Oatmeal and barley turn out to be a surprising delicious combo for these cookies. These cookies are very healthy – no butter in these cookies, and maple syrup is used as the sweetener. Do try out this recipe and let me know your feedback.
- To powder finely:
- To powder coarsely :
- 1 cup almonds
- 3/4 cup barley flour – you can powder whole barley to make this flour
- 1/4 cup wheat flour
- A pinch of cardamom powder
- A pinch of nutmeg powder
- A pinch of salt
- 1/2 cup almond oil or olive oil (I used olive oil in this recipe)
- 1/2 cup maple syrup or dates syrup ( I used maple syrup in this recipe)
- 1/2 tsp vanilla essence (Note: If you use vanilla extract, then only use a few drops as it is a more concentrated form)
Preparing the cookie plate
- Grease the cookie plate with butter at the bottom and sides. Cut out parchment paper to fit the base of the plate, and grease it after putting it in the tin. Lightly dredge the plate with flour, turning the plate so that a light film of flour coats the entire inside of the plate. Turn the plate upside down, tap gently to remove excess flour.
- Note: If you do not have parchment paper, then you can dust the plate with the flour until a light film of flour coats the inside of the tin
- Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the plate
Preparing the batter
- Dry grind almonds to a coarse powder
- Dry grind oats to a fine powder
- Mix all the dry ingredients together and keep aside
- Mix all the wet ingredients together and keep aside
- Mix the wet and dry ingredients together using a food processor or stand mixer. Use fold in movements i.e. mix well in one direction so that there are no air bubbles formed and the wet and dry ingredients are thoroughly mixed. (The batter should be as thick as cake batter)
I baked 2-3 batches of cookies and found that they turn out best when baked a low temperature for at least 15-20 minutes
- Preheat the oven at 250 degrees Fahrenheit for 10 minutes
- Scoop out the batter on the cookie plate using a cookie scoop or ice cream scoop. Each scoop of batter only needs to be as wide as a coin. The biscuit will spread out well while baking and get the desired shape. Also give sufficient space between each biscuit mould so that they don’t stick to one another
- Bake at 250 degrees Fahrenheit for 15-20 minutes or until golden brown on both sides. Halfway through the process, remember to invert the biscuit so that the other side is also baked well
- Before you attempt to take the biscuits out, give it sufficient cooling time
Enjoy the cookie or biscuit 😀 with some tea 🙂
Happy Halloween ! Try out these yummy dry fruit cookies with a hint of cardamom ! Shape them like pumpkins or ghosts for a Halloween treat ! This recipe is inspired by chef Venketesh Bhatt from Samayal Samayal episode “Home Baking”.
- Unsalted butter – 100 g
- Powdered sugar – 100 g
- Milk – 50 ml
- Finely chopped nuts (almonds, cashew-nut) – a handful
- Cardamom powder – 1 tsp
- Baking powder – 5 g
- All purpose flour (Maida) – 200 g
Note: You can either sprinkle the nuts over the cookies or mix the nuts in the dough and roll into cookies. I tried both ways and they turned out awesome !
Enjoy the cookies with tea or pack them for your kids snack box !
Happy Diwali to everyone ! For this Diwali try this yummy dry fruit burfi with a chocolaty twist !
- Dry fruits – cashew, almond, pistachio or walnuts – any combination – 400 g
- Sugar – 400 g
- Ghee – 150 g, plus additional to grease the plate
- Cardamom – 1/2 tsp
- Hot chocolate ready mix – 120 g
- Water, just enough to immerse the sugar ( a little more than 1/2 cup approximately )
- Powder all the nuts with some cardamom to a fine powder
- First make the sugar syrup by mixing sugar and water on a low to medium flame until the syrup thickens and the froth reduces
- Once the sugar syrup is thick keep adding the nuts powder and keep stirring until no lumps form. Add some ghee and mix well
- Keep adding the ghee a little by little, at regular intervals
- Keep stirring it until the entire mixture leaves the sides of the pan and comes together like a mass just like halwa
- Finally add the 120 g hot chocolate mix and switch off the flame. Stir in the hot chocolate mix until it mixes very well and blends in. Just switch on the flame for few seconds and give a stir
- Immediately transfer to a plate greased with ghee and spread it well
- After 2-3 hours it will be ready to cut into pieces or moulded into shapes using a cookie cutter
This is my second version of granola inspired by my aunt Banu Chithi. All her recipes have come out yummy and perfect so far, so this granola is delicious ! Try out this yummy granola recipe. You can eat it just like a snack, use it in parfait or even eat it like a cereal !
- 3 cups rolled oats
- 1 1/2 cup nuts ( I used walnuts, almonds – you can use pecans, sunflower seeds whatever combination you like )
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup oil
- 1/4 cup maple syrup
- 1 1/2 cup dry fruits ( I used raisins, dried cranberry, dried blueberry – you can use any combination )
- Vanilla essence ( optional ) – 1/4 tsp
- Preheat the oven to 250 degrees Fahrenheit
- In a large saucepan, warm the oil and maple syrup. Do not bring to a boil just mix them together and make it warm. Remove from heat and mix in the vanilla
- Mix the oats, nuts, dry fruits, cinnamon and brown sugar in a large bowl
- Pour the warm oil and maple syrup mixture over it and mix well
- Pour the contents on a baking sheet lined with parchment paper and bake at 250 degrees Fahrenheit for 40 minutes to an hour until the entire granola is evenly brown
- Keep stirring the granola every 15 minutes so that it gets an even colour
- Keep a close watch on the granola in the last 10 minutes to prevent it from burning !
Enjoy your granola 😊
Happy Onam everyone ! For this Onam I would like to share a special recipe for Kerala Boli. It is an authentic foolproof recipe for Boli, shared by my aunt Aparna. The end result of the effort is delicious Boli on your Onam Sadya plate or banana leaf !
- Chana dal – 2 cups
- Sugar – 2 cups
- Gingelly oil – 1 cup
- Maida – 4 cups
- Water as required
- Nutmeg powder – 1/4 tsp
- Cardamom powder – 1/4 tsp
- Turmeric – a pinch
- Ghee – 1/4 cup
- Rice flour for making the bolis
- Cook the chana dal with plenty of water in a pressure cooker for 1 whistle
- Strain the water and add some cold water – just enough to immerse all of the dal and boil it again
- Add the sugar and 3 tsps of ghee and cook on a medium flame. Stir continuously till it becomes semi-solid. It should reach the consistency of a halwa
- Stir in the cardamom and nutmeg and grind to a fine paste. The paste should be dry enough to shape into a round ball for the filling. If you find that the paste is watery, microwave on high power for 3-4 minutes until you get a dry mixture. This is very important otherwise when you roll into a Boli with the filling, it will ooze out !
- Mix the flour and turmeric and add enough water to make a soft dough. Pour the oil over it and knead well till the dough becomes supersoft. Keep aside for at least 2-3 hours. If you make the Boli immediately, it will not have a soft texture. Hence keeping aside is an important step here !
- Divide the dal mixture and the flour mixture equally and roll into bolis using the rice flour to ensure that it does not stick to the board or pin.Flatten each ball of dough in your palm, and stuff with one portion of the filling. Cover and sea the edges and roll into a Boli, like a round roti using the rice flour to prevent it from sticking to the board.
- Heat on a tava and cook on a gentle flame on both sides. Smear ghee and keep the bolis separately till cool to prevent them sticking together