Butter cookies

PROJECT REPORT
EXPERIMENTAL LEARNING PROGRAM
BUTTER COOKIES

GROUP “D”

GUIDE : PRADNYA KAMBLE MISS

GROUP MEMBERS:
1. SASANE SHIVTEJ GORAKH [FSSRU/19/0786]
2. SAWANT KOMAL ROHIDAS [FSSRU/19/0787]
3. SHAIKH IRSHAD KASAM [FSSRU/19/0788]
4. SHAIKH SAMID ADAM[FSSRU/19/0789]
5. SHEDGE ANAND GANESH [FSSRU/19/0790]
6. SHINDE OMKAR PRAKASH [FSSRU/19/0791]
7. SUROSHE SONALI VIJAY [FSSRU/19/0792]
8. UIKE AJAY VIJAY [FSSRU/19/0793]
9. VISHWASRAO RUTUJA VIKAS [FSSRU/19/0794]
10. WABLE PRASAD SUBHASH [FSSRU/19/0795]
11. WAGHMALE SANYUKTA SUMANT [FSSRU/19/0796]

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INTRODUCTION:

Butter cookies are one of the most consumed cookies around the world. They are
made with simple ingredients such as butter, wheat flour, sugar, and less
frequently, eggs. The butter cookie is often categorized as a “crisp cookie” due to
its texture, caused in part by the quantity of butter and sugar. It is generally
necessary to chill its dough to enable proper manipulation and handling.Butter
cookies at their most basic have no flavoring, but they are often flavored with
vanilla, chocolate, and coconut, and/or topped with sugar crystals. They also come
in a variety of shapes such as circles, squares, ovals, rings, and pretzel-like forms,
and with a variety of appearances, including marbled, checkered or plain. Using
piping bags, twisted shapes can be made. In some parts of the world, such as
Europe and North America, butter cookies are often served around Christmas time.
Butter cookies are also a very popular gift in Hong Kong, especially during
Chinese New Year
In the baking industry, wheat is utilized primarily in the form of flour, a
light, airy soft loaf because of gluten proteins. In this cookies we used whole wheat
with sprinkling the sesame seeds on the cookies which is rich in calcium. Without
using vanaspatti ghee we prefer butter which adds its unique flavor and make
cookies more nutritious. In this cookies there is no synthetic essence or aroma for
this we used cardamom powder which gives cookies its natural aroma.

List of Ingredients:

 Whole wheat flour

 Gram flour [besan]

 Sugar powder

 Butter

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 Cardamom

 Sesame seeds

 Baking Powder

Detail Information of all Ingredients

 WHOLE WHEAT FLOUR-

Whole wheat flour is a powdery substance, a basic food

ingredients, derived by grinding or mashing the whole grain of wheat. Whole
wheat flour is rich in vitamins B-1, B-3, B-4, and B-5, along with riboflavin and
folate. It also has more iron, calcium, protein, and other nutrients than white flour.
The function of flour is to keep all ingredients together so that you can handle the
cookies. When you have ‘strong’ flour, you can use a smaller quantity, if ‘weak’
flour you must use more. The best choice in quality is strong flour, this makes it
possible to reduce the flour by more than 20%. Less flour gives a richer taste,
higher quality and higher price. Weak flour can require using up to 20% more
flour, and more flour makes the taste poor, and the price lower.
Nutritional value : (as per 100 gm)
Energy : 340 kcal.
Protein : 13.2 gm
Total fat : 2.5 gm
Carbohydrates : 61.3 gm

 GRAM FLOUR-
Gram flour is a staple ingredients. Gram flour is a rich source of copper,
magnesium, manganese, iron, phosphorus, thiamine and folate. It is power house
of fiber and also rich source of protein.
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 SUGAR POWDER-
Sugar is a source of carbohydrate and energy. It provides
4 calories per gram or 16 calories in a level teaspoon [4gm]

 BUTTER-
Butter can be a healthy part of your diet. It’s rich in nutrients like bone
building calcium and contains compounds linked to lower chances of
obesity.

 CARDAMOM-
Cardamom contains several vitamins and minerals as well as some
fibers.

 WHITE SESAME SEED-

White sesame seeds are an excellent source of manganese and calcium.

 BAKING POWDER:

Baking powder is used to increase the volume and lighten the

texture of baked goods. It works by releasing carbon di oxide gas into a
batter or dough through an acid-base reaction, causing bubbles in the
wet mixture to expand and thus leavening the mixture.

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RECIPE-

Ingredients for 100 gm cookies-

 Whole wheat flour- 35 gm

 Gram flour- 15 gm

 Sugar powder- 20 gm

 Butter- 25 gm
 Cardamom- 2 gm
 Sesame- 3 gm
 Baking powder-1 pinch

Flow chart For Manufacturing of Butter Cookies:-

Measure all ingredients

↓

Take butter 25 gm
[@ Room temperature]
↓

Beat the butter for 5-6 mins

Add powder sugar 20 gm and

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Mix & beat it until it get creamy

↓

Sieve and add wheat flour [35gm]

And gram flour [15 gm] also
↓

Add cardamom powder [2gm]

↓

Mix and make the soft dough

↓

Preheat oven for 15mins for 180⁰C

↓

Make small balls of dough and give

Required shape
↓

Sprinkling of the sesames on cookies

↓

Baking it for 10-15 mins at 180⁰C

↓

Cooling
↓

Labelling and packaging

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Storage at room temperature

Procedure For Manufacturing Of Butter Cookies-

1. Measure all ingredients

2. Take butter [25gm] at room temperature
3. Beat the butter for 5-6 mins.
4. Add powder sugar [20gm] and mix & beat until it gets creamy
5. Sieving and add wheat flour[35gm] and gram flour[15gm] and
cardamom powder[2gm]
6. Mix and make soft dough
7. Preheat oven for 15 mins for 180⁰C
8. Make small balls of dough and give required shape
9. Then sprinkling of the sesame on cookies
10. Bake it for 10-15 mins at 180⁰C
11. Cooling at room temperature
12. Labelling and packaging
13. Storage

Referance:
https://www.vegrecipesfindia.com/eggless-butter-cookies-recipe/

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https://youtu.be/M7dxlzKplmQ