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Peda Crumble Cookies for Diwali
Peda Crumble Cookie Cups feature a buttery cookie base, layered with raspberry jam, and topped with a peda-inspired crumble for a fusion of traditional and modern flavors.
Servings 17 cookies
Calories 136kcal
Ingredients
Shortbread Cookie Base
- 1 cup (120 gms) All Purpose Flour/Maida
- 1/4 cup Almond Flour
- 1/2 cup (113 gms) Butter softened
- 1/3 cup Powdered Sugar
- 1/2 tsp Cardamom Powder
Raspberry Filling
- 16 tsp Raspberry Filling or Raspberry Jam refer notes
Peda Crumble
- 1/4 cup (30 gms) All Purpose Flour/Maida
- 2 tbsp (15 gms) Milk Powder
- 2 tbsp Sugar
- Pinch of salt
- 1 tbsp (15 gms) Ghee (Clarified Butter)
Instructions
Step 1 - Preparatory Steps
- Place your ghee in the refrigerator 30 mins before you start the recipe.
- Preheat your oven to 180°C/360°F.
- Line a muffin pan with cupcake liners.
Step 2 - Prepare the Peda Crumble
- In a mixing bowl, combine all-purpose flour, milk powder, sugar, and a pinch of salt.
- Rub the chilled ghee into the dry ingredients with your fingertips until it forms a crumbly mixture. If desired, fold in chopped nuts for extra texture. Set aside.
Step 3 - Cookie Base
- Cream together softened butter and sugar until light and fluffy. This would take around 10 mins dependign upon how soft your butter was.
- In a separate bowl, whisk together all-purpose flour, almond flour, cardamom powder and a pinch of salt.
- Using a spatula, gradually fold the dry ingredients into the butter-sugar mixture until a soft dough forms. Avoid using a beater to prevent the dough from becoming too soft to handle.
Step 4 - Assembling the Cookie Cups
- Divide the cookie dough evenly among the liners, using about 2 teaspoons (or 16 grams) of dough per liner, and press it down to form a smooth base.
- Add a thin layer of raspberry filling or jam on top, spreading it gently.
- Then, sprinkle the prepared peda crumble generously over the raspberry layer.
- Chill the assembled cookie cups in the refrigerator for 10 minutes before baking to help the dough firm up.
Step 5 - Baking
- Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the crumble turns golden brown and the cookie base is set.
- Allow the cookie cups to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, carefully remove the liners and enjoy your Peda Crumble Cookie Cups!
Video
Notes
If making raspberry filling at home, start by preparing it first so that it has time to cool down before assembling the cookie cups. Here is the ingredient list for preparing the same:
- 150gms Raspberry
- 5 tbsp Sugar
- 1 tbsp Cornflour
- Juice of half lemon
Notes:
- For the peda crumble topping, ensure the ghee is well-chilled before mixing to achieve a crumbly texture.
- Use a spatula to mix the dry ingredients into the creamed butter and sugar; this prevents the dough from becoming too soft.
- Feel free to customize the filling by using other fruit jams if raspberry isn't your preference.
- These cookie cups can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze them for up to 2 months.
- Allow the cookie cups to cool completely before removing them from the liners to avoid crumbling.
Nutrition
Calories: 136kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 6mg | Potassium: 28mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg
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