These chubby and plump, crispy outside, soft inside, nutty and wholesome cookies came out of my oven, few weeks back, (yes, surely I do take my time in posting recipes). Surely these cookies can take one’s taste buds to next level. I never thought that I’ll be able to make a good cookie which can be utterly addictive. In these cookies added protein rich hazelnut butter and ditched butter, also clearly excels robust flavours of buckwheat and honey in them and the occasional burst of cinnamon sugar gives nice little kick, so it was perfect in my book !
Hazelnut Butter, Buckwheat and Honey Cookies
ingredients:
- 1 cup hazelnut butter
- 3/4 cup buckwheat flour
- 1/4 cup rolled oats
- 100ml rich honey for baking
- Pinch fine sea salt
- 1 tsp. baking powder
- 2 tsp. cinnamon powder
- 3-4 tbsp. caster sugar
- 1 tsp. vanilla extract
instructions:
How to cook Hazelnut Butter, Buckwheat and Honey Cookies
- Dry roast buckwheat flour and rolled oats for 3-4minutes.
- In a big bowl add buckwheat flour, oats, salt and baking powder and whisk together.
- In another big bowl combine Hazelnut butter, Vanilla, Honey and flour mixture.
- Stir vigorously for 20-30 seconds and form a dough.
- Take one teaspoon and form the cookie dough into small balls.
- Mix sugar and cinnamon powder and coat balls into.
- Place cookie balls on a lined baking sheet at least 2 inches apart.
- Bake cookies in a preheated oven on gas mark 3-4 for 18-20 minutes.
- Keep rotating the baking sheets from front to back once or twice until cookies are slightly cracked and puffy.
- Let the cookies cool completely.
- Enjoy!
NOTES:
Did you make this recipe?
This daal pair so well with round and soft gujarati rotlis
Puy Lentils and Swiss Chard Daal
ingredients:
- 250 g Puy Lentils
- 250 g Swiss Chard
- 3 tbsp. Olive oil
- 1 Large tomato chopped
- 4-5 Garlic cloves
- 5-6 green chillies slit
- 1 tsp. Cumin seeds
- 1 Onion chopped
- 1 tbsp. Ginger-Garlic paste
- 1 tsp. Kasoori Methi – dried fenugreek leaves
- to taste Salt
- 1 tsp. Curry Powder ( optional )
- 1 tsp. Red Chilli Powder
- 1/2 tsp. Turmeric Powder
- 2 tsp. Cumin and coriander powder
- 1/2 tsp. Garam Masala
- Pinch Hing ( asafoetida )
instructions:
How to cook Puy Lentils and Swiss Chard Daal
- Clean, wash and soak lentils in water for half an hour to one hour.
- Wash and roughly chop the swiss chard, tomato.
- Place lentils, swiss chard, tomato, garlic cloves, green chillies in a pressure cooker with 2 cups of water and cook till three whistles.
- Let the pressure cooker cool naturally.
- Open the pressure cooker lid and mush the lentil slightly with the back of the spoon or ladle.
- Heat oil in a heavy-based pan or kadai, add cumin seeds.
- As soon as they crackle add hing and chopped onion.
- Saute the onion till light pink, add ginger-garlic paste and cook further 2 minutes.
- Add kasoori methi, red chilli powder, turmeric powder, cumin and coriander powder and curry powder.
- Cook the mixture for few seconds and add cooked lentils.
- Mix everything, add salt and simmer the daal for 7-8 minutes or your desired consistency.
- Turn off the heat, garnish with fresh coriander and serve HOT with Roti, Rice and salad.
- Enjoy!
