Wheat flour cookies

Whole wheat flour is different from plain flour. They are high in protein content and there is 14grams of fiber in every 1 cup of whole wheat flour. We can substitute whole wheat flour for 1/4 to 1/3 of all-purpose flour in recipes like cookies, muffins, pancakes where usually all purpose flour is used. By replacing the wheat flour the original taste is not affected and at the same time we are benefited with increased fiber, vitamins and minerals.

Preparation time: 10 minutes
Baking time:20 minutes
Makes: 36 cookies

Ingredients:
1 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 tsp salt
1/4 cup sliced almonds and cranberries
1/2 tsp cardamom powder
1/2 cup unsalted butter
2 tbsp milk

Method:
1. Pre heat the oven to 360F. In a bowl, mix all the dry ingredients and add almond,cranberries and butter.
2. When you get a crumble texture, add milk and to make a soft dough.

3. Make mable size balls and press slightly in between your palm.
4. Place them on an ungreased cookie sheet about inch a part.

5. Bake the cookies for about 20 minutes or until golden brown.

6. Remove from the oven and let it rest for 5-10 minutes before storing in the jar.

COOK'S FILE
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VARIATION: Use any nuts or dry fruits of your choice.
NOTE: Brown sugar give an extra taste to the cookie. If you dont have them in stock, then go for normal sugar.