Bakery
Multigrain Oat Cookies
Cookies built on five different grains — wheat, oats, ragi (nagali), rice flour and corn meal — for fibre and flavour. Still buttery, still sweet, just smarter.
Prep
20 min
Cook
17 min
Serves
22
Per serving
102kcal
Protein
2g
Carbs
15g
Fat
4g
Fibre
1g
Ingredients
- 120 gMarvo
- 50 gButter
- 125 gSugar
- 1/2 tspMawa essence (optional)
- 1 tspVanilla essence
- a pinchSalt
- 1/4 tspBaker's ammonia
- 45 gWheat flour
- 45 gOats (powdered if you like a smoother bite)
- 45 gRagi (nagali) flour
- 45 gRice flour
- 45 gCorn meal
- 1/4 tspBaking powder
- 15 gMilk powder
Method
- 1
Beat butter, marvo and sugar until light.
- 2
Dissolve ammonia in 1/4 tsp water; add to the mix with vanilla, mawa essence and salt.
- 3
Sieve all the flours, baking powder and milk powder together.
- 4
Fold dry into wet. Knead lightly into a slightly soft dough.
- 5
Roll to 6 mm thickness. Cut with a cutter.
- 6
Bake at 170°C for 15–17 minutes.