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Chocolate Dip Butter Cookies Without Oven

 Chocolate Dip Butter Cookies Without Oven

Recipe in English:

Ingredients:

    -Sugar ½ Cup

    -butter Unsalted 200g

    -Anda (Egg) 1 

    -Vanilla essence 1 tsp

    -Maida (All-purpose flour) 2 & ½ Cups

    -Baking powder ½ tsp

    -Namak (Salt) ½ tsp

    -Milk chocolate grated 200g

    -Coconut oil 1 tsp

    -Rainbow sprinkles as required

Directions:

    -In a blender machine,add sugar & grind to a fine powder & set aside.

    -Cut butter into cubes.

Tip

    If butter is refrigerated,cover it with hot ceramic/glass bowl for few minutes to soften the butter. 

    -In a bowl,add butter and beat well.

    -On a bowl,place sifter,add powdered sugar,sift it then mix with the help of spatula then beat well until light,fluffy & smooth.

    -Add egg,vanilla essence & beat at low speed until mixed.

    -Place sifter on a bowl,add all-purpose flour,baking powder,salt and sift dry ingredients together  then fold with the help of spatula then beat until just combined & transfer the mixture on a clean working surface lined with cling film.

    -Grease hand with butter,make a smooth ball of dough,cover with cling film and press gently to flatten the dough into a square shape & refrigerate for 30 minutes.

    -Take out from from refrigerator,remove cling film,dust all-purpose flour & roll out evenly with the help of rolling pin (thickness: ¼ inch)

    -Dip cookie cutter in all-purpose flour & cut into desired shapes with the help of the cookie cutter.

    -Place cookies on a baking tray lined with butter paper and refrigerate for 20 minutes. 

Option # 1: Baking in Oven

    -Bake in preheated oven at 180C for 15 minutes.

Option # 2: Pot Baking

    -In a pot,place steam stand/wire rack,cover & preheat on medium flame for 15 minutes.

    -Place cookies tray,cover & bake in pot on low flame for 10 minutes. 

    -After baking,let them cool on cooling rack to cool completely. 

    -In a bowl,add chocolate,microwave for a minute & mix well until smooth.
    
    -Add coconut oil & mix until well combined.
    
    -Dip half butter cookies in melted chocolate and decorate with rainbow sprinkles.
    
    -Place butter cookies on butter paper and chill for 5 minutes until chocolate is harden. 
    
    -Can be stored in an airtight jar for up to 1 week.




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