Ragi Cookies

Another healthy cookie in my list of over more than 50 varieties of tried and tested cookies. Last week, I was invited to attend a “Cook n Dine” session at the Courtyard Marriott, Chennai. It was a part of “I am the Change” programme organised by Plattershare in collaboration with OMBC (Ovenderful mom’s baking community). I had an exciting time meeting 14 other mom bakers and the organiser Ms.Kirti Yadav.

The executive chef of Courtyard Marriott Mr. Sushant Kote demonstrated some simple starters, a very healthy and flavourful pumpkin saffron soup and some ragi cookies. I have incorporated whole wheat flour, amaranth flour and oats in my cookies before. But have never tried cookies with only ragi as the main ingredient. Ragi also known as finger millet is a gluten free whole grain. It is a staple in food in South India. It is rich in dietary fiber that helps with weight loss and diabetes. It’s also packed with calcium, good carbohydrates, amino acids and Vitamin D. Moreover, I have used coconut sugar instead of refined white sugar thereby making it more healthy. Also the recipe doesn’t make use of any rising agents. Yes, it has a prominent ragi taste, but it can be overcome by using a pinch of cardamom powder. You may also flavour it with vanilla extract or some ginger powder. Add some cocoa powder to get chocolate flavoured cookies or throw in some chocochips or nuts for added crunch. I have used coconut sugar in this recipe, but you can use same quantity of cane sugar or brown sugar. This is just a base recipe. Please do try these healthy cookies.

Ingredients:

• Ragi powder 100 gm
• Salt a pinch
• Butter 50 gm
• Coconut sugar 50 gm
• Milk powder 1 tbsp
• Milk 1 tsp

Method:

• Powder the coconut sugar or grate it finely and add to the butter.

• Cream the sugar and butter (room temperature butter) till it’s pale and soft.
• Sieve the ragi flour, salt and milk powder.
• Add this dry ingredients slowly in 2-3 batches into the butter-sugar mixture.

• Mix everything into a dough. If the dough appears too dry, sprinkle a spoon of milk.

• Do not knead hard, just assemble everything to form a dough.

• Refrigerate the dough for atleast half an hour.
• Meanwhile line a baking tray with parchment paper and keep it ready.
• Take the dough out and either roll it between a layer of parchment paper and cut into desired shapes or simply take small balls of dough and flatten it in your palm.
• Place these shaped cookies on the baking tray.

• Preheat the oven at 150-160 degree Celsius for atleast 10 minutes.
• Bake these cookies for 28-30 minutes or till it appears done.
• Take the tray out of the oven and allow the cookies to cool on the tray for atleast 4-5 minutes.
• Transfer them slowly onto a wire rack and allow the cookies to cool completely.
• Store in airtight containers. Enjoy these healthy gluten free cookies with your evening tea or coffee.
• Some pictures from the event.