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Besan (Chickpea Flour) Cookies Recipe

This tastes almost like a Besan Burfee which is very high in fat and sugar.

The Jaggery/Brown sugar will make the cookie center soft. If you want to have firm center, replace Jaggery/brown sugar with confectioner's sugar and bake at 300º F for 20 minutes.

Ingredients

Wet Mixture

1. Un-salted Butter: 1 Cup

2. White granulated sugar: ½ cup
3. Jaggery grated packed: ¼ Cup

Jaggery may be substituted with Brown sugar

4. Eggs: 2

Dry Mix

1. Besan (Chickpea flour): 3¼ Cup

2. Salt: ¼ teaspoon

3. Baking Soda: ½ teaspoon

4. Baking Powder: ½ teaspoon

5. Powdered Green Cardamom seeds: 1 teaspoon

Add-Ins

1. Thinly shaved (slices) coconut: ¾ Cup

Method

Step 1: Wet Mixture

1. Use Electric mixer. Beat butter for about 1 minute

2. Gradually add sugars. Bet till mixture is light and fluffy

3. Add Eggs. Beat for 30 seconds or more to form a smooth mixture.

Step 2: Dry Mix

Mix Besan, baking powder, baking soda salt. Sieve

Step 3: Dough

1. Gradually add Dry mix to wet mixture, beating at low speed to make dough

2. Stir in coconut

Step 4: Baking

1. Preheat oven to 350º F

2. Line a cookie sheet with parchment paper. Grease parchment paper

3. Roll out the dough about ¼" thick, cut cookies with a cookie cutter and put them on the baking sheet leaving about 1" space in-between cookies.

4. Bake cookies for 10 minutes. Let cookies cool off for 5 minutes before removing from the cookie sheet.

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