▪︎ Preheat oven to 160°C. Line a baking tray with parchment paper.

▪︎ In a bowl, whisk together melted butter, jaggery powder, and coffee powder.

▪︎ Powder oats and combine with wheat flour, baking powder, and baking soda.

▪︎ Fold dry ingredients into wet mixture.

▪︎ Add milk gradually to form a soft dough.

▪︎ Shape into a log on foil, refrigerate for 30 mins.

▪︎ Slice, slightly flatten, and place on tray. Garnish with watermelon seeds.

▪︎ Bake at 160°C for 15 mins or until edges are golden.

▪︎ Cool on tray 5 mins, then transfer to wire rack.

Perfectly baked, subtly sweet, and so melt-in-the-mouth—time to indulge! 🍪❤️

Tips:

For softer, chewier cookies: Bake a little less.

For crispier edges: Flatten more and bake slightly longer.

Jaggery can be swapped with khandsari sugar or coconut sugar.

Coffee powder enhances depth of flavor — try it!