Need a sweet or savoury treat that’s easy to make? These simple dessert recipes might just do the trick.
Rainbow Arab Cookies
- 8 tbsps ghee
- 50g icing sugar, sieved
- 200g flour, sieved
- ½ tsp baking soda
- 20g ground almonds
- ½ tsp salt
- Food Colouring of your choice
- Mix the ghee and icing sugar well in a bowl.
- In another bowl, add flour and baking soda.Add to the ghee and icing sugar mix.
- Add ground almonds and salt. Mix well.
- Knead with your hands till it has a dough-like consistency.
- Divide into 4 smaller doughs. Add a colour of your liking to the dough and make sure the colour is evenly mixed into the dough.
- Take small portions of each coloured dough and make it into a ball. Continue to make the rainbow dough balls till done. Place the dough balls in individual cupcake wrappers.
- Bake in a preheated oven for 15 minutes at 170C.
No Bake Coconut Cookies
- ½ cup powdered sugar
- ½ cup ghee, melted
- 1 cup flour
- ½ cup dessicated coconut
- ½ tsp baking powder
- 1 – 2 tbsps milk
- Extra dessicated coconut to coat cookie
- Grease a steel pan with a bit of ghee. Then lightly dust it with a bit of flour. Set aside.
- Add powdered sugar and melted ghee into a bowl. Whisk for a few minutes. Then add flour, dessicated coconut and baking powder. Mix well. Add milk if needed. Don’t over knead the dough.
- Preheat a covered kadhai or a deep cooking pot with a steel stand inside on low heat for 10 minutes.
- Take a small portion of the dough and roll it into a small ball, then flatten it slightly. Gently roll it in dessicated coconut till well -covered. Place on the lightly dusted steel pan.
- Carefully place the steel pan in the kadhai and let it cook for 25 – 30 minutes or until it is golden brown. Let it cool before serving.
Crispy Macaroni Snacks
- 6 cup water
- 1 tbsp oil
- 1 tsp salt
- 250g macaroni
- 3 tbsps corn flour
- 6 tbsps cooking oil
- 1 tsp salt
- 1 tsp chaat masala
- 1 tsp aamchur
- 1 tsp kashmiri chilli
- ½ tsp red chilli
- ¼ tsp black pepper
- Boil water, oil and salt in a pot. Add macaroni and cook for 6 – 7 minutes. Remove cooked macaroni and strain the water. Set aside.
- Once macaroni has cooled, add corn flour. Mix well.
- Heat oil in a pan on mid – heat. Fry the macaroni mix till golden brown.
- Add salt, chaat masala, aamchur, kashmiri chilli, red chilli and black pepper to the macaroni mix. Toss well before serving.
Basque ‘Burnt’ Cheesecake
- 1 lemon, grate zest
- 105g sugar
- 500 gm cream cheese
- 5 eggs
- 287g heavy cream
- 20g flour
- In a bowl, mix lemon zest and sugar. Set aside.
- Beat cream cheese on low medium speed till creamy. Add in lemon zest and sugar mix into the cream cheese.
- Add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down the sides of the bowl, then add heavy cream and flour and beat until combined.
- Butter and line a 9 inch pan with parchment paper. Pour batter into prepared pan. Bake cheesecake in oven for 25 minutes at 230°C until deeply golden brown on top and still very jiggly in the centre.
- Let cheesecake cool completely. Carefully peel away parchment from sides of cheesecake. Refrigerate for 3 hours before slicing into wedges and serve.
Cheesy Banana and Chocolate Popiah
- 6 tbsps vegetable oil
- 5 popiah skin
- 200g cheddar cheese
- 3 banana, halved horizontally
- Mini chocolate bars
- To assemble the popiah, first place the popiah skin on a flat surface. Place the cheddar cheese, a halved banana and 2 mini chocolate bars on top of the popiah skin.
- Wrap and fold up the two sides of the popiah skin then roll up like a swiss roll.
- Deep fry the popiah until the skin turns golden brown. Before serving, sprinkle some cheddar cheese over the banana popiah.