Easy Christmas Recipes to try…

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Banana Cookies

Ingredients:

Unsalted butter – 75gm, Sugar – 140gm, Egg – 1, Mashed bananas – 140gm, Baking Soda – 3gm, Maida – 280 gm, Salt – a pinch, Cinnamon powder – ½ tsp. Nutmeg powder – ½ tsp. Cloves ground – ¼ tsp. Choco chips – 50 gm

Method: Preheat the oven to 350*F. Beat the butter and sugar together until light fluffy. Add the egg into it and continue to beat until the mixture is light and fluffy. In a separate bowl, mix the mashed bananas and baking soda. Keep it for 2 minutes.

The baking soda will react with the acid in the bananas which in turn will give the cookie their lift and rise. Mix the banana mixture into the butter mixture. Whisk together the flour, salt, and spices. Add to the butter and banana mixture and mix until just combined. Fold pecans or chocolate chips (if using) into the batter. Drop-in dollops onto parchment paper-lined baking sheet. Bake for 20-25 minutes or until nicely golden brown. Let it cool on wire racks. Keep in the airtight container once it’s cool.

 Sugar-free flourless cookies with almond flour and flaxseed

Ingredients: Unsalted Butter – 75grm, Icing Sugar – 140 gm, Vanilla essence – 1 tsp. Flaxseed – 30 gm, Almond Flour – 350 gm, Rock Salt – a pinch, Cinnamon ground – ½ teaspoon…

Sugar free flourless cookies with almond flour and flaxseed

Method:

  1. Preheat oven to 300F/150C and line a large baking sheet with parchment paper.
  2. Mix together the softened butter and icing sugar and mix this dough is quite stiff.
  3. Add the salt and vanilla and mix a few seconds more.
  4. Then add the flaxseed powder and almond flour, beat until the mixture comes together. (It will be crumbly at first; continue mixing until it forms a stiff dough.)
  5. Then mix the Icing sugar with the ground cinnamon and pour that mixture out on a plate.
  6. Divide into even sized ball and roll each one in the icing sugar and cinnamon mixture, and place in rows on the parchment paper. Use a fork to smash the cookies and down about 1/2 inch thick.
  7. Bake about 30 minutes.
  8. Let the cookies cool for about 20 minutes on the baking sheet; they will get more firm as they cool.

Recipes by Chef Prakash Kumar, Executive Chef at The Woodrose

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