Tuesday, 18 February 2014

Eggless Whole Wheat Nutty Cookies

So I was cleaning the fridge today and was looking for stuff that had been there for long and are in their death bed. I chanced upon these tiny little boxes packed away in one corner of the fridge. Some crumbled almond, pista, and cashews were quietly waiting for the day when luck would shine upon them and they would be given a chance to satisfy people's palettes. So be it. I quickly took out some whole wheat / aata and the bit of butter I had in the fridge. It took me just under 1 hour to get these super crunchy and deliciously healthy cookies ready for my evening tea.

1 1/4 cup whole wheat flour
1/2 cup butter softened (you can quickly soften chilled butter by putting it in the microwave for 20-30 secs)
1/2 cup powdered brown sugar (white sugar can also be used)
1/4 cup crumbled nuts (Almonds skin removed, cashews, and pistachio ground to a coarse powder)
1 tsp cardamom powder
2-3 drops almond essence
1/2 tsp baking powder
1/2 cup milk

In a bowl, add all the ingredients together except the milk. Mix all well with the help of an electric beater or using your hands. Now add the milk little at a time and knead a moist but non sticky dough. The dough should not be firm but should come together. Now pull out small balls from the dough and flatten it on your palm giving whatever shape you want. Place it on a greased baking tray or baking sheet. Repeat for the rest of the dough. You can place the cookies close to each other as it will not spread. Garnish with some halved pistachios and bake in a pre- heated oven at 220 degree celsius for 30 minutes. The first 20 minutes bake in the broil mode (only top rod) for a nice golden top and the last 10 minutes bake in the regular oven mode (both the rods) at a reduced temperature of 180 degree celsius. Remove from oven and let cool on the baking tray for 5 minutes before taking out on wire rack for cooling completely. Store in air tight containers and enjoy with your evening tea/coffee.


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