eggless tutti frutti cookies recipe

AUTHOR: dassana
RECIPE TYPE: dessert
CUISINE: world
PREP TIME: 45 mins
COOK TIME: 20 mins
TOTAL TIME: 1 hour 5 mins
SERVES: 475 grams
eggless tutti frutti biscuits - crisp tutti frutti cookies made with whole wheat
flour or atta.

INGREDIENTS (measuring cup used, 1 cup = 250

ml)
240 grams whole wheat flour/atta or 2 cups whole wheat flour/atta
140 grams butter or cup softened butter
100 grams sugar or cup sugar or cup powdered sugar or icing sugar
1 tsp vanilla extract
35 to 40 grams tutti frutti or 4 to 5 tbsp tutti frutti
3 to 4 tbsp milk or add as required
some butter for greasing the baking tray

INSTRUCTIONS
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firstly take cup sugar in a dry grinder.

grind to a fine powder. you can also use cup icing sugar instead. keep
aside.
grease a baking tray with some butter.
in a mixing bowl take cup softened butter (140 grams butter).
add the powdered sugar.
with a beater, cream the butter and sugar till the mixture becomes light and
fluffy.
on a medium speed, it took me about 4 to 5 minutes to cream the butter
and sugar till smooth and light.
now add 1 tsp vanilla extract or vanilla essence. you can also use tsp
cardamom powder or tsp nutmeg powder, if you do not have vanilla
extract. also rose essence or extract can be added. in fact you can add any
fruit extract or essence.
fold the vanilla extract with the creamed mixture.

10. next directly sift 2 cups whole wheat flour directly in the bowl containing the
creamed butter. you can also sift the flour in a plate and then add. instead of
whole wheat flour, you can also use all purpose flour or maida or half-half of
both the flours.
11. now add 3 to 4 tbsp milk. i added 4 tbsp. depending on quality of flour you
may need to add more or less milk. the milk helps in binding and to get the
mixture together in a dough.
12. begin to gently mix with your hands and gather the whole mixture in a
dough. do not knead.
13. the mixture should be able to come together and hold easily. add 1 or 2
tbsp more of the milk if the dough is not able to come together in a dough.
14. now roll the dough gently having a width of 0.5 cm at the edges.
15. sprinkle 4 to 5 tbsp tutti frutti evenly on the rolled cookie dough.
16. gently press the tutti frutti so that they get embedded in the dough.
17. with a biscuit cutter, cut the cookie slices.
18. gently remove them and place on the greased baking tray.
19. bake in the preheated oven at 180 degrees C/356 degrees fahrenheit for
15-20 mins till the tops become light golden. since oven temperatures vary,
it may takes less or more time. so do keep a check. for convection ovens
use the preheating and baking temperature of 160 degrees celsius/320
degrees fahrenheit.
20. bake till the cookies are a light or pale golden. do not over bake them as
then they will become very hard.
21. the base should also be light golden to golden as you see in the picture
below. i baked in two batches as i have a small oven. if you have a big oven,
you can bake these cookies in one go.
22. after a minute, place the cookies on a wired rack. let them cool at room
temperature. once cooled, store them in an air-tight box or jars.
23. serve these cookies as a dessert snack or tea time snack.