This is nothing but a Nankhatai recipe tweaked!2 cups of whole wheat flour
4 tbsp besan or chic pea flour
1 tbsp chocolate powdered (unsweetened)
1 cup of soft butter or soft ghee
1 1/2 cups of powdered brown sugar
1/4 tsp cinnamon powder
1/4tsp nutmeg powder
1/2 tsp baking powder
1/2 tsp baking soda
Two pinches of saffron
100 gms of roasted almonds
100 gms of deseeded and diced dry dates
Milk as is required
Method is pretty simple. Mix up the dry powder ingredients – two flours, sugar, baking powder, baking soda. Mix well. Lot of them say soft but I am lazy and I don’t 😬
In a dry blender add the spices – cloves cardamoms ( I added them with shell, you can choose to remove it too), saffron, nutmeg powder and cinnamon powder and chocolate powder. Give it a fine blend.
Add this to the dry ingredients above.
Now add softened butter to it and knead with love!
After about 10 mins, it turns into a crumbly texture. To this keep adding teaspoonfuls of milk just to bring it together.
You should have preheated the over at 180 degrees centigrade for atleast ten mins.
Make small lemon sized balls of the dough balls and pat slightly at the center.
Baking trays need not be lined with butter as there is enough in the dough.
Place them in making sure there is enough place amidst them to swell to double the size.
Bake for 25 mins. Take out turn it around and bake for another ten mins. (This I did because my cookies were atleast 5cm wide. If yours are smaller and thinner they might bake in the first 25 mins itself.
So watch out for over baking and your oven is like your child- only you understand its capabilities.
My take is that – follow timings on all recipes but always judge with the aroma. Once I feel the yummy aroma wafting around my kitchen, I just give it a few more minutes – at max five- and I take it out.
The mistake I made was that I placed them all close to each other. Ofcourse i changed that in my second round but jeez! I forgot to take a pic!
It tastes yummy. Crunchy on the outside, soft on the inside. The almonds add a fine delight to the bite and the dates give it a sweet stickiness too!