Lots of people love having cereals for breakfast, especially kids. How amazing it would be to spend your holiday afternoon making your own box of cereal at home and enjoying the busy mornings of your weekdays with these fun cereal!!! doesn't that sound super fun?
Made from Whole Wheat flour and powdered Jaggery, these crunchy beauties taste delicious and guiltfree. This magic cookie dough is one recipe and unlimited ideas. I Bet! this cereal will be your family favorite activity .
So roll up your sleeves, get your cute small cookie cutters, rolling pin, food coloring and let your imagination run wild!
Homemade Wheat Flakes / Choco flakes
You may want to check video recipes of following
Blog link of other recipes
I also have a video tutorial of this recipe to check out here Homemade Wheat Flakes
Also made a chocolate flakes video tutorial for you to follow.
RECIPE
Yields : 4 bowls of cereal cookies in 1 batch
Time to bake : 20 minutes
Prep time : 15 minutes
Tools needes : Oven, cookie Trays, Beater, cutter tools. 250ml measuring cups.
INGREDIENTS
Wheat flour 225 grams
Baking Powder 1 tsp
Milk Powder 1 tbsp (optional)
Custard Powder 1 tbsp (optional)
Vanilla essence 1 tsp
Soft Butter 120 grams
Powdered Jaggery 100 grams
Cocoa Powder 2 tbsp
Milk 40-60 ml
Sprinkles, chopped cashews, chopped pistachios, rice crispy or any toppings you prefer
METHOD
In a large mixing bowl, beat butter using a hand blender or a wire whisk , beat it until its fluffy and pale. this will take 4-5 minutes. Use Softened butter.
Sift powdered jaggery to remove lumps, this will give an even texture to your final result. add sifted jaggery to butter and mix with blender.
Add vanilla and mix again.
In a separate bowl sift your dry ingredients, flour, baking powder, milk powder and custard powder. Add this dry mixture to your butter mixture in 3 parts,
While mixing this add milk little by little as needed.
Clean the blender and switch it off, using a spatula scrape the sides of the bowl and bring everything together. Eyeball the quantity and divide dough in 2 halves.
Add cocoa powder to one half and mix. Add drops of milk if dough looks dry and difficult to form a dough. Now you have 1 choco and 1 wheat cookie dough. you can cling wrap this and bake in some days, or start working on it.
Lightly dust kitchen counter with some wheat flour and take you dough on it. Press with rolling pin, try to fill the cracks with hands by pinching and joining. Form a disc of 1/4 inch thickness.
Sprinkle with chopped nuts, choco chips or sprinkles, press the toppings in dough by rolling pin. Use the tiny cutters and make desired shapes.
Using a flat spoon or spatula lift the cookies and place them on a baking tray lined with baking paper.
Collect the scrap dough, bring it together and again roll it to 1/4 inch thickness and cut shapes. Add toppings again if needed. Repeat same process till all the dough has been cut into cookies.
Make same with choco dough as well.
Preheat your oven @ 160 degrees centigrade, 7 minutes before putting you tray into the oven.
Bake cookie cereal for 20 minutes. The bottom of the cookies will be browned and the top will be firm to touch.
Remove the tray from leave for few minutes on kitchen counter before you transfer to a dish or bowl to use the tray for another batch.
Cool the cereal completely and store in a clean, dry and air tight container.
*Foot Note
* do not melt the butter, before starting your project, just remove butter from refrigerator and leave it on kitchen counter for 30 minutes, depending on the humidity in your kitchen.
*do not knead the dough like you do for bread or roti. just bring everything together. try to handle it as less as possible.
*do not leave the oven unattended, keep checking 5 minutes before the mentioned baking time. every oven temperature and baking time defers.
RECIPE
Yields : 4 bowls of cereal cookies in 1 batch
Time to bake : 20 minutes
Prep time : 15 minutes
Tools needes : Oven, cookie Trays, Beater, cutter tools. 250ml measuring cups.
INGREDIENTS
Wheat flour 225 grams
Baking Powder 1 tsp
Milk Powder 1 tbsp (optional)
Custard Powder 1 tbsp (optional)
Vanilla essence 1 tsp
Soft Butter 120 grams
Powdered Jaggery 100 grams
Cocoa Powder 2 tbsp
Milk 40-60 ml
Sprinkles, chopped cashews, chopped pistachios, rice crispy or any toppings you prefer
METHOD
In a large mixing bowl, beat butter using a hand blender or a wire whisk , beat it until its fluffy and pale. this will take 4-5 minutes. Use Softened butter.
Sift powdered jaggery to remove lumps, this will give an even texture to your final result. add sifted jaggery to butter and mix with blender.
Add vanilla and mix again.
In a separate bowl sift your dry ingredients, flour, baking powder, milk powder and custard powder. Add this dry mixture to your butter mixture in 3 parts,
While mixing this add milk little by little as needed.
Clean the blender and switch it off, using a spatula scrape the sides of the bowl and bring everything together. Eyeball the quantity and divide dough in 2 halves.
Add cocoa powder to one half and mix. Add drops of milk if dough looks dry and difficult to form a dough. Now you have 1 choco and 1 wheat cookie dough. you can cling wrap this and bake in some days, or start working on it.
Lightly dust kitchen counter with some wheat flour and take you dough on it. Press with rolling pin, try to fill the cracks with hands by pinching and joining. Form a disc of 1/4 inch thickness.
Sprinkle with chopped nuts, choco chips or sprinkles, press the toppings in dough by rolling pin. Use the tiny cutters and make desired shapes.
Using a flat spoon or spatula lift the cookies and place them on a baking tray lined with baking paper.
Collect the scrap dough, bring it together and again roll it to 1/4 inch thickness and cut shapes. Add toppings again if needed. Repeat same process till all the dough has been cut into cookies.
Make same with choco dough as well.
Preheat your oven @ 160 degrees centigrade, 7 minutes before putting you tray into the oven.
Bake cookie cereal for 20 minutes. The bottom of the cookies will be browned and the top will be firm to touch.
Remove the tray from leave for few minutes on kitchen counter before you transfer to a dish or bowl to use the tray for another batch.
Cool the cereal completely and store in a clean, dry and air tight container.
*Foot Note
* do not melt the butter, before starting your project, just remove butter from refrigerator and leave it on kitchen counter for 30 minutes, depending on the humidity in your kitchen.
*do not knead the dough like you do for bread or roti. just bring everything together. try to handle it as less as possible.
*do not leave the oven unattended, keep checking 5 minutes before the mentioned baking time. every oven temperature and baking time defers.
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