Updated: Jun 20, 2020
Wheat flour – 1 cup
Jaggery powder – 2 to 3 tablespoons
Butter – 2 tablespoons (can be increased)
Milk – if needed for rolling the dough into a pliable one
Sieve the flour well without any lumps and set it aside.
Mix the jaggery powder and butter well until the it forms a coarse texture.
Slowly add wheat flour little by little and keep mixing. Keep sprinkling milk every now and then to fold in the dough. Don’t add too much milk all at once. It spoils the texture of the dough. Once the dough is pliable enough to be rolled without sticking on the pin or on the mat, you can set it aside for half an hour.
Meanwhile preheat the oven to 250°C for 15 minutes. (Mine in the picture has only till 250°C).
Keep the oven settings as shown
After the stipulated time, place the dough on a sheet and close the sheet and roll the dough with a rolling pin.
Cut out desired shapes from the rolled out dough and arrange it in the baking tray after lining it with aluminium foil or parchment paper.
I used aluminium foil for cookies as they enable my cookies to bake really well within 15 to 20 minutes and it stays crispy for a long time (say 2 to 3 weeks in an air-tight container).
Bake it for 15-20 minutes.
Temperature settings shall depend on the level of crispiness required. If you want the cookies to be very crispy then set it to 250°C or if you want to keep it normal keep the temperature to 200°C.
Either way the shelf life of the biscuits is 2 to 3 weeks in an air-tight container for a hot humid temperature in Chennai (South India).
Until next post on baby foods like these, Take care!
P.S: I couldn’t add pictures as I had done this in a hurry right after I received a query on a mom’s group. The outcome however looks like the above picture. Thanks in advance!