Gluten-free Multi Millet Walnut Raisin Cookies

#myrecipe #FoodismHappyAtHeart
By Babita Singh

Sep, 27th

22

Servings
6 persons
Cook Time
15 minutes
Ingredients
9 - 11

Ingredients

  • 20 gm , Ragi flour
  • 30 gm , Jowar (Sorghum ) flour
  • 20 gm , Kuttu(Buckwheat) flour
  • 20 gm , Sama rice flour
  • 35 gm , Unsalted Butter
  • 30 gm , Jaggery
  • 1/4 tsp , Baking powder
  • 1/8 tsp , Baking soda
  • 2-3 tbsp , Walnuts(chopped)
  • 2 tbsp , Raisins
  • 1 tbsp , Toned Milk

Instructions

  • 1. Preheat oven at 180 degrees Celsius for 10-15 minutes with both the rods with fan on.
  • 2. In a mixing bowl add butter, whisk it nicely for 30-40 seconds.
  • 3. Add jaggery and cream it with butter till the mixture becomes light and fluffy. 4. Now add milk and mix well.
  • 5. Sieve ragi, jowar, buckwheat, sama rice flour, baking powder and baking soda. 6. Combine gently, do not knead the dough. Now mix chopped walnuts and raisins and make a soft dough.
  • 7. Cover the bowl and put it in the refrigerator for 20-30 minutes. 8. After 30 minutes, take out the dough and make small lemon size cookies. Place them on a baking sheet lined with parchment paper. Lightly press them.
  • 9. Bake them in the preheated oven for about 15-17 minutes or until the top becomes lightly brown. 10. Take out from the oven. Let them cool completely and store in an air tight container. They stay good for 1-2 weeks.

Notes/Tips

1. Butter and milk should be at room temperature. 2. Refrigerate the dough for at at least 20-30 minutes. 3. Preheat the oven before placing the baking sheet inside.