Basic Cookie Dough
One day in the year of 2000, I was working with Taj Flight Kitchen in night shift. I have to complete 10 varieties of cookies (1000 nos), 3 batches of breads (150 breads/batch), 2 batches of puffs and three batches of Croissants.I was under a high pressure to complete all these tasks with just a team of 3 night shift crews. Anyhow I have to complete the task in a clever way..So I decided to make a common dough for different varieties of cookies.Then, I have customized this recipe, according to my convenience.
Basic Cookie Dough
One day in the year of 2000, I was working with Taj Flight Kitchen in night shift. I have to complete 10 varieties of cookies (1000 nos), 3 batches of breads (150 breads/batch), 2 batches of puffs and three batches of Croissants.I was under a high pressure to complete all these tasks with just a team of 3 night shift crews. Anyhow I have to complete the task in a clever way..So I decided to make a common dough for different varieties of cookies.Then, I have customized this recipe, according to my convenience.
Cooking Instructions
- 1
Cream the butter into soft and creamy consistency.You can substitute the butter with margarine too..But butter always gives the great taste.
- 2
Cream the sieved icing sugar gently along with the butter.
- 3
Then add the flavour or colour as required
- 4
Finally put all the sieved flour on top of the creamed mixture in single shot,And start to rub it gently.(No gluten development)
- 5
Then make a soft and nice dough..
- 6
Rest in refrigerator for 20 minutes for the dough to set as well as to avoid the gluten development.
- 7
Then roll it or sheet it according to the required size and shape.
- 8
Arrange the cookie on a tray with grease proof paper.
- 9
Bake it at 160*C for about 15 to 20 minutes.
- 10
Then wait for the cookies to cool and taste
- 11
You will enjoy a crispy and crunchy cookie.
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