Ragi and oat cookies

Method

1. Ahead (Sunday): heat the oven to 170 °C and line a baking tray with baking paper.
2. Crush ¼ tsp cardamom pods in a mortar, throw away the husks and grind the seeds fine.
3. Grate 2½ tbsp jaggery finely, or crush it to a powder.
4. In a mixing bowl, beat soft 2 tbsp ghee with the jaggery for 1–2 minutes until creamy.
5. Add 60 g ragi flour, 40 g atta, 40 g oats and the cardamom. Rub together with your fingers until it looks like damp sand.
6. Add 20 ml milk a little at a time and press into a soft dough that holds together. Add a few more drops of milk only if it crumbles.
7. Roll walnut-sized balls, put them on the tray 3 cm apart and flatten each to about 1 cm thick.
8. Bake for 15–18 minutes until the edges are firm and the bottoms are lightly browned. They will still feel a little soft on top.
9. Cool on the tray for 10 minutes, then fully on a rack. They firm up as they cool.
10. Store in an airtight jar. Keeps 1 week. Freeze extra for up to 1 month.

Tips

• Ragi cookies are dark already, so judge doneness by the firm edges, not the colour.

Make it easier

• Weekend: Bake a tray of ragi and oat cookies.

Keeping and freezing

• Fridge: keeps 7 days in a lidded box. Cool it within an hour of cooking.
• Freezer: freezes well for up to 2 months. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

• Contains: gluten (wheat, oats), milk / dairy.