Cookies (Oo Mugi)
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About Cookies (Oo Mugi)
These unique cookies, playfully shaped like prawns, are a delightful twist on traditional snacks, yet they're completely vegetarian! Inspired by a desire to create something both nutritious and fun for children, I experimented with barley powder for the first time, adding a wholesome touch to this creative treat.
The charming prawn shapes make these cookies especially appealing to little ones, while the blend of barley, flour, potato, and butter ensures a tender, flavorful bite. Perfect as a healthy snack or a playful addition to any gathering, these cookies are sure to spark curiosity and smiles at every table.
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Recipe Time & More
Ingredients
- 2 tsp Barley (oo mugi)
- 150 gm Flour (refine)
- 1 Potato (par boiled big size)
- 50 gm Butter
- 1/2 tsp Baking Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Garam Masala
- 1/2 tsp Cinnamon (half)
- 1 Vermicelli (hand full)
- 1/2 tsp Powdered Sugar
- Milk (as required)
- 1.5 tsp Salt (or as per taste)
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Instructions
- Make a dough with flour, barley powder,butter, baking powder, salt, sugar and milk as required. Keep separate the dough for fifteen minutes
- Par boiled potato cut in a sequence. Then marinated with butter, garam masala, cinnamon powder, black pepper and salt. Spread dough and fold make segments partition. In every partition keep on potato pieces and bend like a prawn.
- Give shape of prawn with vermicelli. Brush with butter and bake In a preheated oven in 180 degree Celsius for twenty minutes.
- Bring out from oven and plate. No need to garnish with other things. It has own beauty.
Recipe Notes
Hakubaku Oo Mugi is very nutritious food. It can mix with any other recipe. It has More food value.
Additional Tips
- For extra crispiness, allow the shaped cookies to chill in the refrigerator for at least 20 minutes before baking; this helps them hold their prawn-like form and develop a better texture.
- If you’d like to introduce more color and nutrition, sprinkle finely chopped fresh coriander or add a pinch of turmeric powder to the dough, enhancing both flavor and visual appeal for children.
- To keep the cookies fresh and maintain their crunch, store them in an airtight container with a small packet of food-safe silica gel or a piece of parchment paper to absorb excess moisture.
- For a vegan version, substitute butter with a mild-flavored vegan butter or coconut oil, and ensure your baking powder is plant-based; this swap keeps the cookies tender while remaining dairy-free.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 503kcal | Carbohydrates: 68g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 5.4g | Cholesterol: 4mg | Sodium: 1710mg | Fiber: 3g | Sugar: 3g
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Looks so good! Can’t wait to try it.
Such a lovely dish! Thanks for sharing.
Yum! This recipe is a must-try.
Looks so flavorful! Thanks for posting.