You wont believe that whole wheat cookies are so tasty and easy to make. It is a big hit at home and my little one is buttering me up for making these often. I refrain from buying biscuits outside and at times make our own batch of cookies at home. Yes, when the home made cookies are so easy and healthy option why go for other ones. The entire process is so simple that you shall preheat your oven and start preparing lazily.
What is so special about baking using buttermilk. Buttermilk is a low fat option than milk. I make buttermilk everyday and in about one litre of milk I shall seperate the butter required to make these cookies and use the buttermilk for binding instead of milk !. Great isn't it. Also it yields very flaky and soft results too.
Cookies were once a nightmare to me. When I started baking them now, I am very much confident in getting them correct. Even if you are a beginner just go ahead, these are no fail cookies. I have used only whole wheat flour that too stoneground organic whole wheat flour. You shall use your chapathi flour and sure it will taste good. One trick is, I have seived the flour and take out the brown outer part from it, make the cookies then mix the brown part with sugar and sprinkle over the cookies. It works really good. Other trick to get a flaky cookie is to use hard butter in the dough and to make the dough untouched so that the butter does not melt. Keeping the cold butter cookie into the hot oven makes them flaky.
I have used 2 fat pinches of baking soda. It gives the cookie a nice crispness, you may avoid them if you prefer soft cookies. Crispy ones are our favourite !!. These can be made on the stove top too, but have to be cooked for a long time on a slow flame by adding ghee little by little on a dosa tawa like bhakri.
INGREDIENTS
nutritional information: makes 10
1 cup whole wheat flour
2.5 tbsp butter
1/2 tsp baking powder
2 fat pinches of baking soda
1/4 tsp salt
2 tbsp + 1 tsp sugar
1/4 cup + 1/4 cup buttermilk
2 tbsp chocolate chips (optional)
Method:
1. Preheat oven to 200 degrees. Add baking powder, baking soda and salt to whole wheat and seive. If you are using whole wheat flour, Outer brown part may seperate. Reserve that for later use.
2. Refrigerate butter till use. In a bowl add wheat flour and grate the hard butter using a grater. Mix it with a spatula, do not use your hand for the warmth in hands may melt butter.
3. Dissolve sugar in 1/4 cup of buttermilk. Add the buttermilk and mix gently only with a spatula. Add the rest of the buttermilk as required to make a soft dough.
4. Add choco chips and give it a final mix.
5. Mix a tsp of sugar into the seived residue and sprinkle over the flattened cookies. This step is optional, if you prefer to make more nutritious.
6. Cookies may be either flattened as above or shaped as cookies as below. The flat ones are fully crisp whereas the below ones are crisp on the top and soft inner. Bake in the preheated oven for 25-30 minutes. Flat ones get baked sooner so keep an eye on while baking.
Store them in an airtight container and enjoy with a hot cup of tea or coffee !.
Notes:
If you don't have buttermilk, just add 1 tbsp of curd and milk as required to make the dough.
Adding more butter makes it more rich, but do not skimp on the
above mentioned else the cookies would turn dry. After mixing the
butter, it should be like puttu flour. If you try to hold them it
will form a shape but with a little force it stumbles.
Avoid touching the dough for the heat in your hands may make the butter melt. The key is to put the cold butter into the hot oven for a flaky cookie. Shape them in your hands quickly without giving more importance to the shape.
Cookies may be flattened or dome shaped. More flat, more crip the results are.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
