Buckwheat Cookies Recipe:
Buckwheat flour which was in my stock was used well in the recipe after the buckwheat pancake recipe. You can make the same cookie in a kadai by following this recipe . For the very first time, I made an attempt to use naatu sakkarai in my baking for buckwheat cookies recipe.
Buckwheat Cookies Recipe:
Buckwheat is a gluten-free pseudo cereal. It is very common here and called kuttu ka atta (papparai in Tamil). Buckwheat is not a type of wheat and it is not a millet too. It is rich in protein and fibre. Buckwheat is great for gut health and diabetic friendly. It is rich in minerals too.
Ingredients:
- Buckwheat Flour-3/4 cup
- Whole Wheat Flour-1/4 cup
- Naatu Sakkarai/Powdered Jaggery-1/2 cup
- Butter-1/4 cup
- Desiccated Coconut-1/4 cup
- Water-1 or 2 tbsp
Please read the baking guide completely before attempting to bake
Buckwheat Cookies Recipe:
Procedure:
1.Measure and keep all the ingredients ready. Ensure all the ingredients are at room temperature.
2. Sieve both the flour together.
3. In a wide bowl add jaggery and butter. Use a hand whisk and cream it together.
4. Now add the flour slowly, half of desiccated coconut and knead into a dough. You can add water or milk to knead the dough.
5. The dough has to be in the below consistency. Refrigerate for 20 minutes.
6. Take the dough outside and flatten. Use cookie cutters to cut out the desired designs.
7. Top them with some desiccated coconut. Preheat the OTG for 10 minutes at 150 degrees C.
8. On a baking tray , line a butter paper and arrange the cookies.
9 Bake for 10-15 minutes at 150 degrees C in a preheated OTG
10. Remove the tray carefully and allow it to cool for 5 minutes.
11. Carefully place on the wired rack and cool completely. They are soft cookies the moment they are out. They turn crispy as you cool them.
12. Store in an airtight container. Mouthwatering buckwheat coconut cookies are ready.
P.S:
Buckwheat flour can be replaced with any millet flour.
The timings will depend on the size of your cookies.
Mine took 15 minutes.
If you don’t cool properly they won’t be crispy.
The timing and crispness depend on the thickness.
At 8 th minute, 12 the minute use a toothpick to check for doneness.
The cookies stay good for a week.
Please do not forget to stay tuned with me by liking my Facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mailbox by providing your mail id here. Do share this with your kith and kin. If you have a picture of a recipe tried from my blog kindly share with me.I am privileged to share them on my page
