Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice | How to make Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

By Donna George  |  12th Jun 2016  |  
5 from 1 review Rate It!
  • Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice, How to make Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice
Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spiceby Donna George
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

79

1





About Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice Recipe

Pumpkin Pies are a popular dish and what makes it so sumptuous is the flavour from the warm spices. What if you have a smashing cookie that smells and tastes exactly like freshly baked pumpkin pie minus the pumpkin?! Yes this recipe is exactly that! Traditional Shortbread Cookies are yummy but these gorgeous Ragi and Bajra Shortbread Cookies taste divine! One of the reasons they are so delicious is because of the warming medley of spices. The aromas of cinnamon, cloves and ginger make these precious little gems super tasty.

Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

Ingredients to make Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

  • 1/4 cup to 1/2 cup Powdered jaggery or Brown Sugar
  • 1/4 cup coconut Oil
  • 2.5 tablespoons Hung yoghurt [Use dairy free yoghurt for vegan version (refer notes)]
  • 1 teaspoon Vanilla extract
  • 3/4 teaspoon Ground cinnamon
  • 1/2 teaspoon ginger powder
  • 1 big pinch Ground nutmeg
  • 1 big pinch Ground cloves
  • 1/2 teaspoon salt
  • 1 big pinch baking soda
  • 1/2 cup Sprouted ragi flour
  • 1/2 cup Bajra flour
  • 1/2 cup Whole wheat flour
  • 1/2 cup Pitted and chopped dates
  • A small handful of raisins
  • A small handful of Chopped cashew
  • A small handful of Chopped almonds

How to make Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

  1. Add the flour(s) into a bowl. Stir in baking soda and salt.
  2. In a bowl cream the coconut oil, sugar and yogurt until smooth and creamy. You can use a hand mixer or simply whisk by hand. I whisked it by hand.
  3. Add in the vanilla and spices. Mix well.
  4. Add the flour into the wet ingredients and mix well. Add chopped dates and nuts and mix thoroughly.
  5. Combine well into a soft dough.
  6. Cling wrap the dough and chill in refrigerator for 30 minutes.
  7. Preheat the oven to 325 degrees Fahrenheit. Remove the dough from the refrigerator. Shape cookies into desired shape.
  8. (you can also alternately roll out the dough and make shapes with cookie cutters) Arrange the cookies on a greased baking tray.
  9. Bake for 19 to 20 minutes (oven times may vary) or till the edges just start to change color. Cool completely and store in an air-tight container.
  10. (don't worry if the cookies are slightly soft after baking, they will harden as they cool down)
  11. Gorgeous lip-smacking delicious Ragi and Whole Wheat Shortbread Cookies with Pumpkin Spice ready to be devoured!

My Tip:

You can use any millet flours like jowar etc. in place of bajra. You can also replace dates and nuts with candied papaya, dried cranberries, chopped dried apricots, candied ginger or other dried fruit of choice. Feel free to add more spices if you like a stronger flavor.

Reviews for Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice (1)

Dimple Shah2 years ago

Nice will definitely try. Can I use normal ragi flour instead of sprouted ragi flour?
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