Besan (Chickpea flour) Cookies

I just love biscuits and cookies but they all are made of refined flour which apart from having been treated by chemicals also possess high gluten content. In my quest for  healthy versions of food that I love, I decided to experiment. Why not get Indian flavours into cookies? Hence, inspired by Mohandal and mysore-pak I tried this cookie. Even if I have to blow my own trumpet I have to say - it is amazingly delicious and crispy. A cookie I will reach for anytime. Do try it and give me your feedback.

 

Ingredients:

1 cup or 100g Besan (chickpea flour) flour
1 cup or 100g Almond flour
1/4 cup or 20g unsalted butter
1/2 cup or 50g powdered sugar (demerara, brown or white)
3 tablespoons milk (only if required)
1/2 heaped teaspoon baking powder
1/8 or 2 pinches of cardamom powder (optional)

Method:

1) Mix the baking powder, besan and  almond flour thoroughly.

2) Add the sugar to this mixture. Add the cardamom powder. This is optional but gives a refreshing flavour to the cookie.

3) Now add the butter and mix till you get a soft dough.

4) If the dough is too tough of dry then add a teaspoon of milk at a time till you get a slightly smooth texture. 

5) Preheat the oven to 150°C. Oil/butter the baking tray.

6) Shape the dough into small round and flat cookies and arrange on the baking tray. Leave some space between the cookies for expansion

7) Bake at 150°C for 18–20 minutes till the warm cookie smell pervades the room.

8 Remove from the oven and cool the cookies on a wire rack (for the carbon dioxide released during baking to completely escape)

9) Store in an airtight container and enjoy them over the next 2 weeks.

Optional Additions:
It is complete as it is

Nutrition:
Chickpea flour is a good source of protein and folate. It also is a rich source of Vitamin B-6, iron, magnesium and potassium
Almond flour is naturally Cholesterol free. It is an excellent source of Vitamin E and a rich anti-oxidant.

Dietary Considerations of the Basic Recipe:
Gluten Free

Ragi (Finger Millet) Cookies

These are both healthy and tasty cookies. Finger Millet has a very high calcium content. It is also high in iron and other nutrients. I first tasted this at the J.B. Bakery in R.T. Nagar, Bangalore. This is one of the best Iyengar bakeries that still exists in Bangalore. Their Ragi biscuits are to die for. I decided,  I had to try them as they are nutritious and turns out.. really simple as well.

In the following recipe, you can reduce the sugar if you prefer mild sweetness (I find 1/4 cup sufficient for me). You can also reduce the fat  - however this makes the biscuit a little hard. So, try and find your comfort level after first trying the recipe as is.

Ragi Cookies

Ingredients:

1 cup or 100g ragi (finger millet) flour
1/2 cup or 40g unsalted butter
1/2 cup or 50g powdered sugar (demerara, brown or white)
3 tablespoons milk
1/2 heaped teaspoon baking powder

Cookie Dough

Ingredients

Method:

1) Roast the ragi flour over a low flame for about 2-3 minutes until a strong aroma emanates. Let this cool before proceeding.

2) Add the sugar and baking powder to the ragi flour and mix thoroughly. Now add the butter and milk and mix till you get a soft dough.

3) Preheat the oven to 150°C. Oil/butter the baking tray.

4) Shape the dough into small round and flat cookies and arrange on the baking tray. Leave some space between the cookies for expansion

5) Bake at 150°C for 18–20 minutes till the warm cookie smell pervades the room.

6) Remove from the oven and cool the cookies on a wire rack (for the carbon dioxide released during baking to completely escape)

7) Store in an airtight container and enjoy them over the next 2 weeks.

Cookies On Rack

Optional Additions:
Use a mix of ragi flour and wheat flour (half of each)

Instead of adding only sugar for the sweetness, add half the quantity of sugar and 2 tablespoons of honey. They flavour is different and refreshing.

Add nuts or chocolate chips when preparing the dough.

Nutrition:
High in Calcium and iron.

Dietary Considerations of the Basic Recipe:
Gluten Free
Nut Free