Perfect cookies with added benefits of jaggery and whole wheat flour.
These Cookies are one of the best finds I can say !! It is a perfect balance of sweetness , the rose essence and cardamom gives it a very Indian taste to it. A very nostalgic feeling if you have had a chance to eat similar cookies at any iyengar bakery in Bangalore. The best part about them is it is made partially with whole wheat flour and jaggery. Next when i would try this with whole wheat and jaggery without maida , i would update the blog with the results. This should work too. These cookies can be made with only APF/maida and sugar. The result would be a whiter cookie with all the colours of tutti frutti popping out. So there is a lot of choice here just need to try what works best for us.
After baking them , which is just 13-15 mins , the result would be a little soft cookie at the centre. But that would firm up after it is completely cooled down. The cookies are fine when there is browning under the cookie and you can flip over them for even colouring or can leave it as is . If you want to turn them over , then check at half time about 5mins but be careful that the cookies are very brittle and can break off easily.
One more important thing is never to use icing sugar in this recipe ( I have made this mistake) . Icing sugar tends to make the cookie dough very soft and not much texture. Always grind sugar in a mixie jar not very fine . This ensures that the cookie is firm , crisp and lots of texture. Always refrigerate the dough for atleast 1-2 hrs so that the butter can harden up and easy to slice too. Adding cornflour will give it crispness but totally optional.
makes 25 medium ones
1/2 cup butter (room temperature )
1/4 th cup powdered sugar
1/4 the cup powdered organic jaggery
1/2 cup all purpose flour/maida
1/2 cup whole wheat flour
2 tablespoons cornflour
1 teaspoon rose essence
1/2 teaspoon vanilla essence
1/2 teaspoon cardamom powder
1/2 cup tutti frutti
2 tablespoon milk (if required)
Note - using jaggery and whole wheat flour is optional. Use maida and sugar for a whiter cookie.
never use icing sugar but always powder your sugar in a blender. It adds much more volume to the cookie.
the oven timings differ from one another. Always keep an eye on the oven.
after the cookies are baked they will be soft from the centre. It will firm up once cooked completely.
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