 2017 and a spot in Summer Escapades Contest by Delmonte India.Read less

Cookies and Crackers
  • Serves: 20-24
  • Prep time: 20 min plus chilling time for doughs
  • Baking time ,Temp: 170°C till done

Tiramisu is a layered Italian dessert combining coffee dipped lady fingers and sweetened mascarpone custard cream. How about shrinking it in a cookie? These buttery and tasty artisan checkers are a visual treat as well. In this cookie, the light coloured mascarpone cheese flavour is in stark contrast to the coffee infused tiramisu flavour. Fab Tiramisu and Mascarpone Cheese Premium flavours fed my passion and gave wings to my imagination. The result , this geometric cookie.

1: Mascarpone Cheese Dough

  • Unsalted butter200 grams
  • Sugar 100 grams
  • Fab Premium Oil Soluble Mascarpone Cheese Flavour¼ tsp
  • Mascarpone Cheese25 grams
  • All purpose flour190 grams

2: Tiramisu Dough

  • Unsalted-butter200 grams
  • Sugar100 grams
  • Fab Premium Oil Soluble Tiramisu Flavour¼ tsp
  • Espresso powder2 Tbsp
  • Mascarpone-Cheese25 grams
  • All-purpose flour 190 grams
  • Colour Brown (optional)-

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..

Mani Vinaik

Through The Food Door Mumbai India

Mani Vinaik is a self-taught homemaker. She has been baking for the past five years! She loves to experiment and try new flavours Read more

Mani Vinaik is a self-taught homemaker. She has been baking for the past five years! She loves to experiment and try new flavours and styles which is why she and FAB make such an incredible pair! Her style is minimalist and chic Her unique style and artistic talent makes her deserts standout and look exceptionally beautiful. The brownies that you saw on Koffee with Karan (season 5) were made by her. They are a huge hit among the celebrities, including Karan Johar himself, and her clients. She has supplied them to bigwigs like Farah Khan, Irfan Pathan, Ranvir Singh... to name a few! Here, her chosen flavour is FAB English Toffee and she has made Caramel snap cookies. Read less

Cookies and Crackers
  • Serves: 6-8
  • Prep time: 20min
  • Baking time ,Temp: 160°C. For 12-15 min

Crackling cookies which are quick, easy and elevate your deserts to another level. They can be snacked on by themselves too.

1:

  • Butter 60g
  • Brown Sugar60g
  • Corn Syrup50g
  • All Purpose Flour 70g
  • lemon juiceFew drops
  • Pecans 10-12
  • Fab Premium Oil Soluble English Toffee Flavourfew drops

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..

Mani Vinaik

Through The Food Door Mumbai India

Mani Vinaik is a self-taught homemaker. She has been baking for the past five years! She loves to experiment and try new flavours Read more

Mani Vinaik is a self-taught homemaker. She has been baking for the past five years! She loves to experiment and try new flavours and styles which is why she and FAB make such an incredible pair! Her style is minimalist and chic Her unique style and artistic talent makes her deserts standout and look exceptionally beautiful. The brownies that you saw on Koffee with Karan (season 5) were made by her. They are a huge hit among the celebrities, including Karan Johar himself, and her clients. She has supplied them to bigwigs like Farah Khan, Irfan Pathan, Ranvir Singh... to name a few! Here, her chosen flavour is FAB English Toffee and she has made Caramel snap cookies. Read less

Cookies and Crackers
  • Serves: 6-8
  • Prep time: 20min
  • Baking time ,Temp: 160°C. For 12-15 min

Crackling cookies which are quick, easy and elevate your deserts to another level. They can be snacked on by themselves too.

1:

  • Butter 60g
  • Brown Sugar60g
  • Corn Syrup50g
  • All Purpose Flour 70g
  • lemon juiceFew drops
  • Pecans 10-12
  • Fab Premium Oil Soluble English Toffee Flavourfew drops

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..

MAHUA SAHA

MAHUA’S FRESH FROM OVEN KOLKATA INDIA

I'm Mahua Saha based in Kolkata. I am a cake decorator and I have my own home based bakery business from the past 4 years. Read more

I'm Mahua Saha based in Kolkata. I am a cake decorator and I have my own home based bakery business from the past 4 years.Read less

Cookies and Crackers
  • Serves: 4-6
  • Prep time: 20 min Plus Chill for 15 min
  • Baking time ,Temp: 170°C for 10 min Plus 10 min

1:

  • Sugar 60gm
  • Pink Rose Petals1tsp
  • All Purpose Flour180gm
  • Milk Powder20gm
  • White Chocolate50gm
  • Cold Salted Butter100gm
  • Strawberry Jam100gm
  • Egg1 Large
  • Fab Premium Oil Soluble White Rose Flavour As Required-

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..

MAHUA SAHA

MAHUA’S FRESH FROM OVEN KOLKATA INDIA

I'm Mahua Saha based in Kolkata. I am a cake decorator and I have my own home based bakery business from the past 4 years. Read more

I'm Mahua Saha based in Kolkata. I am a cake decorator and I have my own home based bakery business from the past 4 years.Read less

Cookies and Crackers
  • Serves: 4-6
  • Prep time: 20 min Plus Chill for 15 min
  • Baking time ,Temp: 170°C for 10 min Plus 10 min

1:

  • Sugar 60gm
  • Pink Rose Petals1tsp
  • All Purpose Flour180gm
  • Milk Powder20gm
  • White Chocolate50gm
  • Cold Salted Butter100gm
  • Strawberry Jam100gm
  • Egg1 Large
  • Fab Premium Oil Soluble White Rose Flavour As Required-

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..

Rekha Joseph

RJ’s Healthylicious and RJ’s Bakes Bangalore India

An Engineer from NIT and a baker at heart, I decided to follow my passion & embraced baking as a profession. Being a self-taught e Read more

An Engineer from NIT and a baker at heart, I decided to follow my passion & embraced baking as a profession. Being a self-taught experimental baker, I firmly believe that trial and errors makes you achieve perfection in what you do. Every trial has a lesson to learn, and you continue to grow as long as you have the passion to learn. My love particularly towards Bread Baking has received many accolades & opened up numerous avenues, wherein I also conduct instructional workshops to aid keen bakers to learn the art of healthy Bread Baking. I’m also a cake and dessert artist working under the brand RJ’s Healthylicious.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 15 min plus 1 hour rest time in refrigerator
  • Baking time ,Temp: 180°C for 20-25 min

1:

  • baking powder1/4 tsp
  • whole wheat flour (atta)7 tbsp
  • rice flour (chawal ka atta)2 tsp
  • A pinch of baking soda-
  • salt1/4 tsp
  • sugar, powdered1tsp
  • unsalted butter, cold2 tbsp
  • yogurt, cold1 tbsp
  • green chilly, deseeded and chopped1
  • piece of ginger,grated1/4"
  • whole black peppercorn1/4 tsp
  • cumin seeds1/4 tsp
  • sprigs curry leaves, chopped, reserve some small leaves for top2
  • spring coriander leaves, chopped1
  • White sesame seeds for sprinkling on top-
  • Fab Premium Oil Soluble Curry Patta Flavour2 drops
  • Fab Premium Oil Soluble Toasted Coconut Flavour2 drops

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..

Rekha Joseph

RJ’s Healthylicious and RJ’s Bakes Bangalore India

An Engineer from NIT and a baker at heart, I decided to follow my passion & embraced baking as a profession. Being a self-taught e Read more

An Engineer from NIT and a baker at heart, I decided to follow my passion & embraced baking as a profession. Being a self-taught experimental baker, I firmly believe that trial and errors makes you achieve perfection in what you do. Every trial has a lesson to learn, and you continue to grow as long as you have the passion to learn. My love particularly towards Bread Baking has received many accolades & opened up numerous avenues, wherein I also conduct instructional workshops to aid keen bakers to learn the art of healthy Bread Baking. I’m also a cake and dessert artist working under the brand RJ’s Healthylicious.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 15 min plus 1 hour rest time in refrigerator
  • Baking time ,Temp: 180°C for 20-25 min

1:

  • baking powder1/4 tsp
  • whole wheat flour (atta)7 tbsp
  • rice flour (chawal ka atta)2 tsp
  • A pinch of baking soda-
  • salt1/4 tsp
  • sugar, powdered1tsp
  • unsalted butter, cold2 tbsp
  • yogurt, cold1 tbsp
  • green chilly, deseeded and chopped1
  • piece of ginger,grated1/4"
  • whole black peppercorn1/4 tsp
  • cumin seeds1/4 tsp
  • sprigs curry leaves, chopped, reserve some small leaves for top2
  • spring coriander leaves, chopped1
  • White sesame seeds for sprinkling on top-
  • Fab Premium Oil Soluble Curry Patta Flavour2 drops
  • Fab Premium Oil Soluble Toasted Coconut Flavour2 drops

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..

Jaspreet Chopra Lewis

Jeanie’s Bakes Delhi/NCR India

A write-up about myself has always been the toughest task for me. It’s like penning down all my emotions in a single word. But e Read more

A write-up about myself has always been the toughest task for me. It’s like penning down all my emotions in a single word. But each story deserves to be shared, and so does mine. Though there’s a lot I would like to share, but I’ll keep it to bare minimum this time. A trained professional in TV Journalism and Film editing, I started working for a TV program for DD. 3 years into the job I realized that, though the job was interesting, it still didn’t seem sufficient. On a friend’s recommendation I joined an MNC at an entry level and then there was no looking back. I worked with them for almost 9 years, and rose from entry level to Manager – Quality and Operations, through hard work and determination. Crazy shifts, weird clients, handling various time zones, excessive pressure and what not. Absolute chaos yet streamlined life. I loved my job and loved the corporate life. Never did I think I had anything in me which could remotely connect me to anything artistic or food because I hated kitchen and still do. The corporate life kept going on till my daughter was born and I quit my job 8 months later to tend to her. Though I continued my freelancing, it was a time where I was always on the lookout for what different to feed her each day. So I started with the ever so popular Nan Khatai for her. My first clients and critics were my daughter and hubby. Creations were loved and gobbled up or whole batches were thrown out depending on the verdict. Practiced and practiced for years, learned, stumbled, made mistakes and rose up. Finally, in 2015 I took a personal loan and started off Jeanie’s Bakes, my dream venture. Never took professional classes; learnt from youtube, google baba and later HBG. It’s been an amazing journey till now. I have been introduced to amazing knowledge of food through this. I Love creating amalgamation of different flavors into something that is not just appealing to the palate but to the eyes as well. Now, I make designer cakes, custom recipes, healthy recipes, dessert tables, event catering, and much more. I have loved every bit of being part of this industry, have come a long way and have a long way to go. The recipes I have shared, are a small tribute to my mom’s native place, Kerala. I hope you like them and give it a try. Read less

Cookies and Crackers
  • Serves: 12-15
  • Prep time: 20 min
  • Baking time ,Temp: 170 °C for 15-20 min

1:

  • Butter 225 gms
  • All Purpose Flour 275 gms
  • Powdered Sugar 110 gms
  • Curry Pattaa fistful (chopped randomly with a scissor or crushed; fresh or dried)
  • Black pepper (coarsely ground)½ tsp or more as per personal choice
  • Fab Premium Oil Soluble Curry Patta Flavour 4-5 drops

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.

Jaspreet Chopra Lewis

Jeanie’s Bakes Delhi/NCR India

A write-up about myself has always been the toughest task for me. It’s like penning down all my emotions in a single word. But e Read more

A write-up about myself has always been the toughest task for me. It’s like penning down all my emotions in a single word. But each story deserves to be shared, and so does mine. Though there’s a lot I would like to share, but I’ll keep it to bare minimum this time. A trained professional in TV Journalism and Film editing, I started working for a TV program for DD. 3 years into the job I realized that, though the job was interesting, it still didn’t seem sufficient. On a friend’s recommendation I joined an MNC at an entry level and then there was no looking back. I worked with them for almost 9 years, and rose from entry level to Manager – Quality and Operations, through hard work and determination. Crazy shifts, weird clients, handling various time zones, excessive pressure and what not. Absolute chaos yet streamlined life. I loved my job and loved the corporate life. Never did I think I had anything in me which could remotely connect me to anything artistic or food because I hated kitchen and still do. The corporate life kept going on till my daughter was born and I quit my job 8 months later to tend to her. Though I continued my freelancing, it was a time where I was always on the lookout for what different to feed her each day. So I started with the ever so popular Nan Khatai for her. My first clients and critics were my daughter and hubby. Creations were loved and gobbled up or whole batches were thrown out depending on the verdict. Practiced and practiced for years, learned, stumbled, made mistakes and rose up. Finally, in 2015 I took a personal loan and started off Jeanie’s Bakes, my dream venture. Never took professional classes; learnt from youtube, google baba and later HBG. It’s been an amazing journey till now. I have been introduced to amazing knowledge of food through this. I Love creating amalgamation of different flavors into something that is not just appealing to the palate but to the eyes as well. Now, I make designer cakes, custom recipes, healthy recipes, dessert tables, event catering, and much more. I have loved every bit of being part of this industry, have come a long way and have a long way to go. The recipes I have shared, are a small tribute to my mom’s native place, Kerala. I hope you like them and give it a try. Read less

Cookies and Crackers
  • Serves: 12-15
  • Prep time: 20 min
  • Baking time ,Temp: 170 °C for 15-20 min

1:

  • Butter 225 gms
  • All Purpose Flour 275 gms
  • Powdered Sugar 110 gms
  • Curry Pattaa fistful (chopped randomly with a scissor or crushed; fresh or dried)
  • Black pepper (coarsely ground)½ tsp or more as per personal choice
  • Fab Premium Oil Soluble Curry Patta Flavour 4-5 drops

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.

Riddhi Jhankharia

Bakreations Mumbai India

Riddhi is a hard-core culinary enthusiast with a deep sense of creativity, commitment and fascination for food. For her Food is f Read more

Riddhi is a hard-core culinary enthusiast with a deep sense of creativity, commitment and fascination for food. For her Food is fundamental to life. She believes that food not only does feed us, but it’s often the centerpiece for family gatherings and social functions. Her passion for cooking urged her to learn something new and hence she took up baking by enrolling for an advanced course on cake making. She realized that baking is an art of being innovative in your ideas to produce something exciting always. Hence while being a Homemaker she ventured into Home baking a year and half back with her enterprise by the name Bakreations. She has been continuously honing her skills by attending many classes and her latest was on international bread making and desserts. She has been making long range of eggless bakery products for her clients from cakes, pastries & cookies to wide varieties of breads, desserts, pizzas, doughnuts, nougat, biscuits, and lots more. Her creations are often being praised not only by her friends and family but also by her peers. Read less

Cookies and Crackers
  • Serves: 14-16
  • Prep time: 25 min
  • Baking time ,Temp: 160°C for 20-30 min

1:

  • Flour 225gms
  • Unsalted butter(room temperature) 100gm
  • Chilli flakes 1tbsp (or more as per choice)
  • Salt1tsp
  • Powdered sugar50gm
  • Baking soda1/2tsp
  • Italian herb mix1-1/2tsp
  • Grated processed cheese1/3 cup
  • Milk60ml
  • Fab Premium Oil Soluble Jalapeño Flavour-1/2tsp
  • Cheddar cheese powder for seasoning -3-4tblsp

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!.

Riddhi Jhankharia

Bakreations Mumbai India

Riddhi is a hard-core culinary enthusiast with a deep sense of creativity, commitment and fascination for food. For her Food is f Read more

Riddhi is a hard-core culinary enthusiast with a deep sense of creativity, commitment and fascination for food. For her Food is fundamental to life. She believes that food not only does feed us, but it’s often the centerpiece for family gatherings and social functions. Her passion for cooking urged her to learn something new and hence she took up baking by enrolling for an advanced course on cake making. She realized that baking is an art of being innovative in your ideas to produce something exciting always. Hence while being a Homemaker she ventured into Home baking a year and half back with her enterprise by the name Bakreations. She has been continuously honing her skills by attending many classes and her latest was on international bread making and desserts. She has been making long range of eggless bakery products for her clients from cakes, pastries & cookies to wide varieties of breads, desserts, pizzas, doughnuts, nougat, biscuits, and lots more. Her creations are often being praised not only by her friends and family but also by her peers. Read less

Cookies and Crackers
  • Serves: 14-16
  • Prep time: 25 min
  • Baking time ,Temp: 160°C for 20-30 min

1:

  • Flour 225gms
  • Unsalted butter(room temperature) 100gm
  • Chilli flakes 1tbsp (or more as per choice)
  • Salt1tsp
  • Powdered sugar50gm
  • Baking soda1/2tsp
  • Italian herb mix1-1/2tsp
  • Grated processed cheese1/3 cup
  • Milk60ml
  • Fab Premium Oil Soluble Jalapeño Flavour-1/2tsp
  • Cheddar cheese powder for seasoning -3-4tblsp

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!.

Rimli Mahanta

Guwahati Cooking Classes Guwahati India

My name is Rimli Mahanta. I am a Journalist by profession but during my leisure hours I indulge myself in baking and cooking. Wha Read more

My name is Rimli Mahanta. I am a Journalist by profession but during my leisure hours I indulge myself in baking and cooking. What started as a hobby has today become an integral part of who I am. Today, as a full time home baker and a hands on mother to my one year old son , life couldn't have been better. I was selected in Masterchef India while I was still actively working as a Journalist which boosted my confidence has brought me where I am at present. As a home baker in the last four year, I have conducted several workshops across Assam. Hard work and the passion towards baking keeps me going and I feel this is only the beginning.Read less

Cookies and Crackers
  • Serves: 12
  • Prep time: 20 min
  • Baking time ,Temp: 180°C for 13-14 min

1:

  • Maida 1cup + 1/4 cup
  • Cornflour 1/4 cup
  • Baking powder 3/4 tsp
  • Baking soda 1/4 tsp
  • Butter1/3 cup
  • Milk 3 tbsp
  • Granulated sugar 3/4 cup
  • Fab Premium Oil Soluble Madagascar Vanilla Flavour 1/2 tsp
  • Fab Premium Oil Soluble Choco Hazelnut Flavour1/2 tsp
  • Chocolate chips 1/4 cup
  • Cocoa powder 1/4 cup
  • Coffee (optional) 1 tspn

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..

Rimli Mahanta

Guwahati Cooking Classes Guwahati India

My name is Rimli Mahanta. I am a Journalist by profession but during my leisure hours I indulge myself in baking and cooking. Wha Read more

My name is Rimli Mahanta. I am a Journalist by profession but during my leisure hours I indulge myself in baking and cooking. What started as a hobby has today become an integral part of who I am. Today, as a full time home baker and a hands on mother to my one year old son , life couldn't have been better. I was selected in Masterchef India while I was still actively working as a Journalist which boosted my confidence has brought me where I am at present. As a home baker in the last four year, I have conducted several workshops across Assam. Hard work and the passion towards baking keeps me going and I feel this is only the beginning.Read less

Cookies and Crackers
  • Serves: 12
  • Prep time: 20 min
  • Baking time ,Temp: 180°C for 13-14 min

1:

  • Maida 1cup + 1/4 cup
  • Cornflour 1/4 cup
  • Baking powder 3/4 tsp
  • Baking soda 1/4 tsp
  • Butter1/3 cup
  • Milk 3 tbsp
  • Granulated sugar 3/4 cup
  • Fab Premium Oil Soluble Madagascar Vanilla Flavour 1/2 tsp
  • Fab Premium Oil Soluble Choco Hazelnut Flavour1/2 tsp
  • Chocolate chips 1/4 cup
  • Cocoa powder 1/4 cup
  • Coffee (optional) 1 tspn

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..

Ritu Kaur

Ritu's Bake House Hyderabad India

Baking has always been my passion since engineering days. I have never thought that one day my passion would turn out to be my pro Read more

Baking has always been my passion since engineering days. I have never thought that one day my passion would turn out to be my profession. My baking journey started professionally a year back and it has been a joyful ride since then. I run my venture with the name "Ritu's Bake House" and have been baking for all celebrations for families/Individuals/Corporates. The whipped cream cake is my forte with fondant like finish in this medium. There is no substitute for hard work and I keep pride in experimenting and developing my own technique for sharp edges. Quality, Taste, Neatness and perfect finish are my personal mantra for baking.Read less

Cookies and Crackers
  • Serves: 10-12
  • Prep time: 20 min
  • Baking time ,Temp: 180°C for 10-12 min

1:

  • APF ( All-purpose Flour)1/2 cup
  • oats1 cup
  • icing sugar1/4th cup + 1Tbsp
  • Cornflour1Tbsp
  • butter113gms
  • Cinnamon powder, Nutmeg powder, clove powder, ginger powder1/4 tsp each
  • Fab Premium Oil Soluble Mixed Spice Plum Cake Flavours1/2 tsp
  • Chopped walnuts, Almonds, Cashews, and Dried cranberries1/4 cup or as needed

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!!.

Ritu Kaur

Ritu's Bake House Hyderabad India

Baking has always been my passion since engineering days. I have never thought that one day my passion would turn out to be my pro Read more

Baking has always been my passion since engineering days. I have never thought that one day my passion would turn out to be my profession. My baking journey started professionally a year back and it has been a joyful ride since then. I run my venture with the name "Ritu's Bake House" and have been baking for all celebrations for families/Individuals/Corporates. The whipped cream cake is my forte with fondant like finish in this medium. There is no substitute for hard work and I keep pride in experimenting and developing my own technique for sharp edges. Quality, Taste, Neatness and perfect finish are my personal mantra for baking.Read less

Cookies and Crackers
  • Serves: 10-12
  • Prep time: 20 min
  • Baking time ,Temp: 180°C for 10-12 min

1:

  • APF ( All-purpose Flour)1/2 cup
  • oats1 cup
  • icing sugar1/4th cup + 1Tbsp
  • Cornflour1Tbsp
  • butter113gms
  • Cinnamon powder, Nutmeg powder, clove powder, ginger powder1/4 tsp each
  • Fab Premium Oil Soluble Mixed Spice Plum Cake Flavours1/2 tsp
  • Chopped walnuts, Almonds, Cashews, and Dried cranberries1/4 cup or as needed

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!!.

Padmasree Ujjini

The Cake Studio SIngapore Singapore

I am Padmasree Ujjini, graduated as an Engineer, worked as an IT professional for a few years, left the job as wanted to take car Read more

I am Padmasree Ujjini, graduated as an Engineer, worked as an IT professional for a few years, left the job as wanted to take care of my kids. Now a Home baker and a Cake artist at “The Cake Studio” from Singapore. Feeling proud and happy to be part of such a wonderful collaboration and talented bakers across the world. I would like to “Thank” Hema ji for sending across the products to Singapore and giving me this opportunity to showcase their products with my experiments. I choose Saunf and Rose flavour, which I never worked on. But I am glad I made the right choice as the FAB products don't disappoint me; flavours are on the spot. Hope you enjoy making these products as I did.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 20 min plus refrigerate for 30 min
  • Baking time ,Temp: 180°C/350 °F for 10-12 min

1:

  • Butter115 gm
  • Granulated Sugar100 gm
  • Egg 1
  • FAB Premium Oil Soluble Saunf/Fennel Flavour1/2 tsp
  • Plain flour or Maida210 gm
  • Fennel Seeds1 tsp

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..

Padmasree Ujjini

The Cake Studio SIngapore Singapore

I am Padmasree Ujjini, graduated as an Engineer, worked as an IT professional for a few years, left the job as wanted to take car Read more

I am Padmasree Ujjini, graduated as an Engineer, worked as an IT professional for a few years, left the job as wanted to take care of my kids. Now a Home baker and a Cake artist at “The Cake Studio” from Singapore. Feeling proud and happy to be part of such a wonderful collaboration and talented bakers across the world. I would like to “Thank” Hema ji for sending across the products to Singapore and giving me this opportunity to showcase their products with my experiments. I choose Saunf and Rose flavour, which I never worked on. But I am glad I made the right choice as the FAB products don't disappoint me; flavours are on the spot. Hope you enjoy making these products as I did.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 20 min plus refrigerate for 30 min
  • Baking time ,Temp: 180°C/350 °F for 10-12 min

1:

  • Butter115 gm
  • Granulated Sugar100 gm
  • Egg 1
  • FAB Premium Oil Soluble Saunf/Fennel Flavour1/2 tsp
  • Plain flour or Maida210 gm
  • Fennel Seeds1 tsp

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..

Roma Jain

Foodie by Roma Jain Chennai India

What once began as a simple hobby, turned into a goal, an ambition and a dream. My name is Roma Jain and I began as a professional Read more

What once began as a simple hobby, turned into a goal, an ambition and a dream. My name is Roma Jain and I began as a professional baker in 2016 with a small venture - Foodie by Roma Jain. In pursuit of my dream to become a cake artist, I polished my skills learning with the help of some of the best bakers and mentors of this ecosystem. It's been three years now and I still have a long way to go. But I'm definitely a few steps closer to the goal which one day shall be fulfilled. definitely a few steps closer to the goal which one day shall be fulfilled.Read less

Cookies and Crackers
  • Serves: 20-25
  • Prep time: 15 min plus 1 hour to chill in refrigerator for dough
  • Baking time ,Temp: 180°C for 12-15 min

1:

  • All Purpose Flour1cup
  • Salt 1tsp
  • Black Pepper Powder1/2 tsp
  • Unsalted Butter 115gm
  • Cheddar Cheese (Grated) 200 gms
  • Sea Salt for topping-
  • Chilli Flakes 2 tbsp
  • Fab Premium Oil Soluble Cheddar Cheese Flavour 1tsp

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 .

Roma Jain

Foodie by Roma Jain Chennai India

What once began as a simple hobby, turned into a goal, an ambition and a dream. My name is Roma Jain and I began as a professional Read more

What once began as a simple hobby, turned into a goal, an ambition and a dream. My name is Roma Jain and I began as a professional baker in 2016 with a small venture - Foodie by Roma Jain. In pursuit of my dream to become a cake artist, I polished my skills learning with the help of some of the best bakers and mentors of this ecosystem. It's been three years now and I still have a long way to go. But I'm definitely a few steps closer to the goal which one day shall be fulfilled. definitely a few steps closer to the goal which one day shall be fulfilled.Read less

Cookies and Crackers
  • Serves: 20-25
  • Prep time: 15 min plus 1 hour to chill in refrigerator for dough
  • Baking time ,Temp: 180°C for 12-15 min

1:

  • All Purpose Flour1cup
  • Salt 1tsp
  • Black Pepper Powder1/2 tsp
  • Unsalted Butter 115gm
  • Cheddar Cheese (Grated) 200 gms
  • Sea Salt for topping-
  • Chilli Flakes 2 tbsp
  • Fab Premium Oil Soluble Cheddar Cheese Flavour 1tsp

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 .

Aashu shah

Cakes A’Fair Hyderabad India

Aashu Shah, a home baker from Hyderabad and the owner of the home studio Cakes A’Fair, has been baking for 4 years, and speciali Read more

Aashu Shah, a home baker from Hyderabad and the owner of the home studio Cakes A’Fair, has been baking for 4 years, and specialises in all types of cakes – most of her orders happen to be theme-based and designer ones such as wedding cakes. She is a trained Fashion Designer and previously ran a Ladies Tailoring Unit and undertook orders for uniforms for Hotels and Retail Chains. She took a break from her job and quickly found her passion for baking, which she then converted into her full-time job. Read less

Cookies and Crackers
  • Serves: 10-12
  • Prep time: 20 min plus 1 hour chilling of dough
  • Baking time ,Temp: 180 °C for 15-20 min

1:

  • Butter250 gms
  • Icing sugar 55 gms
  • Castor sugar55 gms
  • Maida flour 250 gms
  • Cornflour115 gms
  • Fab Oil Soluble Vanilla Flavour1 Tsp

2: Chilli Chocolate coating

  • Dark chocolate 100 gms
  • Fab chilli essence or according to your requirements. 1/2 Tsp

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.

Aashu shah

Cakes A’Fair Hyderabad India

Aashu Shah, a home baker from Hyderabad and the owner of the home studio Cakes A’Fair, has been baking for 4 years, and speciali Read more

Aashu Shah, a home baker from Hyderabad and the owner of the home studio Cakes A’Fair, has been baking for 4 years, and specialises in all types of cakes – most of her orders happen to be theme-based and designer ones such as wedding cakes. She is a trained Fashion Designer and previously ran a Ladies Tailoring Unit and undertook orders for uniforms for Hotels and Retail Chains. She took a break from her job and quickly found her passion for baking, which she then converted into her full-time job. Read less

Cookies and Crackers
  • Serves: 10-12
  • Prep time: 20 min plus 1 hour chilling of dough
  • Baking time ,Temp: 180 °C for 15-20 min

1:

  • Butter250 gms
  • Icing sugar 55 gms
  • Castor sugar55 gms
  • Maida flour 250 gms
  • Cornflour115 gms
  • Fab Oil Soluble Vanilla Flavour1 Tsp

2: Chilli Chocolate coating

  • Dark chocolate 100 gms
  • Fab chilli essence or according to your requirements. 1/2 Tsp

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.

Bharti Arora

Bharti's Kitchen New Delhi India

I am Bharti Arora, Teacher by profession and a Baker by passion. With years of career in teaching, I have slowly developed my pass Read more

I am Bharti Arora, Teacher by profession and a Baker by passion. With years of career in teaching, I have slowly developed my passion for baking. I have been a part of various cooking events by Nestle, Home Centre by Lifestyle , etc.at grand levels. I keep on experimenting new fusion recipes.Read less

Cookies and Crackers
  • Serves: 4-6
  • Prep time: 20-25 min
  • Baking time ,Temp: 200°C for 20 min
  • Finishing Time: Chill For 3 Hours Plus 20 min

1: For base

  • Maida 1 cup
  • Butter ½ cup
  • Icing sugar3 tbsp
  • Water1 tsp
  • Fab Premium Oil Soluble Rich Caramel Sauce Flavour4-5 drops

2: For caramel sauce

  • Sugar½ cup
  • Condensed milk¼ cup
  • Cream3 tbsp
  • Fab Premium-Oil Soluble Rich Caramel Sauce Flavour3-4 drops

3: Top layer

  • Milk chocolate 1 cup
  • White chocolate for garnishing-

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.

Bharti Arora

Bharti's Kitchen New Delhi India

I am Bharti Arora, Teacher by profession and a Baker by passion. With years of career in teaching, I have slowly developed my pass Read more

I am Bharti Arora, Teacher by profession and a Baker by passion. With years of career in teaching, I have slowly developed my passion for baking. I have been a part of various cooking events by Nestle, Home Centre by Lifestyle , etc.at grand levels. I keep on experimenting new fusion recipes.Read less

Cookies and Crackers
  • Serves: 4-6
  • Prep time: 20-25 min
  • Baking time ,Temp: 200°C for 20 min
  • Finishing Time: Chill For 3 Hours Plus 20 min

1: For base

  • Maida 1 cup
  • Butter ½ cup
  • Icing sugar3 tbsp
  • Water1 tsp
  • Fab Premium Oil Soluble Rich Caramel Sauce Flavour4-5 drops

2: For caramel sauce

  • Sugar½ cup
  • Condensed milk¼ cup
  • Cream3 tbsp
  • Fab Premium-Oil Soluble Rich Caramel Sauce Flavour3-4 drops

3: Top layer

  • Milk chocolate 1 cup
  • White chocolate for garnishing-

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.

Ruchi Bhatia

Sweetversations Hyderabad India

I am Ruchi Bhatia, a fashion designer by qualification and a baker by choice. I quit my job as a fashion designer after my first Read more

I am Ruchi Bhatia, a fashion designer by qualification and a baker by choice. I quit my job as a fashion designer after my first pregnancy. My passion towards cooking started pretty early at the age of 9. Cooking is a stress buster for me. I love to experiment with new ingredients and create something new. My kitchen is my lab and my family is my guinea pig. I started baking professionally five years ago. I baked my first fancy cake for my friend's son's birthday, I haven't looked back after that. My venture's name is 'Sweetversations'....I love to converse with people regarding their choice of flavours for their orders so I named my baby "Sweetversations" aka sweet conversations. I won 'Delhi ka best Biryani chef' by food food channel.Read less

Cookies and Crackers
  • Serves: 10-12
  • Prep time: 40 min
  • Baking time ,Temp: 350°F/175°C for 12- 15 MIN

1: For Cookies

  • all-purpose flour2 cups (10 ounces)
  • baking soda 1 teaspoon
  • salt 1/2 teaspoon
  • ground anise 1/4 teaspoon
  • cinnamon 1/4 teaspoon
  • unsalted butter, softened 1 cup (7 ounces) sugar, plus ½ cup for rolling 16 tablespoons
  • large egg 1
  • Fab Premium Oil Soluble Cognac Flavour1teaspoon
  • Fab Premium Oil Soluble Madagascar Vanilla Flavour 1/2teaspoon

2: Filling

  • unsalted butter1 tablespoon
  • dulce de leche1 ½ cups
  • ground anise1/2 teaspoon
  • Fab Premium Oil Soluble Dulce De Leche Flavour 1 teaspoon

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..

Ruchi Bhatia

Sweetversations Hyderabad India

I am Ruchi Bhatia, a fashion designer by qualification and a baker by choice. I quit my job as a fashion designer after my first Read more

I am Ruchi Bhatia, a fashion designer by qualification and a baker by choice. I quit my job as a fashion designer after my first pregnancy. My passion towards cooking started pretty early at the age of 9. Cooking is a stress buster for me. I love to experiment with new ingredients and create something new. My kitchen is my lab and my family is my guinea pig. I started baking professionally five years ago. I baked my first fancy cake for my friend's son's birthday, I haven't looked back after that. My venture's name is 'Sweetversations'....I love to converse with people regarding their choice of flavours for their orders so I named my baby "Sweetversations" aka sweet conversations. I won 'Delhi ka best Biryani chef' by food food channel.Read less

Cookies and Crackers
  • Serves: 10-12
  • Prep time: 40 min
  • Baking time ,Temp: 350°F/175°C for 12- 15 MIN

1: For Cookies

  • all-purpose flour2 cups (10 ounces)
  • baking soda 1 teaspoon
  • salt 1/2 teaspoon
  • ground anise 1/4 teaspoon
  • cinnamon 1/4 teaspoon
  • unsalted butter, softened 1 cup (7 ounces) sugar, plus ½ cup for rolling 16 tablespoons
  • large egg 1
  • Fab Premium Oil Soluble Cognac Flavour1teaspoon
  • Fab Premium Oil Soluble Madagascar Vanilla Flavour 1/2teaspoon

2: Filling

  • unsalted butter1 tablespoon
  • dulce de leche1 ½ cups
  • ground anise1/2 teaspoon
  • Fab Premium Oil Soluble Dulce De Leche Flavour 1 teaspoon

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..

Priyanka Nevase Nadkarni

Choco Cake Gallore Bangalore India

The sheer joy of creating something out of nothing and the freedom to experiment with colors, structures and textures gives me a h Read more

The sheer joy of creating something out of nothing and the freedom to experiment with colors, structures and textures gives me a high I cannot describe. I have always loved cooking, so not very long ago, I decided to try my hand at baking cakes. After a few bad batches that resembled either bricks or sludge, I started to see the delicious goodness I had started out to make. As the cakes improved, so did the feedback and it was an upward spiral from there. Things got “heated” as I expanded to breads, cookies and many more Baked Products. The drive to put a smile on the faces of more and more people through cakes and desserts drove me to improve and try new things including starting my own cake business which I proudly call “Choco Cake Gallore”. One that I prefer to keep small yet personal. CCG (Choco Cake Gallore) started in September 2014 in Pune. Self Learning and exploring each and every aspect, right from baking, finishing, tools, equipment, etc. I used to be so fascinated everytime I came across new tools or equipments for baking. The first cake I baked was for my brother’s birthday. That cake received so much love from family and friends that it motivated me to bake more. Being an artistic person cakes introduced me to another form of art and I started loving baking even more and more with each passing day. It introduced me to so many textures, colours, shades, flavours, the list is endless. Putting a smile on someone’s face was like a reward for all the efforts put into baking. It introduced me to a group of Bakers called “Home Bakers Guild” on Facebook. I feel proud to say I was the 1st Runner Up of “Hall of Fame 2015” in the Category of Cake Decoration. Bakers can imagine my joy, I was on cloud nine. Especially, since I was still a newbie. I have a Masters Degree in Computer Science and worked in IT before I decided to quit it to follow my passion. Baking made me happy. It taught me patience, stability and gave me the confidence to keep pushing my limits. I started exploring this new world and expanding my horizons from cakes to chocolates, cookies, etc. I got married and moved to Bangalore in 2016 and so did CCG. I had to start from scratch with new challenges, a new city and a new home. I then decided to take my baking journey a step forward by joining Lavonne Academy of Baking Science in June 2017 where I realized just how vast the baking world is and no amount of knowledge is enough. But most importantly, it introduced me to the Science of Baking. It was an amazing experience. And in 2018 CCG was back in Action at its new Home - “Bangalore” where it continues to grow Slowly and Steadily.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 45 min plus 2 hours for dough to chill
  • Baking time ,Temp: 180°C for 20 mins

Coffee Chocolate Cookie

1:

  • Butter110 gms
  • Castor Sugar90 gms
  • Brown Sugar100gm
  • Salt7 gm
  • Baking Soda2.5 gms
  • egg50 gm
  • Vanilla (optional)8 gms
  • Coffee Powder10 gms
  • Cocoa Powder30 gm
  • Flour170gm
  • Chopped Chocolate80gms

2: Marshmallow

  • gelatin2 tablespoons
  • cold water, divided1 cup (225ml)
  • granulated sugar2 cups (450g)
  • Icing Sugar½ cup (28g)
  • Cornflour½ cup
  • salt¼ teaspoon
  • Fab Premium Oil Soluble Tiramisu Flavour2 teaspoons

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..

Priyanka Nevase Nadkarni

Choco Cake Gallore Bangalore India

The sheer joy of creating something out of nothing and the freedom to experiment with colors, structures and textures gives me a h Read more

The sheer joy of creating something out of nothing and the freedom to experiment with colors, structures and textures gives me a high I cannot describe. I have always loved cooking, so not very long ago, I decided to try my hand at baking cakes. After a few bad batches that resembled either bricks or sludge, I started to see the delicious goodness I had started out to make. As the cakes improved, so did the feedback and it was an upward spiral from there. Things got “heated” as I expanded to breads, cookies and many more Baked Products. The drive to put a smile on the faces of more and more people through cakes and desserts drove me to improve and try new things including starting my own cake business which I proudly call “Choco Cake Gallore”. One that I prefer to keep small yet personal. CCG (Choco Cake Gallore) started in September 2014 in Pune. Self Learning and exploring each and every aspect, right from baking, finishing, tools, equipment, etc. I used to be so fascinated everytime I came across new tools or equipments for baking. The first cake I baked was for my brother’s birthday. That cake received so much love from family and friends that it motivated me to bake more. Being an artistic person cakes introduced me to another form of art and I started loving baking even more and more with each passing day. It introduced me to so many textures, colours, shades, flavours, the list is endless. Putting a smile on someone’s face was like a reward for all the efforts put into baking. It introduced me to a group of Bakers called “Home Bakers Guild” on Facebook. I feel proud to say I was the 1st Runner Up of “Hall of Fame 2015” in the Category of Cake Decoration. Bakers can imagine my joy, I was on cloud nine. Especially, since I was still a newbie. I have a Masters Degree in Computer Science and worked in IT before I decided to quit it to follow my passion. Baking made me happy. It taught me patience, stability and gave me the confidence to keep pushing my limits. I started exploring this new world and expanding my horizons from cakes to chocolates, cookies, etc. I got married and moved to Bangalore in 2016 and so did CCG. I had to start from scratch with new challenges, a new city and a new home. I then decided to take my baking journey a step forward by joining Lavonne Academy of Baking Science in June 2017 where I realized just how vast the baking world is and no amount of knowledge is enough. But most importantly, it introduced me to the Science of Baking. It was an amazing experience. And in 2018 CCG was back in Action at its new Home - “Bangalore” where it continues to grow Slowly and Steadily.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 45 min plus 2 hours for dough to chill
  • Baking time ,Temp: 180°C for 20 mins

Coffee Chocolate Cookie

1:

  • Butter110 gms
  • Castor Sugar90 gms
  • Brown Sugar100gm
  • Salt7 gm
  • Baking Soda2.5 gms
  • egg50 gm
  • Vanilla (optional)8 gms
  • Coffee Powder10 gms
  • Cocoa Powder30 gm
  • Flour170gm
  • Chopped Chocolate80gms

2: Marshmallow

  • gelatin2 tablespoons
  • cold water, divided1 cup (225ml)
  • granulated sugar2 cups (450g)
  • Icing Sugar½ cup (28g)
  • Cornflour½ cup
  • salt¼ teaspoon
  • Fab Premium Oil Soluble Tiramisu Flavour2 teaspoons

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..

Leena Aghi Sadana

Leena’s Khadyam- Tickle the taste buds..Cooking and Baking Classes. Khadyam Bakers Hub- online store for bakery tools. New Delhi India

Leena Aghi Sadana is member of Indian Culinary Forum- association of Chefs. She is conducting cooking and Baking classes since Jan Read more

Leena Aghi Sadana is member of Indian Culinary Forum- association of Chefs. She is conducting cooking and Baking classes since Jan 2009. Currently 11 years have passed since she entered into this profession of culinary and baking. Apart from conducting cookery classes, she manufactured and marketed Homemade Chocolates professionally from Jan 2009 to Feb 2011. She only takes vegetarian classes. Culinary and Baking Experience: She has worked with Kenstar (Videocon) Company and did 100 recipe trials of Kenstar OXYFRYER- Base Model as well as SMART OXYFRYER for the launch. She worked with Kenstar for video shoots of 20 recipes by some models Chef CHEENU of SUNNY SIDE UP show on FOOD FOOD Channel and RJ Archana and Ranjit. She worked with Chef Junail (Assisting Chef of Celebrity Chef Kunal Kapoor) and professional food stylists for Photo shoot of recipes for JIVO CANOLA OIL. She is conducting cooking classes since 13 Jan 2009. Apart from conducting cookery classes, she manufactured and marketed Chocolates professionally from Jan 2009 to Feb 2011. She has written recipes for Meri Delhi Local Newspaper also. Which you can see in Gallery- on the website- www.khadyam.com. About her Educational Qualifications; She is BSc Chem Hons and Diploma in Pharmacy Holder. She has 8 years experience in Pharma Marketing and worked as a Medical Representative for 8 years but she was so passionate for cooking that she left her 8 yrs career of pharma and entered in the field of Culinary to follow her passion of being Chef. About Culinary Qualifications; She is Certified as Entrepreneurs Bakers and Chocolatier from Institute of Baking and Cake Art, Bengalore. She completed Certified workshops in Baking and Patisserie from Theos Global Culinaria, Noida. She completed 4 months Certification program in Culinary and 4 months certification Program in Baking and Patisserie from Cook and Bake Institute, Delhi. She completed her Modern wedding Cakes Program from Polka Dots, Mumbai. She attended many workshops at Nita Mehta Culinary Academy and many Celebrity Chefs like Chef Kunal Kapoor, Chef Vicky Ratnani, Chef Aditya Bal etc.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 20 min plus resting time 10 -15 mins in the refrigerator
  • Baking time ,Temp: 180°C for 18-20 min
  • Finishing Time: Cool for 15-20 min

1: Pizza Seasoning

  • Garlic powder1 tsp
  • Onion powder1 tsp
  • smoked paprika1 tsp
  • oregano leaves dried,½ tsp
  • Parsley leaves dried¼ tsp
  • marjoram leaves dried¼ tsp
  • Basil leaves dried¼ tsp
  • dried chilli flake¼ tsp
  • salt4g

2:For Cookies

  • All purpose flour150g
  • Castor Sugar10g
  • Baking powder¼ tsp
  • Unsalted butter80g
  • Grated Amul cheese cube1 no
  • Sour cream25g
  • Fab Premium Oil Soluble PizzaFlavour½ tsp
  • Fab Premium Oil Soluble Cheddar Cheese Flavour¼ tsp
  • Fab 100% natural Oil Soluble Oregano Extract1/8 tsp
  • Pizza seasoning mix prepared above-
  • Sliced Black Olives for garnishing-

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..

Leena Aghi Sadana

Leena’s Khadyam- Tickle the taste buds..Cooking and Baking Classes. Khadyam Bakers Hub- online store for bakery tools. New Delhi India

Leena Aghi Sadana is member of Indian Culinary Forum- association of Chefs. She is conducting cooking and Baking classes since Jan Read more

Leena Aghi Sadana is member of Indian Culinary Forum- association of Chefs. She is conducting cooking and Baking classes since Jan 2009. Currently 11 years have passed since she entered into this profession of culinary and baking. Apart from conducting cookery classes, she manufactured and marketed Homemade Chocolates professionally from Jan 2009 to Feb 2011. She only takes vegetarian classes. Culinary and Baking Experience: She has worked with Kenstar (Videocon) Company and did 100 recipe trials of Kenstar OXYFRYER- Base Model as well as SMART OXYFRYER for the launch. She worked with Kenstar for video shoots of 20 recipes by some models Chef CHEENU of SUNNY SIDE UP show on FOOD FOOD Channel and RJ Archana and Ranjit. She worked with Chef Junail (Assisting Chef of Celebrity Chef Kunal Kapoor) and professional food stylists for Photo shoot of recipes for JIVO CANOLA OIL. She is conducting cooking classes since 13 Jan 2009. Apart from conducting cookery classes, she manufactured and marketed Chocolates professionally from Jan 2009 to Feb 2011. She has written recipes for Meri Delhi Local Newspaper also. Which you can see in Gallery- on the website- www.khadyam.com. About her Educational Qualifications; She is BSc Chem Hons and Diploma in Pharmacy Holder. She has 8 years experience in Pharma Marketing and worked as a Medical Representative for 8 years but she was so passionate for cooking that she left her 8 yrs career of pharma and entered in the field of Culinary to follow her passion of being Chef. About Culinary Qualifications; She is Certified as Entrepreneurs Bakers and Chocolatier from Institute of Baking and Cake Art, Bengalore. She completed Certified workshops in Baking and Patisserie from Theos Global Culinaria, Noida. She completed 4 months Certification program in Culinary and 4 months certification Program in Baking and Patisserie from Cook and Bake Institute, Delhi. She completed her Modern wedding Cakes Program from Polka Dots, Mumbai. She attended many workshops at Nita Mehta Culinary Academy and many Celebrity Chefs like Chef Kunal Kapoor, Chef Vicky Ratnani, Chef Aditya Bal etc.Read less

Cookies and Crackers
  • Serves: 8-10
  • Prep time: 20 min plus resting time 10 -15 mins in the refrigerator
  • Baking time ,Temp: 180°C for 18-20 min
  • Finishing Time: Cool for 15-20 min

1: Pizza Seasoning

  • Garlic powder1 tsp
  • Onion powder1 tsp
  • smoked paprika1 tsp
  • oregano leaves dried,½ tsp
  • Parsley leaves dried¼ tsp
  • marjoram leaves dried¼ tsp
  • Basil leaves dried¼ tsp
  • dried chilli flake¼ tsp
  • salt4g

2:For Cookies

  • All purpose flour150g
  • Castor Sugar10g
  • Baking powder¼ tsp
  • Unsalted butter80g
  • Grated Amul cheese cube1 no
  • Sour cream25g
  • Fab Premium Oil Soluble PizzaFlavour½ tsp
  • Fab Premium Oil Soluble Cheddar Cheese Flavour¼ tsp
  • Fab 100% natural Oil Soluble Oregano Extract1/8 tsp
  • Pizza seasoning mix prepared above-
  • Sliced Black Olives for garnishing-

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..

Sundari Saritha Subramaniam Shashank Jayakumar

The Bakers Nook Chennai India

I've been a home baker for 6 years now, a journey that’s been very satisfying and challenging , since I began in May 2014. Nestl Read more

I've been a home baker for 6 years now, a journey that’s been very satisfying and challenging , since I began in May 2014. Nestled in the cozy suburbs of Anna Nagar West , since Nov 2018, we are now a mother and son duo churning out customised cakes, desserts, savouries and catering for parties. We have been steadily growing over the past 6 years and are now known for our range of baked nachos and dips, Belgian chocolate decadence cake, red velvet cake ,quiches and our scrumptious keto diet friendly bakes. An award I cherish hugely is winning second place in the Rustic bakes category at the Homebakers.co.in event held in Madras a year ago. The cake was a American South classic - hummingbird cake. What keeps us going and achieving more is the trust ,confidence and love of our client base, that grows year on year. Read less

Cookies and Crackers
  • Serves: 16-18
  • Prep time: 15 min plus 20 min rest time for dough
  • Baking time ,Temp: 160°C for 15-20 min

1:

  • multigrain-flour2/3 cup
  • Ragi flour ( finger millet flour)1/3 cup
  • cumin seeds toasted2 -3 tbsp
  • olive oil ( and a little more for brushing on the lavash )2tbsp
  • warm water½ cup
  • Salt as taste-
  • Fab Premium Oil Soluble Jeera Cookies Flavour1 tsp

1:

  • In a large mixing bowl, put the whole wheat multigrain flour, ragi flour, salt, olive oil and mix nicely .
  • Now add the warm water to the mix along with the Jeera Cookie flavouring, and knead gently till it all comes together.
  • If the mix is slightly crumbly at first don’t worry.
  • Turn it onto your work surface and continue kneading till you get a nice smooth pliable dough.
  • You can wet your hands with warm water and knead if you feel the mixture needs more moisture.
  • Once it is kneaded , cover and leave the dough to rest for 20 minutes, Preheat your oven to 160°C Prepare your baking trays by lining them with parchment paper.
  • Roll out the rested dough onto your parchment paper sheet , till it is around 1/8th inch thick or as thin as you can roll it .
  • Using a pizza cutter, cut the rolled dough into strips and brush with a little olive oil .
  • Sprinkle the dough strips with some toasted jeera.
  • Press the jeera lightly into the dough using a rolling pin.
  • Place the parchment sheet on your baking pan and place in the pre heated oven..These will bake crisp in around 15-20 minutes.
  • Keep in mind, every oven behaves differently.
  • When done the lavash chips will be lightly browned around the edges and have risen slightly off the base of the parchment paper lined baking pan.
  • Place on a cooling rack for 15 minutes, then pack these crisp healthy lavash in an airtight container and enjoy when the mood strikes you..

Sundari Saritha Subramaniam Shashank Jayakumar

The Bakers Nook Chennai India

I've been a home baker for 6 years now, a journey that’s been very satisfying and challenging , since I began in May 2014. Nestl Read more

I've been a home baker for 6 years now, a journey that’s been very satisfying and challenging , since I began in May 2014. Nestled in the cozy suburbs of Anna Nagar West , since Nov 2018, we are now a mother and son duo churning out customised cakes, desserts, savouries and catering for parties. We have been steadily growing over the past 6 years and are now known for our range of baked nachos and dips, Belgian chocolate decadence cake, red velvet cake ,quiches and our scrumptious keto diet friendly bakes. An award I cherish hugely is winning second place in the Rustic bakes category at the Homebakers.co.in event held in Madras a year ago. The cake was a American South classic - hummingbird cake. What keeps us going and achieving more is the trust ,confidence and love of our client base, that grows year on year. Read less

Cookies and Crackers
  • Serves: 16-18
  • Prep time: 15 min plus 20 min rest time for dough
  • Baking time ,Temp: 160°C for 15-20 min

1:

  • multigrain-flour2/3 cup
  • Ragi flour ( finger millet flour)1/3 cup
  • cumin seeds toasted2 -3 tbsp
  • olive oil ( and a little more for brushing on the lavash )2tbsp
  • warm water½ cup
  • Salt as taste-
  • Fab Premium Oil Soluble Jeera Cookies Flavour1 tsp

1:

  • In a large mixing bowl, put the whole wheat multigrain flour, ragi flour, salt, olive oil and mix nicely .
  • Now add the warm water to the mix along with the Jeera Cookie flavouring, and knead gently till it all comes together.
  • If the mix is slightly crumbly at first don’t worry.
  • Turn it onto your work surface and continue kneading till you get a nice smooth pliable dough.
  • You can wet your hands with warm water and knead if you feel the mixture needs more moisture.
  • Once it is kneaded , cover and leave the dough to rest for 20 minutes, Preheat your oven to 160°C Prepare your baking trays by lining them with parchment paper.
  • Roll out the rested dough onto your parchment paper sheet , till it is around 1/8th inch thick or as thin as you can roll it .
  • Using a pizza cutter, cut the rolled dough into strips and brush with a little olive oil .
  • Sprinkle the dough strips with some toasted jeera.
  • Press the jeera lightly into the dough using a rolling pin.
  • Place the parchment sheet on your baking pan and place in the pre heated oven..These will bake crisp in around 15-20 minutes.
  • Keep in mind, every oven behaves differently.
  • When done the lavash chips will be lightly browned around the edges and have risen slightly off the base of the parchment paper lined baking pan.
  • Place on a cooling rack for 15 minutes, then pack these crisp healthy lavash in an airtight container and enjoy when the mood strikes you..

Shilpa Sunil  

Cakes by Shilpa Hyderabad India

After working for 10years in corporate industry, I left my job to be a full time mom to my lil one. My passion for making desserts Read more

After working for 10years in corporate industry, I left my job to be a full time mom to my lil one. My passion for making desserts at home drove me to learn baking and with in no time, when my baby was 5 months old I kick started my journey into baking industry in 2018. Had some teething problems,but the trust and positive feedback of my clients made me confident eventually. I specialize in cakes, cupcakes and brownies. I love experimenting with unique flavours.Read less

Cookies and Crackers
  • Serves: 6-8
  • Prep time: 20 min plus 10-15 min refrigeration of dough
  • Baking time ,Temp: 160-170 °C for 20-22 min

1:

  • Whole wheat flour125 gm
  • Milk powder 2 tbsp
  • Baking powder 1/4 tsp
  • Baking soda 1/4 tsp
  • Salt a pinch-
  • Butter 75 gm
  • Milk1-2 tbsp
  • Sugar 75 gm
  • Cranberries 1/4 cup
  • Pistachio 15-20
  • Fab Premium Oil Soluble Cranberry Flavour –¼ tsp

1:

  • Sieve the flour, milk powder, salt and the rising agents 2-3 times.
  • Powdered sugar and cream it along with soft butter kept at room temperature till the mixer is soft.
  • Add the Fab Premium Oil Soluble Cranberry Flavour Chop the cranberries and pistachios into small pieces.
  • Now add the dry ingredients into the butter mixture and mix.
  • Add the cranberries and pistachios.
  • If the dough appears too dry, add some milk.
  • Do not knead hard.
  • Keep the dough in the refrigerator for 10-15 minutes.
  • Preheat the oven at 160-170 °C for at least 10 minutes.
  • Line a baking tray with parchment paper and keep it ready.
  • Take small sized dough balls and flatten it in your palm or cut it using a cookie cutter.
  • Place them on the baking tray leaving an inch between 2 cookies.
  • Bake for 20-22 minutes or till the sides and bottom look golden in colour.
  • Remove the tray from the oven and let the cookies stay in the tray for 5-6 minutes.
  • The cookies may appear soft while you take it from the oven, but will eventually become crisp on cooling.
  • Transfer the cookies onto a wire rack and allow it to cool fully.
  • Store in airtight containers.
  • Enjoy these with a cup of tea or coffee or cold milk..

Shilpa Sunil  

Cakes by Shilpa Hyderabad India

After working for 10years in corporate industry, I left my job to be a full time mom to my lil one. My passion for making desserts Read more

After working for 10years in corporate industry, I left my job to be a full time mom to my lil one. My passion for making desserts at home drove me to learn baking and with in no time, when my baby was 5 months old I kick started my journey into baking industry in 2018. Had some teething problems,but the trust and positive feedback of my clients made me confident eventually. I specialize in cakes, cupcakes and brownies. I love experimenting with unique flavours.Read less

Cookies and Crackers
  • Serves: 6-8
  • Prep time: 20 min plus 10-15 min refrigeration of dough
  • Baking time ,Temp: 160-170 °C for 20-22 min

1:

  • Whole wheat flour125 gm
  • Milk powder 2 tbsp
  • Baking powder 1/4 tsp
  • Baking soda 1/4 tsp
  • Salt a pinch-
  • Butter 75 gm
  • Milk1-2 tbsp
  • Sugar 75 gm
  • Cranberries 1/4 cup
  • Pistachio 15-20
  • Fab Premium Oil Soluble Cranberry Flavour –¼ tsp

1:

  • Sieve the flour, milk powder, salt and the rising agents 2-3 times.
  • Powdered sugar and cream it along with soft butter kept at room temperature till the mixer is soft.
  • Add the Fab Premium Oil Soluble Cranberry Flavour Chop the cranberries and pistachios into small pieces.
  • Now add the dry ingredients into the butter mixture and mix.
  • Add the cranberries and pistachios.
  • If the dough appears too dry, add some milk.
  • Do not knead hard.
  • Keep the dough in the refrigerator for 10-15 minutes.
  • Preheat the oven at 160-170 °C for at least 10 minutes.
  • Line a baking tray with parchment paper and keep it ready.
  • Take small sized dough balls and flatten it in your palm or cut it using a cookie cutter.
  • Place them on the baking tray leaving an inch between 2 cookies.
  • Bake for 20-22 minutes or till the sides and bottom look golden in colour.
  • Remove the tray from the oven and let the cookies stay in the tray for 5-6 minutes.
  • The cookies may appear soft while you take it from the oven, but will eventually become crisp on cooling.
  • Transfer the cookies onto a wire rack and allow it to cool fully.
  • Store in airtight containers.
  • Enjoy these with a cup of tea or coffee or cold milk..

THE END