Eggless Ragi Crinkle Cookies With Cranberries

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by: Easy Bites Online






Eggless Ragi Crinkle Cookies With Cranberries having complex carbohydrates such as ragi (finger millet) and oats, compounded by tangy cranberries, flavors heightened by the divine cardamom.




ingredients

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serves: 8-9

cup 1½ oats (I used Scottish oats)(100 grams)

1/2 cup ragi flour (finger millet flour)(60 grams)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup oil (I used rice bran oil You can use coconut oil too)

1/2 cup ⅓ to cup sugar can be used I used ⅓ cup (Unrefined demerara sugar/regular granulated sugar)

3 tablespoons dried cranberries

5 to 6 cardamom pods powdered

4 tablespoons milk (regular milk/almond milk)

drops few of oil to grease the baking tray.

Nutrition Facts
Eggless Ragi Crinkle Cookies With Cranberries

Servings Per Recipe: 8

Amount per Serving

Calories: 216

  • Total Fat: 8.9 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.3 mg
  • Sodium: 54.7 mg
  • Total Carbs: 37 g
  •     Dietary Fiber: 3.5 g
  •     Sugars: 16.2 g
  • Protein: 4.3 g
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preparation

1.  First, sieve ½ cup ragi flour (finger millet flour)(60 grams) with ½ teaspoon baking powder

2.  ¼ teaspoon baking soda into a bowl.

3.  Add 1½ cup oats (I used Scottish oats)(100 grams)

4.  Mix well but gently.

5.  Now add cranberries, powdered cardamom, ⅓ cup to ½ cup sugar. Give this a mix again.

6.  Now, add ¼ cup oil. Using your fingertips, incorporate the oil into the flour mix. They should resemble breadcrumbs once mixed.

7.  Adding milk, a tablespoon at a time, prepare a dough as seen in the picture. I used 4 tablespoons of milk. (regular milk or almond milk can be used)

8.  If planning to bake right away then proceed with the further steps. If not cover the dough with clingfilm and freeze. Place it in the fridge the night prior to baking. Next day bring it to room temperature and make cookies.

9.  If baking right away, pre-heat the oven to 180 deg C (160C fan assisted or 350 deg F)

10.  Make small golf ball sized portions, roll them to even them out.

11.  Place on greased baking tray. (you may use baking paper or parchment paper)

12.  Bake for 15 to 18 minutes. Mine needed 18 minutes.

13.  Do not over bake, you will end up with hard cookies. They need to be firm when touched and not doughy when touched or pressed at the top (with care).

14.  Take the tray out of the oven.

15.  After 2 minutes, slide a thin flat spatula beneath each cookie and dislodge from the tray.

16.  Transfer to a cooling rack.

17.  Once cooled completely, using a small sieve dust some icing sugar (optional step).

18.  Serve with tea/coffee or as a snack.

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