I recently discovered this beautiful blog (maybe I’m a bit slow and you’ve been following it for some time?). It’s called Indian Simmer and I love everything about it: the moody images (both food and lifestyle), the way it reads and the delicious modern Indian recipes.
It’s also got me thinking about my own blog, the one you’re reading right now. And perhaps you can help me out here. Should I change the structure of my blog to read more like a traditional blog? In the sense that the home page scrolls down like a loo roll of posts rather than showing just one image and a couple of lines of text (much like Indian Simmer)? If that question makes any sense to you, I’d love your feedback, either via e-mail or comments.
But back to Indian Simmer. This is Prerna’s recipe for Sweet and Savoury Orange Shortbread Cookies:
Ingredients: Makes 3 dozen
3 1/2 cups all purpose flour
1 cup ghee (clarified butter) *Can substitute it with softened butter
3/4 cup dark brown sugar (loosely packed)
1 teaspoon salt
Zest of two large oranges- almost 2 1/2 tablespoon
1 1/2 teaspoon cumin seeds
2-3 tablespoon orange juice ** Can substitute with milk.
1/2 teaspoon baking powder
Preheat the oven to 350 deg. F.
In a large bowl, sift together salt, all-purpose flour and baking powder. Set aside.
In a large mixing bowl, whisk together sugar and ghee (or butter if using that) until they are just combined. Add orange zest and cumin seeds. Slowly add the flour and mix on low speed until the dough starts to come together. Add orange juice to make the dough smooth.
Take the combined dough out of the mixer and knead with your hands over a clean counter top lightly dusted with flour. Divide the dough into two equal parts and roll them into logs. Cover with a plastic wrap. At this stage I just smoothed out the longer sides of the log giving it a square shape. Put it in the refrigerator for 15-20 minutes to firm.
Pull the dough out and cut into squares about 1/4″- 1/2″ thick. Place them on a cookie sheet lined with parchment paper, an inch apart from each other.
Bake them for 10-12 minutes or until the bottom is golden brown in color. Take it out of the oven and cool on a cooling rack before serving with hot milk, coffee or chai.
For more beautiful images, follow Prerna’s blog at www.indiansimmer.com