Oats Cashew Cookies
I find experimenting with cookies to be very therapeutic and exciting. One has to just keep in mind a few things and you can create a huge spread of various flavoured cookies. Experiment with different flours, different add ons like toasted nuts, choco chips, dry fruits, use different cookie cutters, different shapes and you can create magic in your kitchen. No wonder I have been able to try out more than 80 kinds of cookies. I keep looking for reasons to try out a new flavour each time. My
usual policy is to bake a batch and distribute it to friends or relatives. Most of the times I don’t even keep a single one at my home. And this time too it wasn’t any different.
Hubby was going to attend his cousin’s son’s engagement and I was ready with a pack of buttery cornflakes cookies, the saffron rich Osmania biscuits and the below shown oats Cashew cookies with the goodness of home made ghee. These crisp and crunchy cookies, mildly sweetened with natural brown sugar or cane sugar is surely going to be your morning or evening tea/coffee’s best companion. Do not pulse the oats into a very fine powder, the coarse oats look pretty once baked. You may replace the ghee with an equal amount of butter at room temperature. Keep an eye after 20 minutes of baking. Each oven behaves differently, so please check. You may garnish the cookies with cashew pieces if desired. Please try it out and share your experiences with me. Till then happy baking.
Ingredients:
- Oats 100 gm
- Whole wheat flour 100 gm
- Cashew nuts 75 gm
- Salt a pinch
- Natural brown sugar 100 gm
- Cardamom powder 1 tsp
- Thick ghee 1/2 cup
- Baking powder a pinch (optional)
- Baking soda a pinch (optional)
- Milk 1-2 tbsp
Method:
- Gently pulse the oats in a dry mixer jar. Do not make a fine powder.
- Roast the cashew nuts on a tawa or oven till it’s golden in colour and has a beautiful roasted flavour.
- Pulse it till it’s coarsely powdered.
- Mix the oats, whole wheat flour and powdered cashew nuts in a big mixing bowl.
- Add a pinch of salt. Add in the rising agents if you wish to.
- Take the ghee (not melted) in a mixing bowl and add in the sugar.
- Beat it till it’s creamy. Add the cardamom powder and mix.
- Add the dry ingredients into the ghee-sugar mixture and mix.
- Sprinkle some milk and assemble to form a dough. Do not knead hard.
- Allow the dough to rest in the refrigerator for atleast half an hour.
- Meanwhile line a baking sheet with parchment paper and keep it ready.
- Take the dough out of the refrigerator and take golf ball sized balls out of it.
- Keep the dough between 2 layers of parchment paper and roll it. Keep it around 1/4 inch thick.
- Cut into desired shapes using a cookie cutter and arrange them on the baking tray.
- If time permits, refrigerate the tray for 10-15 minutes.
- Meanwhile preheat the oven at around 150-160 minutes for atleast 10 minutes.
- Bake the cookies for 20-25 minutes or till it looks golden on the edges. Please check after 20 minutes.
- Remove the tray from the oven and allow the cookies to cool in the tray for 5-6 minutes.
- Transfer the cookies slowly onto a wire rack and cool completely.
- Store it in airtight containers and enjoy these yummy n healthy cookies with your morning or evening tea/coffee.
