We now live in an era where the availability of junk food is abundant. Kids usually ask a lot to eat these snacks. But we as parents might hesitate as it contains a great deal of artificial colors, flavors and preservatives. In my case this is actually one of the main reasons I started to bake.
Who doesn't love junk food? The attractive packages and the wide variety they offer just attracts everyone. But the consumption of these foods took a huge toll on our health especially our kid's health. This is when I stopped buying all these quick, go-to foods and instead started making them at home. It really brought in so much of positive change in our health especially our kid's health. The main reason for this difference was that we usually do not use any preservatives in these home baked goods and it makes a great difference.
Now going a step further I have tried a 'NO MAIDA NO SUGAR' recipe here and the result was just astounding.
Looks great right?? Taking a first look, people will guess this to be a chocolate cookie. So did my kid😅 While I was baking this cookie she came to me running asking what was that delicious smell. When I asked her to take a guess she took a whiff of the cookie and said it was chocolate and ghee. Then I gave her a small piece of the cookie to taste. After eating she said "Ohhh wow maa, this is so delicious" but still wasn't able to find what it was. And when I finally said it was RAGI she just couldn't believe me.
This Ragi cookie is so soft, buttery and it just melts in the mouth. The specialty of this cookie is that it is completely free from Maida and sugar. Though we consume Maida, this cookie is just like an icing on the cake, by becoming a much healthier option. So, this cookie is for all the health freaks out there. You can have these guilt-free cookies without any second thoughts as these are not just healthy, but very tasty as well.
Without any further delay, lets jump into the recipe. Give it a try and lemme know how it turns out.
INGREDIENTS: Makes 26-27 Cookies:
- Ragi Flour - 125 gms or 1 Cup
- Whole-wheat Flour - 125gms or 1 Cup
- Unsalted Butter - 200 gms or 3/4th Cup + 2 tbsp
- Powdered Jaggery - 133gms or 1 cup
- Salt - A pinch
- Baking Soda - 1 tsp
- Milk - 1 to 2 tbsp (Refer notes)
Ragi Flour or Finger Millet flour: Finger millet, locally known as Ragi is a grain packed with nutrition. I have used sprouted ragi flour. It is easily available in the market. Remember normal plain Ragi flour can also be used, but sprouted Ragi flour is much flavorful. I always prefer using sprouted Ragi flour.
Whole-wheat Flour: I have used sharbati atta here. Any brand whole-wheat flour can be used. It is easily available in the market.
Unsalted Butter: I always prefer using unsalted butter to my recipes as I could have control on the quantity of salt added. This way I will add a small quantity of salt at the later stage. It is also important to use room temperature butter as it makes the process of creaming easy.
Powdered Jaggery: I have used organic, powdered jaggery here. It is the sweetener used in the recipe. It is also easily available in the market. But remember to add only powdered jaggery to the exact quantity.
Salt: As you know, salt is added to balance the sweetness in the cookie.
Baking Soda: Baking soda is the leavening agent used in the recipe. It helps in obtaining a puffy cookie.
Milk: I have added a very small quantity of milk just to bind the ingredients. It also gives a good flavor. Kindly refer notes before adding milk. Also remember to add milk gradually.
STEP-BY-STEP PICTORIAL REPRESENTATION:
Step 1: Firstly, place a sieve on a bowl. Slowly add Whole-wheat flour, ragi flour and baking soda one after another. Sift the ingredients and set the bowl aside.
Step 2: Now take another bowl and add room temperature unsalted butter. To this, add powdered jaggery.
Step 3: Slowly, with the help of a whisk combine them.
Step 4: Now, cream them well to make it light and airy. This might take upto 5 to 10 minutes when done with the help of a hand whisk. You can also use an electric beater to combine and cream them together.
Step 5: Once the butter and jaggery are creamed well, add salt and mix.
Step 6: Now add only 1 TBSP of milk. (Refer notes on adding milk) Combine.
Step 7: Now that the wet mix is ready, slowly start adding the dry mix of wheat flour, ragi flour and baking soda that was set aside earlier.
Step 8: Use a spatula to incorporate both dry mix and wet mix.
Step 9: Once they are incorporated well, remove spatula and use hands to combine them well to form a dough. Remember, DONOT OVERMIX. Just bring them together.
Step 10: The cookie dough has to be sticky at this stage. If it is still crumbly or dry, add just 1 more tablespoon of milk to combine. Once the dough is formed well, cover it with a cling wrap and refrigerate. Chilling of dough has to be done for a minimum of 1 hour. (Refer Notes) I usually chill them for a minimum of 4 hours before baking.
Step 11: After chilling the dough for the said duration, it is now time to bake them. Scoop the dough to the quantity equal to 1 tablespoon amount. Roll them into a ball with the help of both your palms (Refer Pic). Meanwhile, preheat the oven to 180°C and line a baking tray with parchment paper.
Step 12: Now that the dough is rolled, with the help of your palms press them together to make them flat at 1/2 inch thickness (Refer pic)
Step 13: With the help of a palette knife, make 3 line indentation not too deep (Refer Pic)
Step 14: Place them at 2 inches gap in the baking tray as they will spread while baking.
Step 15: Once the oven is preheated, place the baking tray into the oven and bake them at 180C for 12-14 minutes or until the edges turn golden. I baked mine for 14 minutes.
Step 16: Once the cookies are baked, take them out of the oven and let it sit in the baking tray for 5 to 10 minutes. After 5 to 10 minutes transfer them onto a cooling rack and cool completely.
Store it in an airtight container after they are cooled completely. These cookies will be good to be consumed within 10 to 15 days. Have them with a hot cup of coffee or tea. Give these to kids as a midday snack without any doubts or hesitation. This will become their new favorite.
NOTES:
1. Using room temperature butter is very important as it helps and eases the process of creaming.
2. Please note, I have mentioned the quantity of milk as 1 to 2 tablespoon. Add only 1 tbsp of milk initially. After adding the dry ingredients, if the mixture seems to be dry or crumbly, then add the 2nd tbsp of milk. I used only 1 tbsp of milk in total.
3. Chilling of dough is very important for 2 reasons. Firstly, it helps in infusing the flavors well. Secondly, it helps with a controlled spread of the cookie.
4. Measuring Cup used: 1 cup = 240 ML
5. I have used Manna brand Sprouted Ragi flour and 24 Mantra Organic powdered Jaggery.
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RECIPE CARD:
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Ragi Butter Cookies (Finger Millet Cookies)
Description:
Soft, melt in the mouth cookies that are tasty as well as healthy.
Prep Time: 20 mins Chilling time: 1 hour minimum
Cook Time: 12 - 14 minutes
Total Time: 1 hour 34 minutes
Makes: 26 - 27 Cookies
INGREDIENTS
· Unsalted Butter - 200 gms or 3/4th cup + 2 tbsp
· Ragi flour (Finger millet Flour) - 125 gms or 1 cup
· Whole wheat flour - 125 gms or 1 Cup
· Powdered Jaggery - 133 gms or 1 Cup
· Salt - A pinch
· Baking Soda - 1 tsp
· Milk - 1 to 2 Tbsp (Refer Notes)
Instructions:
1. Place a sieve to a bowl and add Ragi flour, Whole wheat flour and Baking Soda. Sift it well to get rid of lumps. Set it aside. This will be the dry mix.
2. To another bowl, add room temperature unsalted butter and powdered jaggery. Slowly combine them and once they are combined cream them well. This might take up to 10 minutes when done with a hand whisk. You can also use an electric beater instead.
3. Once they are creamed well, add salt and 1 tbsp of milk. Mix them to combine.
4. Now to this mixture slowly start adding the dry ingredients set aside earlier. With the help of a spatula combine them. DONOT OVERMIX. You can also use your hands to combine them together.
5. At this stage, if the mixture seems dry add just 1 more tbsp of milk. If not, ignore. The dough will be sticky at this stage.
6. Cover the bowl with cling wrap and chill the dough for a minimum of 1 hour. I usually prefer chilling the dough for a longer duration.
7. After 1 hour, start scooping the dough into small balls. Then
using both your palms press the dough ball to make it flatter to ½ inch
thickness.
8. Meanwhile, preheat the oven to 180℃ for 10 minutes.
9. Now that the dough is flattened, with the help of a palette knife make 3 indentations on the dough, not too deep.
10. Place these cookies on a baking tray lined with parchment paper. Remember to place them at 2 inches gap as they will expand a bit.
11. Bake them at 180℃ for 12 - 14 minutes or until the edges turn brown. I baked mine for 14 minutes.
12. Once baked, let them sit on the baking tray for 5 to 10 minutes. After that transfer them onto a cooling rack and cool completely.
13. Store in an airtight container and it will be good to be consumed within 10 to 15 days.
NOTES:
1. Use room temperature butter as it will help ease the process
of creaming.
2. Add only 1 tbsp of milk first. If needed, add the 2nd tbsp
later. I added only 1 tbsp in total.
3. Chilling of dough is important as it helps in infusing flavors better. Also, it helps in a controlled spread of the cookies.
4. Measuring Cup used: 1 CUP = 240ML
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Can you please suggest any alternative way possible to bake without oven?
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