Eggless Whole Wheat and Custard Powder Coconut Cookies
Description:
These Eggless Whole Wheat and Custard Powder Coconut Cookies are a healthier alternative to traditional cookies, made without eggs. Perfect for tea time, these cookies are crafted using whole wheat flour instead of refined flour and are free from butter and trans fats. With the delightful flavors of desiccated coconut and a hint of vanilla, they make for a wholesome snack.
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients:
- 1-1/2 cups Whole Wheat Flour
- 3 tablespoons Custard Powder
- 1/3 cup Oil
- 3 tablespoons Desiccated Coconut
- 1/2 tablespoon Vanilla Extract
- 1/2 cup Brown Sugar (Demerara Sugar), powdered
- A pinch Salt
- 1/4 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 1 tablespoon Milk
Preparation Time: 20 minutes
Cook Time: 40 minutes
Instructions:
- Sift the dry ingredients (whole wheat flour, custard powder, salt, baking soda, and baking powder) into a large mixing bowl. Add desiccated coconut and mix well.
- Stir in the powdered brown sugar, oil, and vanilla extract. Mix until the dough comes together smoothly. Avoid kneading the mixture.
- Add the tablespoon of milk to bind the dough properly. Cover the dough and let it rest for 5 minutes.
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Roll the dough into small round balls, then flatten them with a fork. Place them on the prepared tray. Use the remaining dough to form similar cookies.
- Bake the cookies for 12-15 minutes, or until the edges begin to crinkle and the cookies are golden.
- The cookies will be slightly soft when taken out of the oven but will firm up within 10 minutes as they cool on a rack.
- Once completely cooled, store in an airtight container to maintain freshness.
Serving Suggestion:
Serve these delicious Eggless Whole Wheat and Custard Powder Coconut Cookies with a hot cup of Masala Chai and Grilled Spicy Potato Sandwiches for the perfect tea party treat. Enjoy!
