Buckwheat Cardamom Cookies Recipe by Rekha Unni
Cooking Instructions 10 mins 1 Sieve all dry ingredients, mix cardamom powder and keep it aside. I have skipped baking powder. You can add if you wish to. 2 Beat butter and sugar for 4-5 minutes in a bowl. Add egg and blend until they are light and fluffy. Add vanilla extract and blend well 3 Add dry ingredients and mix until dough comes together. Even if dough is slightly sticky, it's ok. Cover with cling wrap and refrigerate for 1 hour 4 Preheat oven to 180 and line baking tray 5 Make small balls of dough and lightly flatten it. Place them on the tray leaving gap between them 6 Bake it for 9 -11 mins. Sides should be crispy and center soft. Do not overbake...They should be just firm to touch 7 Cool cookies on tray for 15 minutes. Allow to cool completely on wire rack 8 Store in airtight container and serve with warm milk or cup of tea. 1 Sieve all dry ingredients, mix cardamom powder and keep it aside. I have skipped baking powder. You can add if you wish to. 1 Sieve all dry ingredients, mix cardamom powder and keep it aside. I have skipped baking powder. You can add if you wish to. 2 Beat butter and sugar for 4-5 minutes in a bowl. Add egg and blend until they are light and fluffy. Add vanilla extract and blend well 2 Beat butter and sugar for 4-5 minutes in a bowl. Add egg and blend until they are light and fluffy. Add vanilla extract and blend well 3 Add dry ingredients and mix until dough comes together. Even if dough is slightly sticky, it's ok. Cover with cling wrap and refrigerate for 1 hour 3 Add dry ingredients and mix until dough comes together. Even if dough is slightly sticky, it's ok. Cover with cling wrap and refrigerate for 1 hour 4 Preheat oven to 180 and line baking tray 4 Preheat oven to 180 and line baking tray 5 Make small balls of dough and lightly flatten it. Place them on the tray leaving gap between them 5 Make small balls of dough and lightly flatten it. Place them on the tray leaving gap between them 6 Bake it for 9 -11 mins. Sides should be crispy and center soft. Do not overbake...They should be just firm to touch 6 Bake it for 9 -11 mins. Sides should be crispy and center soft. Do not overbake...They should be just firm to touch 7 Cool cookies on tray for 15 minutes. Allow to cool completely on wire rack 7 Cool cookies on tray for 15 minutes. Allow to cool completely on wire rack 8 Store in airtight container and serve with warm milk or cup of tea. 8 Store in airtight container and serve with warm milk or cup of tea. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Nanny's chocolate chip cookies Lemon Garlic Parsley Parmesan Shrimp Pasta Apple Pie Crumble (Dutch Apple Pie) Blueberry & Ricotta Pound Cake Rack of Lamb with Garlic and Rosemary Nanny's chocolate chip cookies Lemon Garlic Parsley Parmesan Shrimp Pasta Apple Pie Crumble (Dutch Apple Pie) Blueberry & Ricotta Pound Cake Rack of Lamb with Garlic and Rosemary Chidambaram Kathirikkai Gothsu / South Indian Brinjal & Lentils Curry Baechu Buchimgae (Napa Cabbage Pancakes) Eggless orange cake Instant karhi Carrot juice Chole kulche Simple chicken stew Cornstarch Cardamom Cookies बेसन का हलवा Mbuzi stew Chidambaram Kathirikkai Gothsu / South Indian Brinjal & Lentils Curry Baechu Buchimgae (Napa Cabbage Pancakes) Eggless orange cake Instant karhi Carrot juice Chole kulche Simple chicken stew Cornstarch Cardamom Cookies बेसन का हलवा Mbuzi stew