RAGI COOKIES

RAGI COOKIES

BY SHWETA GALINDE

INGREDIENTS FOR 16 COOKIES [ 1 cup – 240 ml ]

• 6 tbsp unsalted butter, at room temperature
• 5 or 6 tbsp granulated or castor sugar
• 1/2 cup whole wheat flour
• 1/2 cup ragi or finger millet flour
• 2 tbsp cocoa powder [ optional ]
• 1/8 tsp salt [ avoid salt if using salted butter ]
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• 2 tbsp milk, at room temperature

NOTE – you can replace cocoa powder with flour , if you don’t want chocolate cookies .

METHOD

Line a cookie sheet with parchment paper .

Sieve ragi flour and dry roast till the raw smell goes away.

Sieve together ragi flour +  wheat flour + baking powder.

In a bowl, beat together the butter and sugar using a electric beater or a wooden spoon until light and fluffy.

Add in the milk and vanilla essence and beat well.

Add all flours, cocoa powder and salt .

Beat until a soft dough forms.

If the dough looks too dry or doesn’t seem to come together, add 1 or 2  tablespoons milk more and beat.

Divide the dough into 16 equal balls.

Place on the prepared pan , spacing them 2 inches apart .

Flatten each dough ball. Yo can also use cookie cutters instead.

Chill for 20 – 30 minutes.

Preheat the oven to 180 C / 350 F.

After the chilling period, bake the cookies for 16 to 18 minutes .

Gently lift one to see that the bottom is browned and set.

The cookies will still be soft after baking but will firm up on cooling.

Cool on cookie sheet for 5 minutes and then completely on a wire rack.

Store it for 5 to 7 days in an airtight container.

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