Healthy Baking : Savoury Rosemary Coconut Cookies

Healthy Baking : Savoury Rosemary Coconut Cookies

After this healthy Ragi-Ginger cookie, I've been wanting to try out a savoury version using my favourite herb, rosemary. Rosemary features in one of my all time favourite cookies, the Rosemary Shortbread, but that's very heavy on butter. This is my attempt to feature rosemary in a healthier cookie.

I've used black pepper and lemon zest to give a flavour boost. Desiccated coconut along with rice flour gives these a nice light texture.

These are perfect for those who are trying to avoid sugar, or as holiday gifts for people who don't have a sweet tooth, or simply because you are fed up of too much sugar in the holiday season. Try this healthy cookie and let me know how you find it!

Healthy Baking : Savoury Rosemary Coconut Cookies

Recipe for Savoury Rosemary Coconut Cookies

Makes 24

Time taken - Under 30 minutes

Healthy Baking : Savoury Rosemary Coconut CookiesAfter this healthy Ragi-Ginger cookie, I've been wanting to try out a savoury version using my favourite herb, rosemary. Rosemary features in one of my all time favourite cookies, the Rosemary Shortbread, but that's very heavy on butter. This is my attempt to feature rosemary in a healthier cookie. ...

Summary

Rate it!0050
  • Coursesnack
  • Cuisineamerican
  • Yield24 pieces 24 piece
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

All purpose flour
1/2 cup
Ragi flour
1/4 cup
Rice flour
1/4 cup
Milk powder
2 tbsps
Desiccated coconut
1/4 cup
Finely chopped fresh rosemary
1 tbsp
Ground black pepper
1 tsp
Zest of lemon
one
Baking powder
3/4 tsp
Salt
3/4 tsp
Cold butter, cut into small pieces
3 tbsps
Cold milk
3-4 tbsps
Granulated sugar
1 tbsp

Steps

  1. Preheat the oven at 180° C.
  2. Keep a baking tray ready, lined with silicone mat or a greased tin foil or parchment paper.
  3. In a large bowl, mix all the ingredients except butter and milk, until well combined.
  4. Add the butter pieces and with finger tips rub the mixture together until it feels like bread crumbs.
  5. Add milk 1 tbsp at a time and knead gently till it comes together like a dough.
  6. Divide into 24 equal balls, rolling each between lightly greased palms.
  7. Lightly press into a disc and place on the lined baking tray, leaving some space between each disc so that there's place for cookie to expand.
  8. Sprinkle a few crystals of sugar on top of each cookie. This is optional. You could stick a rosemary leaflet on each cookie instead.
  9. Bake for 12 mins or until the tops turn lightly golden. Remove on a wire rack and cool. The cookies will crisp up on cooling. Save in airtight container.

You can substitute rosemary with fresh or dried thyme for a different flavour.

Similar Posts