What with so many wonderful looking cookies being made everywhere, I have decided to call these biscuits as they are not as thickish or crumbly as real cookies.
When I made and posted these, I got a mail from my regular reader D ( the shy girl is not comfortable with her her name here :-) ) asking me if she could use jaggery instead of sugar.
As I am not so rigid about cooking and exact recipes, I told her she can and asked her to go ahead and give it a try.
She did ... and wrote back that the cookies turned out very dry ... and something was wrong.
I myself had not made them with jaggery, so thought of trying them out myself first. So in the midst of packing and preparations last month ( it is another thing we never made that trip ... everything went against our plans ... sudden work load, then ill health, then the fog playing spoilsport and flights getting canceled in the last minute ... everything :-( ... all in all we rescheduled bookings and tickets thrice ! ... and still ended in a dud) , I baked them one morning and sent her the snaps.
She told me the snaps helped ... she got the idea what went wrong. I do not know if she ever made them again ... just hope she did and was successful ... else my posting recipes will be of no worth.
The one thing I have found out ( am speaking for myself ) is that when baking, you cannot use the minimum of shortening ... say butter / cooking oil, etc. and still hope to get a wonderful result.
True, baking ... or healthy baking ... does use less oil or fat ... especially if you are using it as a substitute to deep frying. But baking tends to dry stuff . So you cannot go completely minimalistic if you want that moist or perfect bake.
Well .... that's my take. Baking experts may feel differently. :-)
Here's the recipe.
Need : 1 and a half cup of whole wheat flour, a little cooking oil ... around 1 and 1/2tbsp, 1 tsp baking powder, around 5 tbsp jaggery granules, milk ... around half a medium cup ( use just enough to knead the dough ), 2-3 drops of vanilla essence.
If you want you can use powdered jaggery too ... or if you have the big sized lumps, break them down to granules.
I purposely did not melt the jaggery in the milk as I wanted bits of it in a bite. If you want to melt and use ... go ahead.
How to : Knead everything together to make a dough like we make for rotis.
Take a medium sized ball of dough and roll out a thickish circle ... like a big roti. You can use dry flour to dust when rolling.
Prick with a fork all over ( this way the biscuits won't puff up ).
Cut with a cookie cutter ... or any small sized bottle cap will do.
Oil a baking tray or use a baking sheet.
Arrange the cut out biscuits on it.
Pre heat oven at 160 degrees C and bake in the same temperature for around 20 minutes.
I had made a batch in a muffin tray ... the one on the top is one of them ... slightly thickish.
These biscuits were pretty good ... not to mention healthy ... but not very soft and did not crumble on breaking.
In fact, on a bite, they broke into a half ... that tough ... which I'll attribute to the jaggery.
So the next time I made them, I added a pinch of baking soda ... and it did make a difference.
These stay well for about 2 to 3 days ... maybe more ... I just never got 'round to keeping them very long. Very healthy ... these are great as a snack to munch on anytime ... or with some spicy ginger tea.
Enjoy !! :-)
A few more of my cookies / biscuits / scones
Onion Cookies / Crackers
Whole Wheat Eggless Banana Cookies
Cakes & Rose Cookies
Fruity Scone / Cookies with Strawberry Compote