Name: Gluten free Masala Cookies: recipe by Shri Kripa at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: Amaranth flour /Rajgira Atta – 1 cup; Plantain/Raw banana flour – ½ cup; Butter – 100 grams; Salt – 1tea spoon; baking powder – ¼ tea spoon; Baking soda – ¼ tea spoon; SPRIG MALACCA spice blend – 2 table spoons; Desiccated coconut – 2 table spoons; Sugar – 3 table spoons; Curd – 1 to 2 table spoons

ABOUT Gluten free Masala Cookies: RECIPE

This recipe is my Second entry for BetterButter Contest in collaboration with SPRIG. SPRIG is a brand that scours the world to get the finest gourmet ingredients into kitchens of people who love to experiment in their kitchen. It was basically an introduction to SPRIG’s range of unique spice blends, to be used in our dishes covering cuisines from Europe to the Middle east to Asia. To participate, at first there were four choices of spice blends and they made us select one spice blend from the lot and asked us to create a dish and recipe. I chose Malacca: Oriental spice Blend. This spice blend is a symphony of fragrant herbs and spices, inspired by the orient. It captures the rustic richness of South East Asian curries, with a twist. Flavourful chilies make for a delightful fusion, best enjoyed when sprinkled into curries, sauces, salad and stir fries. This versatile ingredient can be used as rub, marinade, glaze, paste, crumb, sprinkle or dressing! This masala cookie that I have come up with has Earthy flavour of Amaranth Flour, fruity flavour of Plantain flour which is beautifully blended with oriental spice blend Malacca and has resulted in a salty, mildly sweet, soft cookie, which is perfectly paired with a cup of chai or coffee.

Ingredients Serving: 8

Amaranth flour /Rajgira Atta – 1 cup
Plantain/Raw banana flour – ½ cup
Butter – 100 grams
Salt – 1tea spoon
baking powder – ¼ tea spoon
Baking soda – ¼ tea spoon
SPRIG MALACCA spice blend – 2 table spoons
Desiccated coconut – 2 table spoons
Sugar – 3 table spoons
Curd – 1 to 2 table spoons

Instructions

-Pre-heat oven at 170-degree C.
-Take one mixer jar or food processor. Put all the dry ingredients like flour, salt, sugar, baking powder, baking soda.
-Dry grind all these ingredients for a couple of rounds.
-If you want to do it manually, sieve all these ingredients, a couple of times and proceed.
-Chop the butter into bite size pieces and add. Again, dry grind until flour becomes crumbly and wet.
-If you want to do it manually, put butter and use hand to do this procedure.
-Add Malacca spice blend and desiccated coconut and mix nicely.
-Now add curd and make a firm dough.
-Line the cookie tray with butter paper.
-Drop the dough into cookie tray by using table spoon to shape and to get uniform cookie.
-Mark X at the top of the cookie to get a design by using the tip of the knife.
-Bake this in a pre-heated oven for 15 minutes. When it is done, pull out and cool.
-Store this in an air tight container. This measurement yielded 25 cookies.

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