Eier Kichel



So I bought another cookbook. Yes. Despite having access to millions of recipes online, despite having bookmarked countless recipes from my co-bloggers, despite having cookbooks from which I have tried only a handful of recipes, I bought another one. In my defense…..well, I have no defense.

I bought ‘The Hot Bread Kitchen Cookbook’. Aren’t you a little tempted? Accept it. I have been browsing it and lovingly touching the pictures of some of the yummiest looking bakes. My first attempt is Eier Kichel, which has been described as ‘Jewish cookies made with egg’. It is usually a sweet type cookie but I was in the mood for savory and all enthusiastic to experiment. So I made a savory version of this cookie. Also my cookies are smaller in comparison because I wanted to have them over a longer period of time. Here goes –


Adapted from The Hot Bread Kitchen Cookbook

Makes 16-18 cookies


Eggs, large                              3

Canola oil                                1 tbsp plus extra for brushing

Salt                                            1 tsp

Sugar                                        1/2 tsp

Baking powder                      1/2 tsp

All purpose flour                  150 gms (1 cup plus 3 tbsp)


  • Whisk the eggs in a large bowl till frothy
  • Add salt, sugar, oil and baking powder and mix well
  • Add 130 gms of flour to the egg mixture in two additions. Ensure the first addition is fully mixed in before adding the second one
  • The dough will be sticky but check if the dough pulls away slightly from the sides of the bowl.
  • If not, add 1 tbsp flour at a time and mix well till it starts pulling away from the sides of the bowl
  • Transfer the dough to a floured surface and knead for 2-3 minutes
  • Cover it with a plastic wrap and set aside for 20 minutes
  • Preheat the oven to 260C and line the baking sheet with parchment paper
  • Divide the dough into 16 parts. Take one piece at a time and keep the balance covered in the plastic wrap
  • Press the dough ball on a lightly floured surface with your hands. Take the ends and pull it to the middle and pinch into each other. Repeat the process three times
  • Press the dough into a flat circle slightly smaller the size of your palm and transfer it to the baking sheet
  • Repeat the procedure for all the other dough balls
  • Reduce the temperature to 205C and bake for 6 minutes
  • Reduce the temperature to 150C and bake for about 6-7 minutes till the cookies bubble and turn slightly brown
  • Remove the cookies from the oven and transfer to a wire rack and let them cool completely.
  • These cookies will crisp as they cool
  • Store in an air tight container for 4-5 days
  • Enjoy them as is or with toppings of your choice.







This is part of the Bake-a-thon 2016

Sugared Sables 


There are cookies and there are cookies. This one, though, should have been named buttery sables. It simply melts in your mouth, which is not surprising considering the amount of butter added. But it’s so worth it because you get such goodness rarely and it must be enjoyed. Christmas time after all!


It’s a sweet, simple recipe to cookie heaven from the book, ‘500 Cookies: The only cookie compendium you will ever need’. It is recommended to have these with some dessert wine.

So here goes –

Makes 35-40 cookies


All purpose flour                            3 1/4 cups

Confectioner’s sugar                    1 1/2 cups

Butter, at room temperature      1 1/4 cups

Vanilla extract                                2 tsp

Raisins (optional)                          1/2 cup

Egg white                                         1

Coarse sugar                                   2 tbsp

  • Sift flour and the confectioner’s sugar in a bowl
  • Add the butter and mix well.
  • Add the vanilla and raisins
  • Knead the dough lightly until smooth.
  • Divide the dough into 4 
  • Roll each part of the dough to a log of 1 1/2 inch wide.
  • Refrigerate till the dough gets firm (around 1 hour)
  • Preheat the oven to 190C
  • Grease 2 baking trays or line them with parchment paper
  • Take out the dough and cut each log into 1/4 inch sized slice.
  • Bake them for 10-12 minutes 
  • Cool on a wire rack
  • Enjoy!




This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

This is part of the
Bake-a-thon 2015 


Butterscotch Blondies

These amazing butterscotch blondies are again from the 500 Cookies Compendium. These are simply amazing in taste with crunch from the walnuts and the richness from the butterscotch and choco chips to top it off. Its to be eaten to be believed.

But we had a mini disaster while baking. Everything was going pretty smoothly. even the daughter was well behaved and was patiently waiting for the cookies to be baked unlike her usual modus operandi of trying to gobble up the batter itself.

The blondies were baked and ready with the perfect golden colour that they had to achieve (hence the name blondies, duh!) and I pulled them from the oven when CRASH! The tray fell and along with it fell the glass pan that i was using to bake these and obviously the blondies as well.

The good news was that I was able to salvage the cookies without any glass piece stuck on them and the daughter wasn’t around when this happened. Huge relief! But the flip side was that I lost a good pan, the cookies lost their shape and became a crumbly heap and I stepped on a few glass pieces and the worst part was I had to clean the entire kitchen at 9 pm. Not fun at all.

But having said that, the taste was amazing and the husband and daughter thought it appropriate to devour these cookies while I was cleaning the kitchen. And they are yet to understand where they went wrong!

Disasters apart, this is a must try recipe. So here goes –

Makes 9 squares


Butter                                        1/2 cup

Brown sugar                            3/4 cup

Egg                                              1

Vanilla essence                       1/2 tsp

All purpose flour                     1 cup

Baking powder                         3/4 tsp

Pinch of salt

Coarsely chopped walnuts    1/2 cup

Butterscotch powder               1/2 cup

Choco chips                                4 tbsp



  • Preheat the oven to 180C
  • Line a 8 * 8 square pan with parchment paper.
  • Melt the butter and add it to the sugar to mix well.
  • Add the egg and vanilla to this mixture and combine
  • Sift in the flour, baking powder and salt. Mix well.
  • Add the walnuts, butterscotch powder and chocochips and combine
  • Pour the batter into the pan
  • Bake for 25-30 minutes until golden
  • Take it from the oven and let it cool in the pan
  • Once cooled, lift the cookies from the pan along with the parchment paper and place it on a cutting board
  • Cut into 9 squares
  • Enjoy!


  1. Ideally you need to use butterscotch chips but since my chips melted, i froze and powdered them which was what i used. if you are using butterscotch chips, then increase the flour by 2 tbsp
  2. You can completely omit the butterscotch and use 1 cup walnuts instead.
  3. I used a glass pan and it took me around 32 minutes. you may need around 25 minutes if you use aluminium or non stick.

This is part of the
Bake-a-thon 2015 


Orange & choco chip cookies

Guess what, I won a cookbook giveaway! I love giveaways and participate in them with full gusto, especially when its a cookbook at the end of the rainbow. Last month, I won 500 Cookies:the only cookie compendium you’ll ever need in a giveaway hosted by Aparna of My Diverse Kitchen. So, as you can guess, my answer to all questions is now cookie. Bored? Have a cookie. Sad? Have a cookie. Happy? Have two cookies. You get the drift….

I am trying out my first recipe of the 500 today for tea time snacks.

So here goes –

WHAT WE NEED  (for 12 large or 20 small cookies)

Unsalted Butter                 1/2 cup (113 gms)

Sugar                                     1 cup

Egg                                         1

Orange zest                         3-5 tsp

Vanilla extract                    1 tsp

All purpose flour               1 1/2 cup

Baking soda                         1/2 tsp

Baking powder                    1/4 tsp

Salt                                          1/4 tsp

Choco chips                          1 cup


  • Preheat the oven to 190C
  • Beat the butter and sugar. Its not necessary for them to get fluffy. they just need to blend well with each other
  • Add the egg, orange zest and vanilla and combine
  • Sift together the dry ingredients
  • Stir the dry ingredients into the mixture
  • Add the choco chips and mix well.
  • Use an ice cream scoop to make small balls of the cookie dough and place them on a greased baking tray 2 inches apart. This gives space to the cookie to spread out

  • Bake for 8-9 minutes.
  • Cool for around 10 minutes
  • Store in an air tight container for upto 5 days.
  • Enjoy!

This is my post for tea time snacks at the Blogging Marathon.


Check out the Blogging Marathon page for other marathoners doing this BM.