Date and Cashewnut CookiesDate and cashewnut cookies, indulge children's sweet tooth with these cookies just right in taste and nutrition. A perfect iron-rich treat to start the week ensuring optimum brain functioning and development.
  • 1/2 cup dates (khajur), deseeded and chopped
  • 1/2 cup soya flour
  • 1/2 cup whole wheat flour (gehun ka atta)
  • 1/2 cup butter
  • 4 tbsp sugar
  • 3 tbsp chopped cashewnuts (kaju) , lightly toasted
  • 1 1/2 tbsp cocoa powder
  • 1/4 tsp butter for greasing
Servings:12
  1. Combine the dates and 1 cup of water in a deep pan and bring to boil.
  2. Lower the flame and cook for another 10 minutes or till the dates are fully mashed into a purée. Keep aside to cool.
  3. Combine the soya flour, whole wheat flour, butter and sugar in a bowl using your fingertips till the mixture resembles bread crumbs.
  4. Add the date purée, cashewnuts and cocoa powder, mix well and knead it into a semi-stiff dough.
  5. Cover with a plastic film and refrigerate for 15 minutes
  6. Roll out into a sheet of 6 mm. (¼") thickness and cut out cookies approx. 50 mm. (2") in diameter using a cookie cutter.
  7. Re-roll the scraps of dough to make more cookies and place them on a greased baking tray.
  8. Bake in a pre-heated oven at 180º c (360º f) for 25 minutes or till the cookies are crisp and golden brown in colour. Cool and store in an air-tight container.
  9. How to pack

    1. ¤ Cool completely and pack in a tififn box
15 min25 minOther

Date and Cashewnut Cookies

Date and cashewnut cookies, indulge children's sweet tooth with these cookies just right in taste and nutrition. A perfect iron-rich treat to start the week ensuring optimum brain functioning and development.
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Ingredients

  • 1/2 cup dates (khajur), deseeded and chopped
  • 1/2 cup soya flour
  • 1/2 cup whole wheat flour (gehun ka atta)
  • 1/2 cup butter
  • 4 tbsp sugar
  • 3 tbsp chopped cashewnuts (kaju) , lightly toasted
  • 1 1/2 tbsp cocoa powder
  • 1/4 tsp butter for greasing

Directions

  1. 1Combine the dates and 1 cup of water in a deep pan and bring to boil.
  2. 2Lower the flame and cook for another 10 minutes or till the dates are fully mashed into a purée. Keep aside to cool.
  3. 3Combine the soya flour, whole wheat flour, butter and sugar in a bowl using your fingertips till the mixture resembles bread crumbs.
  4. 4Add the date purée, cashewnuts and cocoa powder, mix well and knead it into a semi-stiff dough.
  5. 5Cover with a plastic film and refrigerate for 15 minutes
  6. 6Roll out into a sheet of 6 mm. (¼") thickness and cut out cookies approx. 50 mm. (2") in diameter using a cookie cutter.
  7. 7Re-roll the scraps of dough to make more cookies and place them on a greased baking tray.
  8. 8Bake in a pre-heated oven at 180º c (360º f) for 25 minutes or till the cookies are crisp and golden brown in colour. Cool and store in an air-tight container.
  9. 9

    How to pack

    1. ¤ Cool completely and pack in a tififn box

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