Whole Wheat Date Cookies ( Baby and Toddler Recipe)

Whole Wheat Date Cookies, date purée which is used to sweeten these cookies provides iron and fibre. Your baby will love to nibble on this snack.

होल व्हीट डेट कुकीस् - हिन्दी में पढ़ें 

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Most babies love to nibble on their favourite snack. Biscuits are usually made using refined flour i. e. Maida. The use of whole wheat flour in these cookies makes them healthier than other cookies. Also date purée which is used to sweeten these cookies provides iron and fibre. A great snack to pack when you're taking your baby outdoors for more than an hour or so.

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Whole Wheat Date Cookies ( Baby and Toddler Recipe) recipe - How to make Whole Wheat Date Cookies ( Baby and Toddler Recipe)

Preparation Time:    Cooking Time:    Baking Time:  25 mins   Baking Temperature:  180°C (360°F).   Total Time:     Makes 12 cookies
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For The Date Purée
1/4 cup dates (khajur)

For The Dough
1/2 cup whole wheat flour (gehun ka atta)
1/4 cup butter
2 tbsp sugar
For the date purée

    For the date purée
  1. Chop the dates into small pieces and add ½ cup of water.
  2. Bring to a boil in a non-stick pan and simmer for 10 to 12 minutes till the dates are fully mashed into a purée.
  3. Cool and keep aside.

For the dough

    For the dough
  1. Combine the flour, butter and sugar using your fingertips till the mixture resembles bread crumbs.
  2. Add the cooled date purée and knead it into a dough.
  3. Cover with a plastic film and refrigerate for 15 minutes.
  4. Roll out into a sheet of 6 mm. (¼") thickness and cut out round cookies approx. 37 mm. (1½") in diameter using a cookie cutter.
  5. Re-roll the scraps of dough to make more cookies and place them on a greased baking tray.
  6. Bake in a pre-heated oven at 180°c (360°f) for 25 minutes or till the cookies are golden brown.
  7. Cool and store in an air-tight container.

Nutrient values per cookie
Amt 14 gm
Energy 57 kcal
Protein 0.6 gm
Cho 7.0 gm
Fat 2.9 gm
Vit-A 113.3 mcg
Vit-C 0.0 mg
Calcium 3.0 mg
Iron 0.3 mg
F.Acid 1.6 mcg
Fibre 0.2 gm

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