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Forkin
DessertSnack

Indian Jumanas

A classic soft, cake-like cookie with a tender crumb thanks to the addition of sour cream. Spiced with a hint of nutmeg, these simple cookies are delightfully comforting and bake up light and fluffy rather than crisp.

Alkuperäinen resepti: Forkin

Kokonaisaika
45 min
Annoksia
6
Vaikeustaso
Keskitaso
Annosta kohti
576 kcal
Kasvisruoka

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Indian Jumanas

Esivalmistelut

Ainesosat

  • 150 gunsalted butter, softened
  • 200 ggranulated sugar
  • 2 kpllarge egg
  • 1 tlvanilla extract
  • 120 mlsour cream
  • 330 gall-purpose flour
  • 1 tlbaking soda
  • 0,5 tlsalt
  • 0,5 tlground nutmeg

Välineet

baking sheet · parchment paper · mixing bowl · electric mixer · spatula · cooling rack · whisk · oven

Valmistusohje

Vaihe vaiheelta

  1. 1

    Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper.

    Noin 5 min

    Kokin vinkki: Lining the baking sheet prevents sticking and makes cleanup much easier.

  2. 2

    In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground nutmeg.

    Noin 2 min

    Kokin vinkki: Combining the dry ingredients first ensures the leavening and spices are evenly distributed throughout the dough.

  3. 3

    In a separate large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.

    Noin 3 min

    Kokin vinkki: This step, called creaming, incorporates air into the dough for a lighter-textured cookie.

  4. 4

    Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

    Noin 2 min

  5. 5

    Stir in the sour cream on low speed until just combined.

    Noin 1 min

    Kokin vinkki: The mixer may splash, so start on the lowest speed.

  6. 6

    Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.

    Noin 2 min

    Kokin vinkki: Stop mixing as soon as you no longer see streaks of flour to avoid developing too much gluten, which can make cookies tough.

  7. 7

    Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 5cm (2 inches) of space between each cookie to allow for spreading.

    Noin 5 min

    Kokin vinkki: You may need to bake in two batches depending on the size of your baking sheet.

  8. 8

    Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers are set and appear matte, not shiny.

    Noin 10 min

  9. 9

    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Noin 15 min

    Kokin vinkki: Letting them set on the hot pan for a few minutes helps them firm up so they don't break when you move them.

Annosta kohti

Ravintoarvot

46%Pisteet
Kalorit
575,9kcal
Proteiini
8,4g
Hiilihydraatit
76,1g
Rasva
26,7g
Kuitu
1,5g
Sokeri
34,4g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store in an airtight container at room temperature.