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Home-baked Walnut Cookies with Wheat Flour, Oats, and Puffed Rajgira

Prep Time25 minutes
Baking time for each bath20 minutes
Course: Snack
Servings: 60 cookies

Equipment

  • Oven
  • Baking tray
  • Cooling rack 
  • The teacup used to measure is of 225 ml
  • Measuring spoons

Ingredients

  • 1 tea cup Aata wheat flour
  • 1 tea cup Puffed Rajgira puffed Amaranth
  • 1 tea cup Oats
  • 1 tea cup Akhrot / Walnuts coarsely powdered
  • 1 tea cup Sugar powdered
  • ¾ tea cup Butter
  • ¼ tsp Cinnamon powder
  • ¾ tsp Baking Powder
  • ½ tsp Baking Soda
  • Salt one pinch
  • Milk° as required

Instructions

  • Sieve wheat flour, cinnamon powder, baking powder, baking soda and salt three times.


  • Now combine wheat flour, puffed amaranth, oats and coarsely powdered walnuts.


  • Take butter and powdered sugar in a deep plate and combine together.


  • Now add all the remaining dry ingredients and mix the mixture properly until everything combines and looks like a crumble.


  • Now add milk as required and knead the mixture into a stiff, smooth dough.


  • Divide the dough into equal portions and make marble-sized balls, and flatten them.


  • Arrange the cookies in a baking tray, leave little space in between.


  • Preheat the oven to 180° temperature with the lower rack in it.


  • Once the oven is preheated, keep the cookies tray in it and set it to bake for 20 minutes.


  • Check cookies with a toothpick, if it comes out clear, cookies are ready and if the dough sticks to the toothpick, then bake again for 3 to 4 minutes. (in my oven, it took 20 minutes to bake the cookies)


  • Once done, take out the cookies tray from the oven and let them cool on the wire rack.


  • Enjoy warm cookies with a cup of tea or coffee, and store the rest in an airtight container after they have completely cooled down.



Notes

These cookies can be relished as: 
  • Tea time snack.
  • Lunch break snack.
  • In-between meals snack.
  • Travel snack.