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Before you jump to Cumin wheat flour cookies recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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Even when after taking the aforementioned approaches, you’re unable to find satisfying healthy meals on your lunch menu, then you may want to order a healthy side dish or drink. Water is a great choice, particularly when compared to pop up. Salads make great side dishes, especially the ones that are consumed without a salad dressing or low-fat salad dressingtable. Needless to say, you may want to take additional measures to make sure that you choose a healthy mealbut if you decide to forgo low calories for taste, then require additional steps to make certain you get some nutrition.
We hope you got benefit from reading it, now let’s go back to cumin wheat flour cookies recipe. You can have cumin wheat flour cookies using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Cumin wheat flour cookies:
- Take 1.5 Cup wheat flour
- Prepare 1/2 Cup melted Ghee
- Take 1/2 tsp ghee
- Prepare 1/2 tsp cumin seeds
- You need 1 tsp powder sugar
- You need 1/2 tsp baking powder
- Prepare 1/2 tsp baking soda
- Take 1 tbsp milk at room temperature
Steps to make Cumin wheat flour cookies:
- Seive the wheat flour, salt, baking powder, baking soda, powder sugar.
- Add cumin seeds and melted ghee, and crumble the mixture well with your hands.
- Knead a hard dough by using milk. Put aside for 15 minutes.
- Now preheat kadai for 15 minutes. And Shape cookies in shape as you want, I give shape like samosa. Because my daughter loves Samosa.
- Grease a plate with ghee and bake your cookies for 25 minutes. Now cookies are ready to serve.
Whole-wheat flour is the entire wheat kernel ground up into a flour while white, all-purpose flour is lighter and softer because the outer shell is removed before grinding. It's essential you measure flour with the "scoop and swoop" method as shown in the video below if you want to prevent your cookies. I usually make these with regular wheat flour (atta), sometimes with whole wheat pastry flour. But they can also be baked with all purpose flour or a mix of Whole wheat flour makes the cookies slightly denser with a coarse and crisp texture. If you prefer light and soft texture in your cookies then replace.
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