Go Back

Healthy Baking : Savoury Rosemary Coconut Cookies

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 piece
Course: Snack
Cuisine: American
Ingredients Method Notes

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

Method
 

  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.

Notes

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