BENGALURU: Raagi Cookie Recipe by Shelendra Pawar (@fullbellybliss)
Ingredients
Whole wheat flour 1/2 cup
Ragi flour (dry roasted) 1 cup
Cardamom powder 1/2 tsp
Cinnamon powder (optional) 1/4 tsp
Milk powder (optional) 1-2 tbsp
Cocoa powder 3 tbsp
Butter 100gm
Powdered sugar 1/2 cup
Baking powder 3/4 tsp
Pinch of salt
Milk to knead
1/4 cup
Method
In a mixing bowl, whisk butter and sugar till sugar dissolves.
In another bowl, mix raagi and whole wheat flour, cocoa powder, milk powder, cardamom, cinnamon and baking powder. Add the dry mix in batches to the butter mixture and fold to combine.
Add milk gradually as required and prepare a dough. (You may not require all 1/4 cup milk)
Let the dough rest in fridge for 15-20 minutes Pre-heat oven at 180°C.
Roll the dough and make cookies of your desired size and bake in a preheated oven at 180°C for 12-15 mins.
Don’t over bake them, as it will seem partially soft at the centre but will firm up as it cools.
Garhwali cookie Recipe by Sanskriti Bist (@squibsters)
Ingredients
Raagi 120 gm
Maida 60 gm
Salted butter at room temperature 70 gm
Jaggery 60 gm
Egg 1
Roasted crushed bhang jeera, or crushed almonds 20 gm
Bal mithai (fudge-like sweet), 2, or dark chocolate (50 gm) chopped in chunks
Method
In a bowl, add softened butter, sugar and beat it until creamy.
Add peanut butter and give it a mix.
Sift corn flour, all purpose flour, wheat flour, baking powder, salt and baking soda together.
Add the flour mixture to butter and make a soft dough. Do not knead it.
Add a little milk if the mixture is too dry.
Cover the dough with cling wrap and refrigerate for 10 minutes.
Pre-heat the oven for 10 minutes at 180°C.
Divide the dough into 12 equal-sized balls.
Take each ball and roll on coarsely grounded peanuts. Place it on a cookie tray and flatten a little with your fingers.
Bake them for 15-18 minutes at 180°C till they are done.
Peanut Cookie Recipe by Sai Priya (@MyCookingCanvas)
