Coconut Biscuits

Ingredients for Coconut Biscuits:
Unsalted butter 250 gm
Caster sugar 200 gm
Flour 350 gm
Coconut or vanilla essence 1/2 tsp
Desiccated coconut 1/2 cup
Egg 1

Method:
Beat butter add caster sugar, mix till well incorporated. 
Add in the eggs, flour, coconut/vanilla essence, and desiccated coconut. 
Mix with hands to form soft dough. 
Let dough rest in fridge for an hour at least well wrapped in cling. 
Roll out dough on a lightly floured surface, cut using a cookie cutter.
Bake in a preheated oven at 180 degrees C for 12-15 minutes or until done.

Toffee Cookies

Ingredients For Toffee Cookies:
Unsalted butter 1 cup
Packed dark brown sugar 1 cup
Eggs yolks 2
Flour 2cups
Salt 1 tsp
Chocolate 4 oz
Chopped walnuts ¼ cup

Method:
Cream butter and brown sugar and add in the yolks.
Add in flour and salt.
Mix well and then refrigerate.
Roll out dough on a lightly floured surface.
Cut into rounds using a cookie cutter.
Place onto a cookie sheet and bake at 180 degree C for 11-13 minutes or till brown.
Cool on wire racks.
When the cookies are cold melt the chocolate and spread a little over each cookie.
Before chocolate dries and sets, add the chopped walnuts on top.
Let set and then serve.

Toffee Cookies by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Chocolate Oat Cookies

Chocolate Oat Cookies by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Triple Chocolate Cookies

Ingredients For Triple Chocolate Cookies:
Flour 2 1/4 cup
Baking soda 1 tsp
Salt 1/2 tsp
Cocoa powder 2/3 cup
Butter, softened 1 cup
Sugar 3/4 cup
Brown sugar 2/3 cup
Vanilla essence 1 tsp
Eggs 2
White chocolate chips 6 oz
Dark chocolate chips 6 oz

Method:
Combine flour, soda, salt and cocoa powder.
In a large bowl, cream butter and brown sugar and caster sugar.
Stir in vanilla.
Add eggs one at a time. Mix in flour and stir in the dark chocolate and white chocolate chips.
Drop by tablespoonfuls onto baking sheets.
Bake at 180 degree C for 9 to 11 minutes.
Cool in cookie sheets for 2 minutes.
Remove to wire racks for cooling completely.
For bar cookies: lightly grease 9 x 13 pan.
Spread dough into pan.
Bake for 20 -25 minutes.

Triple Chocolate Cookies by Zarnak Sidhwa

Nutella Filled Cookies

Ingredients For Nutella Filled Cookies:
Nutella 1 cup
Plain flour 1 cup
Egg 1
Nutella refrigerated 1 jar

Method:
Preheat the oven to 180 degree F and line 2 trays with baking paper.
In a large bowl, mix together the nutella and the egg.
Add the flour and stir until incorporated.
The mixture will be quite thick.
Roll a small teaspoon of dough into a ball and flatten in your palm.
Place on the lined baking tray.
Put a teaspoon of cold nutella in the center of the cookie.
Roll a second small teaspoon of dough into aball and flatten in your palm.
Place it over the nutella and press the edges of the two cookies together.
Repeat the process until all the cookie dough has been used bake for 6-8 minutes and serve.

Nutella Filled Cookies by Sarosh Pirwani (Sugar Love)

The guest Sarosh Pirwani is the owner of Sugar Love.

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn

Batasa

Batasa (very hard crispy biscuits)
Ingredients

Flour 2 cups
Unsalted butter ½ cup
Salt ½ tsp
Sugar ½ tsp
Baking powder 1 tsp
Almonds chopped 1 tbsp
Warm water ½ cup

Method

Mix all of the above ingredients to form a ball of dough. Allow to stand for 15 to 30 minutes.
Roll into small balls and lay them on ungreased baking sheet and bake at 160 degrees for 30 minutes, then lower temperature and at 150 degrees for
3 hours. Now turn off the oven and leave batasa in the hot oven for another 3 hours. Remove from oven and cool, store only when completely cold.

Batasas by Zarnak Sidhwa

Naan Khatai

Ingredients for Naan Khatai
Butter 8 oz
Caster sugar 6 oz
Flour 2 cups
Semolina ½ cup
Salt a Pinch
Blanched almonds 2 tbsp
Cardamom powder 1 tsp
Nutmeg powder ½ tsp

Method

In the sifted flour add in semolina, salt, cardamom and nutmeg powder.
Beat butter well and add in caster sugar and then add the dry mixture.
Mix till it forms soft dough. 

Roll into a small ball and flatten lightly and using a knife put a cross mark on the khatai and place a slivered almond in it. 

Place on a baking tray and bake for 15-20 minutes on 180 degrees C or till very light golden in colour.

Naan Khatai by Zarnak Sidhwa

Moni

Ingredients for Moni:
Refined Flour 250 gm
Sugar 125 gm
Poppy seeds 1 tbsp
Tragacanth (Gond chopped) 1 tbsp
Oil (for mixing) ½ cup
Oil (for frying) 3 – 4 cup
Green cardamom (chopped) 4 – 5 

Method: 
Add oil to the flour and mix;
Add sugar, poppy seeds, tragacanth and cardamom and mix well.
Make thick roti of the paste.
Cut it into different shapes and fry.
Let it cool at room temperature and serve with hot tea or coffee.

Moni by Saleema and Shahzad Ali (Aga Khani Couple)

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Chocolate Chip Cookies

Ingredients for Chocolate Chip Cookies:
Butter 6 oz
Caster sugar 8 oz
Eggs 2
Flour 12 oz
Baking powder 1 tsp
Chocolate chips 4 oz

Method
Mix butter, caster sugar, eggs, flour and baking powder well, stir in chocolate chips. Put large spoonfuls of the dough onto a baking sheet and press down with a fork, bake at 180 degrees C for 10-15 minutes or till done. 
Cool on a wire rack.

Chocolate Chip Cookies by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Cashew Nut Cookies

Ingredients for Cashew Nut Cookies:

Butter chilled 250 gm
Icing Sugar 190 gm
Sodium Bicarbonate 1 tsp
Plain flour 420 gm
Milk powder 1tbsp
Salt ½ tsp
Ground roasted cashew nuts 200 gm
Baked Cashew nuts (for topping) 300 gm
Egg 1
Vanilla 2 tsp

Method
Sift flour, milk powder, soda and salt together, set aside.

Cream butter & icing sugar till light & fluffy. 

Add eggs & vanilla till well mix.

Low speed, add sifted flour & ground cashew nut till soft dough.

Chill till firm.

Use cutter to cut out the dough and it on a lined baking tray.

Place cashew nut on it, slightly press. 

Egg wash to seal the nut and dough gap so the nut won't drop out easily.

Bake at 170 degree C for 15-20 minutes.

Cashew Nut Cookies by Paari Shah (Tarakshanda)

Spicy Dutch Biscuits

Ingredients

Butter 5 oz
Caster sugar 3 oz
Brown sugar 2 oz
Salt a pinch
Egg 1
Cinnamon ground 1 tsp
Ginger powder ½ tsp
Cardamom powder ½ tsp
Cloves ground ¼ tsp
Nutmeg powder ¼ tsp
Flour 9 oz
Almonds, ground 2 oz

Method
Beat butter, caster sugar and brown sugar.

Add egg, pinch of salt and add ground cinnamon, ginger powder, cardamom powder, ground cloves, nutmeg and flour. 

Mix well and chill dough for half an hour. 

Roll out onto a lightly floured surface and cut out shapes with Christmas cookie cutters, bake on cookie trays at 180 degrees C for 8 minutes or till golden. 

Cool on awire rack and store in an airtight tin.

Spicy Dutch Biscuits by Zarnak Sidhwa

Zeera Biscuit

Ingredients
Plain flour 2 cups
Cooking oil ¾ cup
Caster sugar ¼ cup
Salt 1 ½ tsp
Cumin seeds 2 tbsp
Baking powder 1 tsp
Egg 1

Method

Mix caster sugar and oil. 
Add one egg and mix well.
Add plain flour, cumin seeds, salt, baking powder and mix well. 
Shape the biscuits with a cookie cutter.
 Put on the greased baking sheets and bake at 180 C for about 10-15 minutes or until light brown. 
Transfer to a wire rack to cool. 
Store in an airtight container.

Zeera Biscuit by Zarnak Sidhwa

Bhakhra

Ingredients
Whole wheat flour 2 cups
Semolina 1 ¾ cups
Baking powder ½ tsp
Cardamom powder ½ tsp
Nutmeg ½ tsp
Salt ¼ tsp
Caster sugar ¾ cup
Eggs 4
Ghee 1 tbsp
Rose water 2 tbsp
Thick curd, beaten 1 cup
Oil to deep fry

Method
Mix flour, semolina, baking powder, cardamom powder, nutmeg, salt, ghee, caster sugar, eggs, rose water and thick curd well. 
Leave covered for atleast an hour. 
Roll out the bhakhra dough to ¼ inch thickness, cut rounds with a biscuit cutter, deep fry in hot oil till golden and crispy. 
Cool and store in an air-tight box.

Bhakhra by Zarnak Sidhwa

Cold Biscuit Cake

Ingredients for Cold Biscuit Cake:
Butter 100g
Soft brown sugar 25g
Cocoa powder 3 tbsp
Golden syrup 4 tbsp
Digestive biscuits (Crushed) 225g
Milk chocolate 225 gm

Method:
Mix all the ingredients well. 
Press into a 20cm square greased tin. 
Melt 225 gm chocolate, pour on top and smooth over mixture. 
Mark into squares and chill in fridge for an hour or so before cutting.

Cold Biscuit Cake by Zarnak Sidhwa

Chewy Chocolate Chip Cookies

Ingredients for Chewy Chocolate Chip Cookies:
½ cup caster sugar
½ cup brown sugar
115gm unsalted butter
1 egg
1 tsp vanilla essence
½ tsp baking soda
1 ¼ cups flour
¼ tsp salt
1 ½ cups chocolate chips
1 cup walnuts, toasted and chopped

Method 
Beat butter, add caster sugar, brown sugar, egg, vanilla essence, fold 
in flour, salt, chocolate chips, baking soda and walnuts. 
Mix well and scoop cookie balls using a spoon or icecream scoop onto a baking tray 
and bake at 150 degrees C for 18 minutes until pale golden, cool on a 
wire rack and serve.

Chewy Chocolate Chip Cookies by Zarnak Sidhwa

Spanish Almond Cookies

Spanish Almond Cookies by Zarnak Sidhwa