Oats Wholewheat Caraway Cookies / Eggless Savoury Cookies 

Eggless oats whole wheat caraway cookies.

One more oats cookies. But this time not sweet its savoury cookies. Crispy, delicious and healthy cookies for your sudden hunger pangs or munching time.

Perfect for kids to. You can make it as your kids choice. If they like Italian seasoning. Use Italian herb and chilli flakes instead of caraway.

If you don’t like caraway or ajwain use dry roasted cumin. Add chilli flakes or black pepper powder to make your cookies spicy.

You can add dried and crushed mint leaves, dried fenugreek leaves or kasuri methi or cilantro. Options are unlimited. Choice is yours.
This post is going to be a part of 96th #Foodiemonday bloghop #baking theme.

I have used homemade unsalted butter. If you want to use salted butter adjust the salt. Make and enjoy the crispy delicious savoury cookies with the flavour of your choice.

Recipe 


Whole Wheat flour – 1/2 cup + for dusting

Oats – 1/2 cup

Unsalted butter – 1/4 cup

Salt – 1 teaspoon

Caraway seeds – 1 teaspoon + to sprinkle

Powdered sugar – 1 – 2 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – a small pinch

Milk – 3 tablespoon or as require

Method 


Preheat the oven at 180°

Grease a baking tray or line with parchment paper or aluminum foil.

Grind the oats. Make fine powder.

In a bowl mix whole wheat flour, oats powder, baking powder, soda, salt, caraway seeds, powdered sugar and butter. If you don’t want to use oats you can use 1 cup whole wheat flour or refined flour or maida only. Or use 1/2 cup whole wheat flour 1/2 cup refined flour. Taste is better with refined flour or maida but I have used whole wheat flour and oats to make it healthy for kids and elderly people. And yes for health conscious people too.

Add sugar according to your taste. If you like more sweet add 2 tablespoon or add 1/2 teaspoon salt and, 1/4 cup sugar to make the cookies more sweet. I want to make these savoury so  I have added 1 tablespoon sugar only. You can add black pepper powder or chilli flakes too to make your cookies spicy.

If you don’t like caraway you can use dry roasted cumin. You can add dried fenugreek leaves or kasuri methi, dried mint leaves or cilantro.

Or add some Italian herb and chilli flakes. Choice is yours.

Mix everything. Add milk gradually to combine. Make a smooth dough.

Roll the dough on a flour dusted surface  with a rolling pin. Roll into a thin disc. Sprinkle little caraway seeds. Press lightly with rolling pin.

Cut with your favourite cookie cutter. I have used small sized cutter. You can use large size cutters if you like.

Arrange on the baking tray 1 inch apart. Cookies will not spread much.

Bake at 180° in preheated oven for 12 – 15 minutes or until the edges becomes brown.

If you want more crispy cookies bake for some more time to make light brown.

Let the cookies cool down.

Store in a airtight container.

serve with tea, coffee or milk.

Enjoy healthy munching.

Happy baking 😊

Orange Crinkle Cookies Or Nankhatai 


Orange crinkle cookies or Indian shortbread biscuits or nankhatai.

If you are tired of eating same type of cookies try this fusion cookies. A mix match of orange flavoured crinkle cookies and shortbread  biscuits or nankhatai. I am sure you will love the taste even if you don’t like orange. I have tried it first time and everyone love the taste. I have to make one more batch 😀

This week’s our #Foodiemonday bloghop theme is #fusion recipe. And my contribution is this super yummy crispy orange cookies.

Fusion cooking allows us to mix and match ingredients cooking style and recipes. And come up with a new and more delicious dish.

Nankhatai is Indian shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit. These nankhatai are known for it’s divine taste and melt in mouth texture.

Crinkle cookies are coated with powdered sugar and while baking they puff up and crackle. So these cookies are called crinkle cookies.

And here is a mix match of orange crinkle cookies and nanakhatai or Indian short bread.

Recipe 


Flour – 1 cup

Oats – 1/2 cup

Powered sugar – 1 cup

Cashew nuts – 1/4 cup

Orange juice – 1/4 cup

Orange zest – 1 & 1/2 teaspoon

Clarified butter/ghee or butter – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Powered sugar for coating

Method 


Grind the oats and mix with flour. I have used 1/2 cup all purpose flour/maida and 1/2 cup whole wheat flour or atta. You can use only whole wheat flour/atta or only all purpose flour/maida too.

Grate the orange peel for orange zest. Be careful while grating. Grate only the orange part and not the white pith. Because white pith is bitter in taste.

Grind the cashew nuts and keep aside.

Cream together clarified butter/ghee or butter. I have used ghee or clarified butter. You can use butter if you like. Mix orange zest and half of the orange juice.  Beat well.

Add oats powder mixed flour, baking powder, soda and ground cashew nuts.

Make a smooth dough with remaining orange juice. Mix orange juice gradually.

Dough will be soft and sticky. Keep the dough in refrigerator for 10 – 15 minutes.

Grease a baking tray or line with parchment paper.

Spread powdered sugar on a plate.

Make small balls out of the dough, roll on powdered sugar and place on baking tray 1 to 2 inch apart. Keep the tray in refrigerator again for 10 – 15 minutes.

Preheat the oven to 180° for 10 minutes.

Take out the baking tray from refrigerator.

Roll the balls on powdered sugar again. Press gently on powdered sugar. Place the balls on baking tray 1 – 2 inch distance.

Cookies will expand so don’t forget to keep distance.

Bake at preheated oven at 180° for 15 – 20 minutes. Or until the edges becomes light brown. Every oven takes different time so check after 10 minutes.

Don’t overbake.

Let the cookies cool down before serving. Cookies will be soft when hot but they will turn crisp as they cool down. Store in an airtight container for later use.

Enjoy the divine taste. Serve with tea or coffee or satisfy your sudden hunger pangs.

I would love to hear from you. Please give your feedback if you like the recipe.

Eggless Vanilla Chocolate Chips Cookies

Egg less vanilla Chocolate chips cookies.

Perfect for snacks or as dessert. Satisfy your sudden hunger pangs or sweet craving with these bite sized yummy cookies. 

Cookies are classified by their ingredient. Such as vanilla cookies, chocolate cookies, nut cookies, fruit cookies etc or soft, crispy, bite size. 

Mostly classified by method of preparation such as moulded, drop, pressed, rolled etc. 
Our this week’s #Foodiemonday #bloghop theme is cookies. My contribution is this easy and delicious vanilla chocolate chips cookies. 


Here is a history of this delicious cookies. It was created by accident. Cooks used a small amount of cake batter to test their oven temperature before baking a cake. These little cakes were called koekje meaning little cake in Dutch. So cookies are originally called little cakes are made of sweet and  commonly flour based dough and baked in single sized servings. 

Nowadays we love these as tea time snacks.


Recipe 

All purpose flour or maida – 2 and 1/2 cup 
Baking powder  – 1 teaspoon 
Vanilla essence – 1 teaspoon 
Butter – 3/4 cup 
Powered sugar – 1 cup
Milk  – 3 tablespoon 
Chocolate chips – 1/2 cup 

Photo credit Suchismita Roy 

Method 

1. Preheat the oven at 180°. Sieve flour and baking powder together.
2. Cream butter and powdered sugar until light and fluffy. 
3. Add vanilla essence, milk, chocolate chips and flour. 
4. Mix and make a stiff dough. Knead gently. 
5. Roll out the dough with a rolling pin  and cut with the help of a cookie cutter. 
6. Place on a greased baking tray 1 inch apart. 
7. Bake in preheated oven at 180° for 10 to 15 minutes. 

Or until the edges becomes light brown. 
Every oven take different time so check after 10 minutes. 

Let the cookies cool down completely. 
Serve with milk, tea or coffee. Or enjoy it as a snack or dessert.