Ladi Pav | Pav Recipe for Pav Bhaji, Vada Pav, Dabeli & Much More |Easy and For Beginners | The Only Pav Recipe You Will Ever Need

Today, we will discuss everything about Pav.

What is pav? Why is it called pav?

Pav is bread, just like dinner rolls or mini loaf. It was Portuguese who brought Pav to India and you used to get it in a set of four and then you break off each as you eat. The Pav means one-fourth in many Indian language. There is one crazier story that says that the bread is called pav because the dough was kneaded using feet to speed up the work. (I hope to believe the first one). Later on, when it started getting popular especially in Maharashtra, it was called as Ladi Pav.

Can you make pav at home? Does pav contain eggs?

Yes, you can make pav at home. In fact it is so easy and satisfying that you will never buy pav from the market. Majority of the places that sold pav in India contains no eggs. Almost all recipes that you will see on internet for ladi pav weather Sanjeev Kapoor, Nishamadhulika, CookingShooking –no one used eggs-so eggs are not needed to make pav.

How is pav made? Is pav made with feet? Is pav made of maida?

Pav is made with all purpose flour (maida), yeast, milk and few more basic kitchen ingredients. Pav is made in the oven but there are some recipes that use no yeast and are made in cooker or burner too. There was a rumour is earlier days that pav was made with feet to speed up the kneading process, but I don’t believe that it’s true now, thanks to all the machines. Also, with people getting health conscious, you can make pav without maida using whole wheat flour or chakki aata too but you wont get that amazing result.

Why the pav you made became hard? How to make soft pav?

When the pav comes of out the oven, it will be hard so you need to rub some butter on it, the butter gets absorbed and you are then left with soft bread. Honestly, making pav at home is simple, but you need to knead the dough well-no compromise in that. So, if you have hand beater with knead attachment or kitchen aid or stand beater then you are good to go; otherwise you need to have good hand muscles and strength to do so!!

What do with Pav? What to eat with it?

Just like, roti or chapatti or naan you can pair pav with almost anything. From making into burger to serving as it is for breakfast or evening snack. Or serve alongside any curry-pav is enough!!

Some popular pav related things are- Pav Bhaji, Sev Utsal, Missal Pav, Moong Utsal, Maska Pav or Maska Bun, Samosa Pav, Vada Pav,Anda Pav or Bhurji Pav, Dabeli, Bombay Massala Pav.

Let’s see how to make Pav.

Ingredients:

7 grams yeast (which equals to 1 sachet) I used instant yeast

2 teaspoon sugar

3 cups all purpose flour/plain flour/maida

½ teaspoon salt

1 and ¼ cup milk (warm)

4 tablespoons butter.

Check the video to see how it turned out to be.

Method:

In a large mixing bowl, activate the yeast with 2 tsp sugar and 1 cup milk. Mix and leave it for 3 minutes.

Add 3 cups of flour and salt in it and start forming the dough. You will see that the dough is tight, so add in ¼ cup milk and form the dough. The dough should be sticky.

Start kneading the dough. Punch and knock. Do this for 5-8 minutes. The more you knead the dough, the stickiness will loosen and gluten will form.

Add 2 tablespoon butter and cover the dough with a cloth or a plate and set it aside for 2 hours in a warm place. (I always leave it inside the oven).

Preheat the oven at 180 C for 10 minutes. In the meantime, grease the tray with 1 tablespoon butter.

The dough would have risen well. Knock out the air and divide into 12 equal parts. Form clean balls out of each part and start lining them on the greased tray. Cover the dough again and leave it to rise for 20 minutes. The dough should reach to the brim of the tray.

Then, bake the pav, at 180 C for 20 minutes, or until the pav turns golden brown from top.

Once the pav is out of the oven, rub the remaining butter to get a shiny look.

Let it cool down completely on a cooling rack and then serve.

Tips:

You can brush some milk on the pav right before putting it in the oven.

Some recipes I saw on internet asked for milk powder, but honestly you don’t need-the result I got was perfect without it too.

Oven timings can depend on oven to oven, so wait till the top is golden and crusty.

Whole Wheat (Chakki Atta/Chapati Flour) Bread

To be honest this is not the first time that I made bread at home. It’s just that in this lockdown phase I definitely went back to baking bread, probably because the whole internet world was going crazy about sourdough breads. Previously I have made garlic and mixed herbs focaccia, whole wheat olive focaccia and even red wine walnut bread at home.

The whole process of working with the yeast, punching and knocking the dough, seeing the bread rise is such a therapeutic and satisfying process that you should try it once, for sure. This whole wheat bread or loaf happened because i had yeast in the pantry and all purpose flour (maida) was nowhere to be found in the supermarkets.

I did some Google research to find a good recipe for Whole Wheat (Atta) Bread but wasn’t convinced with the recipes-some recipes called for milk powder (i had none); some recipes wanted me to use a particular kind of yeast (I had instant yeast only); some recipes were with eggs (I wanted to make eggless one) - so eventually i crafted my own recipe with little bit of this and little bit of that-Jugaad is the word I must say.

This recipe is for absolute beginners, you just can’t go wrong with it. All you need is basic roti/chaptai chakki atta (Ashirwad, Pillsbury, elephant, eastend-any brand will do), yeast, salt, butter or ghee, milk and water. This bread turned out to be crispy on the top and soft and crumbly on the inside.

Another thing about homemade bread is that, you know what’s inside. You know each and every ingredient and its quantity. You know that it’s not having preservatives, or is not loaded with sugar-and that is such a satisfying factor, I tell you! If you follow me on instagram you would know that every Friday these days, I am making bread and then using to make bruschetta, garlic bread, sandwiches and toasties. Some days I have paired it up with hummus, olives or just some cherry tomatoes.

Some of you might say that I don’t have a loaf pan to bake this bread-well worry not you can make it into round bread or even make buns –just make this bread. It’s easy, healthy, simple and so uplifting

Ingredients:

3 cups whole wheat flour/ chapatti flour

1 and ¼ cups water

1 tablespoon instant yeast

1 teaspoon salt

1 teaspoon sugar

½ teaspoon baking soda

¼ teaspoon baking powder

3 tablespoon butter/ghee/oil + a little more for greasing the pan

3 tablespoons yogurt/dahi

Method:

In a mixing bowl add wheat flour, baking soda, baking powder, yeast, salt and sugar. Mix well.

Add in yogurt and water and start kneading the dough. Punch and knock. You will feel that water is too much and dough is sticky, don’t worry-just keep kneading for 5 minutes and the dough will start coming together. Kneading helps to form gluten and that makes the bread soft.

Mix 2 tablespoons of butter and knead again for 2 minutes. Cover and let it rise and rest for 1 hour.

After 1 hour the dough must have risen double in size. Grease the pan with some oil and form the dough in the log shape and put in the greased pan. Cover and let it rise for 40 minutes.

Preheat the oven at 220 C for 8 minutes.

Bake the bread at 220 C for 25 minutes. The top part of the bread must turn crusty and golden brown. Check by inserting the knife in between, it should come out clean.

When the bread is still warm, spread the remaining 1 tablespoon butter, this will give that shine of the bread.

Let the warm bread cool down before you take it out the mould. Cut the bread and use.

Tips:

The time taken to bake varies from oven to oven. So if you see the top of the bread is getting dark but inside the bread is still raw then cover the pan with aluminium foil and then bake.

If you are not sure if the bread is done, then pat the bottom of the pan-it should sound very hollow.

Cool the bread completely before slicing.

Store the bread in container. It will stay good for around 10 days.

Oven Roasted Chickpeas: Indian Style

Oven Roasted Chickpeas. Highly addictive! Roasted in oven, this protein loaded tiny chickpeas turns into salty snack- perfect nibble or a companion for any drink.

Recently folks from Ugly Drinks sent me a box of their new range of sparking water- Triple Berry, Orange, Lime &Lemon and Tropical. Yes, you don’t see Lime & Lemon in pictures below because it went straight in my tummy ;-)

To be honest, I haven't seen any drink as genuine as Ugly Drinks. They keep it real, with no sugar, no sweetener, no calories and absolutely nothing artificial. If you like sparkling waters that have no fat or salt then you HAVE to give them a try. I tried Tropical one and I was hooked- too good to be true. Perfect flavor and clean sparkling/bubbly taste.

Talking about today’s recipe. These are very Indian in taste, spicy kick from red chilli powder and bit of tang from lemon is dangerously great. Feel free to play around with spices, you can use cumin powder, red chilli flakes and even Italian herbs.

Now some tips on how to make them crunchy:

-Do not use too much oil. It will just make them soggy and mushy.

-Use a large baking pan. Do not overcrowd the pan.

-Whether you are using canned chickpeas or freshly boiled ones, do dry chickpeas on towel properly.

-Mix the spices properly. Toss the spices and leave it on chickpeas for atleast 5 minutes (just like any marination).

Ingredients:

1 can chickpeas

2 tablespoons olive oil

1/2 teaspoon red chilli powder

Salt to taste

1 tablespoon lemon juice

Method:

Preheat the oven at 200C

Drain the chickpeas on a strainer. Wash thoroughly under running water.

Dry the chickpeas on a towel. Chickpeas should look dry and pale.

In a large mixing bowl, mix oil and salt. Toss well. Leave this for 5 minutes.

In a making pan, roast the chickpeas for 20-25 minutes. Stir the chickpeas in between to avoid burning.

Chickpeas are done when they have slight dark colour and crisp on the outside.

Throw in red chilli powder and lemon juice. Mix well so that chickpeas are coated well with spices.

Notes:

Chickpeas will be very crunchy when hot. Once it cool down it will lose its crispiness but will taste good.

Throw these chickpeas in salad or pulav for some extra crunch.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Ugly Drinks for sending cans to review.

Chocolate Chunk Brownies

Hello Folks! Sun is shining in London and some of them are finding it too hard to digest. Have you ever come across people who complain about almost everything? Too hot, too cold, too windy, too rainy- it is nature and change is the first law of nature, so please stop complaining because the good weather or the bad-it will change. Ah! That’s my rant for today ;-)

I needed brownies today. The fact that sun is shining and it is Friday-what could have been better then brownies, right? These are Chocolate Chunk Brownies- very chewy and chocolate bits oozing around. To be honest brownies is the easiest dessert and it gets ready in a jiffy if you have all ingredients handy. And the serving options are endless- think about scoop of icecream, chocolate sauce, salted caramel sauce or just some milk or coffee.

Check other brownies recipes- Walnut Brownies | One Bowl Ultimate Chocolate Brownies |Fudge Brownies

Chocolate Chunk Brownies are like any other chocolate brownies but loaded with chunks of chocolate-yes thats right! Crusty on the outside and melted bits on the inside is absolutely enticing and takes brownies to another level.

Ingredients:

⅔ cups unsweetened cocoa powder

½ cup unsalted butter

1 cup + 2 Tablespoons sugar

1 teaspoon salt

2 large eggs

½ teaspoon baking soda

¾ cups all-purpose flour

1 tablespoon vanilla extract

1 cup coarsely chopped dark chocolate

Method:

Preheat the oven at 180C. Lightly grease 8x8 inch pan. Line it with parchment paper.

On a low heat melt butter in a pan. Once melted add sugar and cook for 1 minute.

Remove from heat and let it cool for 30 seconds. Add cocoa powder and salt. Mix.

Add vanilla essence. Mix one egg at a time and mix. The mixture should be smooth.

Add all purpose flour and baking soda. Combine the ingredients to smooth batter.

Fold in chocolate chunks.

Spread the mixture on the prepared pan and cook for 20-25 minutes. The top will be crusty and centre will be moist.

Let the brownies cool. Cut and serve.

Ultimate Full Proof Best Eggless Chocolate Sponge Cake

With Valentine’s Day coming soon I decided to make yet another chocolate cake in my kitchen. Those of you follow my blog would know that I am a chocolate person; give me anything with chocolate and I would eat it. For me it doesn’t matter whether its white, milk or dark- I love chocolate.

Like me if you are a chocolate fan then you must know how to bake a good chocolate sponge cake. I have already shared a recipe for the Ultimate Best Chocolate Cake (with eggs) before and today I share with you the Ultimate Full Proof Best Eggless Chocolate Sponge Cake recipe.

Many of you asked for an eggless chocolate cake recipe that is easy and is tried and tested, well then here it is.

When baking an eggless cake, always make sure that:

1.Ingredients are at room temperature.
2.Ingredients are measured properly. Please invest in measuring cups and spoons if you like to bake.
3.Pre-heat the oven for at least 20 minutes.
4.I know some of my friend who will use drinking chocolate instead of cocoa powder and then blame the recipe for a bad cake, please use unsweetened cocoa powder only.
5.Baking soda is not same as meetha soda or eno. Please use baking soda only.
6.Do not freak out if cake doesn’t rise much. Since the cake is eggless it will not rise a lot.
7.Eggless cakes aren’t as moist as the one with the eggs. I recommend using sugar syrup (equal parts of water and sugar mix) when you frost the cake. Sprinkle the syrup on the cake before frosting.

Rest with patience and practice you will understand your cake batter every time. Here is the recipe

Ingredients:

1 ½ cups all purpose flour/maida

3 tablespoons cocoa powder unsweetened

1 cup condensed milk (also known as milkmaid in India)

¾ cup butter

1/4 sugar sugar

1 ½ teaspoon vanilla essence

1 ½ teaspoon baking powder

¾ teaspoon baking soda

¼ cup water

¼ cup coke

Method:

Preheat the oven at 180C for 20 minutes.

Prepare the pan. I used 9 inch round pan. Grease the pan with butter.

In a bowl sieve all purpose flour, cocoa powder, baking powder and baking soda. Keep aside.

In a large mixing bowl beat sugar and butter for 2 minutes. Butter should become creamy and light in colour.

Mix in condensed milk and beat again for 4 minutes. Add vanilla essence and mix.

Keep adding 4 tablespoons of dry ingredients and mix. When the batter starts to get dry add 4 tablespoons of water. Keep doing it till the dry ingredients and water is finished.

Lastly add coke and mix the batter for 30 seconds.

Pour the batter in the pan. Bake in the oven for 30-40 minutes or till a toothpick or knife inserted in the center of the cake comes out clean.

Cool the cake on the wire rack for 10 minutes. Then take the pan out of the pan and let it cool on the wire rack completely.

Ice the cake with your favourite frosting or serve plain with tea or coffee.

Frosting:

There is a separate post on icings or frostings you can use on this cake. I just took 1 bar (100 grams) each of milk chocolate and dark chocolate. Chopped into pieces and microwaved for 30 seconds. Later I threw in 2 tablespoons of butter and microwaves again for 12 seconds. Mix and let it cool. Frost on the cake directly or cut the cake into layers and then frost.

Final Touch:

I used white chocolate shavings and decorated on the frosted cake. Serve.

 More Valentine's Day recipes:

• Little Hearts Cookies
• Black Forest Cake
• Whole Wheat Heart Chocolate Cake

The Best Chocolate Cake: Full Proof Chocolate Cake Recipe

Cake- I love cakes. Both baking and eating. Baking is a therapy and eating is pure indulgence. What’s the definition of a good cake? I asked this question to few of my friends and relatives. Cake should me beautiful, light, moist, fluffy, crumbly, not to eggy, rightly sweet and must make you forget your stress- were the answers. Honestly I don’t bake often and whatever I bake is with attention to detail. My cakes will taste good, they may not cater to all the characteristics mentioned above but the taste will always be fine.

Beautiful cake, I really don’t excel here. I can do simple icing and decorations but something too perfect and good looking is difficult for me to outcast. I have been baking Mr. Husband’s birthday cake for last 5 years and I love doing it for him. A home baked cake is so much better than those readymade ones. A home baked cake shows your love, passion and compassion. My cakes might lack that good looks but it will outshine any other beautiful looking cake in taste. I promise!!

For me, in this uncertain world, a good piece of cake is an undeniable pleasure. Period! My husband loves chocolate cake and that’s what I have been baking for him for all these years. Below are the cakes that I have made, also shows how my food photography has changed over years ;-)

Chocolate Cake With Chocolate MousseChocolate Cake Topped With Mango MousseBlack Forest CakeChocolate Strawberry Cake

A good chocolate cake. Now, everyone has the recipe that says this is the best chocolate cake-ever. I don’t want to brag that my cake is the best but what I want to explain is that everyone in this world should have one great recipe for chocolate cake that they can follow blindly. A simple recipe with handful of ingredients and this is my ‘that’ recipe.

A jaw-dropping chocolate cake- Moist sponge slabs layered with whipped cream and finally topped with coffee chocolate icing. If you are a serious chocolate lover then get ready for this ultimate chocolate cake recipe.

You can top it with any icing or just drizzle on some honey and enjoy. I made chocolate coffee ganache for this cake and it was super duper goooood (recipe coming soon). Serve the cake with tea, coffee or just enjoy whenever you want.

Ingredients

2 cups all-purpose flour/maida

¾ cup unsweetened cocoa powder

1 teaspoon coffee

2 cups sugar

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

1 cup hot boiling water

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

Method:

Preheat the oven at 180C. Prepare 9 inch round pan. I used some butter to grease the pan.

In a bowl add flour, cocoa powder, baking powder, baking soda, salt, sugar and coffee powder. Mix well. I used a electric beater and mixed these ingredients well.

Add milk, oil and vanilla to dry ingredients. Mix well.

Take one egg a time and mix/beat for 1 minute. Take another egg and beat well for 1 minute.

Mix water and beat the batter on high speed for 1 minute.

Pour the batter on the greased pan and bake for 40-45 minutes. Keep an eye on the cake. Bake until a toothpick or knife inserted in the centre of the cake comes out clean.

Let the cake cool on wire rack. Remove the cake from the pan and frost with your favourite icing.

Vanilla Cupcakes: Full Proof Recipe

Have you been looking for full proof vanilla cupcake recipe? Well then look no further- this recipe of mine is sure shot Vanilla Cupcake recipe that will give you 12 standard sized cupcakes. These cupcakes have everything that one looks in good vanilla flavoured cupcakes. Its soft, light, fluffy and has perfect sweetness and vanilla taste.

These cupcakes happened on Holi (indian festival) and even though I planned to put this post up on Easter it just couldn’t happen. I know I haven’t declared the winners of cook with green event also but trust me managing office and home is so tedious and busy that I am unable to find time. But I promise I will do it soon.

Coming to the post; These cup cakes contain eggs but I have eggless vanilla cupcakes recipe too. So here is the Vanilla Cupcakes Recipe.

Ingredients:

2 cups all purpose flour/ maida

2 teaspoon baking powder

½ cup butter

½ teaspoon salt

1 and 1/4 cup sugar

2 eggs

1 cup milk

1 teaspoon Vanilla Essence

Method:

Preheat the oven to 180 C.

Line the cupcake pan with cupcake liners/case.

With a sieve sift together flour, baking powder and salt for two times. Keep aisde.

Mix butter and sugar well or until light and fluffy.

In it mix vanilla essence and one egg at a time.

Now beat in flour and milk alternatively till well incorporated. Batter is ready.

Put 2 tablespoon of batter in the each cupcake case.

Bake at 180 C for 12-15 minutes till golden brown.

Remove immediately and cool on racks.

Notes:

Just use half batter if you want 6 cupcakes.

Please make sure that all ingredients are at room temperature.

For frosting recipes- look here.

Pink Rose Cake: Vanilla Fresh Cream Cake: Sponge Cake: Eggless Baking

Mother- greatest power of the universe!  Because she is there, you are there. You owe your existence to her. When she smiles at me even on a Skype call, I feel like her smile has hugged me. Oh there are millions reasons why I love her and probably because of the million things she has done and still doing for me which I don’t even know of. That’s mom- one selfless person who can make everything worthwhile. How would you describe a mother, someone asked me. Well, life doesn’t come with manual, it comes with a mother.

To compile this post I asked my blogger friends to tell why a mother is an inspiration for them and one recipe/dish they will like to cook for their mother.

Sandhya of Sandhya’s kitchen says-My mum is a very skilled cook, who believes that we need to have a balance in what we eat. Anything in moderation is good for health like a Teaspoon of Ghee. I have learnt my basics (disinterestedly at a very early age like any other girl). Seeing her work selflessly always inspires me !! 

Mum being a coconut lover, I would love to dedicate this recipe of Blueberry Coconutmilk Smoothie to her.

Manali of Cook With Manali  says-My mom inspires me everyday, in everything I do. I think the biggest thing that she has taught me is to have patience and to face all challenges in life with a smile. She is the strongest woman I know and whatever I am today, it's all because of her. 

Mom loves my muffins, so for this Mother's Day I would love to bake her a batch of these Mini Banana Blueberry Streusel Muffins, I am sure she would love them!

Rafeeda of Big Sweet Tooth says- Umma was somebody who had a limited dishes to her repertoire. She never loved to experiment and get out of her comfort zone, so much that we could predict what was the menu for the whole coming week. However, whatever she would make, the taste would be so good that I definitely cannot match that taste. She enjoys it when my sister and I do our experiments even though she wouldn't be involved in it. 

She wanted me to try making Lqeimat, which are Emirate yeasted dumplings drizzled with date syrup. However I couldn't make it even last month when they were with me, thanks to our tight schedule. InShaAllah, wish to make it soon for her. 

And I decided to dedicate this simple Pink Rose Cake for mother’s day. I used Vanilla Sponge cake for base and iced it with fresh cream icing with 2 drops of pink colour.

Chocolate Chip Cookies: Best Eggless Recipe

Cookies I guess are everyone’s favorite. Not guess, I am sure. I haven’t met anyone who does not like cookies. Yeah one may have their own favorite cookie but cookies everyone loves. Probably that is why I have many cookies recipes on my Indian blog. Whole wheat cookies with almonds are typical Indian naankhatai style, also called as bakery biscuits. If you are looking for something fancy see heart shaped vanilla cookies dipped in chocolate. Also some savory or namkeen cookies are on the blog like curry leaves cookies and cheese cookies. If all this doesn’t please you then simple good old butter cookies will.

Among all the cookies, Chocolate Chip Cookies are my favorite and I am a bit embarrassed that the recipe is appearing on my blog after 3 years. What can I say? Well these cookies are so good that whenever I bake them it just finishes off in minutes- before I could even click pictures. Yeah so that’s the best excuse I can make. *wink*. Okay, honestly I don’t want to bore my husband and friends with these cookies, so I hardly bake them. You see, good things come after a lot wait, but the wait is always worth.

Last Sunday I had an itch to bake these chocolate bites (named by Mr. Husband). Crunchy on the outside, chewy on the inside and so buttery and chocolaty, according to me these are the best chocolate chip cookies-period! And these are eggless too; yeah some of my friends could not believe that cookies without eggs can be sooooo good. So with festive season approaching why not treat your friends and relatives with these homemade goodies, what’s better then a box full of chocolate cookies? This time ditch those mithai dabbas or sweet boxes and gift these cookies- just use a fancy box, tray, basket and wrap or ribbon it up.

Here are some pointers that will help you to make best cookies:

-Use good quality chocolate chips. Yes please. I recommend Hershey's Semi-Sweet Chocolate Baking Chips.

-Make sure the vanilla essence is pure and original. I swear by Nielsen-Massey.

-Make use of unsalted butter, it brings out the best taste. If unsalted butter is not available then you just avoid adding salt.

-Brown sugar helps to give rich color. Where as granulated white sugar crystallizes and gives that sugary crunch. So both the sugars are important.

-I never freeze my chocolate chip cookies  dough, I bake them instantly. When you freeze the dough chocolate chips become hard whereas if you bake instantly some bits of chocolate chips melts while baking, this gives that chewy taste.

Now, Here is the recipe to make the best eggless chocolate chip cookies.

Ingredients:

1/2 cup chocolate chips

1 cup and 2 tablespoons -All purpose flour/maida
1/2 teaspoon baking soda
A pinch salt
1/2 cup unsalted butter
1/4  cup granulated white sugar
1/4 cup brown sugar
2 tablespoons milk

1 teaspoon vanilla essence

Method:

1. Preheat the oven at 180C for 10 minutes.
2. Line a baking tray with parchment or baking paper.
3. Sieve all purpose flour, salt and baking soda. Keep aside.
4. In a bowl cream together butter and sugar.
5. Add vanilla essence and milk. Mix.
6. Add in sieved ingredients and form soft dough with your hands.
7. Add in chocolate chips and mix again.
8. Make one inch small ball and arrange on the lined baking tray. Flatten the cookies slightly. Make sure the cookies have some gap in between each other because cookies spread while baking.
9. Bake in the oven at 180C for 10 -12 minutes or till you see the edges of cookies turn golden.
10. Let it cool on a wire rack for 10-15 minutes.

Notes:

You can freeze the dough and use later.

Once cooled, the cookies stay fresh in a air tight container for one week.

Keep an eye on the cookies, it can burn fast. Just wait till you see the edges turning dark brown.