It has been raining for the last fifteen days. The streams and brooks have become gushing torrents. The tree trunks and the ground have become carpets of moss. Most of the rivers are in a spate and the causeways are flooded.
Tree ferns hanging from every branch are a feast for the eyes and a sure stress buster.
Mushrooms of intriguing shapes and colours are peeping from behind the rocks.
Rain has restricted us indoors.
To beat the monsoon blues, we baked some rustic whole grain cookies with cardamom. If you love buttery cookies, use butter or, else, coconut oil also works well. The cookies are healthy, hearty and delicious. They are best enjoyed with hot ginger tea. You’ll love the aroma that wafts through when these are baking.
Whole Wheat Cardamom Cookies | Atta Elaichi Cookies
- 1 ½ cups whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoon cardamom powder
- ½ cup unrefined cane sugar
- ½ cup coconut oil or butter
- 6 tablespoons milk
- Whisk together first five ingredients in a large bowl.
- In another bowl, mix coconut oil/butter and sugar till light and creamy. If you are using coconut oil, it may not fluff up like butter.
- Add dry ingredients. Mix well.
- Add one tablespoon milk at a time. Mix with hands to get the mixture together into a soft dough. It should not be sticky.
- Preheat oven to 170 degrees C.
- Cover the baking tray with a parchment sheet.
- Make small balls of dough and flatten them. Cut into the desired shape with a cookie cutter.
- Place the prepared dough on the tray keeping enough distance between them
- Bake for 12-15 minutes or until the edges turn brown.
- Remove from the tray and cool on the rack. Hot cookies are very soft and need to be handled carefully.
- Once cold, the cookies will be crisp.
- Store in an airtight container.