These cookies were not meant to be the way they finally came out of the oven…I mean they were really good but when I decided to make them, I had no idea that this would turn out to be a keeper recipe & these cookies would be one of my better attempts at cookie making (a skill which throws me out of the loop most of the times)
It was like one of those rare days when unplanned things go well.It just started with P casually looking at the mixing bowl & asking “What if you dont use maida (all purpose flour) at all? “. I am still to figure out whether he was trying to pose me with a challenge, pulling my leg or this was a casual question which met with an instant reaction ” Let’s try with a small batch then..”. Since I already had mom’s recipe to build upon, I assumed a baking disaster was no where in sight, luckily there were no surprises at the end! These cookies came out cozy & melt -in the mouth kind with a crumbly texture. Highly addictive nom noms with almond meal providing the right amount of richness and chickpea flour making them dense- all in all a superlative taste which is bound to please you. And no all purpose flour..isnt it something to be excited about? In my kitchen it was..
I have baked these three times in a month & these give some good company at tea time. Loaded with ghee (clarified butter) & cardamom, these cookies have a typical nutty flavor from besan, (fine chickpea flour ) a common ingredient in indian pantry. Besan is an unusual baking ingredient but with ghee gave the cookies a dense texture which scored on our tastebuds.The aroma of cardamom in the house while baking was therapeutic, I think I ll bake these at times out of occasion just for that. Pair these yellow-hued, eggless & unleavened cookies with masala chai or a warm glass of milk and trust me these will be a crowd pleaser. These will make great sandwich cookies with any tropical flavored jam/icecream or nutella for that matter. You can wrap these up to make up little gifts for the holiday season.
A few teaspoons of sooji (semolina) enhance the crispness of the cookies, so you dont want to skip it. However, from my limited knowledge of gluten-free, I think if you substitute semolina with equivalent amount of almond meal & use GF powdered sugar, these will very well qualify as GF cookies…if someone tries that, please let me know how these came out. The recipe is really simple & needs few ingredients!
Ingredients (Makes approx 18 cookies of the size shown)
- 1/2 cup ghee, softened but not melted (substitute with unsalted butter)
- 10 tbsp powdered / confectioner’s sugar
- 3/4 cup almond meal
- 1/2 cup besan (fine chickpea flour, available in indian stores)
- 2 tbsp sooji (semolina)
- 1/4 tsp green cardamom powder
- 1/8 tsp salt
- Do not use granulated sugar in this recipe.
- Almond meal can be made at home by fine-crushing dry whole almonds in food processor.