Savoury trinkets....
every indian loves kharis, and butters, and toasts...what if you get smething similar, but with added flavour, and a bit healthier..everyone is gonna say WHY NOT...
I loved the flavor of these cookies and the versatality, the herbs can easlisy be changed to whatever herbs you want to add and you can add or reduce, any herb that you don't have a liking for. The final cookies have a very subtly sweet n savory flavour that goes really well with a steaming cup of tea. It also make a nice snack to add to your little one's tiffin.
I adapted this recipe to my liking.
Ingredients:
3/4 cup all-purpose flour
1 cup whole wheat
2 tablespoons fine white or brown rice flour (optional)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (or according to your taste)
1/2 cup chilled butter, cut into small pieces
3/4 tsp dried ginger powder (optional)
1-1/2 teaspoon whole peppercorn, crushed coarsely
1-1/2 teaspoon cumin seeds, toasted and crushed coarsely
1 tablespoon granulated sugar
1-1/2 tablespoons finely chopped curry leaves
1 tablespoon each finely chopped fresh cilantro,mint and dill leaves
3 to 4 tablespoons cold yogurt
2 -3 tbsp toasted sesame seeds or flaxseeds or both.
A little oil to brush the tops of the biscuits/ cookies
Instructions
Put both flours, salt, baking powder and baking soda into the bowl of a food processor and add the pieces of chilled butter. Pulse until the mixture takes on the texture of breadcrumbs.
Now add the crushed peppercorn and cumin, sugar, the chopped curry leaves and coriander leaves. Pulse a couple of times to mix well.
Then add 2 tablespoons of yogurt and pulse again. Add one more tbsp of yogurt (or two, as much as needed), and pulse again until the dough just comes together and clumps together. You want a moist dough, not a wet one – somewhat like pie dough.
Do not over process or knead. The dough should be just moist enough for you to use your hands and bring everything together to shape into a ball. Flatten it into a disc and cover the dough with plastic wrap and let it rest in the refrigerator for at least hour. You can also leave it overnight (up to about 24 hours) and work on it the next day.
Pre-heat your oven to moderate 170 degrees and line your baking trays with parchment or grease them with oil.
Lightly dust your working surface and roll out the dough to 1/8”(3 mm) thickness, not more or your biscuits/ cookies will not be crisp. If using Sesame seeds, sprinkle it uniformly over the dough and use your rolling pin, very lightly, to press them in.Using cutters of your choice (about 2-1/4 inch in size), cut out biscuits/ cookies and place them on lightly greased baking trays. Brush a very thin coat of oil over them. This will help them brown while baking. Bake them in a preheated moderate oven for about 20 to 25 minutes or till they’re done and golden brown on the top. Remember the baking time will depend on the thickness and shape of your biscuits/ cookies. Let them cool on the trays for about 5 minutes and then cool them on racks. Once they’re completely cool, they should be a bit crunchy and not chewy.
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I improvised and used my son's shape
toys as cookie cutters to get all kinds of shapes
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| perfect for the tiffin !! |
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| round one's to have with tea |
