1 cup whole wheat flour
1 tabsp suji
1\2 cup powdered jaggery
1 tsp baking powder
1 pinch baking soda(option)
1 pinch salt
100 gms butter at room temperature
3 tabsp or more milk(as much as needed)
Method
In a shallow vessel add the butter ,jaggery and vanilla extract.
Blend with hand until turn fluffy.
Sieve and add the wheat flour,suji,baking powder,baking soda,pinch of salt and mix into crumble structure.
Now add the milk as required and make into dough.
Keep aside for 15 min.
Preheat the oven at 180°on convection mode for 10 min.
Make small lemon size ball and press with your palm.
Make the design with the help of fork.
Grease a baking pan ,arrange the cookies on it and bake for 20 min or until turn into brown at 180°.
Check in between the doneness.
Remove and let them cool. After cooling store in an airtight container.
Note:
Immediately after removing cookies will be soft. Don't worry. After cooling they will be crip.You can also add nuts
1 tabsp suji
1\2 cup powdered jaggery
1 tsp baking powder
1 pinch baking soda(option)
1 pinch salt
100 gms butter at room temperature
3 tabsp or more milk(as much as needed)
Method
In a shallow vessel add the butter ,jaggery and vanilla extract.
Blend with hand until turn fluffy.
Sieve and add the wheat flour,suji,baking powder,baking soda,pinch of salt and mix into crumble structure.
Now add the milk as required and make into dough.
Keep aside for 15 min.
Preheat the oven at 180°on convection mode for 10 min.
Make small lemon size ball and press with your palm.
Make the design with the help of fork.
Grease a baking pan ,arrange the cookies on it and bake for 20 min or until turn into brown at 180°.
Check in between the doneness.
Remove and let them cool. After cooling store in an airtight container.
Note:
Immediately after removing cookies will be soft. Don't worry. After cooling they will be crip.You can also add nuts
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