I've been experimenting with baking cookies for the past 6 months now (inspired by the workshop conducted by Organic Initaitive last year). Was using an old, stove top oven all along. With my philosophy of starting-out-frugal, there was no way I was going to buy expensive equipment first!
But the result was hours of burning LPG and burnt-bottom cookies - that only I was eating 'cause I couldn't bear to throw them away. Well, over time, the cookies started coming out OKAY, with reduced baking time and less carbon at the cookie bottom :-).
Then the monsoon got over and Sun started shining again. Time to try the solar cooker for baking! The first batch of cookie dough went in on a bright Saturday afternoon. One and a half hour later, like an anxious kid I took them out, let them cool for half an hour and took the first bite. They were crisp, not at all burnt and JUST RIGHT. I almost cried.
This was too good to be true. Just mix the usual dough, pop it into the solar cooker, let out the steam after half an hour, but essentially forget it for a couple of hours, and voila, you have perfectly done cookies, with no fuel burnt!
Okay, so here's the recipe for those who'd like to try:
Btw, I got the original recipe from http://fastindianrecipes.com/atta-biscuits-whole-wheat-cookies/2010/05/02/ but have made some variations, and am consistently getting good results by mixing Ragi (Nagali/Nachani) flour with Atta.
1 cup atta (whole wheat flour)
5 tbsp butter
1/2 cup powdered sugar
1/2 tsp cardamom powder (OR 1 tbsp Cocoa powder if you mix Ragi flour with atta)
1 tsp baking powder
1 tbsp cold milk
1. Mix butter and sugar in a bowl. Beat really well till it turns light and fluffy.
2. Sieve together atta and baking powder. Mix in cardamom powder.
3. Mix this in the butter-sugar mixture. Knead into soft dough. If the dough is difficult to knead, add more milk. Keep it aside for a while. I refrigerate the dough for 15 mins (some "bakers" recommend half hour).
3. Keep the solar cooker in the sun with glass lid closed for about 15 mins.
4. Form small balls from the dough and flatten them between your palms. Line a baking tray with cookie sheet and lightly grease it.
5. Place atta biscuits on the tray keeping a little distance between them. Put them in the cooker and close the lid tightly. After about half an hour, open the glass lid to let out some steam. This may have to be done once or twice. For me, the cookies get done in about 1.5 hours in February, in Pune. This time may vary though depending on your location and intensity of sun.
6. After 1.5 hours, take out the tray and keep in shade for 5-10 minutes, then transfer the biscuits to wire rack or something similar to cool completely. Store in an airtight container.
That's it. Pretty simple. Go try your own!!