Wheat Cardamom Cookies recipe needs no introduction. Cardamom is one flavour that we love. I hope it is true for most Indians. We add it in all desserts and sweets, so why not in a cookie? Two months back, I had some wheat bran left over after sifting a bag of whole wheat flour. As I didn’t know what to do with it, I added it while making whole wheat cookies and it turned out amazing. Hubby liked it so much that he kept asking me to make another batch of the same cookies.
But I didn’t have the bran this time, so make it entirely with wheat flour, and guess what, it was not the same. Hubby was very much disappointed, but I liked the cookies a lot. So even if he likes it or not, I am going to take care of them! But if you want to know how it tastes with the bran, do order it from Amazon. It actually adds a nice lightness to the cookies. The cookie tastes more like Nutri Choice.
Wheat Cardamom Cookies with Bran
This is how you make the cookies with bran. Substitute 100 gm of flour with 100 gm bran and follow the recipe. You also might need to add one or two tbs of milk to bind the dough. Not much changes needed and the cookies will be perfect. Not that these are not perfect! Hehehe!
Check out my nankhatai recipe which is also cardamom flavoured and one of my most favourite cookie recipes.
How to Shape Cardamom Cookies
When I made these cookies, I wanted to make them beautiful. So I used my peda press to shape them and they turned out so pretty. I also shared the shaping video as insta reel and must say, my followers were impressed. I will add the video below. Take a look at how I shape the cookies. But if you don’t have them, no worries. Shape it like any other cookie. Just press it to flatten and bake.
Baking the cookies is as important as the recipe. Always bake in preheated oven. The first mistake beginners do is overbaking the cookies. Usually cookies are soft when they are hot. So they try baking them until the cookies are firm to touch. Never do that. Always bake for the mentioned time and remove them from the oven.
When they come out of oven, the cookies must be soft to touch and should crumble if you try to pick it up. It is completely fine. They keep baking even after coming out of oven. So just leave it on the tray itself until they are firm and cool touch. You can immediately transfer them to airtight jar and store. While baking cookies, it is better to have two trays, while one tray is cooling, you can bake the second tray. That way you won’t be wasting any time.
Whole Wheat Cardamom Cookies
- 250 gm Whole Wheat Flour
- 200 gm Butter
- 125 gm Brown Sugar
- 1 tsp Cardamom Powder
- 50 gm Chopped Nuts
- Preheat oven to 180C.
- In a bowl, cream together butter and sugar.
- Add cardamom powder, whole wheat flour and chopped nuts and combine to make a slightly crumbly dough.
- Divide into small portions and arrange them 2” apart on a baking tray.
- Flatten the cookie or use a peda mould to shape the cookie.
- Bake in preheated oven for 15-17 minutes until the cookies are nicely puffed up.
- Remove from oven and allow them to cool completely on the tray itself.
- Remove with a spatula and store in air tight jar.