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!
Recipe for Savoury Rosemary Coconut Cookies
Time taken – Under 30 minutes
Healthy Baking : Savoury Rosemary Coconut Cookies
- 1/2 cup all purpose flour
- 1/4 cup ragi flour
- 1/4 cup rice flour
- 2 tbsps milk powder
- 1/4 cup coconut desiccated
- 1 tbsp rosemary finely chopped fresh
- 1 tsp black pepper ground
- one lemon Zest of
- 3/4 tsp baking powder
- 3/4 tsp salt
- 3 tbsps butter cold , cut into small pieces
- 3 - 4 tbsps milk cold
- 1 tbsp sugar granulated
- Preheat the oven at 180xb0 C.
- Keep a baking tray ready, lined with silicone mat or a greased tin foil or parchment paper.
- In a large bowl, mix all the ingredients except butter and milk, until well combined.
- Add the butter pieces and with finger tips rub the mixture together until it feels like bread crumbs.
- Add milk 1 tbsp at a time and knead gently till it comes together like a dough.
- Divide into 24 equal balls, rolling each between lightly greased palms.
- 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.
- Sprinkle a few crystals of sugar on top of each cookie. This is optional. You could stick a rosemary leaflet on each cookie instead.
- 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.
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3/4 cup of salt? Am I reading correct? Seems to be a lot 😀
Can this recipe be tried with dried Rosemary?
@Anusha – sure you can, just increase the quantity a bit