Chewy & Buttery Raisin Jaggery Cookies
So you’re searching for a bit of self-indulgence this weekend? Well, it is Sunday so whyever not? New Year’s Eve was a week ago and in today’s times qualifies as a reasonably long time ago. That was my reasoning and if you love good food too then I’m sure you’ll identify with mey reasons too! Chocolate Chip Cookies are been there and done that and I was out of Chocolate Chips. I did, however, have a few raisins left over from Christmas so Raisin Cookies it was!
I had recently bought a kilo of fresh Date Palm Jaggery from the local fresh market near my house and was itching to use it in some recipe or the other. I had never made cookies with jaggery before and so I gave it a shot! The Raisin Cookies Recipe was spot on and they turned out to be delicious! Chewy, buttery and a bit cakey with a subtle taste of the Date Palm Jaggery.
I feel a lot less guilty knowing that these raisin cookies were made using Jaggery which is known to have a lot of amazing health benefits. Click on this link Health Benefits of Jaggery to know all about the positives and negatives of jaggery. If you’re wondering how to incorporate Jaggery into this recipe, wonder no more. Understandably, Jaggery comes in the shape of a thick. and hard disk shape which needs to be broken into bits and bits do not mix well in a cookie batter. Here’s what I did – With a sharp knife, I kept shaving off bits of the Jaggery and kept breaking up the larger bits. At the end, I was left with a soft and somewhat sticky pile of Jaggery shavings. This made it very easy to add to the cookie batter and it mixed well.
For this Raisin Cookies recipe, I used a dark brown variety of raisins as they would show up well against the golden brown cookie. Dark brown raisins taste better too as they are sun-dried and are healthier than the golden brown raisins as the darker variety goes through a natural drying process.
With that being said let me now teach you how to make a healthier cookie recipe.
- Flour - 260 Grams
- Baking Powder - 2 Teaspoons
- Butter - 170 Grams at Room Temperature
- Jaggery - 200 Grams
- Egg - 1 Large at Room Temperature
- Pure Vanilla Extract - 1 Teaspoon
- Milk - 3 to 4 Tablespoons
- Raisins - 125 Grams
- Preheat your oven to 175° C.
- Smear a thin layer of butter on a large baking tray and set aside.
- Mix the Flour and Baking Powder together and set aside.
- Cream the Butter with a whisk till light and fluffy.
- Add the Jaggery in two additions and whisk till well incorporated.
- Add the Egg and whisk in.
- Add Vanilla Extract and whisk.
- Scrape down the sides of mixing bowl.
- Add Flour and Baking Powder in three additions and mix in well. Make sure there are no lumps of Flour. Do not over mix.
- Add Milk to form a soft and sticky batter.
- Add Raisins and mix in.
- Scoop up a bit of batter with a tablespoon or cookie scoop and drop it onto the baking tray. Leave around 2" space between as the cookie will spread while baking.
- Bake in an oven for 12 to 15 minutes or till cookies have a nice golden brown color.
- Remove from oven and do not try to move cookies from the baking tray immediately as they will break.
- Wait till they have cooled down and then transfer them to a cooling tray or store them in an airtight container.
These are quick and easy to make. If you are looking for a cake rather than a cookie to enjoy with your Sunday tea then please do try our my recipe for Raisin and Date Cake. This is a light and extremely enjoyable cake.
I’ve eaten too many of these lovely Raisin Cookies today and there go my fitness plans for 2017!
I really do hope that you make this cookie recipe. Do stick to the ingredient quantities mentioned above as they are crucial to the success of this recipe.
Let me know how they turn out for you and if you have any queries drop me a comment in the box below. I’ll get back to you as soon as I can.
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