RITIKA NARULA

Good Day Style Cashew Biscuits- whole wheat and no refined sugar

 

There are childhood memories attached to the Good Day Biscuits. In those times cookies meant 'Good Day'. They were considered rich and commanded status when served with tea.

 

It used to be a staple at my place especially when we are visited by  guests. We loved the buttery cookie with tit bits of nuts.

But back then we didn't know how much sugar and processing these cookies undergo.As per various studies, processed food is single most harmful thing that you can do to your body. Besides causing obesity they lead to myriad health problems. Large amounts of refined sugar cause drug addiction kind of cravings. Refined flour makes you eat more and you tend to eat less of your home cooked food/ fresh food and more of the highly processed ones. Preservatives increase shelf life but they are not good for your system either.

Although I do believe in today's world it is difficult to eliminate processed food in toto from our life. Isn't the whole wheat aata we buy from our supermarket processed / packaged too? Also it is important that our kids systems should be developed enough to digest these when taken occasionally.

However, we should make an attempt to restrict the quantity and improve the quality of the whatever packaged food we consume and we should make our kids aware of what it means to have a pack of biscuits and chips and how they can make healthy and intelligent choices.

I love to replicate store bought food at home with whole grains and unrefined sugar. There are many cookies like oreo, priya gold butter delight that I made at home using whole grains .

 I had some leftover cashews in coarse big bits from the last time I made kaju katli at home (I always use fine powder of cashews for my kalti and store whatever is left after sieving in my refrigerator) . So I thought of putting them to good use by making good days style cashew cookies.

I used Amul salted butter for the recipe but homemade unsalted butter can also be used. The recipe is very simple with a few ingredients but the outcome is superlative. The cookie is buttery and crunchy.

Cashews add to the texture. I forgot to add any flavoring agent in the cookie but it didn't make any difference at all. I used baking powder as a leavening agent but it can be skipped if you don't like adding it to your cookies.

 In all I could make 15 cookies with the dough. And the dough used for each cookies measured around 23 grams. However I felt it could be reduced to 18 grams for ideal portion size. To make good day style design take walnut size piece of the dough.

 

Flatten it  a bit 

Then using glass make indentation on the flattened cookie dough.

 

This is how you get Good Day style pattern.

 

The cookies were a big hit at home. These cookies stay good for long when stored properly in an airtight container so it is an ideal gifting option too. So let's gets to the recipe now.

 

 

 

AuthorRitika NarulaCategory, , DifficultyBeginner

Prep Time15 minsCook Time20 minsTotal Time35 mins

  120 grams or 1 cup whole wheat flour
  40 grams cashew powder and 2 cashews
 ¼ tsp baking powder
 1/4 tsp salt
  75 grams butter ( salted or unsalted)
 1/2 cup khandsari sugar
 2 to 3 tbsp cold coconut milk or dairy milk

1

1. In a bowl, take whole wheat flour and add cold cubed butter to it.
2. Rub butter into whole wheat flour using finger tips to resemble like coarse sand Now add cashew powder , baking powder and khandsari / unrefined cane sugar to it.
3. Now bring dough together by adding milk to it.
4. Cover and refrigerate for half an hour.
5. After the dough is chilled take out a small portion of it from the fridge.
6. Let it rest of dough chill in refrigerator.
7. Line a baking tray with parchement paper or lightly grease with oil.
8. Take walnut size piece of the dough, I took 23 grams of dough each for the cookie.
9. Form into smooth ball. Flatten the ball a bit using hands. Now with the help of small glass make indentions in the flattened cookie.
10. Place it in the baking tray. Repeat the process till all the dough is finished.
11. Take 2 cashews and chop these into small pieces.
12. Place 3 – 4 small cashew pieces on top of cookies. This step is optional and you can bake without topping with extra cashews.
13. Preheat oven at 165 degree Celsius for 15 minutes with both rods on or convention mode.
14. Keep the baking tray in fridge in the meantime.
15. Bake in preheated for 20 to 30 minutes till it golden brown from the edges and from the bottom.
16. Transfer cookies on a wire rack to cool completely.
17. The cookies crisp up after cooking fully.
18. Store in air tight container.

Ingredients

  120 grams or 1 cup whole wheat flour
  40 grams cashew powder and 2 cashews
 ¼ tsp baking powder
 1/4 tsp salt
  75 grams butter ( salted or unsalted)
 1/2 cup khandsari sugar
 2 to 3 tbsp cold coconut milk or dairy milk

Directions

1

1. In a bowl, take whole wheat flour and add cold cubed butter to it.
2. Rub butter into whole wheat flour using finger tips to resemble like coarse sand Now add cashew powder , baking powder and khandsari / unrefined cane sugar to it.
3. Now bring dough together by adding milk to it.
4. Cover and refrigerate for half an hour.
5. After the dough is chilled take out a small portion of it from the fridge.
6. Let it rest of dough chill in refrigerator.
7. Line a baking tray with parchement paper or lightly grease with oil.
8. Take walnut size piece of the dough, I took 23 grams of dough each for the cookie.
9. Form into smooth ball. Flatten the ball a bit using hands. Now with the help of small glass make indentions in the flattened cookie.
10. Place it in the baking tray. Repeat the process till all the dough is finished.
11. Take 2 cashews and chop these into small pieces.
12. Place 3 – 4 small cashew pieces on top of cookies. This step is optional and you can bake without topping with extra cashews.
13. Preheat oven at 165 degree Celsius for 15 minutes with both rods on or convention mode.
14. Keep the baking tray in fridge in the meantime.
15. Bake in preheated for 20 to 30 minutes till it golden brown from the edges and from the bottom.
16. Transfer cookies on a wire rack to cool completely.
17. The cookies crisp up after cooking fully.
18. Store in air tight container.

Good Day Style Cashew Biscuits- whole wheat and no refined sugar

6 thoughts on “Good Day Style Cashew Biscuits- whole wheat and no refined sugar”

    1. Hi Esha, Khandsari is unrefined sugar also known as desi khand in some places. It is creamish to yellowish in colour. I am not sure of using palm sugar in the crisp biscuits recipe as i have only used palm sugar in my cakes and never in the cookie. Thanks for your interest in the recipe.

        1. Hi Amanpreet . Sure you can use coconut oil. Use solid form ( cold) so refrigerate for sometime and use it like butter by rubbing it in the flour. Thanks for writing in!

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