Liquid Bourbon Vanilla Extract (50ml/100 ml)
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Discover the rich, aromatic essence of pure vanilla with our Natural Bourbon Madagascar Vanilla Extract. Made exclusively from the finest Bourbon Madagascar vanilla pods, this premium liquid extract brings a smooth, deep flavor to all your culinary creations.
Whether you’re baking cakes, cookies, or muffins, or creating delightful sweets and desserts like ice creams, puddings, and custards, this versatile extract enhances your recipes with a rich, aromatic touch.
Our gourmet-quality vanilla extract is trusted by professional chefs and bakers for its exquisite taste. It’s not just for sweet treats; add a splash to your coffee, lattes, hot chocolate, or smoothies for a delightful twist. You can even use it to enhance savory recipes like sauces, marinades, and dressings with a subtle hint of vanilla.
The convenient liquid form allows for precise measurement and consistent flavor in every dish. Typically, 1 teaspoon (5 ml) of vanilla extract equals one vanilla bean, making it easy to substitute and use in any recipe.
To maintain its flavor and potency, store the extract in a cool, dark place. Experience the luxury of Bourbon Madagascar vanilla in every drop with our Natural Vanilla Extract.
Add this exceptional vanilla extract to your pantry today and elevate your culinary creations to new heights!
EAN - 8908008082757
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Recipe
Directions
CASHEW PIN WHEELS
Maida - 2 cups
Salt - ½ tsp.
Powdered sugar - 2 tbsp.
Vanaspati or solid ghee - ¼ cup
Ice cold water - to mix
Ingredients for filling:
Powdered sugar - ½ cup
Cardamom Spice Drop™ - 4 drops
Cashew nuts - 2 tbsp.
Ghee or Vanaspati - ½ cup
Sift maida with salt and sugar.Add ghee and mix lightly with fingertips.Add ice-cold water little by little.Knead till smooth and keep covered in the fridge for ½ hour.
Directions for filling:
Mince cashew nuts finely and mix with sugar and Spice Drop™.Divide the dough into 6 parts and roll out each part into a thin round.Smear one round with 1/6 of ghee and sprinkle 1/6 filling over it.Place a second round over it and repeat ghee & filling.Roll up all the 3 rounds together into a cylinder from wrap in a sheet of plastic.Repeat with the other 3 rounds with the remaining fillings & Vanaspati.
Place the roll in the chill tray of the fridge for ½ an hour to 1 hour.Pre-heat oven to 200°C. Cut the rolls into 1.5cm thick slices.Place them on greased baking trays with about 4 cms space in between slices.Press down each slice with the back of lightly greased “katri” to flatten it slightly.Bake for 10 minutes. Reduce oven temperature to 180°C.Take out the trays and turn the biscuits.Bake for 15 minutes more.Remove from the tray while still warm. Cool completely and store in airtight container.
