Whole wheat butter cookies (Eggless)

A perfect buttery cookie that will go well with your hot cup of tea, coffee or plain milk! I made these with whole wheat flour (Atta). you can also replace whole wheat flour with All purpose flour. These are made from just 3 ingredients.


  1. 2 cups Whole wheat flour (Atta) 
  2. ¾ cup powdered sugar (add more to adjust the sweetness)
  3. 1 cup unsalted butter(softened not melted)


  1. Preheat the oven to 150ºC for 10-15 minutes (300º F, Gas No-2, Oven Terms- Slow) 
  2. In a large bowl, cream the sugar & butter with hands or hand mixer. it should change its color to white. 
  3. Sift the flour and add it to the sugar & butter mixture, until it forms a soft dough. Rest the dough for 15-20 minutes or more.
  4. Make small balls with palm, press with fingers to make a desired shape, you may also use a cookie cutter. I used a tiny round shaped steel box as a cookie cutter. you can use a fork to prick the cookie on the top.Roughly It should be of .50cm thickness
  5. bake for 20 minutes or until the cookie turns brown in color. 
  6. The above ingredients will yield 28-30 cookies depending upon the size you give.
  1. Add more sugar if you think the cookie dough is less sweet.
  2. Remember every brand flour acts differently (I used ashirwad atta), after resting the dough for more than 20 minutes it shouldn't be sticky to your hands, it should be relatively dry, i.e. when you touch the dough it should be dry but not very crumbly. if it is too crumbly add 1 tsp butter or more as needed.
  3. I added a tbsp of butter after resting the dough as I thought the dough was dry. 
  4. If you make the cookies with All purpose flour (Maida), you may be able to roll out the dough with the help of rolling pin, but rolling the dough with wheat flour was not possible.
  5. When you remove the cookies out from the oven, they might be soft but once they cool down they will harden.
  6. Baking time depends upon the side of the oven. Mine took 18mins
  7. You may also use 1 cup APF & 1 cup wheat flour. 

Home Baking Starter Kit

What Equipment Do You Need to Start Baking at Home

  1. Gas Oven, Microwave or OTG
  2. Hand Gloves (optional)
  3. Mixing bowls- 2 nos
  4. Electric hand Mixer (Optional)
  5. Wire Whisk
  6. Set of Measuring Cups (for Dry ingredients)
  7. Measuring spoons
  8. Measuring jug (for wet ingredients)
  9. Rubber Spatula
  10. Pastry brushes
  11. Sieve
  12. Parchment paper or Wax paper (Optional)
  13. Cake tin (Square or round), Muffin Tray or Silicon liners, Cookie Tray or Silicon Sheet/ Loaf pan for breads or Cake loaf
  14. Piping Bags (Optional)
  15. Cooling rack (Optional)
  16. Wooden Skewers or toothpicks (Optional)
  17. Zesters
  18. Spoons

Ginger, Lemon, Honey

Benefits Of Ginger Lemon & Honey
  1. It boosts your immunity system
  2. Helps in weight loss
  3. Helps in digestion
  4. Keeps cold & Cough at bay

  1. 5 tbsp juice made from ginger root
  2. 10 tbsp Pure or Organic Honey 
  3. 5 tbsp Lemon juice
  1. Clean the ginger & remove skin, grate the ginger root using a grater & squeeze the juice in a small bowl.
  2. Add 10tbsp Pure Honey & 5 tbsp Juice of lemon to the ginger juice.
  3. Mix this concoction in an air tight jar. Store in freeze for 2 weeks.
  4. You can also make fresh juice daily by using 1" ginger, 1 tbs honey & ½ tbsp lemon juice
  5. Take 1 tbsp of this concoction with warm water 2 times a day. This really helps in building immunity in small children, keeping cough & cold at bay.

Replace eggs in Baking Cakes #ReplaceEggsInBaking

How to replace eggs in Eggless Cakes

1 egg = ¼ cup or 60 gms.
Replace with either of the following:-
  1. ½ cup mashed banana.
  2. ¼ cup yoghurt.
  3. 2 cooked apples in 1 cup of water boiled for 20 minutes to make ¼ cup of apple sauce.
  4. ¼ cup of condense milk.
  5. room temperature milk with 2 tbsp lime juice, leave aside for 15-20 minutes to make buttermilk.
  6. 1 tbsp flax seed powder mixed with 3 tbsp water.


My mami shared her "best kept secret" recipe of Satori- A rich delicacy made from Khoya. Satori has a distinctive texture, flavor &richness. Thank you Mami for the detailed recipe.
for the filling 
2 cups Khoya
1 tbsp poppy seeds**
1 tbsp dry dates powder (Kharik pud)
1 cup powdered sugar or according to sweetness of the sugar
½ cup ghee

milk if needed 
for the Cover
1½ cups Maida
½ cup semolina
2 tbsp Besan
2 tbsp hot ghee (Called Mohan in marathi)
  1.  Make a thick dough from maida, semolina & besan. keep aside for
    ½ hr. in the mean while you can make the stuffing.
  2. In a shallow pan add ghee and fry the khoya until it starts getting leaving ghee on the sides, this may take around 5-8 minutes. Stir it continuously as the khoya may burn very easily. keep aside to cool.
  3. Add some more ghee and fry the poppy seeds, dry dates powder one after the other. keep the poppy seeds & dry dates powder separately.
  4. after the poppy seeds cool down grind them into powder.
  5. Mix the khoya, dry dates powder, poppy seeds & the powdered sugar and make the filing for making the Satori. grind the mixture to make a homogeneous mixture. If the filling is too dry add some milk (may be 2-4 tbsp or as needed to make it moist)
  6. Make a small ball from the dough, roll it to make a small puri and stuff the stuffing inside the puri, just the way you would make a stuffed paratha or Puranpoli
  7. Using a rolling pin roll the Satori into a thick chappati of 1" thickness & 5" in diameter.
  8. On a medium flame, fry the satori from both the sides, using ghee. The satori should puff up, when you fry them.
  9. Keep the satori to cool on a kitchen towel, you can store them upto 7-10 days in a air tight box.

This is the picture I sent to my mami after the satoris were made. 

  1. I replaced poppy seeds with almond powder as poppy seeds are banned in gulf.
  2. Quantity of sugar may vary according to its sweetness.


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