Finger millet cookies(Ragi biscuits)

We had some problem with our computer for last few days. Finally it was fixed yesterday. Here, due to electricity fluctuations and other problems, all the electronic appliances go bad every so often. It takes too long to get them fixed as we have to take help from someone from nearby Taluka place Kumta. Also, since ours is the only home with a broadband connection here, whenever something goes wrong in the telephone exchange, it takes a very long time to get it fixed.

It was some 8 years back, my son had moved to Bangalore for his job. Whenever he visited us, he would bring some baked goodies from the famous bakeries there. One such thing he always got for us was ragi biscuits. (By the way, do not confuse these with American biscuits, in Indian English, biscuit means cookies). Then I saw a recipe for these biscuits in one Kannada magazine, we followed it and the result was a disaster. So this time, we made them like nankatayi .

The most important thing to remember here is, roast the flour before making the dough. If this step is skipped, they get a muddy taste. We love these, do give them a try.

Ingredients:
2 cups ragi flour
1 cup powdered sugar
1 cup butter
1/2 tea spn cardamom powder
1 tea spn baking powder

Method:
Roast ragi flour in a big pan, on a medium heat, for about 5-10mins (do not burn it). Take off the heat.
Now add sugar, melted butter, baking powder, cardamom powder to it and mix well.
Preheat the oven at 300F for 10mins.
Make small balls of the dough and keep it on a greased or (lined with parchment paper) baking tray. Leave enough space between two biscuits as they double in size after baking.


Bake in oven at 300F for about 20mins. Take off the oven. Cool to room temperature and store in air tight container.

Makes about 2 dozen biscuits
Preparation time : 20mins + baking time

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