Three years back, I developed an interest in eggless baking. I always had atleast 500gms of butter in my fridge. I used to bake atleast 3 times a week, creaming the butter, seiving the flour mixture, mixing the dry with wet ingredients and finally baking. With so much of butter and milk, most of the times, the cake would come out good and sometimes it went directly into the dustbin. Then when I was trying to bring in dairy free food into our diet, I finished using the last slab of butter I had and never ever bought butter again. Even during those "creaming the butter" days, baking a cookie was always an disaster. Everytime, the cookies would fall flat, literally. The first time I really had luck in baking cookies was with this Vegan chocolate choco chip cookies. Ever since, I have baked these cookies atleast 10 times with excellent results. I have always wanted to bake a simple vegan vanilla cookie, but most of the recipe called for substituting butter with margarine which I did not want to do.
Recently I came across a recipe for vanilla cookies with custard powder at Jeyashree's blog. The pictures were very appealing and I thought it would taste good too. Of course, it tasted good, almost melts in the mouth and more importantly, my 5 year old son loved it. So here is the recipe..
Recipe Source: Jeyashri's Kitchen
Vegan Vanilla cookies recipe to make around 35 medium sized cookies.
| Ingredients | Quantity | Notes/Comments |
|---|---|---|
| All Purpose Flour/Maida | 2 cups | - |
| Custard Powder | 1/2 cup | I used Brown&Polson brand, vanilla flavour |
| Powdered Sugar | 1 cup | I measured the sugar and powdered |
| Baking Soda | 1/2 tsp | - |
| Baking Powder | 3/4 tsp | - |
| Refined Oil | 1 cup | I used sunflower refined oil. Next time, I am planning to substitute 1/2 cup oil with apple sauce. |
| Vanilla Extract/Essence | 1 tsp | I forgot to add this, still the cookies were good as the custard powder was vanilla flavoured. |
| Choco chips/Mini sugar balls | 1/4 cup | Optional |
Procedure |
|---|
| Please have a look at the side widget for more information on oven temperature. |
| 1. Pre heat the oven to 170 degree Celsius. While the oven is pre heating, take maida, custard powder, baking soda and baking powder in a bowl. |
| 2. Either sieve the ingredients or mix well using a spatula. |
| 3. In another bow, mix sugar and oil. |
| 4. Add vanilla essence and mix well. |
| 5. Add the dry ingredients mixture to the wet ingredients mixture in three batched and mix gently. |
| 6. Take a lemon sized dough in the palm and flatten the dough. |
| 7. Do the same for the rest of the dough and arrange them in a baking tray lined with parchment/butter paper. Optionally spread some choco chips on each flattened dough and press lightly |
| 8. Bake in the pre heated oven for 10 minutes at 170 degree Celsius. |
| 9. Remove the tray from the oven and allow it to cool for a minute. |
| 10. Remove the cookies from the tray carefully and store in a container. Close the container once the cookies are completely cooled. |
Still not clear???? Scroll down for step wise pictures...
