These olive oil cookies are a typical example of the marriage of health and taste. Having baked these olive oil cookies successfully, I feel on cloud 9.
But with the goodness of olive oil and aroma of fennel (which is a loaded with health benefits), there is no comprising the taste! Give these crunchy cookies a try for health sake and enjoy a taste you have never had earlier! As someone who is a strict disciplinarian as far as health is concerned, I keep experimenting with cookie recipes - just trying to find a perfect match between health and taste. After having tried cookie recipes with clarified butter (which isn't too good for cholesterol), I experimented with olive oil. Voila. This doesn't disappoint either. Happy me!!
1 cup sugar (I used half cup only)
1/2 cup olive oil
3 tsp fresh cream
1cup- wheat flour
1/2 cup- gram flour
1/4 cup semolina
1/4tsp baking powder
1/4 tsp roasted fennel seeds
2-3 tsp -milk (if the dough feels dry, add more)
Mix sugar, cream, and olive oil. The recipe calls for blending this in a blender.
Mix baking powder , wheat flour, gram flour, and semolina well.
Add fennel to the oil mixture.
Mix dry and wet ingredients. Roll into a dough and give your choicest shapes.
Of course, you can use a cookie cutter.
Now, I tried making these on a greased non-stick skillet (tawa) or pan.
Take an iron skillet. Place a nonstick tawa over it. Grease it.
Place cookies on it and cover it.
Cook on medium flame.
Check after 3-4 minutes. Then change side of the cookies. Again cook for 3 minutes or more.
If you wanna bake them in oven - set a temperature of 180 degrees and bake them for 10-12 mins or more.
I made these on a skillet -- wanted to break the monotony of baking in MW. I feel this is a healthier version, though the cookies bake quickly here and you need to keep an eye on them. They may get a little too browned at the bottom, but that's okay!!!