Whole Wheat Tutti Frutti Cookies – Tutti frutti cookies made with whole wheat flour, sweetened with jaggery and spiced up with dry ginger powder.
Last week I baked up a batch of these whole wheat tutti frutti cookies and they disappeared fast. These cookies are soft with a delicate texture. I have used jaggery which is a healthier alternative to sugar. Addition of dry ginger powder imparts a lovely flavor to these cookies. Tiny bits of tutti frutti scattered throughout the cookies look attractive.
When it comes to baking, I love to do them as healthy as possible. I prefer whole wheat flour to all purpose flour. I use jaggery wherever it is suitable. As much as possible I try to avoid any chemically synthesized food products in my cooking. So for baking cookies, I go for recipes that don’t call for baking powder or baking soda. Here is my version of whole wheat tutti frutti cookies. Treat your loved ones to these delicious cookies and I am sure you will not be able to resist them!
Whole Wheat Tutti Frutti Cookies Recipe:
Cuisine : Indian
Category : Cookies
Makes : 25-27 cookies
Preparation Time : 15 min + 1 hr for refrigeration
Cooking Time : 15-20 min
1 cup : 240 ml
- 1 3/4 cup Whole Wheat Flour
- 1/2 cup Powdered Jaggery
- 1/2 cup Softened Butter
- 4 tbsp Tutti Frutti
- 1/4 tsp Dry Ginger Powder
- Milk for kneading (if required)
1. Jaggery contains dust and mud particles. So let us first dissolve it in water and strain to get rid off them. Add as little water as possible to powdered jaggery and stir well to dissolve it. You can also heat it slightly so that it dissolves easily. But do not heat for a long time. Let it not attain a syrupy consistency. Strain to remove the dust particles. This liquid was a little less than 1/2 cup for me.
2. Take softened butter in a bowl and cream it well with the help of a whisk.
3. Add the jaggery syrup and dry ginger powder. Mix it well.
4. Add the whole wheat flour and tutti frutti. Mix well with your hand. You will be able to gather everything into a dough easily. Make a smooth dough. If the mixture is dry, add some milk to knead. I used about 1 tbsp milk.
5. Roll into logs and wrap it with polythene sheet. Refrigerate for about 45 min – 1 hr.
6. Remove the polythene sheet and slice the log into thick pieces.
7. Arrange the cookies on an ungreased baking sheet. Preheat the oven to 350°F (180°C). Bake the cookies for 15 min or till the edges of the bottom start changing golden brown. It will be soft after taking them out but turns firm as it cools down. Store in an airtight container.