Nutrient rich ragi and almond meal cookies

Name: Nutrient rich ragi and almond meal cookies
Total time: 2100 s
Yield: 18 Cookies
Cuisine: Indian
Ingredients: 100 gm Dry roasted ragi flour; 25 gm Almond meal; 1/4 cup Fine suji; 1 tbsp Cornflour; 50 gm Powdered sugar; 80 gm Butter; 1/4 tsp Baking powder; 1 pinch Salt 1 pinch; Half cut almonds for decoration

Babita Singh @cookbybabitasingh

India

These ragi flour and almond meal cookies are very light and crunchy in texture and quite easy to make at home.#ML

Babita Singh @cookbybabitasingh

India

These ragi flour and almond meal cookies are very light and crunchy in texture and quite easy to make at home.#ML

Saved

Ingredients

35 minutes

18 Cookies

100 gmDry roasted ragi flour
25 gmAlmond meal
1/4 cupFine suji
1 tbspCornflour
50 gmPowdered sugar
80 gmButter
1/4 tspBaking powder
1 pinchSalt 1 pinch
Halfcut almonds for decoration

Saved

Steps

35 minutes

1

Firstly, dry roast the ragi flour for 2-3 minutes to remove the raw smell of it. Keep aside and let it cool down.
2

Take a mixing bowl, add dry roasted ragi flour, almond meal, fine suji, powdered sugar, cornflour, baking powder, and salt. Give them a good mix.
3

Meanwhile preheat the oven to 170 Degree Celsius for at least 10 minutes.
4

Now add room temp butter in the dry ingredients and mix with fingertips till it combined together and form a dough. Do not knead the dough.
5

After that, make small equal size balls out of it and place them on the baking tray lined with parchment paper.
Finally, place a half almond piece on each ball and lightly press it.
6

Then bake in the preheated oven for 15-17 minutes or until the corner becomes little hard and light brown but the center will be soft.
Take out from the oven and keep it on the baking tray for 5 minutes then transfer on to the cooling rack and let them cool completely.
7

Once cool down store in an airtight container.
They stay best up to 2-3 weeks if stored properly.
Enjoy them at breakfast or as a snack with a cup of milk or hot tea or coffee.