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Raisins Pistachios Eggless whole wheat shortbreads

Jun-12-2018
Swathi Joshnaa Sathish
300 minutes
Prep Time
25 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Raisins Pistachios Eggless whole wheat shortbreads RECIPE

Shortbreads are one Christmas delight . This is my healthy version of shortbreads with no Maida to enjoy without guilt .

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Fusion
  • Whisking
  • Baking
  • Chilling
  • Snacks
  • Dessert
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 10

  1. Whole wheat flour 240 grams
  2. Unsalted butter at room temperature 165 grams
  3. Granulated brown sugar 80 grams
  4. Pink salt 2 pinches
  5. Vanilla extract 1/4 teaspoon
  6. Whole milk 100 ml
  7. Dried Black raisins 60 grams finely chopped
  8. Unsalted Pistachios 60 grams finely chopped
  9. Flour to dust

Instructions

  1. In a wide bowl , take 165grams room temperature unsalted butter .
  2. Whisk the butter to a smooth paste .
  3. Add 80 grams granulated brown sugar to the butter . Whisk till the mixture turns smooth .
  4. The mixture should be smooth and creamy . r
  5. Add 1/4 teaspoon vanilla extract.
  6. Add 2 pinches pink salt .
  7. Add 100 ml whole milk .
  8. Whisk to a smooth batter .
  9. Add 60 grams chopped dried black raisins .
  10. Add 60 grams chopped unsalted pistachios .
  11. Now whisk the batter gently . d
  12. Start adding wheat flour gradually while whisking in other hand .
  13. At one stage , start kneading using your fingers . The dough should be in a state to hold .
  14. Spread a parchment sheet and transfer the dough to the sheet .
  15. Using both the hands form the dough to log shape . The log should be tightly packed .
  16. Now wrap the log with the parchment sheet and seal it tight from both the ends . Refrigerate
  17. for minimum 3-4 hours .
  18. Preheat cooker for 15 minutes in low heat .Take out the refrigerated log .
  19. Using a sharp knife, Cut the log into equal medium thickness shortbreads .
  20. Place the shortbreads on a flour dusted idli stand / tray . Bake in cooker for 20 minutes till
  21. edges turn brown. Take the stand out from the cooker . Allow the shortbreads to cool .
  22. Raisins Pistachio Shortbreads are ready to serve . Store the rest in an air tight container.

Reviews (1)  

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Shelly Sharma
Jun-18-2018
Shelly Sharma   Jun-18-2018

Nice one.

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