Whole Wheat Dates Cookies
Whole Wheat Dates Cookies is an absolutely delicious homemade cookie with Dates. It stays good for 2 weeks together.
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Equipment
- Oven
Ingredients
- Wheat Flour / Atta – ½ cup
- Powdered sugar – ¼ cup
- Dates – ¼ cup
- Soft unsalted butter – ¼ cup
- Milk 2 tbsp + 1tbsp for brushing
- Salt a pinch
- Poppy Seeds /Khus Khus as needed for topping
Instructions
- In a mixing bowl add in powdered Sugar and soft room temperature butter and cream together until everything is mixed evenly. Sift in Whole wheat flour, Salt twice, and set aside.
- Chop in Dates and then add it to the creamed mixture and mix evenly until well blended.
- Now add in the sifted flour and salt mixture to the creamed mixture and mix evenly add milk if required.
- Allow the dough to rest for about 15 mins. Divide the dough into equal-sized balls and press in between the palms to form a cookie shape.
- After shaping the cookies brush the cookies with milk and add in the Poppy Seeds as topping for the cookies. Or you can use a cookie cutter to bring in the desired shape. In a baking tray line a parchment paper and arrange the cookies.
- Preheat the oven for about 180 Deg for 10 mins and then bake it for about 12-15 mins at 180 deg C. Keep a watch after 12 mins. Remove from the oven once the cookie turns golden brown in color as the baking time may vary from oven to oven. Once it’s baked remove it from the oven and allow it to cool completely. Store it in an airtight container.
Notes
- Check your oven user manual for the baking time as it may vary from oven to oven.
- Stays good for up to 2 weeks
- Store in an air tight container.
- You can skip Poppy seeds if you have no access to it in your country.
- Serve with tea as an evening snack.
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