Welcome to Class of Cookie 2023: A (deliciously) special project where Mumbai-based chef Prateek Bakhtiani, Head Chef at Ether Atelier Chocolat invites ten of his closest friends-of-food and asks them to share a ‘comfort cookie’ recipe each.
If you don't have a sweet tooth, are perhaps, watching your sugar intake, or simply in the mood for something savoury, we have just the cookie for you. Food and travel writer Roshni Bajaj Sanghvi’s recipe of a Masala Butter Biscuit is infused with the zesty flavours of green chillies, fresh coriander and curry leaves.
Whip up a batch of this spiced, buttery goodness for teatime.
Per cookie serving: Variable
Shelf Life: 5-7 days
Tasting Notes: Green chili, fresh coriander, curry leaf, butter, salt
15 green chillies, washed and finely chopped
20g coriander leaves, washed and finely chopped
30 curry leaves, washed and finely chopped
100g salted butter
200g all-purpose flour
4g baking powder
20g caster sugar
Preheat the oven to 200°C. In a bowl, combine the chopped green chillies, coriander leaves and curry leaves with the slightly softened butter.
In another large mixing bowl, sift in the all-purpose flour, baking powder, and salt. Add the spiced butter to this dry mixture and combine until it turns to a crumbly consistency.
Next, bring the above mixture together by adding the yoghurt. Push with the knuckles or the back of your palm to fold the dough better.
Transfer the dough to a clean bowl, cover it, and allow it to cool in the fridge for 10-15 minutes.
Remove the dough from the fridge and shape it into a log. Cut 1cm thick discs to form the cookies. Alternatively, use a rolling pin to roll out a 1cm thick dough and cut it into diamond shapes.
Sprinkle these generously with caster sugar. Transfer to a baking tray and bake in the preheated oven for 15-20 minutes, till golden brown.
Remove the cookies from the oven and allow them to cool completely before serving. Store the leftovers in an airtight container.
Roshni Bajaj Sanghvi is the Editor-in-Chief of the Indian food magazine, Enthucutlet. A graduate of the International Culinary Centre in NYC, she is also a contributing writer at major publications like Condé Nast Traveller India, The Established and Brown Paper Bag.
Prateek Bakhtiani is an alumnus of Le Cordon Bleu, Paris, where he learnt the art of pastry making. He has served as a chef at several Michelin-starred restaurants in France, Belgium, and the United States.
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