Tuesday, 26 March 2013

Orange Kissed Marmalade Bars!!

I don’t know what it is with me and the plain old freshly milled chapatti (Indian flat bread) flour. I remember in my childhood days when my mother would laboriously get the wheat kernels from the market, wash it, dry it in the huge balconies and then take it to the nearby milling shop to get it milled. She would wait till the time it’s milled to her liking and get it back at home to make fresh hot chapatti, a staple in our everyday food. Huge process!! I can’t be bothered so much. I simply just give the neighbourhood milling shop a call and get a freshly milled, warm pack of whole wheat flour at home. I am not against the ready-made packs available in the market, but really; I have never tried them, nor do I recommend using them. Anything fresh is always more beautiful and rather tasty!!

This cookie is a great way of making a filling snack for in between of bigger meals. The whole wheat flour adds on the fibre, with a fruity dose from the Kissan Real fruit Marmalade Jam.  This is my take on the various cream/jam filled biscuits available in the market. Why buy when you can make them using simple everyday ingredients???


½ cup of Unsalted Butter
½ cup Vegetable Oil
2 Cup of Whole Wheat Flour
1 Egg
½ cup of Granulated White Sugar
½ tsp of Salt
2 tsp of Baking Soda
1 tsp of Vanilla Extract
Zest of 1 of an orange
½ to 2/3 cup Kissan Orange Marmalade Jam


Preheat the oven to 200 degrees C and line a 9X9 inch baking pan with butter paper and set it aside for use.

In a large mixing bowl, cream together the butter, oil and sugar, till it’s light and fluffy. Add the egg, vanilla and orange zest and mix in until well combined.

Quickly with a wire whisk, mix together the dry ingredients, namely whole-wheat flour, salt and baking soda; before mixing it with the wet mix of butter, egg and sugar. It should form a pliable ball of dough.

Press 2/3 of the batter into your prepared pan evenly. Now smear on Kissan Orange Marmalade Jam all over; then crumble on the remaining dough on top. You can choose to be as messy or as precise as you wish to. Remember to leave a bit of room between the top crumbs for the jam to peek through the cookie dough.

Bake for about 30 minutes or until golden brown and crisp on top.

Allow it to cool completely, before cutting into mini bars as per your liking.


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We are always eager to hear your take on food, my way!!!


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