This is a short crust cookie but instead of using all purpose flour I transformed the shortcrust into healthier ragi poppy seed cookies. Basically you can exchange the ragi flour for all purpose flour if you don't get ragi flour in your corner of the world.
In a mixing bowl combine the Ragi flour, sugar, salt and baking powder. Make a well into the center and add the wet ingredients, vanilla essence, butter, egg and the poppy seed paste.
Combine the crumbly mixture and work into a smooth dough ball. Cover in plastic wrap and place the dough into the fridge for at least 30 minutes to one hour. The dough is easier to handle and to roll out when cold.
Before cutting out the cookie shapes, preheat the oven to 200 Celsius.
Dust your working space with ragi flour. Roll your dough out to a 1/2 centimeter thickness and cut out your cookie shapes. Place the raw cookies on a baking rack and bake for 10 mins at 200 Celsius.
Let cool and enjoy or dust with powdered sugar.
Ragi Poppy Seed Cookies https://www.masalaherb.com/ragi-poppy-seed-cookies/ December 19, 2014