Eggless Whole Wheat Butter Cookies Recipe
Eggless Whole Wheat Butter Cookies are tasty, crispy cookies made by flat rolling the dough made of wheat flour, butter, sugar then cut into different shapes and baking it. This has mild buttery flavor and crisp texture which goes well with tea or milk. You can pack it for kids snacks box or keep it for evening snack.
Servings25 cookies
Ingredients
- 1 cup wheat flour
- ¼ cup butter chilled
- ⅓ cup brown sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon curd
- 2 tablespoon milk
- ½ teaspoon vanilla essence
Instructions
- To a siever add flour, baking powder and salt. Sieve it. Sieve it well for even mixing.
- Now add chilled butter, mix well with your finger tips. Butter should be firm, if it starts to melt keep the mixture in fridge for few mins then start mixing again.
- Mix it well till it resembles breadcrumb in texture. Now add cane sugar.
- Mix well with a ladle, add vanilla essence, curd.
- Now add milk, gather and bring together to form a dough. Do not knead, just bring it together.
- Cling wrap and chill it for 10 minutes. Now cut the dough into 2.
- Keep the dough on the parchment paper. Fold the parchment paper such that you roll over on the parchment paper and the dough is in between. This is to avoid sticking.
- Roll over and flatten it using a chapati roller, use your favourite cookie cutter to cut shapes.
- Collect the scraps and roll over again, repeat to finish off the entire dough.
- Lay parchment paper on a baking tray, arrange the cookies carefully.
- Preheat oven at 180 deg C for 10 minutes.
- Bake in preheated oven for at least 15-20 minutes or until the edges start to change to golden. Cool down then store Eggless Whole Wheat Butter Cookies in an airtight container.
Notes
- Use chilled butter – I usually add chilled butter while mixing the flour. This helps create crumb like texture which is needed for cookies.
- Do not knead dough – The dough should only be gathered together. Kneading the dough too much can make cookies little hard.
- Chill the dough – I chill the dough in fridge for few minutes before rolling. This makes the dough easier to handle.
- Roll evenly – Try to roll the dough in even thickness. If some cookies are thick and some thin they may bake uneven.
- Watch baking time – Cookies are ready when the edges start turning light golden. Do not bake too long or cookies may turn very hard.
Nutrition Facts
Eggless Whole Wheat Butter Cookies Recipe
Amount Per Serving (10 g)
Calories 47
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 5mg2%
Sodium 43mg2%
Potassium 10mg0%
Carbohydrates 7g2%
Fiber 0.1g0%
Sugar 3g3%
Protein 1g2%
Vitamin A 60IU1%
Vitamin C 0.01mg0%
Calcium 7mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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