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Baking, Coconut Recipes, easy, Easy Bakes, Healthy, KiddieLunchBox, Snacks, vegetarian

Healthy Baking : Savoury Rosemary Coconut Cookies

October 29, 2013

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

Makes 24

Time taken – Under 30 minutes

Print Recipe
Healthy Baking : Savoury Rosemary Coconut Cookies Yum
A cookie with not-so-common flavours of rosemary and coconut married off in a savoury cookie. If you don't have a sweet tooth, this one is for you!
Healthy Baking : Savoury Rosemary Coconut Cookies
Course snack
Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
  • 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
Course snack
Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
  • 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
Healthy Baking : Savoury Rosemary Coconut Cookies
Instructions
  1. Preheat the oven at 180xb0 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.
Recipe Notes

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

coconut cookies herbs savoury bakes
by Nandita Iyer 
9 Comments

About Nandita Iyer

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previous post: Eggplant curry
next post: Zesty Salads Workshop travels to Chennai – 15 November

Comments

  1. Anonymous says: October 30, 2013 at 8:32 am

    Afun family place for all to enjoy no nonsense quality drink. Gian Chand Lassi Wale, O/p Regent Cinema,Katra Sher Singh, Amritsar, has been established since 1937 before partitionand is renowned for our culinary know how. Our Chefs come with over 78 yearsexperience, but it’s their passion for making great tasting quality liquid which have kept our customers, old and new,coming back. We’d love for you to come and enjoy our Lassi.

    Reply
  2. Anonymous says: November 17, 2013 at 3:30 pm

    Very nice, thankshttp://www.cosmeticmarkets.com

    Reply
  3. Neha Singh says: November 21, 2013 at 11:45 am

    yummy

    Reply
  4. Anonymous says: November 27, 2013 at 12:40 pm

    I like your blogFree for everyone, free solution of all thealth problems and more information are in http://www.jkhealthworld.comRead more health information click hereHealth solution and information

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  5. Nancy says: August 16, 2014 at 4:47 pm

    looks delicious.

    Reply
  6. Anonymous says: October 14, 2014 at 3:32 pm

    Try http://www.marwarstores.com

    Reply
  7. Sapna says: February 19, 2016 at 5:11 am

    3/4 cup of salt? Am I reading correct? Seems to be a lot 😀

    Reply
  8. Anusha says: August 8, 2016 at 7:09 am

    Can this recipe be tried with dried Rosemary?

    Reply
  9. nandita says: August 9, 2016 at 4:03 am

    @Anusha – sure you can, just increase the quantity a bit

    Reply

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🌼
This saree belonged to my grandma and it is nearly 40 years old. The silk has been washed several several times over the years. It drapes ever so softly and falls beautifully. I don’t even dare to iron this delicate fabric. ⭐️
Draped by my neighbour Janaki in whose hands the fabrics simply flow, a  knot there, a tuck here and a fold there and what you see this - no pins, no petticoat, no nonsense. The cascading back pleats are more dramatic but the front is lovely as well. Swipe to see the front style.
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Bringing more Amla goodness to you with this post!
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Blueberries are on the top of every antioxidant rich foods list. The antioxidant content of a food is measured in Oxygen Radical Absorbance Capacity (ORAC) units. Amla or Indian gooseberry has an ORAC score of 2,61,500, which is over 50 times that of blueberries. I hope that convinces you to make amla a part of your diet. Here's a simple recipe for Amla- Raita. You can mix this with rice and eat as a simple meal.
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Amla Raita

Serves 4

4-5 amla 
¼ tsp turmeric

¼ tsp salt

3-4 tbsp coconut

2 green chillies

¼ tsp salt

2 cups yogurt

1 tsp oil

¼ tsp mustard seeds

1 sprig curry leaves

Pressure cook the amla with ½ cup water along with salt and turmeric for 4-5 minutes.

Drain amla and remove seeds. (Drink up any leftover water in cooker or add to dal)  In a mixer jar, grind together cooked amla, coconut, green chillies and salt to a coarse paste.

Add this to yogurt and whisk well.

Heat oil in a small pan. Fry mustard seeds and curry leaves. Once seeds splutter transfer over the raita. 
Do try this during the current amla- season and tag me if you post it here!
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For more such recipes, follow @saffrontrail
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Bowl: @freedomtreehome
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Clue: it's a good example of #zerowaste cooking
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UPDATED TO ADD: This salad is made from stems of Red Amaranth / chauli / Lal Math 
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