Bournvita Cookies

Bournvita, don’t most of us have fond childhood memories associated with it? Myself and my brother used to have it daily during our childhood. We used to get excited whenever there was some free gifts along with a pack of Bournvita. Since my Neha doesn’t like to drink milk, I don’t get a chance to buy Boost or Bournvita at home.  But 3-4 months back, when my little cousin ( he is like a son to me ) visited us, I had bought a small refill pack of Bournvita, which was lying unused in my kitchen pantry. It was high time I used it and finished it.

So after making the Horlicks cookies, the next on my list were these healthy whole wheat and oats Bournvita cookies. Please do try. I have used a 240 ml cup.

Ingredients:

• Whole wheat flour 100 gm
• Oats 50 gm
• Baking powder a pinch
• Baking soda a pinch
• Brown sugar 1/4 cup
• Bournvita 4-5 tbsp (~50 gm)
• Butter 75-80 gm
• Vanilla extract 1/2 tsp

Method:

• Gently pulse the oats in a mixer for 30 seconds. Do not make it very fine. The coarse grained will give a nice crunch. Or better still use it as it is.
• Mix whole wheat, oats, Bournvita and rising agents thoroughly. Or sieve it 2-3 times.
• Cream the butter and brown till it becomes soft and light. Add the vanilla extract to it.
• Gently add the dry ingredients and assemble to form a dough. If it’s too tight add a spoon of butter or milk. Do not knead hard.
• Preheat the oven at 160 degree Celsius for atleast 10 minutes.
• Line a baking tray with parchment paper.
• Shape the cookies into rounds or gently roll it in your palm and cut it in desired shape and place them on the tray leaving some gap between 2 cookies.
• Bake for 18-20 minutes or till it appears done. It maybe soft when you take them out of the oven, but will eventually harden when it cools.
• Let the cookies remain in the tray for 3-4 minutes after it is taken out of the oven.
• Transfer onto a cooling rack and allow it to cool well.
• Store in airtight containers.

Notes:

• I prefer to add the oats without pulsing it in the mixer. The flaky oats gives it a better texture and crunch.
• This is a perfect fool proof recipe and I would have made it more than ten times and its a preferred cookie flavour by many.
• If you like your cookies very sweet, feel free to increase the amount of sugar by a tablespoon or so.