Summer vacations give you an opportunity to live life at a slow pace and enjoy the finer things in life. I enjoy doing nothing at all but sit at the balcony and see the world pass by. But, we are almost at the end of this amazing vacation and I still have a long list . . . . l’ll have to keep them for next year now.
This vacation has given me some lovely memories with my family which I shall cherish for a long time and probably keep narrating it years later. Vacation for me always has been a time to bond with family and these wholesome cookies add the fourth dimension to our memories. This is a simple cookie recipe but with wholesome ingredients. . . . . I love the way oats and amaranth give an earthy flavour to these delicious cookies.
These cookies would be featuring regularly in our house for sure. Hope you enjoy these too.
Mix together . . .
1 cup Whole wheat flour (atta)
1 cup Quick cooking Oats
1/4 cup Amaranth flour
1/4 cup almonds ground coarsely
1/2 tsp baking soda
Cream together . . . .
1 cup powdered sugar
1/2 cup butter (I used salted butter)
1 tsp vanilla extract
If required add . . . .
1 tbsp milk (1/2 tbsp at a time)
Preheat the oven to 170 degree celcius.
Cream together butter and sugar along with vanilla extract together till it become light and fluffy. I have used salted butter here, if using unsalted butter add a pinch of salt.
Mix the ingredients mentioned above and add it to the butter sugar mixture and just bring it together. If required add milk, but only ½ tbsp at a time.
Make equal sized balls and flatten them to shape like cookies. I got 26 cookies. Place them on a greased tray or a plate lined with parchment paper. Keep them a inch apart from each other.
Bake at 170 degrees Celcius for 18 mins or so. Each oven temperature varies, so adjust accordingly. The cookies will be done when the edges darken but the center is still soft to touch.
Keep the cookies in the tray for few minutes and then transfer the cookies on a wire rack and cool them completely. Store these in a airtight container.