Tuesday, March 29, 2011

WHOLE WHEAT EGGLESS COOKIES

Prepared whole wheat eggless cookies  for the first time. The outcome was superb.I took the guidance from here. Made some variations from the original recipe. I used both brown sugar and white sugar.The original version had used almonds for  decorating and I used pista. The cookies was crunchy outside and softer inside(the brown sugar is the magician for this).Thanks to Mrs.Umm Mymoonah for sharing this recipe in her lovely blog.
INGREDIENTS :
Whole wheat flour    1 cup
Butter                      1/2 cup
Brown sugar            1/4 cup
White sugar             1/4 cup
Pistas                       2 tbsp (coarsely crushed)
Cardamom powder   1/2 tsp
Salt                          a pinch.
Milk                        as needed(opt)
METHOD:
Preheat the oven @ 180*C.
Powder the white sugar.Seive  flour and salt.
Add  seived flour, sugar, cardamom powder to the softened butter and mix well with hands till it resembles bread crumbs.
Later, on mixing the  mixture will form to a dough. If not add some teaspoons of milk and start kneading.
Make small balls and flatten it lightly. Press some crushed pistas on top and arrange in the baking tray.
Bake @ 180*C for about 12 to 15 mins to golden colour.
You can replace atta with all purpose flour.Need not add any essence as cardamom powder is being added.You can just play with this recipe.You can also add choclate chips. butterscotch chips etc.

7 comments:

  1. I love the use of pistachio in the cookies ... they look lovely ...
    Reva

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  2. This looks so crispy..love to have these..
    Tasty Appetite

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  3. yummy and cute and perfect cookies.

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  4. the combo of pista is amazing in the cookies...nice recipe.

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  5. A very healthy recipe, with perfect shape of cookies..

    I am here for first time, happy following you..

    valar
    http://valarskitchen-basics.blogspot.com/

    ReplyDelete