Have you ever baked wheat flour cookies with jaggery? Ok, if not baked, have you ever bought wheat flour cookies with jaggery? if not, today we will be discussing about cookies, which is a very popular snack all over the world.
I believe that the most common and easily available munching snack is cookies. But have you ever gone through the ingredients printed on the pack? Many people are not even aware of the details of some ingredients – whether they are safe to consume or not. Some cookies/biscuits are sold at such low price that I wonder if this company is able to get back its cost?
Around four years back when my husband’s doctor prohibited him from consuming market bought cookies/biscuits due to his digestion problems, I decided to bake cookies in my microwave which was being used only for heating food for the last 6-7 years. Initial attempts were not bad, and I improved slowly.
But till now I was baking with white flour (maida) only. Once I became confident, I tried with wheat flour. Our taste buds are so used to white flour that it is difficult to develop a liking for wheat flour based snacks.
But I was determined to use wheat flour for cookies, so with some failed experiments, I was finally successful to get best results in wheat flour based cookies!! My wheat flour cookies became so popular that they are now my best seller cookies. Parents buy them for their kids’ school snack box as they are done with ghee (clarified butter) or branded butter (Amul, Nandini, Nilgiri) and without any preservatives.
This success further encouraged me to eliminate white sugar in cookies and I started using jaggery. Personally also, I have a liking for jaggery based sweets, snacks and even tea – so I loved these cookies a lot.
This recipe for wheat flor based cookies with jaggery is not at all difficult to follow and it is done with just one cup flour. So, in my opinion you should definitely give it a try. With jaggery, cinnamon and nutmeg flavors compliment each other very well. But if you are not comfortable using cinnamon and nutmeg powder, simply avoid them and go ahead with the rest of the recipe.
Here I have used jaggery powder which is easily available nowadays in shops and supermarkets. But this jaggery powder also has small granules. I ground those granules to make a fine powder. Now this fine jaggery powder was very easy to mix with butter.
There are certain common doubts which people face during baking cookies. I have posted a separate post regarding those queries Basics of baking – Cookies (Tips and tricks on how to bake cookies) .
Wheat flour 140 gm (1 cup)
Jaggery powder 85 gm (1/2 cup +2 tbsp)
Rava 22 gm (2 tbsp)
Baking soda 1/4 tsp
Baking powder 1 /4 tsp
Cinnamon powder 1/4 tsp
Nutmeg powder 1/8 tsp
Cardamom powder 1/2 tsp
Butter 50-55 gm (1/4 cup)
Milk, if required
All ingredients should be on room temperature.
In a bowl take wheat flour, baking soda, baking powder, rava, cinnamon powder, nutmeg powder and cardamom powder. Mix them well and keep the bowl separately.
In another bowl take butter and cream it with a spatula.
Add jaggery powder in the butter and mix it nicely till it is creamy.
Add rest of the dry ingredients and mix them nicely to prepare dough. If dough is little bit dry, add 1-2 tbsp of milk.
As jaggery based dough would be little bit sticky, apply some butter on your palms while preparing dough.
Roll this dough in between two sheets of butter paper. Rolling between two sheets of butter paper gives smooth, crack free cookies and it’s easy to roll sticky dough.
Now keep this sheet of rolled dough in the fridge along with butter paper.
In between, spread parchment paper on your baking tray and keep it ready. If you don’t have parchment paper, simply grease baking tray with oil/butter.
After 40-50 minutes rolled dough would be firm in the fridge. Take it out and with the help of cookie cutter cut the cookies in desired shapes. If you don’t have cookie cutter, use any sharp edged steel glass or bowl. Cold and firm rolled dough helps in getting neat cookies.
Finish the rest of the dough in the same way and place them in your baking tray. Keep some gap between cookies.
Bake them in a preheated oven at 170/175 degrees for 15-20 minutes or till the edges of the cookies start turning brown. If your cookies are too thin, reduce the time and temperature. Cookies will be very soft after baking time is over, so carefully shift them on cooling rack.
Remember that when we shifted cookies on the cooling rack they were very hot – so this heat might turn cookies into dark brown in colour. Cookies will become firm once they cool down completely.
You are definitely going to love these healthy, flavoured beautifully with spices, jaggery based cookies and I bet you can’t stop yourself with just one cookie only…!!!