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Carrot Cupcakes

 Carrot   Cupcakes Everyone seems to love Carrot Cake,  what I also like about them is how wonderfully moist they are and how flavorful they taste. I love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. Carrot Cakes became popular with the health food craze of the 1970s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carr...
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Christmas Shortbread Cookies - N'Oven cookie in cooker.

Christmas Shortbread Cookies - N'Oven cookie in cooker.

And why is it called Shortbread Called Shortbread: 

According to British Food History – Dating back to the 12th century , shortbread was originally called biscuit bread. These biscuits were made from left-over bread dough that was sometimes sweetened and dried out in the oven to form a hard, dry rusk. This practise took place over the whole of the British Isles, not just Scotland.

 The Best Simple  Way Shortbread Cookies, these are a delicious easy to make Shortbread Cookie Recipes, a delicious melt in your mouth cookie that you will make year after year. 

 This dough is so easy to work with you don’t even have to roll it out, just pat to your desired thickness, (I tend to like them  thicker, more cookie for the bite you could say)
I love  Simple Shortbread Cookies, they practically melt in your mouth.  I always had a friend who said that her Brown Sugar Shortbread was the best and made exactly how it should be made with only 3 ingredients, butter, sugar and flour.

How to Store Shortbread Cookies:

The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.

How to make Shortbread Cookies without a cookie cutter:

With this Shortbread dough you can actually just roll the dough into a log shape, then slice it and bake on a parchment paper lined cookie sheet. I would probably refrigerate the log (before cutting) for about 20 minutes.
Lets cook with step-by-step pictures.

Now lets see how to cook:

Christmas Shortbread Cookies - N'Oven cookie in cooker.




Prep time
Cook time
Total time
Make your snack time perfect with this healthy cookies with hot coffee or tea.
Author: Shalini
Recipe type:Cookie
Cuisine: Indian
Serves: 14 servings
Ingredients
  • Maida/Wheat flour - 1cup
  • Powdered sugar - 1/3 cup
  • Unsalted butter - 3/4 cup
  • Vanilla extract -1 tsp 
Instructions
  1. Add 3/4 cup of soft unsalted butter and whisk it well it turns creamy,
  2. To his add 1cup maida/wheat flour, 1 tsp of vanilla extract, salt 1 tsp and mix all well until it forms a dough.
  3. Now wrap the dough in plastic paper and keep it in freezer for 20mins.
  4. Remove the cover and cut both the dough into log shape.
  5. Place it on cookie baking tray.
  6. Pre-heat the cooker by placing stand inside and by removing gasket and whistle for 5mins in medium flame.
  7. Place it on cookie tray and bake it for 18mins in medium flame.
  8. Remove from the tray once it cools down completely.
  9. Store it in air tight jar.  
Pictorial:
pre heat the pan by adding stand in it for 10 min in medium flame.
Take all.

Add butter and whisk it well.

Add 1/3 cup of powdered sugar.


Add in Vanilla extract.

whisk well.

Add 1 cup of maida/ wheat flour.

Mix well.

form a dough.
Wrap in plastic paper. and freeze for 20min.

Remove from frezer and place it on butter paper.

Cover with other paper .

Roll out.


Cut into log shape.


Keep it in pre heated pan and bake for 20mins in medium flame.

Add dark chocolate in hot pan n melt it.


Decor with chocolate spread with jelly cubes. 

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