Showing posts with label Butter. Show all posts

Monday, December 1, 2025

Butter Cake | Easy Tea Cake

Butter Cake , a delicious, rich and soft cake with wonderful butter flavor. It's one of my favourite cakes to bake for evening snacks. It's such an easy cake and the output is awesome every SINGLE time.

My kid loves this butter cake so much and he asked for this cake as an after school snack. So ever since he started school, i have baked this cake almost every other week and now i almost lost count how many times that i had baked this cake for the past three months.

If you're looking for a make ahead snack for your kids, i would highly recommend to give a try on this. I'm sure that you and your kiddo will love this.

Couple of years back, i saved this recipe from somewhere and i don't even know where it was from, now. Few months back , when i browsed through my drafts, i noticed this cake and tried it and it turned out super delicious. Ever since it became a regular in our house.

Usually i bake this cake in a small loaf(4*7) which is enough for our small family , so here i'm sharing the recipe for a small loaf only. It would be sufficient for 2-3 people for one serving. If you're looking to bake a larger cake, you can easily double or triple the recipe.

Flour

For the recipe that i have shared today , i have used only all purpose flour. But i tried the same recipe with the combination of wheat flour and all purpose flour as well as only wheat flour(aata).

To be honest, i don't see any major difference in taste and texture. The color of the cake only differs with the wheat flour. So use whatever flour you have or like.

Now let's check out how to cake this super easy and delicious cake.

Butter Cake | Easy Tea Cake

Preparation Time : 10 mins | Cooking Time : 40 mins | Serves : 2
Recipe Category: Cake | Recipe Cuisine: Indian

Ingredients

Butter - 1/4 cup

Sugar - 1/4 cup

All purpose flour - 1/3 cup + 2 tbsp

Salt - a pinch

Baking powder - 1/4 tsp

Vanilla Extract - 1/4 tsp

Milk - 2 tbsp

Egg - 1

Procedure

Preheat the oven @ 350 F. In a bowl, add the softened butter and sugar. Whisk the both together for a couple of mins.

Then crack open an egg and add it along with vanilla extract. Whisk it all together well. It may look curdle but that's totally fine.

Next place a siever over the bowl and add the flour, baking powder and salt. Sieve it into the egg butter mixture and mix it well.

Then grease the baking tray with butter and dust it with the all purpose flour. Place a parchment paper on the bottom and transfer the cake batter into the pan. Bake it in the preheated oven for 40 mins or until the toothpick inserted in the center of the cake comes out clean.

Delicious and spongy Butter cake is ready !

Related: How to make Hot Milk Cake

Notes:

Make sure all the ingredients are at room temperature.
Slice the cake when it's cooled down completely. It give a neat slices.

Monday, June 8, 2020

Shortbread Cookies | Easy Cookie Recipe

Shortbread Cookies, a rich buttery delicious, melt in mouth cookies !!! It's a traditional Scottish cookies made from butter, flour & sugar and it's named so because of its crumbly texture not stretchy or chewy. Unlike many cookie recipe, shortbread cookies doesn't have any leavening agent like baking soda or powder. Still they are so light, crumbly and utterly delicious cookies !!! Instead of butter, shortenings are also used in the recipe, but i would highly recommend to use butter for great flavor.

When i heard the name short bread cookies for the first time, i was wondered what is it ??So,.

What is short bread cookies and how is it different from butter cookies??

Actually there is no difference between those two in terms of ingredients. The main difference is, in short bread cookies, the sugar is comparatively less compared to the butter cookies. It makes them crumbly and melt in mouth texture.

Next is baking temperature, short bread cookies are baked at lower temperature to retain its pale color. Where as butter cookies are baked at little higher temperature and also the extra sugar sugar in butter cookies give those dark colors because of caramelization.

Couple of year ago, bought a pack of french cookies from costco, we both liked it a lot. It's rich buttery cookies with moderate sweet and a hint of salt and we used to buy them whenever we were there, after a while, guess costco stopped to carry them. As these cookies has a hint of salt in it, ST always say that these cookies are so similar to it every time he had a bite. Adding salt in this cookies is optional but highly recommend because it gives a nice kick!!

But for me, it reminds me of the butter biscuits that are available in bakery shop around Tamilnadu, India. Those bakery biscuits are quite different from the regular biscuits, they are super crumbly and melt in mouth texture.

I'm not sure how they are made but these short bread cookies tastes so similar to them. Guess, it's similar recipe but different name in different place !!! As we both like these cookies a lot, i have been baking these cookies a lot during this lockdown. Now let's check out on how to make this delicious cookies.

Butter Cookies | Butter Biscuits

Preparation Time : 1 hr | Cooking Time : 10 mins | Serves : 12
Recipe Category: Cookies | Recipe Cuisine: Scotland

Ingredients
Butter - 5 tbsp
All Purpose Flour/Maida - 3/4 cup
Icing Sugar - 1/4 cup
Vanilla extract - 1/4 tsp
Salt -1/4 tsp
* see notes section at the end for all FAQ

Procedure

Take the room temperature butter in a bowl and whisk it for 2 mins and then add sugar & vanilla extract.

Again whisk it well until all combined together. Next add the flour and salt.

Mix it with your hands well until it all comes together as single mass(if the dough is dry and doesn't come together at this stage, add a couple of tsp of milk). Transfer the cookie dough into cling wrap and shape it as rectangular block.

Cover it well and refrigerate for 1 hr. Preheat the oven @ 350 F & Line the baking tray with parchment paper and keep it ready. Take the cookie dough from the refrigerator.

With sharp knife cut into 1/4 inch pieces. Place them on the baking tray.

With wooden stick poke some holes on each cookie. Place it on the preheated oven and bake it for 10-12 mins. Turn the cookie tray one time in between.

Remove from the oven and let it cool a bit and then transfer into wire rack to cool completely.

Once it's completely cooled. Store it in airtight container.

If you want chocolate covered cookies, melt about 1/2 cup of chocolate chips(you can use milk chocolate, semi-sweet or dark chocolate as per your liking, i have used semi-sweet chocolate) in a double boiler method or in microwave until it's all melted. Then dip each cookie in the melted chocolate and place it on the parchment paper. If you want any sprinkles, just add it immediately so it sticks to the chocolate well. Let it sit for an hour or until the chocolate sets !

For more baking recipe, check out here

As i baked the below batch for the school bake sale, i have added some colourful sprinkles :-)

Notes:

Instead of making rectangular shape, you can cut into any shape using cookie cutter.
Make sure to use the butter at room temperature.
Icing sugar helps to give the smooth texture.
Cookies firm up when it's completely cooled down.
It stays well for a week at room temperature.
Keep the dough at refrigerator helps to cut them nicely.
To make icing sugar at home, for 1 cup of sugar add 1 tbsp of corn starch and grind into super fine powder and use the required quantity in the recipe.
Here i have used unbleached all purpose flour.

Monday, October 29, 2018

Badusha | Balushahi | Diwali Sweet

Badusha/Balushahi, a delicious indian sweet made from the all purpose flour. It's an Indian version of glazed doughnut(For western donuts, check out this recipe) with flaky texture inside.

Compared to other indian sweets, Badusha has a very mild sweet with rich buttery flavor, that's the main reason for me to like it so much, you can eat few badusha without overpowering the sweet taste(or simply we say "thigatamal" in tamil). As far as I remember, we used to buy Badusha from the sweet stalls only, never tried to make it at home while growing up.

But after marriage, since we move a lot, i had started to make all kinds of sweet at home. Now here in US where i live now, it's hard to find fresh indian sweets, mostly they are old and even the taste is also not good or else you would get that "Haldigram" kind of packed sweets which i hate like anything.

So if at all i crave for some indian sweets, there is no way other than making on my own. Sometimes I felt like unless we moved to the US, I would never get this much interest in cooking.

Ok, now coming to the badusha recipe, i had tried this sweet quite a few times already and it turned out delicious every "SINGLE" time. The texture and the taste of this badusha is just like how you get it in sweet stalls, the mild white sugar coating on the outside and the buttery flaky inside, literally melt in your mouth.

I personally like badusha on the next day than the day it 's prepared. Give it a good rest time for better taste & flavor. So what are you waiting for?? Try this badusha for this deepavali and treat your friends and family. Before checking out the recipe, do give a read on FAQ if you're a beginner in making this sweet.

Why doesn't my badusha have that flaky texture inside ?

There are few things to be taken care for flaky inside

Make sure not to knead the dough. Over kneading develops the gluten hence the flaky texture gets lost.
Don't reduce the amount of fat used in this recipe
Make sure to cook on low flame for a longer time.

If you follow these steps religiously, i'm confident that you will get super flaky badusha.

Why doesn't my badusha have that white sugar coating ?

First the sugar syrup consistency is important to get that white coating on outside, so make sure to get that single string consistency. Second, let it cool down completely.

How to store and how long it stays well ?

Once it cools down completely, it can be stored in any air tight/normal container at room temperature. It stays well for a week to 10 days at room temperature. You can refrigerate them if you want to store for longer days.

Badusha | Balushahi | Diwali Sweet

Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 10
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients
Maida/All purpose flour - 1 cup
Butter - 3 tbsp
Oil - 1 tbsp
Baking soda - a big pinch
Salt - a pinch
Sugar - 1 tsp
Curd - 1 tsp
Oil - for frying
For sugar syrup
Sugar - 1/2 cup
Water - just enough to immerse the sugar
Cardamom - 2
Saffron - few strands
Lemon juice - 1 tsp

Procedure

Melt the butter and add into the bowl along with oil, baking soda, sugar & curd.

Whisk all together until it's slightly foamy, then add the flour and mix it well with your hand.

Then add water little by little and form a soft dough. Knead the dough for 3-4 mins or until it's smooth on the surface without any cracks. Cover it with lid and leave it aside for few mins, next for the sugar syrup, add the sugar and water in a bowl and bring into boil.

Once the sugar syrup reaches one string consistency(take a little bit of sugar syrup between thumb and fore finger and move the fingers apart slowly, it should form a single string in between your fingers), switch off the flame and squeeze the lemon juice immediately.

Next add the powdered cardamom and saffron into the sugar syrup, mix it well and leave it aside. Now take the dough and form a 10 equal sized balls.Take a ball and make a dent in the middle with your fore finger.

Do the same for all the dough. Heat the oil for frying, add the badusha dough gently.

Cook till it becomes golden brown on both sides, remove from oil, drain it in paper for few secs and them immediately put it in sugar syrup.

Coat both sides of badusha with sugar syrup well and then remove it on the plate to dry completely.

Tasty and flaky badusha is ready. For more diwali sweets and snacks, check out my collections

Related:How to make crispy & juicy jalebi

Notes:

Once the oil is heated, keep the flame in low for entire cooking, it helps to make sure that the inside is well cooked and have that wonderful texture inside.
To check the oil temperature, add a pinch of dough, it should come up slowly, that's the correct temperature to fry the badusha.
If the sugar syrup crystalizes in between, reheat it for few secs until it becomes runny and then add the badusha.
Let the badusha soak in sugar syrup for 1-2 mins.
Soak the badusha in sugar syrup as batches for easy absorbing.

Wednesday, October 11, 2017

Butter Murukku | Murukku | Diwali Recipe

Butter Murukku, a tasty, crunchy and flavorful snack made from rice flour. Actually i'm looking forward to this diwali season to make all the sweets and savories, it doesn't mean i won't make it on other time, but it kind of gives festive feel in your home and i love it.

I had tried this butter murukku few times before, but couldn't get the correct texture. It was bit hard to bite,but still it was tasty. Later i tried with less quantity of besan & more of fried gram flour and it turned out the way i like it. Super crunchy and absolutely delicious !!! If you're looking for some fool proof recipe to try on this diwali, then here it is.

Butter Murukku

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 6
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients
Rice flour - 1 cup
Besan - 2 tbsp
Fried gram flour(Pottukadalai flour) - 2 tbsp
Butter - 2 tbsp
Cumin seed - 1 tsp
Sesame seed - 1 tsp
Salt - to taste
Oil - for deep frying

Procedure

Measure & take all the ingredients in the bowl except butter and oil. Mix all the dry ingredients well, then add the butter.

Mix it with hands until all the butter is well incorporated with the flour, then slowly add the water and make a smooth dough.

Heat the oil for deep frying, in a murukku press, use the star disc and fill the press with the dough and close it.

Squeeze the murukku into the hot oil, cook till it has nice golden color and also the "shh" sound stop by that time, remove from oil and drain it on tissue paper.

Let it cool completely and store it in air tight box. Tasty, crunchy and flavorful Butter Murukku is ready.

Related : How to make Seepu Seedai

For more sweets and snacks here, check out here

Notes:

Use soft butter,so that it will incorporate with the flour well.
Cove the dough always, it helps to avoid become dry.
While making pottukadalai flour, make sure that they are fine powder, if it's not sieve it once and use.
If the pottukadalai flour aren't fine powder,then there is a chance of murukku bursting in the oil, so make sure that they are super fine.
Squeeze little amount of murukku in the oil at a time, the steam from the oil is very hot, so be careful while squeezing.

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Monday, December 1, 2025