Coconut cardamom cookies - using wheat flour
I wanted to use the pilsbury multigrain atta in the cookies finally, after successfully using them in cakes, muffins and bread before. I decided to follow the usual nankhatai (an Indian cookie ) recipe which I am so fond of. Cardamom has always been a favourite, gives a lovely aroma to the flour as soon as you add them. I found some dessicated coconut in the pantry and decided to use them as well. That gave a nice crunchy texture and taste to the cookies.
I used the granulated white sugar and butter without any substitutions.As I was already using multigrain atta(wheat flour), I did not want to experiment on any other healthy or low fat substitutes and create any hinderance to the taste and flavour.
As a result , the cookies were really good - soft , crunchy and delicious. I would love to bake some more of these soon. I do have a different ingredient in my mind instead of multigrain atta flour which I will be trying soon. Will post about it if it comes out good ,until then its a secret!! Do try these cookies till then..they are awesome.
- Combine the sugar and butter and mix till it turns creamy. Add the cardamom powder followed by the atta, baking soda,maida and the dessicated coconut. Combine everything well to form a dough.
- Now take a tiny portion of the dough(lemon sized). Make a small ball with it. Slightly flatten it. Repeat the same with rest of the dough. Place them on a baking tray lined with baking paper. Bake them in a preheated oven for 20 minutes at 150c.
- They may be slightly soft and crumbly when hot from the oven. Cool them on a cooling rack. They will become firm when they cool. The texture will be soft and crispy. You can bake for 5 more minutes if you find them too soft and crumbly. But try not to over bake it and make it too hard for you to bite!!!
By the way , did you try the fat free dahi wada?