WHOLE WHEAT BUTTER COOKIES (EGGLESS)

We usually prepare butter cookies using all purpose flour, but to make them more wholesome, I substituted all purpose flour with Whole wheat flour. And the result was simply fantastic. The cookies tasted crunchy and delicious. Since these cookies are egg less, vegetarians can also try this. This recipe yields nearly 2 dozen cookies.

Ingredients

1 1/3 cup Whole wheat flour

2/3 cup unsalted butter
2/3 cup powdered sugar
2 tbsp rice flour
1 tsp vanilla essence
Milk (2 to 3 tsp if necessary)

Method

Take a dry bowl, add butter and powdered sugar and mix well with a whisk to form a smooth paste. Then add vanilla essence and stir well. Next add whole wheat flour and rice flour and knead to form a smooth but firm dough. (Add milk only if necessary)

Now preheat the oven at 160 degree Celsius for 10 minutes. Meanwhile grease an aluminium tray with butter, take small balls from the dough, flatten them and place them on the tray leaving some space in between as they tend to expand on baking. Place the tray in the central rack of the oven and bake for 20 to 25 minutes or till the cookies are slightly brown and firm. Remove the tray from the oven and allow the cookies to cool down completely. Transfer the cookies to an airtight container. Serve with tea.

Notes:

• Always make sure that the butter is soft and at room temperature but has not melted. This will help in easy mixing.
• You can use cookie cutters to get even sized cookies. For this refrigerate the dough for 1 or 2 hours, then roll the dough and cut cookies using the cutter.
• To check if the cookies are done, you can open the door of the oven after about 15 minutes and use a wooden spoon to move the cookies. If it moves easily from its place and the upper part looks firm then it’s done. 
• Make sure that both upper and lower rods of the otg are ON while you are baking.