hAndyman
09-19-2010, 06:44 PM
I have made [I]*these 100% whole wheat cookies*[/ (http://desertcandy.blogspot.com/2007/11/kleeja-cardamom-wheat-cookies.html)I] twice, once with oil and once with butter and we have quite enjoyed them (and really didn't find much difference between the butter and oil). They are surprisingly good (from my pov) for a whole wheat cookie and I suspect a little better nutritionally than a lot of cookies - not too sweet, not too rich. Perfect with a cup of tea or coffee. I gotta make some again soon, for my afternoon coffee.
My recipe notes: I used freshly ground cardamom from 20 to 25 pods so they had a very rich flavour; used 2 tsp ground cardamom, gently packed. After mixing the dough I kneaded it gently for a minute or two on the counter before wrapping in plastic and resting. On an unfloured counter (they did not stick) I rolled the dough 1/4" thick using 1/4" dowels as guides - this resulted in more uniform baking. I used a 1-7/8" scalloped biscuit cutter and cooked the cookies on Teflon sheet liners on large baking sheets at 350 for 12 minutes/pan, getting 72 cookies. The cookies don't spread.
My recipe notes: I used freshly ground cardamom from 20 to 25 pods so they had a very rich flavour; used 2 tsp ground cardamom, gently packed. After mixing the dough I kneaded it gently for a minute or two on the counter before wrapping in plastic and resting. On an unfloured counter (they did not stick) I rolled the dough 1/4" thick using 1/4" dowels as guides - this resulted in more uniform baking. I used a 1-7/8" scalloped biscuit cutter and cooked the cookies on Teflon sheet liners on large baking sheets at 350 for 12 minutes/pan, getting 72 cookies. The cookies don't spread.