Have to share something very uncanny that happened with this recipe. I had made these twice already and since we loved them I thought of sharing the recipe with you all. So I searched my phone and my diary but I couldn't find the recipe that I had created. Now if I had made these only once I would have accepted that may be I forgot to jot down the ingredients as I often do. But I had made it twice and both the times I got similar taste.
There was no explanation for that. So I made these again, based on the general principle that I use in creating cookie recipes. Voila!! I got exactly the same results.
So sharing the recipe of these crunchy, mildly sweet, healthy cookies.
Please remember , baking time defers from oven to oven. Also it will vary according to the thickness of your cookies.
If you find the cookies are not crisp on cooling, bake them again for a couple of minutes.
Oatmeal 100 gms
Whole wheat flour 80 gms
Butter 80 gms
Jaggery powder 75 gms
Sesame Seeds 2 tbsp
Ginger Powder 1 tsp
Black Pepper powder 1/2 tsp
Thick curd 1 tbsp
Oats 2 tbsp
Mix all the dry ingredients except jaggery powder.
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.
Now add curd and beat again.
Now tip in the dry ingredients and mix well.
Bring the dough together.
Do not knead the dough.
Let the dough rest for 30 minutes.
Take small pieces of the dough , approximately 25 gms each, flatten between your palms.
Sprinkle a few flakes of oats and press them lightly.
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 20minutes.
Rotate the tray after 10 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