These eggless Marble Cookies are typical Pakistani Bakery style Biscuits found in almost every Pakistani bakery with variations. Their texture is just melt in mouth with the crunchiness and crispness expected from a cookie. I learnt these from a seasoned Pastry Chef in Karachi’s culinary school and since then haven’t looked for another recipe.
How do you make marble cookies?
Flour – All-purpose/Maida
Butter – Unsalted, soft
Sugar – Icing/confectioner’s/Powdered
Cocoa Powder – For the chocolate part
Flavorings – Salt and Lemon Juice
Step by Step Process
The recipe is super simple and consists of basic ingredients like flour, butter, sugar and cocoa powder. A bit of lemon juice is added to count for that deep flavor and aftertaste but along with pinch of salt, it makes the cookies more palatable and less sweet.
After creaming butter and sugar, add dry ingredients (except cocoa) and salt and lemon, and combine it into a dough. Then proceed as follows.
FAQs
Substitutions and Variations
This is a very versatile dough and you can make all vanilla cookies or all chocolate.
You can roll out the entire log or individual balls in granulated sugar and then slice/press them into cookies.
You can add chopped nuts or dry fruit or chocolate chips in it.
You can dip them in melted chocolate and then sprinkle some nuts.
You can sandwich them with any filling.
Storage and Make Ahead
These cookies when baked store well at room temperature in an airtight container for up to a week. You can also choose to wrap the log and store it in fridge for a couple of days or in freezer for up to 1 month. Cut cookies can also be stored in same way.
Serving Suggestions
These cookies are perfect to serve on an Eid trolley, give as a gift packed nicely or just enjoy them with tea or coffee.
So let’s start with the recipe and procedure to make these beautiful eggless marble cookies.
You can find a playlist of cookies and biscuits on my YouTube channel here.
Marble Cookies
Eggless marble Cookies - a staple for Pakistani evening tea time
Ingredients
- 250 grams or 1 cup plus 1 tablespoon Soft Butter
- 125 grams or 1 1/2 cup icing sugar
- 325 grams or 2 3/4 cup flour
- 1 tablespoon lemon juice
- 2 1/2 tablespoons milk powder
- pinch of salt
- 1 1/2 tablespoon cocoa powder
Instructions
- Beat butter sugar until just combined.
- Add in lemon juice and mix well.
- Add in salt, milk powder and flour and mix until just combined.
- Take out all the mixture on a working surface and knead lightly till combined and forms a soft dough. (See Notes)
- Portion 1/3 of the dough and add in cocoa powder, mix until well combined.
- Roll out logs of the two dough portions.
- Twist them together like a rope, joining and pinching where required.
- Give it a log shape pressing from smaller side
- Either square shape or circular cylinder shape can be given
- Chill the dough for an hour
- Cut 1/4 inch slices and arrange them on an ungreased baking tray or parchment or silicon sheet
- Bake in a preheated oven for 10 minutes at 350 F until golden on sides and bottom
- Cool completely before serving.
- Store in an airtight container for up to a week.
Notes
- If the dough is cracking or breaking just put it together by gently pressing with your hands.
- You can also reserve 1-2 tablespoons of flour and add if needed.
- Use soft but not melted butter.
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