Boost Cookies

If you are a person who can distinguish between the tastes of Boost and Bournvita, then you can surely distinguish between Bournvita cookies and Boost cookies 🙂 I already have a recipe of Bournvita cookies, which is tried and tested and approved by many of my readers. Just to make it a little bit different from the earlier recipe, I have added some rice flour and cocoa powder to this recipe. These cookies not only taste good,

but they do really smell awesome too.

The above recipe yields around 30 cookies of 2.5-2.75 inches in diameter. So, incase you have some unused Boost or Bournvita in your kitchen pantry, please do try these cookies. These crunchy and crispy cookies not only has the goodness of organic whole wheat flour and oats in them, but it has very little amount of sugar in it. So, it’s perfect for a guilt free indulgence. You can also have a look at my Pista Complan cookies,Saffron Complan cookies, Horlicks cookies, wheat oats Horlicks cookies and Protinex cookies too. This recipe doesn’t make use of any rising agents. The story behind these cookies, I shall share in my next post 🙂

Ingredients:

• Whole wheat flour 150 gm
• Oats 75 gm
• Rice flour 25 gm
• Boost 100 gm
• Cocoa powder 1 tbsp
• Salt a pinch
• Brown sugar 60-70 gm
• Butter 150 gm
• Vanilla extract 1/2 tsp
• Milk 1-2 tbsp

Method:

• Mix the wheat flour, boost, oats, rice flour, salt and cocoa powder well. Transfer it into a big mixing bowl.
• Cream the butter and sugar till its pale.
• Add the vanilla extract and mix.
• Now add the dry ingredients into the butter mixture and assemble to form a dough.
• Sprinkle 1-2 tablespoon of milk and made a dough. Do not knead the dough hard or else the cookies will turn hard.

• Refrigerate the dough for atleast half an hour.
• Line a baking sheet with parchment paper.
• Take small portions of the dough and flatten it in your palm.
• Place it on the baking tray leaving some gap between 2 cookies.
• Make some indentation on it using a fork of toothpick or knife.
• Repeat with the entire dough.
• Refrigerate the tray with the cookies for 10-15 minutes.
• Meanwhile preheat the oven at around 150-160 degree Celsius for atleast 10 minutes.
• Bake the cookies for 22-25 minutes or till the sides and bottom look done.
• Please check the cookies after 20 minutes or so.
• Remove the tray from the oven and allow the cookies to cool in the tray for atleast 5-6 minutes.
• Transfer onto a cooling rack and cool it completely.
• Store in airtight containers and these will last for around 2 weeks.
• Serve it with a glass of cold milk 🙂