Coconut and cumin cookies (eggless)
Delightful savoury cookies which can be enjoyed on their own or as a base for various cheeses and chutneys. Also has a slight hint of chillies.
Ingredients
- 10 tbsp plain whole wheat flour (I used atta)
- 4 tbsp desiccated coconut + a little extra for the top
- 1 tbsp salt
- a pinch of sugar
- ¾ tsp baking powder
- ½ tsp crushed red chillies
- 1 tbsp roasted cumin seeds ( just dry roast the cumin seeds in a pan until fragrant)
- 3 tbsp sunflower or vegetable oil
- 7 tbsp plain yogurt
- a little milk for brushing the tops
Instructions
- Pre heat the oven at 180 deg C.
- Lightly dust a baking tray with flour and keep aside.
- In a bowl, mix together the flour, coconut, sugar, salt, baking powder, crushed red chillies and roasted cumin seeds.
- Add the oil and rub in with the fingertips.
- Make a well in the centre of the flour mixture and tip in the yogurt.
- Quickly bring everything together to make a craggy dough.
- On a floured rolling board, roll out the dough to about 5mm in thickness and cut out 2 inch circles. Arrange them on the floured baking tray.
- Gather the trimmings, roll and cut more circles. Continue till all the dough has been used up.
- Brush the tops of the circles with a little milk and sprinkle a little coconut on top.
- Place the tray in the centre of the pre heated oven and bake for about 20 - 25 minutes or till the top is lightly browned.
- Transfer to a wire rack to cool completely before storing in air tight containers.