Sometimes, there comes along
a recipe which you want to make, but due to some mental hangups you dont make
them : be it for health, family preferences, low calorie, egg based etc.
Cookies n biscuits fall into that category : I love gorging virtually on these
goodies, but perhaps (read almost) due to the high butter and refined flour I
usually give these recipes a skip.
Till I started clearing my
bookmarks for the baking marathon and saw Aarti’s recipe.
Not only is it eggless, it also was wholewheat and no butter. Guess I couldnt
wait any longer… Made some minor changes, and it was a super hit. Generally,
sweet bakes are not preferred at home, but these were very well received. Thank
you, Aarti. I am sure I shall keep making this.
Sending this to all the
action at Baking Marathon – Fire up your oven. We are on Day 6 today and hope
you are enjoying the series till now…
5 : Grilled
Baking Marathon Day 6 : Eggless
Wholewheat Custard Powder Coconut Cookies
Recipe Source : Aarti’s recipe
Recipe type : Cookies
Cuisine : American
Makes : 15 medium sized cookies
Prep time: 15 mins | Bake time : 12-14
mins (varies from oven to oven)
#Cookies #Eggless #Wholewheat
#Butterless #Snacks #Vegan
What you need:
- Wholewheat flour – 1.25 cups
- Custard Powder – 3 TBSP (about ¼
- Oil (I used canola) – 1/3 cup
- Dessicated Coconut – 3 TBSP
- Vanilla Essence – ½ TBSP
- Sugar – ½ cup (I used about 1/3
cup of powdered brown sugar)
- Salt – a pinch
- Baking soda – ¼ tsp
- Baking powder – about ¾ tsp
- Milk – needed for binding (I didn’t
- Sieve the dry ingredients :
Wholewheat flour, custard powder, salt, baking soda, baking powder. To this add
dessicated coconut and mix well.
- Add the powdered brown sugar (I
used brown sugar cubes and powdered). Now add the oil and vanilla essence and
bring it to a smooth dough (don’t knead)
- If its too try, add a tbsp of
milk, and bind it (I didn’t use milk). Preheat the oven to 165 deg C . Rest the
dough for 5 mins, covered.
- Make small roundels of the dough
and flatten it with fork, place on lined baking tray. Use the rest of the dough
to get similar cookies.
- Bake for 12-15 mins (mine was done
at 14 mins) or when they start to crinkle and done at the edges.
- They will remain slightly soft
when taken out and harden within 10 mins on a cooling rack.
- Store in a airtight container once
completely cooled and serve with milk.