DESCRIPTION
Date and Cashewnut Cookies, indulge children's sweet tooth with these cookies just right in taste and nutrition. A perfect iron-rich treat to start the week ensuring optimum brain functioning and development.
INGREDIENTS
1/2 cup dates (khajur), deseeded and chopped
1/2 cup soya flour
1/2 cup whole Wheat Flour (gehun ka atta)
1/2 cup butter
4 tbsp sugar
3 tbsp chopped cashewnuts (kaju) , lightly toasted
1 1/2 tbsp cocoa powder
1/4 tsp butter for greasing
PROCEDURE
Combine the dates and 1 cup of water in a deep pan and bring to boil.
Lower the flame and cook for another 10 minutes or till the dates are fully mashed into a purée. Keep aside to cool.
Combine the soya flour, whole wheat flour, butter and sugar in a bowl using your fingertips till the mixture resembles bread crumbs.
Add the date purée, cashewnuts and cocoa powder, mix well and knead it into a semi-stiff dough.
Cover with a plastic film and refrigerate for 15 minutes
Roll out into a sheet of 6 mm. (¼") thickness and cut out cookies approx. 50 mm. (2") in diameter using a cookie cutter.
Re-roll the scraps of dough to make more cookies and place them on a greased baking tray.
Bake in a pre-heated oven at 180º c (360º f) for 25 minutes or till the cookies are crisp and golden brown in colour. Cool and store in an air-tight container.
How to pack
Cool completely and pack in a tififn box
Recipe taken from Yahoo! India Lifestyle
Date and Cashewnut Cookies, indulge children's sweet tooth with these cookies just right in taste and nutrition. A perfect iron-rich treat to start the week ensuring optimum brain functioning and development.
Servings:12
cook time:15min
INGREDIENTS
1/2 cup dates (khajur), deseeded and chopped
1/2 cup soya flour
1/2 cup whole Wheat Flour (gehun ka atta)
1/2 cup butter
4 tbsp sugar
3 tbsp chopped cashewnuts (kaju) , lightly toasted
1 1/2 tbsp cocoa powder
1/4 tsp butter for greasing
PROCEDURE
Combine the dates and 1 cup of water in a deep pan and bring to boil.
Lower the flame and cook for another 10 minutes or till the dates are fully mashed into a purée. Keep aside to cool.
Combine the soya flour, whole wheat flour, butter and sugar in a bowl using your fingertips till the mixture resembles bread crumbs.
Add the date purée, cashewnuts and cocoa powder, mix well and knead it into a semi-stiff dough.
Cover with a plastic film and refrigerate for 15 minutes
Roll out into a sheet of 6 mm. (¼") thickness and cut out cookies approx. 50 mm. (2") in diameter using a cookie cutter.
Re-roll the scraps of dough to make more cookies and place them on a greased baking tray.
Bake in a pre-heated oven at 180º c (360º f) for 25 minutes or till the cookies are crisp and golden brown in colour. Cool and store in an air-tight container.
How to pack
Cool completely and pack in a tififn box
Recipe taken from Yahoo! India Lifestyle
