Coming to day 2 themed under whole dishes in Blogging marathon #65,is a mouth melting cookie.I made these cookies with whole wheat flour and it tasted awesome.I followed the recipe of my tea shop style butter biscuits except the whole wheat flour.My kids loved these cookies and nothing left after clicking the pictures.Lets move on to the recipe........
Atta Biscuits / Whole Wheat Cookies
Basic Information Preparation time 10 -15 minutes
Resting time 1 hour
Cooking time 20 minutes
Makes 13-15
Ingredients
Ingredient | Quantity |
|---|---|
Whole wheat flour/gothumai maavu | 1 cup |
Rice flour/arisi maavu | 2 tbs |
Butter/vennai(room temperature) | 1/2 cup |
Powdered sugar | 1/2 cup |
Salt | 1/8 tsp |
| Baking powder | a pinch |
| Vanilla extract(optional) | 1/2 tsp |
| Cashews (Halved/optional) | as needed |
Method
- In a separate bowl,mix the all purpose flour,rice flour and salt well.Keep it aside.Now in take the butter and powdered sugar in a bowl.Beat it with a electrical or hand blender till it becomes creamy.To this add the flour mixture and mix it well.
- Knead it to a soft dough.Now roll the dough to a log and wrap it in a cling wrap and refrigerate for an hour.
- After an hour remove the wrap and slice the cookies to 1/2 inch thickness.Meanwhile pre-heat the oven at 350 F.Arrange it on a lined baking tray,gently press the halved cashews on top of the sliced dough.Bake it for 12-14 minutes and remove it from the oven.Cool the cookies on a cooling rack.
- Store it in an air tight container after cooling.
- As these cookies bake faster,keep an eye after 10 minutes otherwise it may burnt.
- Addition of rice flour gives a very nice crunch to the cookies.
- Refrigerate the dough for minimum 30 minutes to avoid spreading.
Enjoy....................
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM# 64.
No comments:
Post a Comment