This masala cookie is low in sugar and perfect as a snack for toddlers or elders. This recipe works out with any permutation combination of flours. I have worked with the addition of Amaranth flour with banana flour. As well as the Combination of whole wheat flour, oats flour and banana flour as well. Every time, it gives crunchy outside, soft inside cookies, and if you are feeding diabetic people, it is a healthier option when compared to packaged biscuits.
Amaranth flour /Rajgira Atta – 1 cup ( you can use 1/2 cup of whole wheat + 1/2 cup of oats flour as well)
Plantain/Raw banana flour – ½ cup
Butter – 100 grams
Salt – 1tea spoon
Baking powder – ¼ teaspoon
Baking soda – ¼ teaspoon
spice blend –1 to 2 tablespoons (a blend of spices like cinnamon, pepper, ginger or as per the choice )
Desiccated coconut – 2 tablespoons
Sugar – 3 tablespoons
Curd –2 tablespoons
- Pre-heat oven at 170-degree C.
- Take one bowl, mix all the dry ingredients such as flours, salt, baking soda and powder, spice blend dry mix/sieve a couple of times and keep it ready.
- Cream butter, sugar and curd (2 tbl spoons) by using a food processor or hand. Add dry flour, desiccated coconut and make a firm dough.
- Line the cookie tray with butter paper.
- Drop the dough into the cookie tray using a table spoon to shape and get the uniform cookies.
- Mark X at the top of the cookie to get a design by using the tip of the knife.
- Bake this in a pre-heated oven for 15 – 20 minutes. Pull out and cool.
- Store this in an airtight container. This measurement yields around 18 -20 cookies.