Soon it is time for preparing lunch and some brinjals growing in our backyard need to be plucked. It is sunny and pleasant. A “tweep” sound at intervals makes us stop and spot the source. We discover a male Grey bushchat perched in the branches.
Some days ago we spotted a female Grey bushchat in the same area.
In the evening, I baked Oat Almond and Apricot Cookies.
Half of them vanished before the tea could be served. Tasty and healthy and just perfect with chai spiced tea.
Oat Almond and Apricot Cookies – Whole grain and Egg less
1 ¼ cup rolled oats
¾ cup whole wheat flour
½ teaspoon salt
½ teaspoon baking powder
1 stick butter (1/2 cup)
½ cup powdered sugar
¼ cup granulated sugar
1 teaspoon vanilla essence
1 to 2 tablespoon milk at room temperature
½ cup chopped soft dried apricots
½ cup chopped almonds
Preheat oven to 175 degrees C. Grease a baking tray.
Whisk together first four ingredients in a bowl. Keep aside.
Beat butter and powdered sugar till creamy and fluffy. Add granulated sugar. Mix well. Add vanilla essence and flour mix. Mix till the mixture resembles bread crumbs. You may mix it with hands.
Add apricots and almonds. Mix. Add one tablespoon milk. Try to get the dough together. Add more milk it feels dry and hard. The dough should come together and bind well.
Take walnut size balls of dough and press between palms to get a cookie about ¾ inch thick. Arrange cookies on the greased tray keeping some distance in between. Bake for 18 to 20 minutes or till the edges of the cookies start turning golden. Remove tray from the oven. Remove cookies after 5 minutes to a rack.
Store in an airtight jar when cold.