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Eggless Whole-wheat Saffron and Walnut Cookies Recipe

Eggless Whole-wheat Saffron and Walnut Cookies is a popular Continental Snack
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Snack Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 2 cups - Whole Wheat flour
  • 1 cup - Sugar (powdered)
  • 1 tsp - Baking powder
  • 1/2 tsp - Baking soda
  • 1/2 cup - Butter (room temperature)
  • 1/2 tsp - Saffron strands (crushed)
  • 1/4 cup - Walnuts (chopped)
  • 2 tsp - Chironji (crushed) for rolling the cookies
  • Milk as required
  • How to Make Eggless Whole-wheat Saffron and Walnut Cookies:

    1. Take the butter and sugar in a bowl, beat until it turns into a smooth paste.
    2. Sieve the flour with baking powder and baking soda.
    3. Add the crushed saffron strands to the butter mixture, give a stir and gradually add the dry ingredients to the wet ingredients.
    4. Add milk, crushed walnuts and make a dough.
    5. Keep the dough for 15 minutes in the fridge wrapped in a plastic sheet.
    6. Preheat the oven to 350 degrees F.
    7. Make medium sized balls from the chilled dough.
    8. Roll each ball over the crushed chironji and press lightly between palms to form a cookie.
    9. Place the cookies on a lined baking tray (baking sheet should be oiled).
    10. Bake for 15-20 minutes in the middle rack until light browned.
    11. Enjoy these nutty cookies with a cup of coffee or tea for snacks.
    12. Recipe courtesy: Priya Easy N Tasty Recipes


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