Fresh-Fig Wheat Cookies

Fresh-Fig Wheat Cookies are healthy kind of cookies made with whole wheat flour and chopped fresh fig fruits. You could relish your little ones with this delicious treat which sits well in an airtight container for 2 to 3 weeks.

Commercial cookies are made with all-purpose flour as the base which as you know is very unhealthy. Addedly, more white sugar is used with the intention to get extra crispy and perfect airy cookies. So, in the end, the most enjoyable baked item has become unfortunately an unhealthy one. Here, the attempt to turn things healthy turns out to be a great hit. Here is the recipe which you can offer your kids guilt-free without bounds.

What's Special in Fresh-Fig Wheat cookies?

• These cookies are made with whole wheat flour without compromising the cookie taste.
• Fresh-fig adds health advantage to the cookies. Figs are rich in soluble fibre, Iron, Calcium, Phosphorous and contains a good amount of antioxidant.
• Usage of organic jaggery powder (naatu sakkarai) is the merit thing to go along.

Science beyond Baking:

• Creamy Butter - to get the perfect crispy edges.
• Egg - to get firmness and perfect structure of the cookies.
• Baking powder and Baking soda - releases carbon dioxide while baking hence ends up with the airy cookies.
• Organic jaggery powder - helps in the slightly soft cookie core.

What to Use?

• Wheat flour - 2 cups
• Organic jaggery powder - 1 1/2 cups
• Salt - 1/4 tsp
• Baking powder - 1 tsp
• Baking soda - 1/4 tsp
• Butter (at room temperature) - 3 tbsp
• Egg - 1
• Chopped fresh figs - 1 cup
• Vanilla extract or cardamom powder

How to Make Crunchy Cookies?

• In a large bowl, take 1 cup of wheat flour, organic jaggery powder, salt, baking powder and baking soda.

• Mix well the ingredients to get rid of the lumps.

• Add butter and mix with the dry ingredients.

• Beat one egg and add it to the bowl.

• Add the chopped fresh figs at this stage and mix well.

 

• Add remaining wheat flour little by little and fold to make a smooth dough.

• Add flavouring agent (vanilla extract or cardamom powder) to the dough and mix well. 

• Keep the dough aside for 10 minutes.

• Roll the dough to 1/4 inch thickness and cut cookies using any cookie cutter.

• Repeat rolling and cutting until all the dough gets over.

For Microwave Baking:

• Set the temperature to 210-degree Celcius and preheat the microwave oven for 10 minutes.
• Apply butter to the baking tray and dust it with the wheat flour. You can use parchment paper instead.
• Place the cookies in the baking tray leaving some distance between each of them since the baking process increases the size of the cookies. 

• At 210-degree Celcius, bake the cookies for 25 to 30 minutes or check for the brown crust as each microwave oven is different.

For Stovetop Baking:

• Take some heavy-bottomed pan with some sand/salt in it.

• Keep the flame on medium and preheat the above setup for 10 minutes.
• Brush some butter and dust the idly/ idiyappam plate with wheat flour.
• Place the uncooked cookies in the plate.

• Bake for 20 to 25 minutes in the medium flame.

Visual Treat: Checkout our video

 

 

 

 

Tips:

• Make sure the egg and butter are at the room temperature.
• Based on the egg size, the amount of wheat flour mentioned may vary a little. Adjust to form a smooth dough.
• Adding cardamom powder to the dough is a great choice for flavouring.
• The baking process increases the cookie size. So, make sure to keep a distance between each of the cookies to avoid collision of cookies.
• Precise baking time is difficult to predict as each microwave oven is different. Check for the brown crust on top and bottom of the cookies now and then to prevent the cookies from underbaking or overbaking.

Happy Baking!