Starting Jan 2017, effort to eat clean and healthy is under way. But that doesn’t mean I can’t indulge in desserts ! Having a sweet tooth its very hard to stop myself from anything sweet :). Came across this Persian inspired cookie. This recipe is the result of referring to a couple of recipes online and tweaking few of the ingredients to make them healthy. These eggless cookies are made with different kinds of stuffing in different regions of Persia. I have used nuts and dried figs for the stuffing. While making these cookies, it reminded me of the process of making kadabu/gujiya, an Indian delicacy prepared during the Ganesh Chathurti festival.
Healthy ingredients I have used in this recipe are wheat flour, Amaranth flour and coconut sugar. It is the first time I ever used Amaranth flour, which has a slightly grainy texture to it. Saw couple of recipes that used this flour. It had been on my mind to try this flour. Went ahead using the flour with this recipe. Once the cookies were baked, took the first bite, felt that Amaranth flour was over powering but after that loved the nutty, earthy and malt-like flavor. Taking a bit thru the crunchy cookie shell into the sweet stuffing is really yummy combination.
Note: this cookie can be made with all-purpose flour and regular white sugar as well
for cookie covering
amaranth flour 1 cup
whole wheat flour 2 cup
unsalted butter 5 tbsp, diced
vegetable oil 4 tbsp
baking soda 1/8 tsp
salt 1/2 tsp
coconut sugar 2 tbsp
saffron 20 strands, soaked in 2 tbsp of hot water
water 1/2 cup or little more
chopped figs 1/3 cup
walnuts/pecans 1 1/2 cup
coconut sugar 4 tbsp
unsalted soft butter 3 tbsp
salt a pinch
green cardamom powder 1/2 tsp
for cookie covering
Add the amaranth/APF flour and whole wheat flour, salt and sugar in a mixing bowl.
Add the diced cold butter and break it up with a fork till it combines well.
Add the oil, saffron and mix well.
Slowly add the water little by little to form a dough and set aside.
Note: Don’t work the dough too much. Once it comes together stop adding any more liquid. The dough will be soft, not too hard.
In a cuisinart or chopper, add the figs and walnuts and run the blade until it is of a coarse consistency.
Add the coconut sugar and run the mixer until is well incorporated.
Lastly add the butter, salt, and cardamom powder.
Let the machine run again to combine well. Set aside.
stuff and bake ’em
Preheat oven to 350 degree for 20 minute.
Take a small 2 inch sized ball and flatten it using rolling pin.
The sides of the dough should be thinner than the center.
Add a large heaping tablespoon of stuffing in the middle, bring the edges together and seal them in the middle.
Flatten the dough lightly and make any design, indentation with a stamp, use a fork or tongs.
Pierce couple of holes in the cookie with a toothopick
Note:for a golden brown shade, brush the top with whipping cream or sprinkle with some sugar.
Transfer the cookie immediately on to a baking pan and bake for 20 minutes.
Remove from the oven and let it cool on a cooling rack.
Store them in a air tight container.