After many a failed attempts at baking cookies finally I stumbled upon the right ingredients measures. So here goes the recipe with some simple tricks to get it right every single time 🙂.

Ingredients:

– 1 cup all purpose flour or even can substitute wheat flour

– 1/2 cup of flour made by grinding almonds

– 4 tbsp powdered sugar

– 1 tsp salt

– 1.5 tbsp cumins

– 1 tbsp baking powder

– 1/2 cup of oil + ghee + melted butter. All in equal proportions such that altogether they make 1/2 cup ( the ratio of flour : fat needs to be 3:1 )

– Milk as required

Recipe ( prep time : 15 min | baking time : 10 min | total time : 25 min ):

1. Take all the dry ingredients in a bowl and mix them well.

2. Add half the oil + ghee + butter mix and bring the flour in the bowl together using your fingers. Add the remaining oil + ghee + butter mix little by little and lightly knead to form a smooth ball.

If the kneaded flour ball is too crumbly and is falling apart then add 2 tbsp of milk at a time and try to bring it all together such that you can make lemon sized balls of the dough.

The dough should be such that it is neither too dry and crumbly not too sticky and buttery. If you find the dough too sticky you can add 2 tbsp of all purpose flour at a time and continue to knead.

3. Preheat the oven at 300 watts and 200 degrees centigrade for 15 minutes. Meanwhile lightly press the dough on your palms such that they look like cookies. Arrange all of them on a baking tray over a butter paper.

4. Place the tray in the preheated oven and bake the cookies at 300 watts and 180 degrees centigrade for 10 minutes.

The cookies might seem undone to you after 10 minutes but you still need to switch off the oven and take out the baking tray. The cookies will continue to cook for some more time even after removing from the oven and when they completely cool down they will attain the perfect crispiness.

Store the cookies in an airtight container and enjoy them with coffee.

Troubleshooting tip : If your cookies turn out to be too hard then take a piece of bread or bun and tear it into pieces. Add a few of those pieces in the airtight container in which the cookies are stored. Check after every 2-3 hrs for the crispiness. You can even leave the bread pieces in the container overnight for upto 2 days and repeat the process with fresh bread pieces again. Once desired crispiness is achieved remove the bread pieces from the airtight container.

You might just be able to save them!

PS : I’m participating in #BlogchatterA2Z at https://www.theblogchatter.com