Here comes the 300th post !! I must thank all my family, readers, friends,bloggers who supported me BIG time. It is only possible because of your generous support and constant encouragement. There comes a time in once life when the important milestone becomes agonizingly long. It's like you can almost touch the target yet not achieved it. This how i felt the time between 294th to 300th recipe post. I just wanted to show how happy my HEART is to celebrate it with all of you. Hamaree Rasoi gave me an identity, the reason to get going in my kitchen, trying out new dishes.
So here I am with a heart shaped cookie which not only looks beautiful but healthy too as it has wheat flour, brown sugar, oats which makes it humble , yet your body would love it due to it's health content. Thank you once again and would like to assure that I would visually treat you all with newer recipes in future. If you Like this post and my recipes then please LIKE my Facebook Page . Thank you in advance.
1 cup Whole Wheat flour
1/4 cup Oats (powdered)
1/4 cup All purpose flour
1/3 unsweetened Cocoa powder
3/4 cup Light Brown sugar
1 cup unsalted Butter, normal temperature
2 Eggs, normal temp.
1 tsp Vanilla essence
1 tsp Baking powder
Pinch of Baking soda
What else you need: OTG, line a baking tray with a foil, cling film and some cookie cutters.
In a mixing bowl stir together wheat + oats powder + flour + cocoa powder, salt, baking powder and baking soda. Mix all these dry ingredients thoroughly.
Beat brown sugar and butter, cream together in a mixer until light and fluffy. Add in one egg at a time and beat the mixture on low speed for few seconds. Add vanilla essence and combined well. Fold the dry ingredients into the wet and make a soft dough with your hand. If the mixture seems little wet the add in little all purpose flour. Divide the dough into 2 parts and cover with cling film. Keep this in refrigerator (NOT IN THE FREEZER) for at least an hour.
In between pre-heat the Otg to 350 Degrees. Take out one dough ball from the fridge and roll the dough on the floured surface. I wanted thin cookies so rolled the dough to 1/4 inch thickness and use cookie cutters to cut out shapes. Place them on the baking tray and place it on middle rack.
Bake for 15-18 minutes (depending upon your Otg heating) or until golden around the edges.
Repeat the same process with the remaining dough. These crispy cookies stays good for 4-5 days.
I decorated these cookies with buttercream for my son and I had some plain. If you intend to do the same make sure cookies are cool before you start decorating. These were fun to make and so good to eat as brown sugar provides butterscotch note at the same time soft also. the dough is not going to disappoint you I promise.