Coriander Wheat Cookies
Savoury cookies are surely a welcoming change from the usual sweet cookies, hai na? I do have a couple of them in my blog and most of them surely do taste well with a cup of hot tea. This lockdown I would have experimented with many cookies as hubby seems to be in a mood to eat some biscuits with his evening
tea (lockdown effect I guess). But with my oven not functioning, I haven’t been able to do so much. Now since I have my new friend my Borosil Prima, I am all geared up to experiment with flours and flavours 🙂 You may read about my oven review here.
Well, this simple masala biscuit recipe is a bit similar to the Iyengar bakery masala biscuits. I have been getting many many requests to make the masala biscuits which are available in Kerala bakeries which are spicy and mildly sweet. Stay tuned for the recipe. Also watch out this space for many more such healthy cookies and biscuits. If you use a 240 ml cup, use 3/4cup of flour. You my add cumin seeds, ajwain for additional flavour.
Ingredients:
- Whole wheat flour 100 gm
- Salt to taste
- Green chilies 1-2
- Chopped coriander leaves 2-3 tbsp
- Sesame seeds 1 tsp
- Baking soda a pinch
- Curd 2 tbsp
- Cane sugar 1 tbsp
- Butter 2 tbsp
Method:
- Mix the flour, salt, baking soda, sesame seeds, finely chopped green chilies and coriander leaves in a big bowl till everything is combined well.
- Cream the butter and sugar with your palm or a wooden spatula till its light and soft.
- Now, add two tablespoons of curd to it and whisk it well.
- Add the dry flour mixture to this butter and mix well to form a dough.
- Allow the dough to rest for 10-15 minutes.
- Meanwhile line a baking sheet with parchment paper and keep aside.
- Preheat the oven at around 150-160 degree Celsius for around ten minutes.
- Take ball sized dough and roll then between two layers of parchment paper into discs of around 0.5 cm.
- Take a cookie cutter and cut into desired shapes.
- Place them neatly on the baking sheet and poke holes on them using a form or toothpick.
- Bake for around 18-20 minutes or till the bottom looks golden and the top is slightly firm.
- Remove the tray from the oven and cool for 4-5 minutes.
- Transfer them onto a cooling rack and cool well.
- Store in airtight container to retain the crispness. Enjoy them with a cup of hot ginger-cardamom tea.
