Ragi cookies are healthy. Ragi is rich in calcium when compared to rice and wheat. This cookie is also rich in iron, because we use jaggery instead of sugar. The colour is not appealing but the taste is good. It will be good for 10 days if we store it in the air tight containers.
Let us see how to make Ragi Cookies
- Ragi flour – ½ cup
- Wheat flour – ½ cup
- Powdered jiggery – ½ cup
- Unsalted butter – ½ cup
- Baking powder – 1 tsp
- Milk – 2 tblsp (optional)
- Vanilla essence – ½ tsp
- (or) cinnamon powder – ¼ tsp
- (or ) Cardamom powder – ¼ tsp
Grease the baking tray with butter. Pre heat the oven for 15 minutes. Sieve ragi flour twice with baking powder and wheat flour. Add butter to the flour and mix well with finger till the mixture become crumbled. Add the powdered jaggery and mix it well. Add essence and milk little by little and make a smooth dough. Refrigerate the dough half an hour. Take one tablespoon dough and press it with a fork in the middle. Make all the dough like this. Arrange the biscuits in the greased tray. Bake it for about 20 minutes in 170 degree or the biscuit start browning slightly.
Dust the flour and roll out the dough ( thin or thick) using rolling pin. Use bottle cap or cookie cutter to cut the dough.
I used tablespoon for equal size.
Press the cookies with fork to avoid puff up in the middle.
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