Meghle Cookies

Step 1/8

• 25 g flour
• ⅛ tsp baking soda
• ⅛ tsp starch
• ⅝ tsp ground cinnamon
• ½ tsp ground caraway
• ¼ tsp ground anise
• ⅛ tsp salt

• whisk
• bowl

Mix the flour, baking soda, cornstarch, cinnamon, caraway, anise seed, and salt in a large bowl. Set aside.

Step 2/8

• 17 g unsalted butter (room temperature)
• 20 g light brown sugar

• whisk

In a separate bowl, whisk the butter and brown sugar together until no brown sugar lumps remain.

Step 3/8

• ⅛ egg (room temperature)
• ¼ tsp vanilla extract

Whisk in the egg, then whisk in the vanilla.

Step 4/8

• spatula

Mix wet ingredients and the dry ingredients with a large spoon or rubber spatula. The dough will be thick and soft. Cover the dough and chill for at least 1 hour or up to 3 days. Chilling is mandatory.

Step 5/8

• baking sheet
• bowl (large)
• baking sheet

5. Preheat the oven to 165°C. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Step 6/8

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.

Step 7/8

• 9 g unsweetened shredded coconut (for coating)
• 7 g chopped pistachios (for coating)

• bowl

Roll cookie dough balls into shredded coconut and ground pistachios (optional).

Step 8/8

Bake for 15-18 minutes, depending on the oven until the edges are golden brown.

Enjoy your meal!