Sometimes all it takes is perseverance. Nothing else works. As a mother, I persevere each day to find pockets of calmness that I can then share with those around me. As a working woman who needs to work from home, I persevere to keep looking for those who realize that one’s life phase of motherhood does not determine one’s performance or aspiration level 🙂
I ask myself and now you too – How many times have you worked on the same thing over and over again, had massive or even minor failures – a project , a task, a recipe, a bake, a venture , a dream ? It just doesn’t seem to go the way you want it to.
And then one day after many days you decide to give it one last shot , one moment of committed effort and use all possible tips that you have discovered from the past years of baking or working or going that extra mile 🙂
That’s the shot that matters.
That is also the kind of shot that helps you nail your own recipe of gluten-free biscuits which are – NO-APF , NO-refined sugar, Eggless, NO baking powder or soda.
Presenting the delicious and crunchy Jowar Coconut Almond cookies !
1 cup jowar flour
1/2 cup dessicated coconut
3/4 cup mix of cane sugar and jaggery powder
Almonds 5-6 pieces
180 gms unsalted butter
Mix the jowar flour, coconut and the ground mix of cane sugar-jaggery-almonds. Mix them lightly with fingers but for a long time. Then Melt the butter and then pour it into it. Start rubbing the butter slowly into the mixture. This can take a while but you need to be patient.
This recipe is more about the method than about the ingredients. Here are some broad tips to remember for the same.
1. Butter should be melted when it is used.
2. Don’t knead the dough ever !
3. Cane sugar and jaggery plus almonds should be ground together coarsely.
4. You must make the round balls , keep them on the greased tray and the tray in the fridge for 20 mins before baking.
Take the tray out of the fridge and bake at 170 degrees C for 20-25 minutes in a preheated oven.