Kleeja (Cardamom Cookies) - Egg-Free

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cup Semolina flour
• 1 tablespoon Ground cardamom
• 0.5 teaspoon Ground ginger
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.75 cup Unsalted butter, cold and cubed
• 1 tablespoon Flaxseed meal
• 3 tablespoons Water
• 0.25 cup Milk
• 2 tablespoons Sesame seeds

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a small bowl, combine the 1 tablespoon flaxseed meal and 3 tablespoons water. Stir well and let it sit for 5 minutes to thicken.
3. 3In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup semolina flour, 1 tablespoon ground cardamom, 0.5 teaspoon ground ginger, 1 teaspoon baking powder, and 0.25 teaspoon salt.
4. 4Add the 0.75 cup cold, cubed unsalted butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture looks like coarse crumbs.
5. 5Add the thickened flaxseed mixture and the 0.25 cup milk to the bowl. Mix gently until the dough just starts to come together. Be careful not to overmix.
6. 6On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Cut the dough into your desired shapes, such as circles.
7. 7Arrange the cut cookies on a baking sheet lined with parchment paper. Sprinkle the tops of the cookies with the 2 tablespoons sesame seeds.
8. 8Bake for 12 to 15 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Substitutions

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