FIG AND AMARANTH COOKIES
Fig and Amaranth Cookies are gluten free, delicious, melt in the mouth kind of cookies that can be enjoyed on Fasting Days. Amaranth flour, a bit of butter and sugar with chopped dried figs, these cookies are so easy to make.
Ingredients
- 10-12 fig dried
- 2 cups amaranth flour
- ¾ cup powdered sugar
- 2 tbsp pistachios/almonds or both roughly chopped
- ½ tsp cardamom powder
- 9 tbsp unsalted butter soft
- ¼ tsp sendha namak/rock salt salt
- ⅓ cup milk
- ¼ tsp baking soda optional
Instructions
- Soak the figs in about ½ cup of hot water for 30-45 minutes.
- Drain out the water. Pat dry the figs on a kitchen towel.
- Chop the figs into small pieces.
- Preheat the oven to 160°C.
- Line the baking tray with parchment paper or lightly grease it with some butter.
- Sift amaranth flour, salt and cardamom powder together. (Add baking soda too if you're using any). I have not used any.
- Add the chopped nuts and figs to the flour. Mix well.
- Cream butter and sugar till its soft and fluffy.
- Add milk and mix well.
- Add the flour mixture and mix well.
- Take about a tablespoon full of the dough.
- Roll it into a ball and flatten it slightly. Place it on the prepared tray.
- Repeat with the remaining dough. Make sure there is about an inch space between the cookies.
- Bake the cookies for 12-15 minutes. The cookies will be crunchy on the outside and a bit soft inside. If you want extra crunchy cookies bake it for 20 minutes.
- Place the cookies on a wire rack to cool.
- Store in an airtight container.
Notes
- Add nuts of your choice.
- Bake them a low temperature.
- Add spices of your choice.
- For a vegan version use coconut oil and replace the milk with fresh orange juice.