Buckwheat and peanuts are a match made in heaven. These peanut butter cookies with Buckwheat and Amaranth flour are a healthy snacking option during fasting season.
I am not saying these can't be had otherwise.
These cookies are crunchy on the edges and slightly chewy in the centre. Enjoy them with a cup of tea or coffee.
Gives 14-15
Ingredients
Buckwheat flour 100 gms
Amaranth flour 50 gms
Peanut Butter 90 gms
Jaggery Powder 60 gms
Butter 50 gms
Milk 3 tbsp
Ginger powder 1 tsp
Toppings
Roasted crushed Peanuts 2-3 tbsp
Method
Mix both the flours
Whisk them with a balloon whisk so that these blend well.
Whip butter using a hand beater.
Now add in the Jaggery and beat till light and fluffy ...say for 3-5 minutes.
Add peanut butter and beat again .
Now tip in the dry ingredients and mix well.
Bring the dough together.
Do not knead the dough.
If the dough feels crumbly , add one teaspoon milk at a time.
The dough should be soft but not too wet.
When you press it, it shouldn't crumble.
Let the dough rest for 30 minutes.
Take small pieces of the dough , approximately 25 gms each.
Roll it into a ball.
Press between your palms to flatten it .
Press a few crushed peanuts on the cookie.
Place them 2" apart on a baking sheet lined with parchment paper.
Place it in the fridge for 20 minutes.
Preheat your oven at 170.
Bake at 170 degrees Celsius for 18 minutes.
Rotate the tray after 9 minutes for even baking
Let them cool on the baking tray completely.
Remove them on a wire rack for sometime.
Store in an airtight container once completely cooled.