ingredients (measuring cup used, 1

ingredients (measuring cup used, 1 cup = 250 ml)
◦240 grams whole wheat flour/atta or 2 cups whole wheat flour/atta
◦140 grams butter or ¾ cup softened butter
◦100 grams sugar or ½ cup sugar or ½ cup powdered sugar or icing sugar
◦1 tsp vanilla extract
◦35 to 40 grams tutti frutti or 4 to 5 tbsp tutti frutti
◦3 to 4 tbsp milk or add as required
◦some butter for greasing the baking tray



how to make the recipe:
1.firstly take ½ cup sugar in a dry grinder.
2.grind to a fine powder. you can also use ½ cup icing sugar instead. keep aside.
3.grease a baking tray with some butter.
4.in a mixing bowl take ¾ cup softened butter (140 grams butter).
5.add the powdered sugar.
6.with a beater, cream the butter and sugar till the mixture becomes light and fluffy.
7.on a medium speed, it took me about 4 to 5 minutes to cream the butter and sugar till smooth and light.
8.now add 1 tsp vanilla extract or vanilla essence. you can also use ½ tsp cardamom powder or ¼ tsp nutmeg powder, if you do not have vanilla extract. also rose essence or extract can be added. in fact you can add any fruit extract or essence.
9.fold the vanilla extract with the creamed mixture.
10.next directly sift 2 cups whole wheat flour directly in the bowl containing the creamed butter. you can also sift the flour in a plate and then add. instead of whole wheat flour, you can also use all purpose flour or maida or half-half of both the flours.
11.now add 3 to 4 tbsp milk. i added 4 tbsp. depending on quality of flour you may need to add more or less milk. the milk helps in binding and to get the mixture together in a dough.
12.begin to gently mix with your hands and gather the whole mixture in a dough. do not knead.
13.the mixture should be able to come together and hold easily. add 1 or 2 tbsp more of the milk if the dough is not able to come together in a dough.
14.now roll the dough gently having a width of 0.5 cm at the edges.
15.sprinkle 4 to 5 tbsp tutti frutti evenly on the rolled cookie dough.
16.gently press the tutti frutti so that they get embedded in the dough.
17.with a biscuit cutter, cut the cookie slices.
18.gently remove them and place on the greased baking tray.
19.bake in the preheated oven at 180 degrees C/356 degrees fahrenheit for 15-20 mins till the tops become light golden. since oven temperatures vary, it may takes less or more time. so do keep a check. for convection ovens use the preheating and baking temperature of 160 degrees celsius/320 degrees fahrenheit.
20.bake till the cookies are a light or pale golden. do not over bake them as then they will become very hard.
21.the base should also be light golden to golden as you see in the picture below. i baked in two batches as i have a small oven. if you have a big oven, you can bake these cookies in one go.
22.after a minute, place the cookies on a wired rack. let them cool at room temperature. once cooled, store them in an air-tight box or jars.
23.serve these cookies as a dessert snack or tea time snack.