Baking in Bombay during summer is no cake walk. For one, everything melts twice as fast and if you have to roll out any kind of buttered dough, well, all the very best.
There’s the seething temperature and added to that is the oven that’s preheating. Half way through your preparation in the kitchen, you realize you’ve sweated buckets full. It’s not pleasant, but I’ve gotta do what I’ve gotta do.
So I’ve found a middle ground; somewhere in the midst of all that kneading and rolling, I quickly escape to my air-conditioned bedroom, bask in the cool air for a couple of minutes and then hurry back to the kitchen; I don’t want my cake batter or cookie dough to be unattended for a long time.
Baking these cookies was one such not-so-pleasant experience, because once I picture a dish in my mind, I want the outcome to be exactly that. What was meant to be pinwheel cookies, turned out to be “ear” shaped biscuits –rolling the dough and shaping it into a log tightly needs utmost deftness as it is, and thanks to this weather, it became something like a biscotti log.
Even though they came out as little elephant ears, I put my temptation to redo them to rest because I thought they looked pretty damn cute anyway. Little pink elephant ear biscuits might be the next in thing in the baking world for all I know! :p
- 250 g (2 cups) plain flour
- 1 tsp baking powder
- Pinch of salt
- 125 g butter, softened
- 125 g caster sugar
- 1 egg
- ½ tsp rosewater
- A drop of red food colouring
Makes 30 cookies
- In a bowl, combine flour, baking powder and salt. Beat the butter and sugar until smooth and creamy. Add the egg and beat further. Add rose water and beat again.
- Fold in the flour and combine till the dough comes together. Divide the dough into two equal halves. To one half add the red food colouring. Knead the dough till the colour gets incorporated thoroughly.
- Between two sheets of parchment paper, place the pink dough. Roll the dough out into a large rectangle of ½ inch thickness.
- Roll out the plain dough in the same way. Cover the rolled out pink dough with the plain dough sheet. Trim the edges with a pizza cutter.
- Roll the dough away from you into a tight log, like a sausage. Wrap it in cling film and refrigerate for 2 hours.
- Preheat the oven to 180 C. Line a baking sheet with parchment paper.
- After chilled, cut the log into 1 inch thick pieces (see pic above).
- Place the pieces on the baking sheet and bake for 20 minutes.