Showing posts with label crispy. Show all posts
Showing posts with label crispy. Show all posts

Oct 5, 2016

Hawaiian Coconut Cookies

Hawaiian Coconut Cookies biscuit, eggless, vegan, vegetarian, veg, simple, easy, recipe, butter, crispy,

Aloha! From the beautiful island state of Hawaii comes this eggless sweet treat. Tenderly crisp, buttery, and rich with the flavor of coconut these cookies are sure to please anyone's palate. Such an easy recipe to make and perfect for any holiday platter or simply a tea time treat. 

Hawaiian Coconut Cookies biscuit, eggless, vegan, vegetarian, veg, simple, easy, recipe, butter, crispy,

This recipe came from the back of a C&H pure cane sugar package eons ago. I think. I can't find it on their website but I do have it scrawlled on the inside cover of my 1987 San Francisco Junior League cookbook. Anyway, it is a fantastic eggless recipe that can easily be made vegan by substituting a good quality margarine or shortening for the butter.

I used unsweetened coconut flakes from an American discount chain because they were on sale for less than a dollar for a 14 oz packet. (The coconuts we get here in Nepal tend to be dried out and soapy tasting so I line my suitcase with these packets every time I go to the US.) This recipe could easily be embellished by adding macadamia nuts, cashews, and or white chocolate chips. I usually make these without any add-ins because macadamia nuts and white chocolate chips aren't available in Nepal. My maid helps herself to the cashews so those usually aren't available either. Either way these cookies are delicious!

Ingredients:
1 C butter, softened (or margarine if you wish to make this recipe vegan)
1 C white caster sugar
1 tsp vanilla
1/4 tsp salt
2 C flour/maida
1&1/3 C shredded coconut
1/2 C chopped macadamia nuts or cashews (optional)
1/2 C white chocolate chips (optional)
Here's what to do:
1) In a large bowl of electric mixer, cream together butter, sugar and vanilla.

2) Add flour and coconut to creamed butter and sugar mixture and mix well.  Add chopped macadamia nuts, cashews or white chocolate chips if using and mix well. When the dough pulls away from the sides of the bowl and sticks to itself it is properly mixed. Cover dough with cling film or saran wrap and chill for at least 3 hours.


3) When ready to bake heat oven to 325F/170C. Shape tablespoonfuls of dough into balls the size of walnuts. Place on baking sheets lined with parchment or a silicone mat and flatten with the bottom of a glass wrapped in cling film or the heel of your hand.


4) Bake in preheated oven for 20-25 minutes or until bottoms of cookies are slightly browned. Allow to cool for 10 minutes before removing from baking sheet with spatula. Makes 4 dozen.


Helpful Hints:
This recipe can easily be made vegan by the use of a good quality vegetable margarine or shortening in place of the butter.

Jun 10, 2016

Date and Crispy Rice Laddoos

dates puffed rice cereal sweet dessert ramadan easy laddoo balls recipe

"Laddoos" or "laddus" are ball shaped sweets popular in South Asia. Easy, eggless, and no bake these laddoos are a quick and delicious treat to make! Dates are simmered into a rich caramel then combined with crunchy puffed rice for a delicately crisp and divinely sweet indulgence. Perfect for Ramadan or any other holiday featuring lots of decadent goodies.


Here I've taken an old fashioned American recipe and "Desi-fied" it a little with cardamom and ghee. Variously called "humdingers" or simply "date balls" these tasty treats graced many a Thanksgiving and Christmas platter in my home when I was growing up in the US. For some reason we Americans love breakfast cereal in our sweets. Dates and rice are familiar favorites to the Desi palate so these are sure to please all around. 


Truly a crowd pleaser, this recipe was originally from my 1970's 4H cookbook. However, I've been making this for so long I know it by heart. From what I understand this recipe has been around with minor variations since the 1920's in the US. In the US you can buy 8oz bags of pitted dates that measure to about a cup which is what this recipe was written for. Pitted dates are not available in South Asia so I'd recommend using "wet pack" dates as shown in the above photo. They are fairly inexpensive and are very good quality for use in baking and cooking. I do have to pit them myself which is a bit of a sticky chore. The bag you see in the photo is the standard 500g package available here which yields about 2 cups of chopped and pitted dates. When using the 500g bag as shown in the photo I simply double the ingredients in the recipe below. If you wish to make these vegan just substitute coconut oil or a good quality vegetable margarine for the butter or ghee. These are so yummy and in less than an hour you can easily whip up about 48 to 50 laddoos for any special occasion or just an after school treat!

Ingredients:
1/2 C butter, ghee, or coconut oil
3/4 C sugar
pinch of salt
1 tsp vanilla (optional)
7 - 10 green cardamoms/elaichi, seeds removed & coarsely ground (optional)
1 C dates, chopped & pitted
3 C rice crispy cereal
1 C desiccated coconut or 1/2 C powdered sugar

Here's what to do:
1) In a large heat safe mixing bowl measure out rice crispy cereal.


2) In a heavy bottomed saucepan combine sugar, dates, salt, vanilla, cardamom, and butter or ghee.


3) Over medium heat bring to simmer while stirring constantly. Allow to simmer for 3 minutes,  keep stirring constantly so the mixture does not scorch.


4) Remove cooked date mixture from heat, immediately pour over pre measured rice crispy cereal in heat proof bowl. Mix well with wooden or silicone spoon. Allow mixture to cool for about 10 minutes.

5) When mixture has cooled roll by tablespoonful into walnut sized balls. I use a tablespoon sized cookie scoop to get uniform amounts.


5) Roll the balls in desiccated coconut or powdered sugar as desired. A round cake tin or shallow bowl works well for this. Keeps well in a sealed airtight for up to two weeks. (But they only last about two days around our house because everyone eats them.)

Helpful hints:
If you wish to make these vegan just substitute coconut oil or a good quality vegetable margarine for the butter or ghee.

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