Barley Wheat Jaggery Cookies
Happy new year to all my readers and followers. I sincerely wish, hope and pray that 2022 turns out to be much better and happier than 2021. Hoping that this year ushers lot of happiness in our lives. So, here is the first post of this year. A very simple, yet tasty and healthy cookies with the goodness of barley flour, berries, pumpkin seeds and iron rich jaggery. These are very mildly sweetened cookies perfect with a cup of hot ginger tea.
As always I have used a 240 ml cup. Feel free to add nuts and dried fruits of your choice. Jaggery powder can be replaced with coconut sugar or cane sugar. Butter too can be replaced with ghee or clarified butter. Jaggery imparts a beautiful earthy flavour to these cookies. It’s crunchy and at the same time not hard. Remember to cool well before storing in good airtight containers. If you are not a fan of either cardamom or cinnamon, you may use half a teaspoon of good vanilla extract. You may click here for more barley recipes.
Ingredients:
- Barley flour 1/2 cup (~60 gm)
- Wheat flour 1/2 cup (~60 gm)
- Salt a pinch
- Jaggery powder 2-3 tbsp
- Butter 1/4 cup (~56 gm)
- Cranberries 2 tbsp
- Chopped cashews 2 tbsp
- Black raisins 2 tbsp
- Pumpkin seeds 2 tbsp
- Cardamom/cinnamon powder 1/4 tsp
- Milk 1-2 tbsp
Method:
- Preheat the oven at around 160-170 degree Celsius for ten minutes.
- Line a baking tray with parchment paper.
- Cream the butter and jaggery powder till it’s soft and pale in colour.
- Sieve the flours with salt and cardamom/cinnamon powder. You may add a punch of baking soda and/or baking powder while sifting.
- Add the dry flour mixture into the creamed butter and mix.
- To this mixture, now add the dried fruits and nuts.
- Add milk slowly (not more than three tablespoons) and make a soft dough. Do not knead too much.
- If the mixture appears too dry, add little butter or ghee (clarified butter) or oil.
- Make small balls and flatten it slightly in your palm.
- Place it on the prepared baking tray leaving a gap between two cookies.
- Transfer the tray into the preheated oven and bake for 22-25 minutes or till the top part appears firm on touching.
- Remove the tray from the oven abd place it on a cooling rack. Wait for 4-5 minutes.
- Shift the cookies onto the wire rack and cool completely.
- Store in airtight containers and enjoy with your tea or coffee.
