Ingredients
The following ingredients have 16 Servings
- Finger millet flour Ragi 50 gm
- Whole Wheat Flour Atta 50 gm
- Oats 20 gm
- Jaggery Powder 60 gm
- Unsalted Butter 80 gm
- Baking Powder 1/2 tsp
- Milk 2 tbs
Instruction
- In a non-stick pan, dry roast the finger millet flour (ragi flour) on low flame for about 10 minutes This will help to remove the raw smell or taste of the flour. Transfer it into a bowl and let it cool.
- In another mixing bowl, take wheat flour, oats, millet flour, jaggery powder, and baking powder. Mix all the dry ingredients well.
- Add butter to the dry ingredients and with the help of the finger tips, start mixing butter with dry ingredients until you get texture like bread crumbs. Now add 1 tbs milk and bind the dough. I used 2 tbs for the recipe.
- Cover the dough into a cling wrap and place it in refrigerator for 30 minutes. This will help to set the dough and results in crispy cookies.
- After 30 minutes take the dough out from the refrigerator. Divide the dough into 16 equal portions. Start shaping the cookies. Meanwhile keep the oven for preheating at 160 °C. Shape and Bake the cookies in a preheated oven for about 15 to 18 min.
- Once done, take the tray out from the oven and using a flat spatula transfer all the ragi cookies to a wired rack and let them cool. Enjoy freshly baked cookies with cuppa of tea or coffee.
