Brown cookies
Wholewheat, oat and coconut cookies with fennel seeds. Makes 50
Rustic, crunchy cookies made with wholewheat flour, porridge oats, brown sugar and fresh coconut, with a gentle aniseed note from fennel seeds. Not too sweet, so they are good with a cup of tea or masala chai, and they keep well in a tin.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 17
Ingredients
Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan). Line two or three baking trays with baking paper.
Step 2: Cream the 4 ½ oz butter and 4 ½ oz brown sugar until light and fluffy.
Step 3: Add the 4 ½ oz wholewheat flour, 4 ½ oz porridge oats, 1 ¾ oz fresh coconut, 1 tbsp fennel seeds and ½ tsp bicarbonate of soda and mix. No fresh coconut? Soak desiccated coconut for half an hour in equal parts warm milk and water, then grind it: it tastes as good as fresh.
Step 4: Add the 3 tbsp milk a little at a time and knead into a soft dough. You may not need it all.
Step 5: Roll into 50 small balls, about 1 heaped teaspoon each, arrange on the trays and press each one slightly.
Step 6: Bake for 12–15 minutes until golden brown. Cool on the trays for 5 minutes, then on a wire rack, and store in an air-tight tin.
15 min
Nutrition per serving
- Calories
- 145 kcal
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does brown cookies take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 17 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.