Eggless Wholewheat Cookies
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As a blogger, the prime aspect I enjoy is the feedback I receive from my readers. There are quite a few of them who gives feedback on a regular basis. Some of them ask doubts regarding recipes. My effort is to try and help them in whatever way I can. The other day a reader had attempted baking wholewheat cookies that didn’t turn out as she wanted it to be.
She wanted to know what went wrong. As it had been a while since I baked wholewheat cookies, the best thing I could offer was to try out the recipe myself and let her know. I didn’t have to look for the recipe as she shared the one she attempted. I was quite pleased with the results and hence sharing the recipe with you.
Instructions
- Preheat oven at 180C.
- Take the flour, sugar, salt and cardamom powder in a bowl and mix well.
- In another bowl, beat the butter to soften it.
- Tip in the flour mixture and mix well to form a soft dough.
- If you feel that the dough is not soft enough, you may add some milk.
- Add the chopped nuts and mix well.
- Form small balls and flatten it into the shape of cookie.
- Place on a lined baking tray, 1" apart.
- Bake for 15-20 minutes or till they turn golden brown on the edges.
- Allow to cool completely.
- Store in an airtight container.
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Hi, can I use ghee (clarified butter) instead of butter? If yes, what should be the quantity?
Hi, can I use ghee (clarified butter) instead of butter? If yes, what should be the quantity?
Yes you may use the same quantity.
Yes you may use the same quantity.
Thx Mareena
Thx Mareena