When your little boy has an unexpected holiday from school and the Bangalore weather is what it is, you make impromptu plans 🙂

Paying a quick visit to my favourite girls who the Ovenderful Mom Bakers Community bakers trained in healthy baking so that they can set up their baking cooperative.

For those who dont know the background – The Freedom Project India rescued them from human trafficking and has been working towards rehabilitating them. ❤

As you can see the kids are very much at home and Noor was super thrilled to meet her favourite Didi there 🙂

And in line with the simple joys like this day gave us, here is a super simple and easy recipe with 3 ingredients.

Wholewheat Butter cookie recipe

½ cup unrefined cane sugar

½ softened softened butter

1 ¼ cup wholewheat flour

Measure: 1 cup = 240 ml

Method – Cream the butter and unrefined cane sugar well until it is mixed thoroughly. Add the wholewheat flour slowly into the mix and you can mix with the beater or with your fingers. Please do not knead the dough. Shape the dough into a rectangle and keep it onto a baking paper first and cling wrap outside. Allow the dough to rest in the fridge for at least 2 hours.

Take it out before baking. Use a sharp knife to cut it. Pre-heat the oven at 170 degrees for 10 minutes.

Bake in the oven for 12-15 minutes until it becomes hard around the sides. The rest will firm up once it cools off entirely. Cool and store in air tight container.