Wholewheat Swirl Cookies were tried for first time, but they have been given a clear green signal to be made again and again. They are mouth melting and this was first time I tried Palm Sugar which I got from Trihaa Natural Foods. The sugar is in form of crystals so you need to powder it first but wow what lovely taste it gives to the cookies.
These Wholewheat Swirl Cookies were a major hit at home and the first batch lasted for a week and now the demand is slowing coming back. I on the other hand , am avoiding it..ha ha.
Making these cookies small and bite sized makes me work on portion control too. The beautiful swirls make them look tempting too. If you follow the steps and just be little patient in creating the swirls properly , trust me the outcome would be great. Since its whole wheat and Palm Jaggery as a base hence the color is light brown. Mostly its refined flour and white sugar so then then contrast is little more like white and dark brown. I however was fine with little less color but more healthy recipe.
Yes! So if you want to try out this super easy recipe, go ahead and create your own and don’t forget to share the feedback too.
Wholewheat Swirl Cookies
Ingredients
- 1 cup Wholewheat Flour
- 1/4 cup Cashew
- 1 tsp Baking Soda
- 1/8 tsp Salt
- 2 tbsp Cocoa Powder
- 1/2 cup Palm Sugar
- 5 tbsp Ghee
- 2 tbsp Milk
- 1 tsp Vanilla Essence
Instructions
In a bowl add whole wheat flour and baking soda with salt and mix well and keep aside.
In the mixer now add cashew and and palm sugar crystals and make a fine powder.
Now in another bowl add ghee and the cashew mixture and beat it nicely till ghee and sugar combine well. This step is very important. The ghee has to be at room temperature and not melted.
Add vanilla essence and mix again and now divide this mix in two equals in two separate bowls.
In one bowl add half of the whole wheat flour mix and fold it in a dough. You might have to use your hand but just mix it and not knead it. You might need one tbsp of milk if it gets very dry.
In the other bowl first add the cocoa powder and then the flour mixture and again mix it well.
Now you would have two doughs of different color, one off white and another chocolate. Cover these and keep in refrigerator for 15 mins.
Take out the dough and put the oven on pre-heat at 180 degrees for 10 mins.
Now go on a flat surface and spread the baking paper and roll the off white dough and then over it put the chocolate dough and roll it along with the off white one. So at this point you would have a circular white dough and chocolate over it.
Next gradually roll this up with both the doughs one over the other and you would get a log shaped dough.
With hands gently tighten them and make an even cylindrical shaped dough.
Now take a knife and cut 1/2 inches circular slices from the dough. You would see the swirls in the cookies.
Now grease the cookie tray and add these with little distance between two of them. You can keep the extra log in the refrigerator ,since in this proportion you would be able to make two logs. The other one you will have to bake little later unless you have a big oven tray.
Bake these for 10 mins one side at 180 degrees and then flip it and bake again another side for 5 to 6 mins. Let this stay in the oven for 10 mins before you take them out for cooling.
On cooling they would turn crispy and store in airtight container in refrigerator. They stay good for 14 to 15 days easily.