My daughter hates sweets (mostly Indian ones). So it was quite a surprise when I walked home after a workout one day, to see her happily munching away at biscuits and slurping up some milk! My mum, who was feeding her the same was equally surprised! Instantly my brain started overreacting to the fact that :
A. we were probably feeding her a weird mixture of chemicals or
B. That, at the very least… way too much sugar, fat and maida!
I was just about to start worrying, but mom reminded me that, we all grew up eating the same and are perfectly alright!
I still wasn’t convinced… So eventually I started looking at other options like biscuits without maida and sugar… High fiber… And what not… The poor baby was usually okay with the variety… As long as it was hard/crispy and dippable in milk… But I was never satisfied! My hands itched to bake something with ingredients that are prounceable at the very least, plus safe
and healthy for a toddler…
Hence the search for a recipe began….! Finally after tons of research, this recipe seemed perfect! The texture wasn’t what I expected… I mean, I wanted it to be thin and crispy… But it turned out to be thin… But very chewy (which I love but wasn’t sure if my daughter would)… Other than that… It was perfect.. more importantly, my daughter loved it and kept demanding for more! Yay!
Hope you guys enjoy this recipe just as much!
Butter: 3/4th cup
Sugar : 1 cup
Molasses : 1 Tbsp
Egg : 1
Vanilla/almond extract : 1 tsp
Flour : 380 gms ( approx 1+1/8 cups )
Baking soda : 1/2 tsp
Salt : a small pinch ( skip if you’re using salted butter )
Ground almonds : 3/4th cup
- Preheat oven at 350°f.
- Line 3 baking sheets with parchment paper and keep aside.
- Cream butter, sugar and molasses together until pale and fluffy.( It took me about 7 mins with my electric whisk.)
- Add vanilla/almond essence and beat well
- Add in the egg (I used a cold egg)
- Beat until it’s mixed well
- In another bowl whisk the flour with baking powder and salt.
- Add one third of the flour the wet mixture.
- Mix well .
- Add in the rest in thirds and mix well.
- Mix in the ground almonds.
- Scoop about one tablespoon of the mixture and arrange on the baking sheet. Keep a distance of at least 3 inches in between. (The cookies spread a lot!)
- Bake for 9 to 11 minutes or until the edges are slightly browned.
- Remove and cool for 5 mins in the pan, before transferring to wire racks to cool completely.
- Or serve warm.
- I’ve used all purpose flour here, but whole wheat flour, would be healthier.
- In case you don’t have molasses you can substitute half the sugar with light or dark brown sugar.
- I’ve ground the almonds, because this recipe was mainly made for my daughter… But you can just chop or use sliced almonds for a different texture!
- This recipe is easily doubled or trippled.