Відео

Nice recipe❤

What brand ramen packet is the best to use?

I made this and my family also loved it but i didn’t have spring onions and i did add the taste maker in the packet but i feel like it could use some lemon juice then it would be perfect

Thanks for the recipe and preparation method.

THE best pasta recipe ever I’ve been cooking this recipe from you since years and everyone loves it ❤ Thank you for sharing this amazing recipe. And yes I’m gonna make it today too. Hope it turn good as always ☺️

thanks for this Juliet, I'll try to copy this and come back to you,, watching from Nairobi ❤

found this but wanted to figure out how to put filling in it, thanks for the tip :)

It is 6 am and now i want that 🍜😭

Eggless whole wheat carrot cake Ingredients: * 1.5 Cups whole wheat flour * 2 Tsp baking powder * 1 Tsp baking soda * 1/4 Tsp salt * 1 Tsp cinnamon powder * 1/4 Tsp nutmeg (Optional) * 1/2 Cup light brown sugar/Caster sugar * 1/3 Cup sunflower oil * 1/2 Cup thick curd/Plain yogurt * 1/2 Cup milk (Add few tablespoons more if the batter is too thick) * 1 Tsp vanilla extract * 1/2 Cup grated carrot * 1/3 Cup chopped walnuts Cream cheese frosting * 75g softened unsalted butter * 150g cream cheese * 1 Cup icing sugar * 1/2 Tsp vanilla extract * 1/4 Cup chopped walnuts and dried rose petals to decorate (Optional) * Preheat your oven to 180°C (350°F). Grease a 7” cake mould and line with parchment paper. Add 1/2 cup light brown sugar, 1/3 cup sunflower oil to a large mixing bowl and whisk it for 2-3 minutes. * Add in 1/2 cup thick curd or plain yogurt, 1/2 cup milk, 1 tsp vanilla extract and whisk until everything is well combined. Sift all the dry ingredients, which is 1 1/2 cups wholewheat flour, 2 teaspoons baking powder & 1 tsp baking soda. We’ll also add 1/4 teaspoon salt, 1 tsp cinnamon powder, 1/4 tsp nutmeg. Using a spatula combine everything until there are no lumps. Do not over mix. Fold in 1/2 cup grated carrot and 1/3 cup chopped walnuts. * Pour the batter into your cake mould. Gently shake and tap the pan so that the cake batter spreads evenly. * Place it on the center rack of your preheated oven and bake for 35-40 minutes or until a toothpick inserted comes out clean. Let it cool completely. * This cake delicious as it is but I want to top it with some cream cheese frosting. You can also sprinkle some powdered sugar on top. * Take a mixing bowl, add 75g softened butter, 150g cream cheese and beat it with an electric mixer until smooth. Add 1/2 tsp vanilla extract and mix it in. Now sift 1cup icing sugar and beat for few seconds. * Make sure the cake is completely cooled before you frost it or else the cream cheese will melt. Now take a few tablespoons of frosting and use a butter knife or icing spatula to spread it all over the top. Finish with a handful of chopped walnuts and dried rose petals. Slice into your desired sizes and enjoy! Store the leftovers in the refrigerator for upto 1 week.

Is the green onion supposed to look black 😀

Amazing and tht too it's without egg

This is like amazing I was going to cook ramen for my sis and me and saw this vid and decided to make this it turned out soo good I'm glad i found this vid LOVE IT🤤🤤

Browned Butter Cookies Ingredients: * 1/2 Cup (115g) unsalted butter * 1/2 Cup (110g) brown sugar * 1/4 Cup (50g) caster sugar * 1/4 Cup (60ml) milk * 1 Tbsp vanilla extract * 2 Cups (240g) all-purpose flour * 1 Tsp (5g) baking powder * 1/2 Tsp (3g) baking soda * 1/4 Tsp salt * 1 Cup (140g) Semi dark chocolate chunks/chips + about 30g more to add over the cookies (Optional) * Flaky sea-salt to garnish * In a sauce pan, take 1/2 cup unsalted butter and place it over low-medium heat. Cook until the butter has melted and continue to cook swirling the pan occasionally. You’ll see the butter will begin to foam then start to turn golden brown very quickly. The whole process will take about 5 minutes. When it’s nice golden brown colour, remove from heat and transfer to a heatproof bowl. Discard the milk solids and let the butter cool for 10-15 minutes. In the meantime we’ll prepare rest of the things. * Take around 170g semi dark chocolate and chop it into small chunks. You can use chocolate chips as well. * Add all the dry ingredients to a bowl, which is 2 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt and mix them well. * Now to the browned butter, add 1/2 cup brown sugar, 1/4 cup caster sugar and whisk until it’s a little bit lighter in colour. Add 1/4 cup milk, 1 tbsp vanilla extract and whisk until everything is well combined. Using a spatula gradually fold in the dry ingredients. Save around 1/4 cup chocolate chunks for later. Add rest of it to the dough and mix until the chocolate is well distributed through the batter. * Cover the bowl with a plastic wrap and refrigerate for 1 hour. Chilling the dough improves both taste and texture of the cookies and prevents from excessive spreading. * Preheat your oven to 180ºC (350ºF). Line a baking tray with parchment paper. * Take out your cookie dough, use a 3tbsp ice cream scoop, scoop out the dough and place them onto the prepared baking tray leaving at least 2” gap in between each dough. Top it up with more chocolate chunks, which is optional and bake them for 12-15 minutes. If you would like your cookies to be perfectly round you can use a cookie cutter or a bowl slightly larger than the cookie to ‘scoot’ them into a perfectly round shape. Let the cookies cool for about 2 minutes on the baking tray then transfer to a cooling rack. Sprinkle with flaky sea salt and allow them to cool completely. You can store them in an airtight container at room temperature for up to 5 days.

Which chocolate did you use ?

Kitni calories hogi tikkis ki?

Does look delicious fantastic video keep up the amazing work 💪

Ingredients: * 250g button mushrooms * 1/4 Cup cashew + 1 cup water * 350-400ml milk * Salt & pepper to taste * 2 medium onion, thinly sliced * 2-3 Cloves garlic * 1 1/2 Tbsp olive oil * * Soak the cashew in hot water for 30 minutes. Slice the onion, garlic and some white button mushrooms. * Heat 1 tbsp olive oil in a pan, add the sliced onions and saute until it’s translucent. Add in the mushroom and let them caramelise on medium-high heat by stirring occasionally. Add salt and pepper to taste. * Save around 1/4 cup sautéed mushrooms, add the rest to a blender jar along with soaked cashew with water and blend to a fine puree. Pour it back into the same pan along with some milk and bring it to a boil. Add more salt if required. The soup is ready. To garnish it heat 1/2 tbsp olive oil, add some sliced garlic and sauté until it’s slightly golden brown. This step is totally optional. You can skip it if you wish. * Pour the soup into your serving bowl, garnish with some sautéed mushrooms we saved earlier, some black pepper, chilli flakes, browned garlic and olive oil and enjoy!

Cantik menarik,salam dari petualangan si abah

Very very nice❤❤❤❤

Thumbprint Cookies Ingredients: * 1 cup+1 tbsp all purpose flour * 1 Tbsp corn flour * 1/4 Tsp salt * 1/2 Cup (115g) softened unsalted butter * 1/3 Cup powdered sugar * 1/2 Tsp vanilla extract * 1/4 Cup strawberry jam or any jam of your choice (Check out my previous reel for homemade strawberry jam) * In a mixing bowl combine all-purpose flour, corn flour, salt and keep it aside. * In another bowl take unsalted butter, powdered sugar and beat until it’s fluffy and pale in colour. Add vanilla extract and beat for one more minutes. * Using a spatula gradually fold in the dry ingredients. Once the dough is ready keep it in the refrigerator for 10 minutes. * Scoop out around 1.5 tablespoon dough and roll gently between your palms to form smooth balls. Each dough ball should be around 22 grams. Place them on a baking tray lined with parchment paper. * Now press your thumb or the back of a round 1/2 teaspoon into the centre of each dough ball to create cavity. Dip the spoon into some all-purpose flour so that it does not stick to the dough. Keep them in the freezer for 30 minutes. * Take them out and fill each one with 1/2 tsp strawberry jam. Leave at least 2” gap in between each dough. If the jam is too firm to work with, gently warm it in the microwave for a few seconds, just until it’s easy to stir. * Bake them in a preheated oven at 180°C for 12-15 minute or until they start to turn lightly golden around the edges. * Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack. * Store in an airtight container for up to 1 week.

Strawberry jam (Without pectin) Ingredients: * 400g Strawberries * 1/2 cup Sugar * 1 Tsp lemon juice/Juice of 1/2 lime * Wash the strawberries by adding 1 tsp baking soda/vinegar to some water and soak the strawberries for 5 minutes. It helps rinse off pesticide residue as well as dirt or bacteria. Then, rinse your strawberries with cold running water and pat them dry. * Remove the top part and chop them into small chucks. Add them to a pan along with sugar and lemon juice and place over medium-high heat. * Stirring frequently, bring it to a boil. Reduce the heat to low and continue to simmer till the mixture thickens and the foams disappear completely. * When the mixture starts to leave the sides of the pan, it means the jam has reached its setting point. * Take a spoonful of the strawberry jam on a plate and let it cool for 2-3 minutes. If it sets on cooling and there is no water separation, it means the jam is ready. This whole process took around 30-35 minutes. It may take longer depending on the quantity of strawberries you are using. * Transfer to a jar and let it cool down completely. Store it in the fridge for upto 2 weeks and enjoy as you like.

Wow very nice❤👍

ماشاء الله تسلم ايدك روعة اللهم صلي وسلم وبارك علي سيدنا محمد وعلي اله وصحبه اجمعين وسلم تسليما كثيرا

Enjoyed the recipe . Will try it .

❤❤❤❤ nice 👍🏼👍🏼

Making vlog is haram, what's your husband doing? He is not a true muslimah. Allah will punish you both as per quran

Crispy Prawns In Bang Bang Sauce Ingredients: * 500g Medium-large prawns, shells removed and deveined * 1 Cup butter milk ( Substitute with 1 cup full fat milk + 1 Tbsp lime juice and let it sit for 5 minutes) * 1/2 Cup corn flour * 1 Tsp garlic powder * 1/2 Tsp black pepper * 1 Tsp salt * 2 Cups sunflower oil For Bang Bang sauce * 1/4 Cup mayonnaise * 3 Tbsp Thai sweet chilli sauce * 3 Tsp sriracha/ Hot sauce * Iceberg lettuce and spring onions to garnish (Optional) * In a small bowl, combine 1/4th cup mayonnaise, 3 Tbsp Thai sweet chilli sauce, 3 teaspoon sriracha or any hot sauce and stir them well. The bang bang sauce is ready, we’ll keep it in the refrigerator until it’s time to use it. * In another bowl take some prawns. I got 500 grams king prawns and after removing the shells it weighs around 300 grams. Add 1 cup butter milk. I am using store bought butter milk which already has salt. If you are using homemade butter milk then add 1 teaspoon salt as well. We’ll let it marinate for 10 minutes. * Meanwhile in a separate tray, take 1/2 cup cornflour, 1 Tsp garlic powder, 1/2 Tsp black pepper, 1 Tsp salt and mix them well. Remove the prawns from butter milk and place them in the cornflour mixture then use your hands to coat them evenly with the flour and place them on a plate. * To deep fry the prawns heat around 2 cups of oil in a pan. To check whether it’s ready for deep-frying drop a small piece of cornflour into the oil, If it starts bubbling and floating immediately then it’s good to go. Now fry the prawns until they are golden and crispy on both sides. Transfer to a plate lined with paper towel. If you don’t want to deep fry the prawns you can bake them for 12-15 minutes at 200°C by spraying some oil and flipping them half way through until golden and crispy. Or air fry at 200°C for 10-12 minutes. * Chop some iceberg lettuce and some green onions. They are completely optional skip them if you like. Transfer to your serving plate and spread into an even layer. Now place the prawns in a bowl drizzle the spicy mayo sauce, gently toss everything together until the prawns are evenly coated. Spoon the prawns out onto the lettuce, garnish with chopped green onions and enjoy.

Thanks very much

Wow

Thank you didi 😍

Cinnamon apple mug cake Ingredients: * 1 Peeled chopped apple * 1 Tbsp light brown sugar/White sugar * A pinch of cinnamon powder For cake batter * 5 Tbsp all-purpose flour * 2 Tbsp caster sugar * 1/2 Tsp baking powder * 1/4 Tsp cinnamon powder * Pinch of salt * 1/4 Cup milk * 2 Tbsp (28g) unsalted butter * 1/4 Tsp vanilla extract * * Take all-purpose flour, caster sugar, baking powder, cinnamon powder, a pinch of salt in a bowl. Mix and set it aside. Take some butter in a coffee mug and microwave for 30 seconds. Pour milk, melted butter, vanilla extract to the dry ingredients and whisk until there are no lumps. * Take 1 apple, peel and cut it into cubes. If you want to demould the mug cake then brush the remaining melted butter around the sides of the mug. Add the chopped apple to the same mug along with 1 tbsp brown sugar and a pinch of cinnamon powder. Mix everything well. Microwave for 45 seconds, or until they are slightly softened. * Pour the cake batter over the apple and stir a few times. Microwave the mug cake on high for 90 seconds or until it’s done. Serve hot with ice cream or your choice of toppings and enjoy.

Plum Cake Ingredients For soaking dry fruits: * ¼ Cup raisins * ¼ Cup dried cranberries * 2 Tbsp dried pineapple, chopped * ¼ Cup dried kiwi, chopped * ½ Cup tutti frutti * ¼ Cup glazed cherries, chopped * ½ Cup rum & ½ cup orange juice (Whiskey or brandy works well too. For a non-alcoholic version use orange juice or apple juice) For Caramel: - ½ Cup white sugar - ¼ Cup water For the cake batter: * 1 ½ Cups all-purpose flour * 1 teaspoon baking powder * ½ Tsp baking soda * 120g unsalted butter, softened * ½ Cup (110g) light brown sugar/ Granulated white sugar * 3 Eggs, room temperature (You can replace the eggs with 120g or 1/2 cup of plain Greek yogurt/thick curd) * Juice & zest of 1 orange * ½ Tsp ground cinnamon * ½ Tsp ground ginger * ⅛ Tsp ground nutmeg * ⅛ Tsp ground cloves * ½ Tsp salt * 1 Tsp vanilla extract * 1/2 Cup chopped almonds & cashews For soaking the cake: * 1-2 Tbsp rum * Take the dry fruits of your choice, transfer them to a jar or an airtight container, Add a mixture of 1/2 cup rum and 1/2 cup orange juice, cover, and allow the mixture to soak at room temperature for a minimum of 24 hours to 30 days. * To make the caramel syrup, take 1/2 cup sugar in a pan. Place it on medium heat and let it melt. Shake the pan in between. As soon as the sugar melts and turns into a dark caramel colour, turn the heat to low and carefully add 1/4 cup water. Slowly keep stirring. After around 5 minutes it will look like this. Take it off the heat and set it aside to cool down. * Preheat your oven to 180°C (350 °F). Grease a cake mould/loaf pan with butter and line with parchment paper. * Take all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cloves, nutmeg in a small bowl. Whisk until evenly combined. * In a large mixing bowl, cream the butter and sugar. Take 120g unsalted softened butter, 1/2 cup light brown sugar or granulated white sugar and beat them on medium-high speed until light and fluffy. Add 3 eggs one at a time, beating just until each egg is incorporated. Using a spatula gradually fold in the flour mixture. Add the soaked fruits, and the caramelised sugar we made earlier. Mix well. Add 1/2 cup chopped almonds and cashews. Juice and zest of 1 orange, 1 teaspoon vanilla extract and mix until everything is well combined. Do not over mix at this stage. * Pour the batter into the prepared cake moulds. I am using a 7” round cake mould and a 7” loaf pan and spread it out evenly. Bake for 50-60 mins or until a toothpick inserted into the centre comes out clean. You can start checking from 45 minutes onwards. Usually, in my oven, it takes up to 50 minutes. * Once the cakes are baked and still hot, poke a few holes with a toothpick and pour 1-2 tbsp Rum all over the cake. Allow the cake to cool down completely. * The cake can be served as is or you can decorate the cake with some icing sugar or fruit jam. * You can serve this cake right after it has cooled, but the flavours improve with time. So allow the flavours to settle for at least one day. * Storing: Wrap the cake in a parchment paper, followed by a sheet of aluminium foil and store in an airtight container at room temperature for upto a month or up to 6-8 weeks in the refrigerator.

تسلم ايدك ياقلبي جميله جدا صباح الخيرات والبركات حبيبت قلبي 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼🌷❤❤❤❤

Yummy 😋

Eggless Chocolate Mousse 🍫 Ingredients: * 250g Semi dark chocolate * 1 Cup (250ml) fresh cream * 1 Cup (250ml) whipping cream * 1 Tsp vanilla extract (Optional) * Take good quality chocolate bar, chop it into small chunks then transfer to a heatproof bowl. In a small saucepan, heat 1 cup fresh cream just until it’s steaming. Do not boil it. * Remove from heat and pour it over the chocolate. Make sure the chocolates are completely covered with the cream. Set it aside for 5-10 minutes. Then mix until it becomes smooth and glossy. Let it cool down * In the meantime take 1 cup cold whipping cream, beat it until it reaches soft peaks. Be careful not t over whip. Now gradually add the chocolate ganache and gently fold it with a spatula. Add 1 teaspoon vanilla extract as well. * Spoon or pipe the mousse into your serving dishes, Chill in the fridge for at least 3-4 hour. * Serve it with a dollop of whipped cream and chocolate shavings on top. You can store it in the fridge, covered with plastic wrap, for up to 3 days.

Chocolate Lava Cookies Ingredients: Servings: 10-11 cookies For chocolate ganache: - 1 Cup (200g) semi dark chocolate - 1/2 Cup (120) heavy cream For chocolate cookies: * 1 1/2 Cups (190g) all-purpose flour * 1/2 Cup (45g) cocoa powder * 1/2 Tsp baking powder * 1/4 Tsp baking soda * 1/2 Tsp salt * 3/4 Cup (168g) unsalted softened butter * 1/2 Cup (100g) light brown sugar * 1/4 Cup (46g) caster sugar * 1 Egg, room temperature * 1 1/2 Tsp vanilla extract * Take 200grams semi dark chocolate, chop it into small chunks and transfer to a heatproof bowl. Take 1/2 cup heavy cream in a sauce pan and place it over low heat until small bubbles appear around the edges. Do not boil it. Pour it over the chocolate, give it a quick stir and set it aside for 5-10 minutes. Then mix to combine the chocolate and cream and until it becomes smooth and glossy. Let it cool down, then keep it in the fridge for 15-20 minutes until the ganache thickens. * Meanwhile, prepare the cookie dough. Take a bowl, using a strainer sift all the dry ingredients. That would be 1 1/2 cups all purpose flour, 1/2 cup cocoa powder, 1/2 tsp baking powder and 1/4 tsp baking soda. Add 1/2 tsp salt and mix them well. * In another large bowl, take 3/4 cup softened butter. To check whether it’s softened put your finger on the butter, if it leaves a mark without pressing then it’s good to go. If your butter is cold then microwave for 20 seconds to soften. Add 1/2 cup brown sugar, 1/4 cup caster sugar and using an electric mixer, beat it on high speed until it’s light and fluffy. Add in 1 egg, vanilla extract and mix for one more minute. * Now gradually add the dry ingredients and use a spatula to combine. Once everything comes together stop mixing. Cover with a plastic wrap and place it in the freezer for 15-20 minutes. * Take out chocolate ganache from the fridge and scoop into tablespoon size portions & place them on a plate lined with parchment paper. Each ball should be around 25g, so feel free to use a weighing scale. Place it in the freezer for 10 minutes. * Preheat your oven to 190 °C (375°F) and line a baking tray with parchment paper. * To assemble the cookies scoop out some dough, about 55 grams each and roll gently between your palms to form a smooth ball. Flatten it between your palms, place a frozen ganache ball in the centre, then seal and make sure the ganache is completely covered with the dough. Roll into a ball and place it on the baking tray. Repeat this process with the remaining dough. Leave least 2” gap between each cookies for them to spread. Bake them for 12-15 minutes. Let them cool for 10 minutes on the baking tray then transfer to a cooling rack. Dust with powdered sugar before serving and enjoy.

Thank you for your daily sister CP,, I am your new friend 🩷❤️ please behind me💜💜💜💜

Yummy Yummy 😊

Slay

Can can we avoid baking soda & powder? Also I am cutting down on oil, so 1 tablespoon of oil ?

Hot chocolate Ingredients: * 1 1/2 Cups full fat milk * 1/2 Cup heavy cream * 2 Tsp brown sugar/White sugar * 1/2 Tsp instant coffee * 200g good quality dark chocolate * Whipped cream & chocolate curls to garnish * Take good quality dark chocolate and using a vegetable peeler, peel the sides to get chocolate curls, which we’ll use later for garnishing. Now chop it into small chunks and transfer to a bowl. * In a sauce pan, take some full-fat milk, heavy cream, sugar, instant coffee powder and stir well. Place it over low heat until small bubbles appear around the edges. Do not boil. * Remove from heat and stir in the chocolate until melted. Simmer on low heat if needed for the chocolate to melt completely. Serve warm with whipped cream, chocolate curls & enjoy!

Honey cake Ingredients: * 1 1/2 Cup all purpose flour * 1 Tsp baking powder * 1/2 Tsp baking soda * 1/2 Tsp salt * 2 Large eggs * 1/2 Cup honey * 1/2 Cup vegetable oil * 1/4 Cup hot water * 1 Tsp vanilla extract * 1/2 Tsp cinnamon * 1/4 Cup almond flakes (Optional) For honey syrup * 3 Tbsp honey * 3 Tbsp water -Preheat your oven to 180 °C (350°F). Grease an 8-inch round cake mould with melted butter and line the bottom with parchment paper. -In a bowl, take 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon powder and whisk it well. -In a separate bowl, whisk 2 eggs until it’s light and airy. Add 1/2 cup honey, 1/2 cup vegetable oil, 1 tsp vanilla extract and whisk until everything is well combined. We’ll also whisk in 1/4 cup hot water to thin out the consistency of the honey and enhance the flavour of the cake. - Gradually add in the flour mixture, beating just until combined. Do not over mix. Pour the batter into the prepared pan, sprinkle with almond flakes. Dab the tin lightly on the counter to remove any large air bubbles. - Bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan completely. Then demould it. While the cake a cooling, I made a honey syrup, by adding 3 Tbsp honey and 3 Tbsp water to a sauce pan. Boil it over medium-low heat for 5-10 minutes. Remove from heat let it cool down for 10 minutes. - Poke some holes all across the surface of the cake using a skewer. Pour the warm honey syrup across the surface and leave it for 15 minutes until the cake soaks all the syrup. - Cut it into slices and enjoy this super moist cake with a scoop of ice-cream and some extra honey as a dessert or as a mid-day treat alongside some tea.

Thank you for sharing your recipe 😊❤🙏🏼

Can we make this cake without egg

Hi the recipe states 1/2 cup brown sugar but I don’t see it added in the video 😊

أريد ان اسألك المرجو رد

Banana oats cookies Ingredients: * 1 cup mashed banana (About 3-4 bananas) * 1 Cup oats * 1/2 Tsp cinnamon powder * 1/2 Tsp baking soda * 1 Tsp vanilla extract * 1/4 Tsp salt * 1 Tbsp honey * 1/2 Cup chocolate chips * Line a baking tray with parchment paper. Preheat your oven at 180°C * Place the bananas in a bowl and mash it with a fork until they are smooth and pureed. Measure and take 1 cup of mashed banana. Add in cinnamon powder, baking soda, vanilla extract and mix well. * Lastly, add salt, honey, oats and chocolate chips. I like to use quick cooking oats for this recipe as I like a soft texture but if you want a chunky and chewy texture you should use rolled oats. Instead of chocolate chips, you can use chopped nuts, raisins, dried cranberries or coconut flakes. * Stir until all of the oats and bananas are mixed together and look like a thick cookie batter. Leave the mixture for 5 minutes so the oats can soften and soak up the flavours. * Use a measuring spoon or ice-cream scoop and scoop out about 2 tablespoon of cookie dough. Place them on the baking tray leaving about 2 inch gap in between each cookie. Use a fork to flatten them into round cookie shape. * Bake them for 15-20 minutes. If you are using an OTG like me then bake for 20-25 minutes. Take them out of the oven, let them cool on the baking tray for 5 minutes. Then transfer to a cooling rack. Pair them with a cup of your favourite coffee for breakfast or serve them up for dessert! Note- Keep cookies stored in an airtight container in the refrigerator for up to five days.

Note: i find it really gross when the grean onion garnish isnt cooked. Its really good charred actually

Yummy

Can we use biscuit instead of using maida ??