Welcome Baker's

03/04/2026

25/03/2026

Karachi cookies

Ingredients
1/4 cup ghee
1/4 cup sugar
1 cup flour
2 tbsp custard powder
1/4 tsp baking powder
1/4 tsp elaichi powder
2 tbsp tutti fruity
2+1/2 tbsp milk

Method
1. In a bowl add ghee, sugar and cream it well till it’s light and fluffy.
2. ⁠In that add flour, custard, baking powder, elaichi powder, tutti fruity and milk.
3. ⁠Combine everything together to form a smooth cookie dough.
4. ⁠Shape the cookie dough into a square shaped log and freeze for atleast 30 minutes.
5. ⁠Once chilled, cut the cookies from the log into half inch thickness and place it on a plate lined with parchment paper.
6. ⁠ ⁠For baking, set a cooker on medium-low heat and spread a layer of salt in it.Place a small stand in it and cover it. Let it preheat for 5-10 minutes.
7. ⁠Once preheated, carefully place the cookie plate over the stand and cover again. Let it cook for 15-17 minutes or until the edges become golden brown.

20/03/2026

YAKGWA (KOREAN COOKIES)

Ingredients
1+ ½ cup flour
¼ tsp cinnamon powder
2 tbsp sesame oil
2 tbsp honey
2 tbsp white wine
3 tbsp hot water

For the syrup
5-6 Ginger slices
Cinnamon stick
½ cup honey
2-3 tbsp water

Oil for frying
Sesame seeds for topping

Instructions
1. In a large mixing bowl, combine the flour and cinnamon powder and give it a quick whisk.
2. Add sesame oil and honey to the flour mixture. Pour in the white wine and mix gently. Gradually add the hot water, a little at a time, bringing the dough together into a soft, smooth mass. Knead lightly just until the dough comes together—avoid over-kneading.
3. Cover the dough and let it rest for 15-20 minutes.
4. After resting, roll the dough evenly to about ½ cm thickness. Cut into desired shapes and prick each piece evenly with a fork or skewer to prevent puffing during frying.
5. Heat oil in a deep, heavy-bottomed pan over medium-low heat. Fry the shaped dough pieces in small batches, turning occasionally, until they are evenly cooked and light

15/03/2026

DANISH COOKIES

Ingredients
⅔ cup butter, softened
⅔ cup icing sugar
1+ ½ cup all purpose flour
4 tbsp cornflour
4 tbsp milk
½ tsp vanilla extract

Instructions
1. Preheat the oven to 180°C and line a baking tray with parchment paper.
2. In a large bowl, beat softened butter until smooth and creamy. Add icing sugar and continue beating until the mixture becomes light, pale, and fluffy.
3. Mix in the vanilla extract and blend until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
4. Sift together all-purpose flour and cornflour. Gradually add the dry mixture to the butter mixture. Fold gently until just combined.
5. Transfer the dough into a sturdy piping bag fitted with a large star nozzle. If the dough feels too soft, refrigerate it for 15–20 minutes to firm up slightly.
6. Pipe desired shapes—swirls, rosettes, or circles—onto the prepared tray, leaving space between each cookie.
7. Bake for 12–15 minutes, or until the edges turn lightly golden. Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack. They will firm up as they cool.

10/03/2026

TRIPLE CHOCOLATE CAKE

Ingredients
🍫½ cup curd
🍫¼ tsp baking soda
🍫¾ cup castor sugar
🍫6 tbsp oil
🍫¼ cup milk
🍫¾ cup flour
🍫6 tbsp cocoa powder
🍫½ tsp baking powder
🍫1 bar dark chocolate
🍫1 cup chocolate milk

Instructions
1. In a bowl add curd and baking soda and whisk it well till you see small bubbles.
⁠2. Add in sugar, oil, milk and whisk it well till everything is well combined.
⁠3. Lastly add in flour, cocoa powder, baking powder and whisk everything well to achieve a smooth lumpfree batter.
⁠4. Pour the batter into greased and lined 5.5*3.5 inch rectangular mould.
⁠5. Set a cooker on low- medium heat and spread a layer of salt in it. Place a small stand in the centre of the cooker and close it with a lid. Let it preheat for 10 mins.
⁠6. Once preheated, place the mould inside the cooker and cook for 30-35 minutes or until a skewer inserted in the centre comes out clean .
⁠7. Once the cake is done, place a bar of chocolate on top of it and cover the cooker with a lid again for 5 minutes or till chocolate.