Recipe: Ragi cookies
You must have had tons of cookies, but this one is special. Not because it is a healthier alternative to the store bought ones, but because it pairs great with milk and can be an aid to get milk into your kids.
You must have had tons of cookies, but this one is special. Not because it is a healthier alternative to the store bought ones, but because it pairs great with milk and can be an aid to get milk into your kids. These won’t even get your kids scared of the cookie monsters. So, let’s empty the cookie jar for some homemade ragi cookies.
- 1/4 cup Ragi Flour
- 1/4 cup Whole Wheat Flour
- 1 tbsp Oats
- 1/4 cup Grated Jaggery
- 2 tbsp Butter
- A pinch of Cardamom Powder
- A pinch of Nutmeg Powder
- 1/2 tsp Baking Powder
- 2 tbsp Cold Milk
Dry roast the ragi flour for 3-4 minutes, or until the raw scent is gone.
Combine the roasted ragi flour, whole wheat flour, and baking powder in a mixing bowl.
With a knife, cut the chilled butter into the flour.
Using your hands, mash the butter into the flour until it resembles the consistency of bread crumbs.
Now add some cardamon and nutmeg powder for added flavour.
Now, gradually add the oats, grated jaggery, and milk to produce a stiff dough. Do not overwork the dough.
Wrap in cling film and set in the refrigerator for 30 minutes.
Separate the dough into 12 equal halves. Make a ball and roll it out to make a little circular shape.
Place on a parchment-lined baking sheet and bake for 15 minutes at 160°C.
Cool and store in an airtight container.
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