These No-Fuss Zesty Orange Cookies are the perfect combination of the zestiness of oranges and the lusciousness of butter. This is a simple and straightforward recipe for when you feel like having a wholesome yet light cookie. And don’t want to spend hours in the kitchen.

Thank you for supporting SAVINI The Bakeshop!

There are times when you want to have a simple and classic cookie. No-fuss, no fancy flavours, just a simple cookie. Not a double-mint-chocolate-dark-caramel-stuffed-mocha-salted-gelato-stuffed cookie (though it does sound delicious, it’ll be a real fuss to make).

In current times everything feels very extreme. Even are reactions aren’t just reactions, it’s more like oh-god-is-the-world-coming-to-an-end-oh-maybe-yes-maybe-no. And to be honest, a lot of it is not in our control. But you can absolutely decide what cookie you want to bake for yourself and your loved ones. And eat it too…

So, without further ado, I present to you the ultimate No-fuss Zesty Orange Cookies. I am completely aware that I am calling these cookies No-Fuss and Ultimate in the same sentence. And that may sound like a contradiction. But, trust me the hype is true. They’re super-duper simple to make and yet they will blow your mind.

These cookies don’t look super fancy, they’re round and rustic around the edges with no consistent shape….but that’s their charm. This means you won’t have to spend any time giving them an even shape. Ugly delicious perhaps?

I’m sure you’ve noticed by now that I’m all about simple and reliable recipes that give consistent results without too much effort – because honestly, most of us don’t have the luxury of being able to spend several hours in the kitchen whisking and baking. This is exactly why these cookies are so good – they take 10 minutes to prepare, 15 minutes to chill in the fridge, and about 15-18 minutes to bake. So in about 45 minutes, you can fill your stomachs with cookies and your home with the heavenly smell of Zesty Orange cookies maybe at the end of a very boring and hectic day. (I know for sure that good cookies charge and cheer me up).

The highlight of these cookies is definitely the beautiful orange zest. At its core, it is a simple buttery cookie with a zesty orange personality. These cookies are like a classic pantsuit but in a snazzy colour. The ingredients used are simple stuff we have at home – butter, sugar, eggs, flour, baking powder and salt. Simplicity at its best, but with an oomph of orange zest.

Are these everyday cookies? All cookies are everyday cookies, no matter how fancy. Could these cookies be made fancy? Absolutely! You can easily convert them into thumbprint cookies. Just create a small cavity using your thumb (before you put them in the oven) Fill that cavity with Orange marmalade (or any preserve you prefer). Then put them in the oven until the marmalade develops a skin and the cookie has light-brown edges.

When you stuff your mouth full of the crumbly goodness (like I do) – give yourself a pat on the back. Because you’re awesome. And you’ve just made cookies, and it took you less than an hour. And see? I told you – no fuss!

These No-Fuss Zesty Orange Cookies are the perfect combination of the zestiness of oranges and the lusciousness of butter. This is a simple and straightforward recipe for when you feel like having a wholesome yet light cookie. And don’t want to spend hours in the kitchen.

1/2 cup (110 grams) unsalted butter, softened

1/2 cup + 1 tbsp (70 grams) caster or powdered sugar

1.5 cups (180 grams) maida or pastry flour

zest of 1 large orange (I prefer using Malta oranges)

1. Whisk together butter and sugar until pale and the sugar is completely dissolved.

2. Add the egg yolks and mix until combined.

3. Add orange zest to this mixture. Mix until uniformly distributed.

4. In a separate bowl, mix together flour, baking powder and salt, and add it the butter/sugar mixture.

5. Mix with a silicone spatula, or use a stand mixer, until it forms a smooth dough.

6. Refrigerate the dough for 15 minutes (This helps avoid excess spreading and chewy texture)

7. Preheat the oven to 170 ºC.

8. Line a baking tray using parchment paper or a non-stick silicone mat.

9. Shape the dough into little balls with your hands, flattening them slightly with your palms (Be quick, since the warmth of the hands will make the butter in the dough melt).

10. Place the cookies onto the baking tray, about 1 inch apart.

11. Bake in the oven at 170 ºC for 15 – 18 minutes, or until the edges are a light golden colour.

12. Allow the baked cookies to cool down on the baking tray for about 5 minutes, then transfer to a wire cooling rack to cool completely.

Storage Instructions:The cookies keep well in an air-tight container in a dry and cool place for about 5-7 days. Make sure they are completely cool before closing the container.

We often get so carried away with the artistic aspect of baking that we tend to forget that baking is as much a science as it is an art. There are several basic mistakes we make that tend to have a severe impact on the final product. We don’t realise how the smallest of things we do can have such a big impact on the product we’re baking. In this article, I will be highlighting a few of the common mistakes bakers tend to make and how to ensure that we avoid them to get the best results possible.

Welcome back to another post from my Back to Basics series. In this article we will be discussing mistakes we tend to make while baking. I will be explaining the effects of those mistakes and how we can ensure that we avoid making them. When it comes to the actual process of making a baked product it is a purely scientific process. The artsy side of baking comes out once the basic product has been baked successfully. All the things we do in the process of baking anything (be it cakes, breads, brownies etc..) are not just a fluke, there is science and logic behind it. From the quantity and proportions of ingredients to the temperature of the oven to even the order in which we mix the ingredients. It is all simple science.

1. Measuring Cup and Spoons: Everybody does not like to measure and cook everything. However, the convenience they provide when it comes to just collecting ingredients is just incredible.

2. A Variety of Spatulas and Whisks: These are the equivalents of hair ties in your regular life. You can never have enough. These work like magic. If you are a fan of zero-waste kitchens spatulas and whisks are a must-have. They’re like magic wands.

3. Mixing Bowls: It’ll be crazy if I start listing all the mixing bowls I have. All I can say is get glass bowls that are microwave safe. They don’t wear out and can even last you a lifetime (if you don’t end up breaking them).

4. Kitchen Weighing Scale: You know I’m a stickler for weighing ingredients! That’s why I list all my baking recipes in cups and(or) grams. Why do we measure this way? Because a gram is always a gram.

5. Silicone Baking Mats: These were a life-changing discovery for me. And at the cost of sounding crazy, baking paper is great, but silicone baking mats give a better product (assuming you followed the recipe properly) why not bake and cook with something reusable? And something that lays flat on the baking tray.

Here I present to you 7 MISTAKES Every Baker Makes that can spike up the success rate of your kitchen adventures monumentally. If you’re a new baker looking to learn and avoid making mistakes while baking, or an experienced baker trying to understand where you might be going wrong, this article is for you.

I cannot emphasise enough on how important it is to measure your ingredients properly. Do not forget that baking is a science and an art of precision. NEVER eyeball your ingredients. Measure them every time. Sometimes we tend to get complacent and feel like we’ll be able to look and use an approximation for ingredients like baking soda or baking powder. But the smaller the quantity of the ingredients, the more important it is to get the quantity right. That’s why I list all my baking recipes in cups and(or) grams. Why do we measure this way? Because a gram is always a gram. Never bake without measuring your ingredients. There is no shortcut or other way of doing it if you want to avoid kitchen disasters and make a consistent product every time.

Often the recipes we make call for the ingredients to be at a specific temperature ranging from ice-cold, room temperature, lukewarm and even boiling hot. If the author of the recipe has cared enough to mention the temperature it simply means that the temperature is key to the success of the recipe. And in case there is no temperature mentioned, always assume it means that the ingredient(s) should be at room temperature. Say, a recipe calls for room temperature sugar, butter and eggs and we add all of them cold, the mixture will not even emulsify properly, it will rather turn out grainy or over mixed. Similarly, if we add these ingredients hot, the eggs will cook and you will have bits of scrambled eggs floating in your butter and sugar mix. So, never ignore the temperature of ingredients.

Most of the batters do not require you to go at it, mixing your batters and doughs like a maniac. Whenever you add flour (or your dry ingredient mix) to your wet ingredients add all the dry ingredients at once. Do not add them in increments. Always add them in one go. Then mix your cake batters and cookie doughs only until there are no dry spots visible. Once there are no dry ingredients visible separately stop mixing immediately. If you over-mix your ingredients that leads to a loss of volume and air in your batter. As a result, it leads to a flat and deflated final product.

We have to understand and come to terms with the fact that most ingredients are not perfect substitutes for each other. The same applies to sugar. There is a variety of sugar from white sugar, brown sugar, demerara sugar, coconut sugar etc… But most importantly and commonly baking is done using white sugar. And white sugar also comes in multiple forms: granules powdered, syrups, caster sugar, icing sugar etc… All these forms of sugar are not perfect substitutes for each other. If a recipe calls for sugar granules, use sugar granules, do not replace it with powdered sugar instead. The texture of the sugar has a huge value add to the recipe. For example, granulated sugar used in cookie doughs helps you give great volume and airiness to your cookies. So use whatever kind of sugar the recipe asks for.

Never follow the baking time mentioned in your recipe. The baking time mentioned in recipes is just a ballpark figure. It is simply an approximation. Multiple factors affect the baking time of the product. From the quantity you are baking, the temperature of the place where you are, the type of oven being used (sometimes ovens are wrongly calibrated) etc… You need to understand what works best for you and your baked product. It takes time to understand your recipes and their baking time. Always check your baked products before taking them out of the oven. Make sure you are satisfied with how much it is cooked or baked. If you feel that it needs a few more minutes, go for it. Do not pull it out of the oven just because the recipe says so. Follow your gut.

The higher the quality of the ingredients, the better will be the final product. There is no substitute for quality. Always choose quality over quantity. Baking ingredients can be very expensive and may even mess with your budget. But remember, that substandard ingredients will result in substandard results. So you would rather use and make smaller quantities of good quality products than larger quantities of poor quality products.

Baking is 50% work and 50% PATIENCE. Baking is a working game as much as it is a patience game. When you’re baking bread and waiting for the dough to rise, all you can do is wait for it to rise naturally in a warm and humid environment. You cannot just artificially crank up the temperature of the oven to make it rise. Instead of it rising properly, the dough will start developing a layer of cooked and dried up dough. So? What do you do? wait and stare at it while waiting. Similarly, if something needs to sit in the oven for over an hour then it needs to sit in the oven for that long. Again, you can’t just crank up the temperature to bake it faster, because that will just lead to an overcooked exterior and raw interior or a simply burnt result.

I sincerely hope that this article helps you avoid making these mistakes and helps you enjoy the baking process even more. Let me know if you have any questions.

Question: What are some baking mistakes you tend to make?

These have to be one of the quickest cookies I’ve ever made. A close second would be the Zesty Orange Cookies. These cookies are simply delicious. And to add to the deliciousness these Everything Cookies are Vegan, Gluten-free, Paleo-friendly and free of any processed sugar. This makes them super healthy yet tasty with caramelised edges, a chewy centre without the guilt of hogging cookies. They barely take 30 minutes to make and bake.

These Everything Cookies take about 30 minutes to bake and less than 10 minutes to gobble. The last time I made them I was not even able to wait for them to cool down.

Though they don’t have any of the regular chocolatey, nutty or buttery flavour, they still taste mighty great. And the cherry on the top is the caramelised crispy edges and soft centre. And the cherry on top of the cherry? They look drop-dead gorgeous.

If all this has not convinced you to try these cookies, here’s what will tip you over: these Everything Cookies are vegan, gluten-free, paleo-friendly and processed sugar-free.

Well!!!! These Cookies somehow remind me of an Everything Bagel. Like those bagels, these cookies have a mix of seeds used to coat them in adding a slight crunch and nuttiness to the flavour profile. They are generously coated in black sesame seeds, white sesame seeds, pumpkin seeds and even melon seeds. The possibilities are endless. You can coat them in just one type of seed or as many as you like.

As always all ingredients used are simple and common. Nothing that cannot be found in the kitchen or be procured easily:

• Neutral-tasting oil

• maple syrup (or honey if being vegan is not a concern)

• black and white sesame seeds

• almond flour

• pumpkin seeds

• melon seeds

• vanilla extract

• baking soda

In case you are feeling lazy and don’t feel like making a tahini paste out of oil and white sesame seeds you can simply use store-bought tahini paste. Most people think that tahini can only be used in savoury food like hummus. But when it comes to vegan baking, tahini is a true blessing. It gives the right amount of fattiness without spoiling the taste.

These Everything Cookies have very limited steps. Simply make a coarse paste out of the white sesame seeds and oil. Then add to it maple syrup/honey, vanilla extract and almond flour. Combine all these into a cookies dough.

If the cookie dough feels slightly dry, add a little bit of water.

Now, in a plate mix all the seeds you will be using to coat the Everything Cookies in.

Then make balls out of 1 tbsp of dough and coat it in the seed mix. Place the cookies on a lined baking tray and gently flatten them. Place all the cookies about an inch apart. Refrigerate the cookies for about 10-15 minutes. Then, bake them at 180ºC for 8-10 minutes or until the cookies have brown and caramelised edges.

Cool the cookies on the tray for about 5-7 minutes. Then transfer them onto a wire rack and cool completely. (if they never make it to the wire rack because you ate them before cooling, I don’t blame you!)

I hope you love these cookies as much as I do especially because you do not need to think about the fact that they’re healthy or vegan or gluten-free. But simply because they taste amazing and have an amazing texture and look thanks to the seeds.

These have to be one of the quickest cookies I’ve ever made. A close second would be the Zesty Orange Cookies. These cookies are simply delicious. And to add to that these Everything Cookies are Vegan, Gluten-free, Paleo-friendly and free of any processed sugar. This makes them super healthy yet tasty with caramelised edges, a chewy centre without the guilt of hogging cookies. They barely take 30 minutes to make and bake.

• 1/4 cup (28 grams) vegetable or sunflower oil

• 1/4 cup (30 grams) white sesame seeds (to make coarse tahini)

• 5 tbsp (50 grams) maple syrup (or honey if being vegan is not a concern)

• 2-3 drops vanilla extract (optional)

• 1/4 tsp baking soda

• 1 cup (80 grams) almond flour

• 2 tbsp water (in case the dough feels too dry)

• 3 tbsp (23 grams) white sesame seeds (for coating)

• 2 tbsp (15 grams) black sesame seeds (for coating)

• 1 tbsp pumpkin seeds (for coating)

• 1 tbsp melon seeds (for coating)

• 7 tbsp urban platter seed mix (to replace all the seeds listed above)

1. In a grinder, put sesame seeds (1/4 cup) and oil. Grind into a coarse paste.

2. Transfer it into a bowl. **or use 1/2 cup of store-bought tahini**

3. Add to this mixture, maple syrup (or honey) and vanilla extract. Mix well.

4. Then add the almond flour and baking soda. Combine into a cookie dough. **If the dough feels too dry, just add 2 tbsp of water**

5. In a small plate, mix together the black and white sesame seeds, pumpkin seeds and melon seeds. Or simply take out the seed mix.

6. Take a heaped tablespoon of dough and form a ball.

7. Coat that ball in the seed mix and place it on a flat baking tray lined with baking paper or a baking mat. Gently press the dough until 1/2 cm thick.

8. Repeat the process with the rest of the dough. Place all cookies about 1 inch apart.

9. Chill these cookies for 10-15 minutes.

10. Preheat the oven to 180 ºC and bake the cookies for 8-10 minutes or until the cookies have brown caramelised edges.

11. Let the cookies cool on the baking tray for 5-7 minutes.

12. Then transfer onto a cooling rack.

13. Storage instructions: These Everything Cookies keep well in an air-tight container kept in a cool place for up to a week.

This gooey flourless chocolate cake is every fellow chocolate lover’s dream made into reality. And it’s gluten-free. It’s gooey and mouth-melting and basically tastes like a cross between a soufflé and cake. That said it’s pretty much the best way to consume chocolate. Since it is flourless it’s the perfect recipe for gluten intolerant people. And it’s super-duper easy to make too!

I am about to say something that I never thought I would: I found a chocolate dessert that is as good as my Vegan Chocolate Chunk Cookies. Trust me. As surprising as it may sound, it is completely true.

I pride myself in being a humungous chocoholic. My Instagram account feed is dominated by All Things Chocolate. This Gooey Flourless Chocolate Cake is pure indulgence. The gooey goodness of chocolate oozes out when you cut into the cake. And this recipe can be easily tweaked and made into a fudgy flourless chocolate cake for the fudgy texture lovers. This dark, rich and deliciously moist Gooey Flourless Chocolate Cake is naturally gluten-free and as always I have not used any funny named ingredient that I cannot even pronounce. No replacements. No substitutes. Just pure chocolatey goodness!

It’s a 1 bowl cake recipe without any special tools, decorating, or assembly required, this is a chocolate cake MADE EASY and TASTIER.

• It’s an easy one-bowl recipe

• Super gooey like a soufflé

• Mind-blowingly chocolatey and indulgent

• No crazy cake decorating, layering, or assembling required

• Moister than all the gluten-free cakes I’ve tried

• Naturally gluten-free (no funny substitutes and replacements)

This flourless chocolate cake has a perfect crackly crust that melts on your tongue. It’s luxurious and decadent and intensely chocolatey – without feeling too heavy.

Since it doesn’t contain any flour (not even almond flour or any other nut flour), there’s nothing diluting or overpowering the wonderful deep flavour of chocolate. But that also means that you must use high quality chocolate (and cocoa powder) – since there is no place to hide or mask the flavour and quality.

• chocolate

• butter

• eggs (separated)

• sugar

• cocoa powder

• coffee

• baking powder

That’s it! You probably have all these ingredients in your kitchen already (you can probably get started already).

First thing, we need to make a meringue. In a bowl, take the egg whites and whisk until opaque. Then add the powdered sugar and whisk until you get soft peaks.

Now, melt some dark chocolate and keep it aside. You can simply melt the chocolate in the microwave.

Then in a separate bowl, mix together softened butter and egg yolks. Then add the melted chocolate to it and mix it until smooth.

Then add in the cocoa powder, coffee powder and baking powder, and whisk – the cocoa powder may cause the batter to thicken and become slightly grainy. But don’t worry, that is how it’s supposed to look. Your gooey flourless chocolate cake will still come out as pretty as a picture (and super delicious), I promise.

Then add the meringue to this thick chocolate mixture. Gently whisk it until mixed properly and even coloured. The final cake batter will look and taste like a chocolate mousse – try to refrain from eating it just like that (but I fully understand and sympathise with your struggles.)

Transfer the gooey flourless chocolate cake batter into a lined springform pan and smooth out the top.

Then, bake at 180 ºC for about 30-40 minutes until risen and a generous (slightly cracked) crust forms on top. This is not like regular cakes. So if you insert a skewer or toothpick into the middle of the cake, it shouldn’t come out clean – instead, it should have some half-baked batter and moist crumbs attached.

Remember, this is a super moist and gooey flourless cake – so you don’t want to over-bake it! Or else it will lose its gooeyness.

As the cake cools, it will sink and collapse slightly in the middle. Do not get worried. It is this sinking that will give the rustic look. It will sink because it doesn’t contain any flour, this cake will naturally have less structure, so the sinking is always expected. In fact, this sinking emphasises the cracking of the crust, which is the main charm for me!

Yes, because this gooey flourless chocolate cake does not contain any flour, it’s simply naturally gluten free. So the next time someone tells you how “gluten free cakes are bland and just mehhhh”… show them this cake.

I don’t recommend refrigerating this gooey flourless chocolate cake, as keeping baked goods in the fridge has the tendency of drying them out faster and making them denser. But, if you like your cake to be fudgy rather than gooey, then definitely cool it in the refrigerator.

This flourless chocolate cake stays moist and wonderful for a surprisingly long time – I found that it’s just as delicious 4 to 5 days later as long as it’s kept in a reasonably cool place in a covered container).

But given how good it tastes, it will never last this long around chocolate lovers.

This flourless chocolate cake is every fellow chocolate lover’s dream made into reality. It’s gooey and mouth-melting and basically tastes like a cross between a soufflé and cake. That said it’s pretty much the best way to consume chocolate. Since it is flourless it’s the perfect recipe for gluten intolerant people. And it’s super-duper easy to make too!

Bake/Cook Time 30-40 minutes

Total Time 55 minutes – 1 hour

Author Savini Gauri | Savini The Bakeshop

1. Preheat the oven to 180 ºC and line an 8 inch (20 cm) round cake tin with baking paper (do not skip the baking paper).

2. In a bowl, whisk together the sugar and egg whites until you get soft peaks. Set aside.

3. In another bowl take the chocolate and melt it (you can simply microwave it for 30 seconds at a time).

4. In a separate bowl mix together egg yolks and butter until smooth. Then add the melted chocolate and mix well.

5. Add cocoa powder, instant coffee powder and baking powder to this chocolate mixture. The mixture will look thick and grainy. But don’t worry. That is how it is supposed to look.

6. Now add the meringue and gently mix it until the cake batter looks like a chocolate mousse.

7. Quickly transfer the batter into the lined baking tin.

8. Bake in the pre-heated oven at 180ºC for about 30-40 minutes. This is not like regular cakes. So if you insert a skewer or toothpick into the middle of the cake, it shouldn’t come out clean – instead, it should have some half-baked batter and moist crumbs attached.

9. If you want to be fudgy and dense then bake it for an extra 10-15 minutes.

10. Allow the cake to cool in the cake tin for about 15 minutes, then remove from the tins, and allow to cool completely. Serve while it is slightly warm.

TIP: You can always serve it with whipped cream and fresh fruits.

Storage instructions: This cake keeps well in a closed container stored in a cool place for 3 – 4 days.

I’m back with another article for my Back to Basics Series. All bakers I know are always on the lookout for baking ingredient brands they can trust and rely on. Over the years I have experimented with my fair share of baking brands. I have been baking for over a decade and have seen the market evolve. From a time when there were hardly any baking ingredient brands available to now a plethora of options.

In this article, I will share my top picks for baking ingredients in a variety of prices and qualities. So that you can choose the one that suits your budget and is available to you easily.

1. An 8 or 9-inch cake tin: USA Bakeware Round Cake Pan, 9 inches I have had this one for years. If you plan to make multiple cakes or layered cakes I would recommend having 2-3 of these.

2. Square Baking Tin: Noble Foods Square Mould Tin Aluminium, 9-inch x 9-inch This has to be one of the most universal baking tins. It can be used to make square cakes, brownies or blondies, dessert bars, granola bars etc. And the best part? it gives your dessert clean and sharp edges.

3. Muffin Pan: Zollyss Non-Stick Cupcake Baking Pan, 12 Cups I recommend using a standard 12 cavity muffin tin. It’s appropriately sized and 12 muffins are a minimum quantity you would want to make (in my opinion 12 is less, given how yummy muffins are).

4. 9 inch Pie or Tart Tin: 9 Inch Non-Stick TART TIN with Removable Bottom I end up using my tart tin more than I use my cake tins and moulds. Somehow I love tarts and pies more than I love cakes. A 9-inch tin gives you 8-10 appropriately sized slices.

5. 9X5 Inch Loaf Pan: Zollyss Carbon Steel Baking Tray I use this the most for making things like banana bread, pound cake and even quick breads. This baking tin is reasonably priced, non-stick, sturdy and durable.

**Please note that this article is not sponsored. **

All brands mentioned are just the ones I have been using for a while and love. So, let’s get started.

Unsalted butter is a staple when it comes to baking. It is very commonly used and now easily available in the market too. If you are looking for something of decent quality that does not burn a hole in your pocket, I would recommend AMUL Unsalted Butter for all your butter needs. But if you are looking for something of better quality with a luscious texture and higher fat percentage, I would suggest using imported brands like PRESIDENT Butter and LUPARK Butter. These ones are more expensive, but they give fantastic results.

Creams are mostly used for making fillings, frostings and mousses. There are quite a few options available in the market and most of them are very budget-friendly. The most commonly available ones are D’Lecta Cream, AMUL Cream and MOTHER DAIRY cream. They can be found in most grocery stores. Then there are a few dairy-free options that are equally good. Tropolite does a great soy whipping cream. But my current favourite is the Urban Platter Coconut Cream. It has a great smoothness to it and a very subtle taste that does not overpower any of the other flavours.

Until a few years ago, it was impossible to find cream cheese that did not cost a bomb. Most people still recommend using Philadelphia Cream Cheese. There is no doubt that they make fantastic cream cheese. But now Indian brands have a lot to offer too. You can find equally good quality cream cheese at a quarter the price, if not less. I end up using MOOZ Cream Cheese and D’lecta Cream Cheese. Both these brands have a very high quality and consistent product. I would highly recommend both of them.

Again another staple. It is one of my favourite baking ingredients ever. The first thing I would like to say is, never use Compound chocolate. It’s just a big no-no. If you plan on selling your baked good I would hands down recommend Callebaut Chocolate. However, if you are a home baker then I would suggest using the dark chocolate by Morde or even AMUL Dark Chocolate. Both of them are commonly available and are of decent quality.

This is a very underrated ingredient. The quality of the cocoa powder being used can actually alter the richness and depth of flavour of your baked goods. The most budget-friendly and good quality product available is the HERSHEY’S 100% Cocoa Powder. If you are looking for something even deeper and richer there are options available but are more expensive. The best option available in India right is Hintz Cocoa Powder.

When it comes to vanilla there are a few variations available in the market. Depending on the type of quality you want and the budget you have there are multiple options. The most commonly seen one is Synthetic Vanilla Essence by Bush. I’m sure we’ve all grown up seeing this one. Then a slightly more expensive option is Vanilla Extract by Ossoro. But the best option according to me is Vanilla bean extract by Sprig. If you are really willing to spend and want the best possible flavour of vanilla, then go for vanilla beans. The most commonly available option is Vanilla Beans by Sprig. They are better than any extract or flavouring.

For most of my baking, I use caster sugar or superfine sugar. These are easily available in grocery stores. There is no specific brand I would recommend because most of them are pretty much the same. Similarly for brown sugar, most of my recipes call for soft light brown sugar since it gives the bakes an adequately dark colour without compromising on the appeal for the same. But if you can only find dark brown sugar around you, that is fine too. It’s just that the final product will look slightly darker. Though some reliable brands are Trust, Dhampure and 24 Mantra.

When it comes to baking powder availability is the most important factor. As long as your baking powder is stored in a dry and cool place there should be no problems with the result. I usually use Weikfield, Rex or Solar or any other brand you find in a grocery store near you.

The list of ingredients used in baking is unending. But there are a few places I would recommend shopping from. Though I would like to remind you that this article is not sponsored in any way. It is 100% based on all my personal choices and preferences.

• The most common being Amazon.in for all sorts of baking equipment, tools and ingredients.

• Urban Platter is also a great website for ingredients that are usually difficult to find.

• Modern Bazaar is also great for fresh produce and baking ingredients. They even have some great options in their own brand’s packaging varying from maida to all sorts of nuts and seeds.

I hope these ingredient brands help you add to your pantry.

Question: What are some baking ingredient brands you swear by?

These Plum blondies are indulgence and freshness put together into one neat package. I recently posted the recipe of my 3 Ingredient Plum Jam and was looking for ways to utilise it in one of my desserts because nobody can deny the pop of colour it adds to the desserts. This Plum Blondie recipe is the perfect way of keeping the sanctity of the plum jam while countering the richness of the blondie itself. The sweetness of the blondie is balanced beautifully by the slight tartness of the plums, and the texture is somewhere between dense fudginess and pillowy softness. The perfect dessert, with a quick and easy recipe!

From mixing bowl to oven in about 15 minutes, this is an easy dessert that packs a big punch of flavour. This is a dessert that fits in everywhere, from parties and events to simply because you had a craving. It’s perfect for it all. These blondies have the ability to look and feel all rich and decadent or simply act like comfort food. Also, until I made this recipe I had no idea that blondies could look as fancy as they do in this picture.

To be honest I don’t think this is a very complicated recipe. But I will still share the detailed recipe with you. Simply because the making of it looks gorgeous. Especially the pop of colour that the plum jam adds. Honestly, this plum jam blondie can be made with any store-bought jam but there is no substitute for the freshness homemade plum jam adds. And it just takes three ingredients to make this jam. So why compromise on the freshness?

I have linked my 3 ingredient Plum Jam recipe for you to make.

As always we’ll be using simple and easily available ingredients with names that are not complicated:

• unsalted butter

• flour

• sugar

• milk

• lemon juice

• cinnamon powder

• baking powder

• salt

• and of course, Plum Jam

• Time: These blondies are not super thick so they don’t take too long in the oven. But if you want that beautifully light brown caramelly crust then you’ll have to be slightly more patient for it to form properly. We’re looking at a 30-35 minute bake time. Though you’ll have to wait for them to cool down properly to give you that fudgy texture. If you have them warm they will be more cakey. So depending on what you like, you can choose the temperature you want to eat in at.

• Flavour: These blondies have very simple and straightforward flavours. You will first taste the rich butteriness of the blondie itself, followed by a sweet and tangy punch of plum jam. It’s just that simple with clean flavours.

• Texture: The texture is somewhere between dense fudginess and pillowy softness. If you have it warm it will have a slight cakiness to it. But if you eat it when completely cool, it will taste chewy and fudgy.

• Ease: It’s a very basic recipe and super easy to make. You can seriously prep it while making your morning coffee or even when you’re having a very lazy day. It hardly requires any effort. You’ll be in and out of the kitchen in like 15 minutes. Then it goes in the oven filling your whole home with this yummy smell of baking. See? Isn’t that an added benefit of baking?

In a bowl mix together the butter and sugar. Then add to it milk and lemon juice. Mix until you get a smooth mixture. Then add all the dry ingredients at once (flour, salt, baking powder and cinnamon powder). Mix until the batter is nice and smooth with no lumps in it. Do not over mix the batter.

Then take a lined baking tin and pour half the batter into it. Take 9-10 spoon-fulls of plum jam and randomly pour dollops of it on the batter.

Now, pour the remaining batter on top. Take another 9-10 spoon-fulls of plum jam and randomly put them on top of the batter. Then, using the back of a spoon or fork gently create swirls and lines on top of the batter slightly mixing the jam and batter creating a pattern.

Bake the Plum Jam Blondie at 180°C for about 30-35 minutes or until there is a light golden brown crust on top.

Take the blondie out of the oven and let it cool for 10 minutes. Then transfer onto a wire rack to cool completely.

Then simply serve it on its own or with a dollop of greek yoghurt or even a scoop (or three) of vanilla bean ice cream.

These Plum blondies are indulgence and freshness put together into one neat package. I recently posted the recipe of my 3 Ingredient Plum Jam and was looking for ways to utilise it in one of my desserts because nobody can deny the pop of colour it adds to the desserts. This Plum Blondie recipe is the perfect way of keeping the sanctity of the plum jam while countering the richness of the blondie itself. The sweetness of the blondie is balanced beautifully by the slight tartness of the plums, and the texture is somewhere between dense fudginess and pillowy softness. The perfect dessert, with a quick and easy recipe!

Prep Time 15 minutes Bake/Cook Time 30-35 minutes Total Time 45-50 minutes

Author Savini Gauri | Savini The Bakeshop

• Preheat the oven to 180ºC and line an 8X6 inch rectangular baking tin with baking paper.

• In a bowl, whisk together the sugar and butter. Mix until sugar is completely dissolved.

• Then add to it milk and lemon juice. Whisk until smooth.

• Then add all the dry ingredients at once (maida, baking powder, salt and cinnamon powder). Mix into a smooth batter with no lumps. DO NOT OVER MIX.

• Pour half the batter into the lined baking tin.

• Then take 9-10 spoonfulls of plum jam and randomly pour dollops of it on the batter. (See picture for reference).

• Then pour the remaining batter on top. And gently smoothen it out using a rubber spatula or offset spatula.

• Take another 9-10 spoonfulls of plum jam and randomly put them on top of the batter.

• Then, using the back of a spoon or fork gently create swirls and lines on top of the batter slightly mixing the jam and batter creating a pattern. (See picture for reference).

• Place the baking tin in the middle rack of the oven.

• Bake at 180ºC for about 30-35 minutes or until an inserted toothpick comes out clean.

• Cool in the baking tin for 10 minutes, then transfer to a wire cooling rack to cool completely.

• Storage instructions: These blondies keep well in an air-tight container in a cool dry place for about 3-4 days. (if hidden properly from the rest of the house)

1. Preparing the Frozen Butter: Measure 85 grams of butter (try to have it in one piece only) and put it in the freezer for at least an hour.

2. Preparing the Butter Slices: Measure 85 grams of butter and cut it into thin slices. (about 1/4 cm thick)

3. Preparing the Dough: In a large bowl mix together the all-purpose flour, sugar, and salt. ***Make sure the bowl is really big to ensure ease of mixing***

4. Adding the Frozen Butter: Once the flour, sugar, and salt are completely mixed, take the grater and directly grate the frozen butter on top of the flour in the bowl. TIP: To ensure ease of grating and to avoid the butter from sticking to your hands, gently dip the piece of butter in the bowl of flour until it is lightly coated and continue grating.

5. Once all the butter is grated, using your hands gently coat all the butter with the dry flour. Do not press or apply any pressure. Lightly toss the butter and flour until coated. (Refer to video lesson)

6. Now take the sliced butter and put the slices in the flour. Ensure that no two slices are stuck together. Gently toss the slices in the flour until all of them are evenly coated in flour.

7. Hydrating the Dough: Now slowly start adding the ice-cold water to the flour. Do not knead this like regular dough. Instead, start tossing it and bunching it. (Refer to video lesson) Continue to add water until it starts to come together.

8. Once it starts coming together stop kneading. (don’t worry about the dry bits)

9. Spread a piece of plastic wrap and empty the dough bowl onto it. Now cover it with another piece of plastic wrap. Then fold it from all sides to seal it. Now press down on the flour and roughly make a square out of it.

10. Chilling the Dough: Refrigerate this plastic-wrapped dough for 60 minutes.

11. Getting ready for folding the dough: Clear out the workstation and have with you a plate with some dry all-purpose flour (for sprinkling), a rolling pin or dowel pin, and a bench knife.

12. 1st Fold: Take out the dough from the refrigerator and remove the plastic wrap. Sprinkle some dry flour on the work surface and place the dough on it. Start by beating the dough with a rolling pin (about 15-20 times). Then start rolling the dough into a rectangle (1:3 ratio). To ensure straight sides use the bench knife to push in and collect the dough. Continue rolling until the dough is about ½ cm thick. (Refer to video lesson)

13. Then, using the bench knife make two rough marks on the dough diving it into three equal parts (lengthwise). Then fold the outer two parts onto the center one. (like you would fold a letter)

14. 2nd Fold: Now place the dough with the open side of the fold on your right side. Beat the dough using the rolling pin (about 15-20 times) to lock in the layers. Then, using the bench knife make two rough marks on the dough diving it into three equal parts (lengthwise). Then fold the outer two parts onto the center one. (like you would fold a letter)

15. 3rd Fold: Sprinkle some dry flour on the work surface. Repeat the previous step one more time.

16. Final Resting and Chilling: Now wrap the dough in plastic wrap and make sure it is sealed from all sides. Refrigerate for at least 2-3 hours or up to 24 hours.

This 7 ingredients Vegan Cheese is as good as dairy cheese. It’s easy to make and you’ll love its taste.

I have been on a hunt for the perfect Vegan Cheese for a very long time. Most ready-to-eat options you find in the stores have this chalky mouthfeel that I don’t like. So after a million recipe tests and trials, and an equal number of taste tests, I have finally zeroed down on the perfect Vegan Cheese recipe that requires minimal effort and preparation, limited ingredients, and no fancy cheesecloth or tools.

Just because you practice a vegan or dairy-free lifestyle, you don’t have to miss out on the goodness of cheese.

Here’s why you’ll love this cheese:

• It’s quick and easy. You only need 7 ingredients and less than 15 minutes. Using simple tools, this cheese can be made by beginners and experts alike.

• It’s versatile. You can spread it with a knife, grate it, or even melt it. Once you try this recipe, you may even start preferring it over regular dairy cheese (I know I do!) I personally love spreading it on my Flax and Sesame Crisps.

• And most importantly….it tastes amazingly good.

Find me on Instagram for quick recipe updates.

Also, find more quick recipes on my YouTube channel:

For those of you who are new to the blog, may not know this. But, through this blog, I aim to share recipes that are simple and easily implementable by people with all skill levels. In addition, I also try to develop and share recipes that are suitable for multiple dietary preferences and practices.

When you opt for a vegan lifestyle or even simply go off dairy products. One of the most difficult things to give up is CHEESE. Especially on pizzas, pasta, tacos, and stuff like that. So with this Vegan Cheese Recipe, I bring to you a cheese option that requires minimal time and effort. Also, it is a foolproof recipe with almost no room for disaster.

This Vegan Cheese is made of 7 ingredients (including seasonings and water). So it’s basically five ingredients and can be made in less than 15 minutes. What else does one want?

• Cashew Nuts – No particular type, as long as they are peeled

• Nutritional Yeast – It gives the cheese its cheeesyyyy flavor

• Tapioca Starch – The starchiness comes from the starch. So don’t skip it.

• Vinegar

• Salt

• Garlic Powder – optional, though it adds a nice umami flavor

• Water – Use room temperature water to ensure the cheese comes out smooth

See? Simple ingredients! Nothing fancy or difficult to pronounce.

My recipe is pretty easy and direct.

1. Prep the cashew nuts. It starts by boiling the cashew nuts in some water. Drain the water and let it cool down.

2. Prepare the cheese mixture. Put the cashew nuts along with all the other ingredients into the blender or food processor. Mix until it becomes a smooth liquid. Then, pass it through a sieve to ensure it is nice and smooth.

3. Cook the cheese. Pour this silky-smooth mixture into a heavy-bottomed saucepan. Then we cook it on medium heat while continuously stirring it using a silicone spatula. In 2-3 minutes you will notice that the mixture will start turning thick and slightly chunky. Then it will come together as one piece.

4. Finish it off. Take it off the heat and transfer it into any heat-safe bowl. Nicely cover the surface with some plastic wrap and refrigerate. Voila!

You’ve got perfect vegan cheese. and believe it or not, it really is that simple and straightforward a recipe.

• Cook on low heat.

• Dont skip any ingredients.

• Serve it fresh. When this cheese is fresh and hot, dip nachos in it and enjoy the cheese like a dip.

Absolutely! If you put this cheese on a pizza and bake it in the oven, the starch in it melts making it all stringy and gooey.

It tastes very similar to dairy cheese, if not better. The initial step of boiling the cashew for a few minutes helps get rid of the raw taste and makes it very similar to dairy cheese. You can always play around with the flavors by adding herbs, spices, and seasonings.

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #cookwithsavini on Instagram so we can see. Cheers, friends!

I hope you enjoy this recipe as much as I enjoyed testing and tasting it!

How should I store this Vegan Cheese?

In case you don’t plan to use it immediately, cover the bowl with plastic wrap and store it in the refrigerator. This dairy-free cheese keeps well in a closed air-tight container in the fridge for up to 2 weeks.

Does this Vegan Cheese melt?

Does this vegan cheese taste like the ones you buy in supermarkets?

Click here to buy me a coffee!

This post contains affiliate links. If you use these links to buy something we may earn a commission at no extra cost to you. Thanks.”

Homemade jams and preserves are incredibly quick and easy to make and the results are just fantastic. You’ll never know what you’ve been missing out on until you try it. Today I’m here to share the recipe of a beautiful Plum Jam. This is a 100% reliable recipe that gives a perfectly sweet and tangy jam without any unnecessary additives and preservatives. And the best part? It only takes three ingredients to make this luscious Plum Jam.

I love using seasonal and local produce. It tastes the best and looks super pretty (we all secretly want good pictures). Especially plums and peaches and melons and mangoes. I may be a devoted chocoholic at heart, but I’d be just as happy with a generous slice of a Jamun Galette or a moist Mango and Coconut Cake.

And what better way to add a burst of tangy and sweet goodness with a spoonful of bright and vibrant plum jam?

If you are also a plum fan (or any other stone fruit), then you’ll love this sweet and tangy Plum Jam. And let’s remember it’s made of 3 ingredients that are super easy to find. Chances are you already have all three at home. It comes together in no time on the stovetop and it honestly couldn’t be easier to prepare.

As always, all the ingredients used are simple, common and easy to pronounce:

• Plums (preferably fresh)(you can also switch it with any other fruit like apples, mangoes, or any berry of your choice)

• Sugar (any form of sugar is acceptable)

• Lemon juice (you’ll need 1 tbsp of to balance out the sweetness and it also acts as a preservative)

• Cinnamon Powder (this is completely optional, but it gives your plum jam a well-rounded flavour)

To get started, roughly chop up all the plums and transfer them into a heavy-bottomed pan. Then add to it sugar, lemon juice and cinnamon.

Then, turn on the heat to a medium-low. Gently stir it and cook for 4-5 minutes. Use a rubber spatula to stir it. Continue to cook it on low heat for a few minutes. You will see that the plums will start to cook down and will start to resemble a jam.

You will know that the jam is ready when the rubber spatula gets evenly coated with the jam. Then turn off the heat and let it cool at room temperature.

Now let it cool and then store it in an air-tight jar in your refrigerator.

Voila! Hope you enjoy this yummy Plum Jam recipe as much as I did.

Homemade jams and preserves are incredibly quick and easy to make and the results are just fantastic. You’ll never know what you’ve been missing out on until you try it. Today I’m here to share the recipe of a beautiful Plum Jam. This is a 100% reliable recipe that gives a perfectly sweet and tangy jam without any unnecessary additives and preservatives. And the best part? It only takes three ingredients to make this luscious Plum Jam.

• 6-7 (300 grams approx.) Plums (preferable fresh) (or any other stone fruit or berry of your choice)

• 1/3 cup (50 grams) caster or powdered sugar

• 1tbsp Lemon juice (preferably fresh)

• 1/4 tsp Cinnamon powder (optional)

• Properly wash all the plums and roughly chop them up. The smaller you chop the plums, the faster they will cook down.

• Take a heavy-bottomed pan and put the chopped plums, sugar, lemon juice and cinnamon powder (optional) in it.

• Turn on the heat to a medium-low. Gently stir it and cook for 4-5 minutes. Use a rubber spatula to stir it.

• Continue to cook it on low heat for a few minutes. You will see that the plums will start to cook down and will start to resemble a jam.

• You will know that the jam is ready when the rubber spatula gets evenly coated with the jam. Then turn off the heat and let it cool at room temperature.

• Now let it cool and then store it in an air-tight jar in your refrigerator.

• Storage instructions: Store in an air-tight jar in your refrigerator for 10-12 days.

You’ll love this Gluten-Free Water Chestnut and Almond loaf – it’s incredibly soft, moist, and crumbly with an intense richness from the water chestnuts and warmth from the almond flour. This is my go-to evening tea cake during this time of year since it’s water chestnut season here. It’s also super easy to make! It’s a cakewalk (all the pun intended).

I’m super excited to share this recipe with you – it’s a huge hit in my house and it vanishes in a matter of minutes.

This simple water chestnut and almond cake is not fancy or elaborate. It is rather simple and rustic. Eating this cake gives you a sense of warmth and nostalgia. Just like it has come out of a grandma’s old cookbook.

It tastes super-rich even though it has NO butter in it. All that richness comes from the water chestnut puree and almond flour. It is essentially a hug in the form of a cake. So soft! So crumbly! It just melts in your mouth. Yet it is not at all dense. But it is soft and fluffy.

If you like your tea cakes to be fudgy then you can always under-bake it a little and have the perfect fudgy center. It’s all about your personal preference.

This easy water chestnut and almond cake is not even a recipe. It’s more like mixing ingredients together. Though, I do recommend that you use a stand or hand mixer for whipping the egg whites. Other than that all the ingredients can be mixed by hand. In addition to being a simple recipe, this cake also uses ingredients that are easily available in most households.

Note: the detailed recipe, including the ingredient quantities and suggested brands, can be found at the bottom of the page – just scroll down or click the ‘Jump to Recipe’ button at the top of this post.

• Caster sugar or powdered sugar

• Salt

• Almond Flour

• Baking powder

• Eggs

• Vegetable or sunflower oil

• Water Chestnuts (fresh or canned, whatever is available to you)

• Dairy-free milk (almond, oats, or any other option you have available)

Making this gluten-free water chestnut and almond cake could not be any easier:

• Preheat the oven to 200ºC and oil a 9X5 loaf tin.

• Separate the egg yolks and whites. Keep aside.

• Peel the water chestnuts and blitz them in a grinder. It is perfectly alright if the paste is slightly grainy. **If you are using canned water chestnuts then DO NOT use the liquid it is immersed in. **

• In a large bowl, whisk together oil and sugar. Add to it the dairy-free milk and egg yolks. Mix it until the sugar is completely dissolved.

• Add to it the water chestnut puree and mix until it is evenly distributed.

• In a separate bowl, whisk the egg whites until fluffy. Keep aside.

• Add almond flour, salt, and baking powder to the chestnut batter. Mix until there are no dry flour spots visible. DO NOT overmix.

• Gently fold the whisked egg whites into the chestnut batter.

• Transfer the batter into a well-oiled 9X5 loaf tin.

• Bake it in the oven for 20 minutes at 200ºC on the middle rack. Then lower the temperature to 175ºC and bake for another 12-15 minutes. However, every oven is different (sometimes incorrectly calibrated), I would recommend you check the doneness of your cake with the “prick test”.

• But if you’re like me and like the cake to be a little gooey in the center, then simply reduce the baking time by 8-10 minutes.

• Cool in the baking tin for 10-15 minutes, then transfer to a wire cooling rack to cool completely.

This water chestnut and almond loaf should be well-risen and an inserted toothpick should come out clean or with a few moist crumbs attached. It should have a nice dark brown color on its surface.

TIP: If it starts browning too quickly, just cover the cake with aluminum foil (shiny side up) and continue baking until it’s done.

I hope you like this recipe as much as I do.

Click here to buy me a coffee!

You’ll love this Gluten-Free Water Chestnut and Almond loaf – it’s incredibly soft, moist, and crumbly with an intense richness from the water chestnuts and warmth from the almond flour. This is my go-to evening tea cake during this time of year since it’s water chestnut season here. It’s also super easy to make! It’s a cakewalk (all the pun intended).

Cuisine Dairy Free, Gluten Free

Bake/Cook Time 35 minutes

Total Time 50 minutes – 1 hour

Author Savini Gauri | Savini The Bakeshop

• 3/4 cup Caster sugar or powdered sugar

• 1 pinch Salt

• 1 and 1/2 cups (130 grams) Almond Flour

• 1.5 tsp Baking powder

• 3 Eggs (separated)

• 1/4 cup Vegetable or sunflower oil

• 110 grams (1/3 cup) Water Chestnuts (fresh or canned, whatever is available to you)

• 1/4 cup Dairy-free milk (almond, oats, or any other option you have available)

• Preheat the oven to 200ºC and oil a 9X5 loaf tin.

• Separate the egg yolks and whites. Keep aside.

• Peel the water chestnuts and blitz them in a grinder. It is perfectly alright if the paste is slightly grainy. **If you are using canned water chestnuts then DO NOT use the liquid it is immersed in. **

• In a large bowl, whisk together oil and sugar. Add to it the dairy-free milk and egg yolks. Mix it until the sugar is completely dissolved.

• Add to it the water chestnut puree and mix until it is evenly distributed.

• In a separate bowl, whisk the egg whites until fluffy. Keep aside.

• Add almond flour, salt, and baking powder to the chestnut batter. Mix until there are no dry flour spots visible. DO NOT overmix.

• Gently fold the whisked egg whites into the chestnut batter.

• Transfer the batter into a well-oiled 9X5 loaf tin.

• Bake it in the oven for 20 minutes at 200ºC on the middle rack. Then lower the temperature to 175ºC and bake for another 12-15 minutes. However, every oven is different (sometimes incorrectly calibrated), I would recommend you check the doneness of your cake with the “prick test”.

• But if you’re like me and like the cake to be a little gooey in the center, then simply reduce the baking time by 8-10 minutes.

• Cool in the baking tin for 10-15 minutes, then transfer to a wire cooling rack to cool completely.

Storage Instructions: It keeps well in an air-tight container in a cool dry place for about 2-3 days. (if it ever lasts that long).

This post contains affiliate links. If you use these links to buy something we may earn a commission at no extra cost to you. Thanks.”