Recipe Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

Ingredients :

• 1/4 cup to 1/2 cup Powdered Jaggery or Brown Sugar
• 1/4 cup Coconut Oil
• 2 1/2 tablespoons Hung Yoghurt (Use dairy free yoghurt for vegan version)
• 1 teaspoon Vanilla extract
• 3/4 teaspoon Ground cinnamon
• 1/2 teaspoon Ginger powder
• Big pinch Ground nutmeg
• Big Pinch Ground cloves
• 1/2 teaspoon Salt
• Big Pinch Baking Soda
• 1/2 cup Sprouted ragi flour
• 1/2 cup Bajra flour (pearl millet)
• 1/2 cup - Whole wheat flour
• 1/2 cup - Pitted and chopped dates
• Small handful Raisins
• Handful Chopped cashew small
• Handful Chopped almonds small

Method :

1. Add the flour(s) into a bowl. Stir in baking soda and salt.
2. In a bowl cream the coconut oil, sugar and yogurt until smooth and creamy. You can use a hand mixer or simply whisk by hand. I whisked it by hand.
3. Add in the vanilla and spices. Mix well.
4. Add the flour into the wet ingredients and mix well. Add chopped dates and nuts and mix thoroughly.
5. Combine well into a soft dough.
6. Cling wrap the dough and chill in refrigerator for 30 minutes.
7. Preheat the oven to 325 degrees Fahrenheit. Remove the dough from the refrigerator. Shape cookies into desired shape. (you can also alternately roll out the dough and make shapes with cookie cutters) Arrange the cookies on a greased baking tray.
8. Bake for 19 to 20 minutes (oven times may vary) or till the edges just start to change color. Cool completely and store in an air-tight container. (don"t worry if the cookies are slightly soft after baking, they will harden as they cool down)

Recipe Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice 2012-05-12T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster