458. wholewheat almond cookies
Hunger for food and hunger for knowledge.
Last Saturday, our Lions Club went for a service activity to one of the schools in the slum area. We donated stationery and reading books to the school. It has nearly 200 children. Most of these children are either orphans or come from a very poor family.Their parent/ parents cannot even afford to buy an exercise book for them.The school doesn’t get adequate support from the government. These children attend the school in anticipation of a hot lunch every day. However, what I observed is that they were even hungry for knowledge. When we read out a story for them, they listened keenly and were impatient to lay their hands on the story books. One of the students took a book and sat down to read it. He was so engrossed that he probably was not aware what was happening around him. Most of these schools or homes we visit have bright intelligent children and though they don’t have much they are always happy, smiling and confident. Please visit our website to check out what activities our Club carries out. http://www.lionsbahari.com
Coming to today’s recipe, I have not baked cookies for quite a while. The last was the anzac biscuits. I was craving for cookies…. I sometimes love to dunk in cookie in my tea. I went to the biscuit aisle at Nakumatt and came back without buying any of the cookies. The local ones are horrible, the imported ones are frightfully expensive and the ones from India were out of stock. So I opened my recipe book and chose to bake wholewheat almond cookies.
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WHOLEWHEAT ALMOND COOKIES
Makes about 60 -65
2¼ cups wholewheat flour (atta, wheat flour)
125 g butter
½ cup sugar
½ tsp soda bicarbonate (baking soda)
½ tsp baking powder
¼ cup milk
½ cup chopped almonds
1 tsp cardamom powder
- Preheat the oven to 180°C. Grease baking trays lightly with butter.
- Sieve the flour,cardamom powder, baking soda and baking powder together.
- Add the chopped almonds and mix well.
- Add sugar and butter in a bowl and whisk or beat it till it soft and creamy.
- Add the milk and mix till it is incorporated into the sugar butter mixture.
- Add the flower and mix to form a dough.
- Take a tablespoon full of the dough and roll it into a ball.
- Press it between your palms or press it with a fork after placing it on the tray.
- Repeat steps 7 and 8 with the remaining dough.
- Place the rolled dough about an inch apart.
- Bake in the oven for 15 -20 minutes or till the tops are golden brown.
- Leave the cookies on the tray for 2-3 minutes and then remove them and place on a wire rack to cool.
- Add any nuts of your choice.
- Add cinnamon or nutmeg if you like.
- To get the dome shaped cookies, press the ball of dough between your palms. To get a flat shape cookie, press it down with a fork.
- These cookies will have a crunchy top and the inside will be soft.
- If the dough becomes a bit dry, add more milk. Some wheat flours will absorb more liquid than others.
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