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Home / Recipes / Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

Photo of Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice by Donna George at BetterButter
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Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

Jun-12-2016
Donna George
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Egg-free
  • Easy
  • Kids Recipes
  • British
  • Baking
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. 1/4 cup to 1/2 cup Powdered jaggery or Brown Sugar
  2. 1/4 cup Coconut oil
  3. 2.5 tablespoons Hung yoghurt [Use dairy free yoghurt for vegan version (refer notes)]
  4. 1 teaspoon Vanilla extract
  5. 3/4 teaspoon Ground cinnamon
  6. 1/2 teaspoon ginger powder
  7. 1 big pinch Ground nutmeg
  8. 1 big pinch Ground cloves
  9. 1/2 teaspoon salt
  10. 1 big pinch Baking Soda
  11. 1/2 cup Sprouted ragi flour
  12. 1/2 cup Bajra flour
  13. 1/2 cup Whole wheat flour
  14. 1/2 cup Pitted and chopped dates
  15. A small handful of raisins
  16. A small handful of Chopped cashew
  17. A small handful of Chopped almonds

Instructions

  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!

Reviews (1)  

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Dimple Shah
Jun-16-2016
Dimple Shah   Jun-16-2016

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

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