One of the easiest way to kindle an interest in the culinary arts where children are concerned is to introduce them to the concept of baking. While not all Indian households owned ovens some decades ago, the table top oven, with it’s many sizes and price ranges is getting increasingly popular.
One of the easiest way to kindle an interest in the culinary arts where children are concerned is to introduce them to the concept of baking. While not all Indian households owned ovens some decades ago, the table top oven, with it’s many sizes and price ranges is getting increasingly popular.
A lot of schools are also now taking on the added responsibility of introducing children to the farm to table concept by teaching them to plant seeds, harvest the fruit and vegetables and use them to make a quick salad or a sandwich.
While these are all wonderful ways to initiate the child into the world of food and it’s myriad flavours, I find baking is also something that can be an activity which is taught at home.For me the holidays always offer the perfect time to bond with one’s own children, their friends, nieces and nephews.While travel is necessary to break the monotony, time at home during the year end vacation also helps in creating precious memories.
Another very important aspect is that when children and adults bake together, they are mindful of the ingredients that go into the food which they consume. Something as simple as a biscuit can me made using the healthiest of ingredients, sourced consciously and will also be done in a jiffy. Looking at the sheer volume of biscuits and cookies on the store shelves staring back at us out of their shiny foil packaging we need to think about the quantity of preservatives, sodium, sugar and refined ingredients that are becoming a part of our daily diet just by eating this ‘harmless’ snack.
Every year in the middle of December I think to myself that maybe I won’t do the cut out cookies this year. Then a few days later I glance at the dining table side board and miss the absence of these simple butter cookies which add to the festive mood. We do make these cookies throughout the year but not in so many different shapes.The rolling and cutting into holiday shapes happens only in December. The funny thing is that while I initially feel reluctant to start the cut out cookie process, once it’s begun, I’m all smiles until we finish the frosting.
This year my daughter offered to help with the frosting as well.Usually I do this on my own late at night or very early in the morning when the house is quiet and it's occupants are deep in slumber. The Santa colours come out and the newspaper covered worktop is strewn with bowls of frosting , sprinkles and a residue of the icing sugar.
This year we decided to break away from the reds and bright greens and follow a pastel colour palette for the icing. While these cookies are delicious without the sugar and water coating, the pretty colours never fail to bring a smile to everyone's faces.
We always use different flours like whole wheat flour, millet flour , banana flour etc to make these cookies. Home made butter (or store bought) and natural sugar like jaggery, coconut blossom sugar or panam kalkandu podi are added to make up the batter. Natural aromatics like cinnamon powder, lemon/orange rind or real vanilla extract are used for flavouring. So, the family gets to enjoy a delicious cookie made with real ingredients which they can identify with. Each bite is then appreciated and relished.
The icing sugar is a refined sugar but only a small amount (1/4 tsp or so) is used to coat each cookie. If you’re looking for ways to spending quality creative time with your child, I urge you to give this recipe a try. When children are taught to be productive with their time you will not have to fight so hard to wrestle that gadget or remote away from their hands in the future!
Recipe for butter cookies
ingredients
Butter-220 grams (room temperature)
Whole grain flour of choice- 270 grams (well sifted)
Natural sugar-105 grams
Vanilla extract -1 tsp or cinnamon powder- 1/2 tsp or Grated lemon/orange rind-1 tsp (use any one flavouring)
Equipment required
Metal cookie trays for baking-2
Electric hand blender
Metal or glass bowls- medium size -2
Butter paper-1 sheet
Rolling pin
Cookie cutters
Method
Take out a bowl and add the butter. Beat well using the electric hand blender until the butter is light and fluffy. Can do by hand as well.
Add the sugar and beat well.
Add the flavouring of choice and mix.
Slowly add the sifted flour a little at a time and mix gently with a rubber or wooden spatula using a folding action.
Continue until all the flour is mixed in thoroughly.
Separate the dough into two halves, flatten into a disc, wrap in butter paper and refrigerate for minimum time of 1 hour. (it can also be made the previous night)
After it's chilled take out the dough and let it sit for 10 minutes.
Pre-heat the oven to 180 degress C (medium heat)
Keep the trays ready (no need for greasing)
Set aside a clean area on your countertop for rolling. Keep some flour for dusting.
Open the first half of dough,pull out a small handful and place it on the work surface .
Sprinkle some flour on the counter and on the rolling pin and roll out the dough to a 3/4 inch thickness.
Using a cutter,press into the dough and shake to loosen the edges, pick it up carefully and drop it on the baking tray/sheet. Continue in this manner until both halves are used.
Bake in batches until all the dough is finished.Each batch will take 7-10 minutes until it is baked and golden. (any left over dough can be frozen)
Let it cool before transferring to an airtight box.
Frosting (optional)
Icing sugar-1 C
Hot water-1 Tbsp
colour of choice
Mix well until you get a spreading consistency.
Using a small palette (blunt) knife spread the icing over each cookie and let it set before storing it in the container.