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Amaranth Shortbread – Rajgira Cookies

March 5, 2019 by Olya 5 Comments

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Amaranth Shortbread Cookies are healthy treats full of pistachios and cashews. Also know as Rajgira Cookies, they are 100% gluten free and have a divine nutty taste! We’ve perfected this amaranth flour recipe over the past 3 months and it makes the best gluten free shortbread we’ve ever tasted!Rajgira Cookies

What is Rajgira Flour?

Rajgira flour comes from the seeds of the amaranth plant. Actually, the tiny Amaranth seeds are botanically fruits and not seeds! Interesting! While the seed is used in many forms, the flour of the dried seeds is most popularly used. The Rajgira-grain flour is ideal for fasting. By the way, in India, its called Ramdana Flour in Hindi. The use it extensively during religious festivals for fasting. Ramdana means God’s seed and hence it’s used on festive occasions.

Originally a staple of the Aztec diet, Amaranth or Rajgira means “immortal” or “everlasting” in Greek. This amazing gluten free grain contains more than three times the average amount of calcium. It is also high in iron, magnesium, phosphorus, potassium. Additionally, it is the only grain which contains Vitamin C.

Amaranth is a less popular cousin of quinoa super-grain favored by the ancient Incas. These crops have similar nutritional profiles. Amaranth is high in protein and it has the optimal amino acid ratios set by the World Health Organization.Amaranth Shortbread

How to make gluten free shortbread cookies

  • First thing first, you will chop your nuts.
  • Then you will whisk butter and sugar together.
  • Next add ginger powder, nutmeg, salt, lemon zest, lemon juice to the bowl. Mix well.
  • You will now add Rajgira flour (Amaranth flour).
  • Once the flour is mixed in, you will add chopped nuts and knead soft cookie dough. Divide the dough in two parts and make cylinder shape roll using Saran Wrap. You can see what it looks like in the pictures further down in the post.
  • You will refrigerate this dough for at least 3 hours.
  • Once the dough is cold, preheat the oven 350 degree F.
  • Take out the cookie dough rolls from fridge and cut the half inch round cookies from each roll. You will arrange the cookies on the cookie sheet lined with parchment paper.
  • Now pop these amaranth flour cookies in the oven for about 12 mins. Once they are golden brown in color, take them out them out of the oven. Let them cool down for 10 minutes.

How to make gluten free amaranth cookies in pictures

Chop the nuts or use a food processor to do so.Rajgira Cookies

Next make the shortbread dough.Amaranth Shortbread Cookies are healthy treats

Make the rolls using Saran Wrap.Amaranth Shortbread Cookies

Cut up the dough rolls and place the cookies on the parchment paper lined cookie sheet.Amaranth Shortbread Cookies

Dairy free option for gluten free shortbread

You can also make Rajgira cookies dairy free by using 1/3 cup of olive oil, 1/3 cup dark brown sugar and 2/3 cup of Amaranth flour.Amaranth Shortbread Cookies

Enjoy cooking with rajgira? How about these delicious Amaranth Spice Cookies. And if you like baking with other alternative flours, you also might enjoy best gluten free chocolate chip cookies and quinoa flour cookies.

Amaranth Shortbread Cookies
Print Recipe
5 from 2 votes

Amaranth Shortbread Rajgira Cookies

Perfect gluten free shortbread!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: Indian
Keyword: amaranth flour, rajgira cookie
Servings: 14
Author: Olya

Ingredients

  • 1/2 cup butter (or 1/3 cup olive oil)
  • 3/4 cup dark brown sugar
  • 2 tsps ginger
  • 1/8 tsp nutmeg (optional)
  • 1 tsp lemon zest (optional)
  • 1 tbsp lemon juice (fresh optional)
  • 1/4 tsp sea salt
  • 1.5 cup Amaranth flour
  • 1/2 cup pistachios and cashews (finely chopped)

Instructions

  • In a mixing bowl, whisk butter and sugar together. Next add ginger powder, nutmeg, lemon zest, lemon juice, salt and mix well.
  • Add amaranth flour to the bowl with butter and sugar. Next add chopped nuts and knead soft cookie dough. 
  • Divide the dough in two parts and make cylinder shape roll. Refrigerate for at least 3 hours.
  • Once the dough is cold, preheat the oven 350 degree F.
    Take out the cookie dough rolls from fridge and cut the half inch round cookies from each roll. You will arrange the cookies on the cookie sheet lined with parchment paper.
  • Bake at 350 F for 12 to 14 minutes until brown around the bottom edge. Cool for 10 minutes.
Nutrition Facts
Amaranth Shortbread Rajgira Cookies
Amount Per Serving
Calories 173 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 105mg5%
Potassium 60mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 220IU4%
Vitamin C 1.3mg2%
Calcium 33mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: All Recipes, Desserts, Gluten Free, Gluten Free Baking

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Reader Interactions

Comments

  1. c

    September 24, 2020 at 10:23 am

    thank you

    Reply
  2. Neha

    September 21, 2020 at 11:43 am

    Hello, The recipe sounds amazing. Can I use ghee instead of butter or olive oil in the recipe?

    Thanks,
    Neha.

    Reply
  3. Iayana Rael

    March 25, 2020 at 4:15 pm

    Hi again, thank you so much for this recipe. Can you advise me on how to adjust it to have no sugar? I can’t eat sugar; could use a bit of honey if necessary, but would prefer to not. And in terms of taste i just want a grain taste to perform the function of bread or chapatti foods. (I don’t understand what function the sugar has in the whole baking system so don’t know how to adjust the recipe. Well in fact i don’t understand baking period. ) THANKS!!

    Reply
  4. Theresa Pickford

    March 10, 2020 at 2:30 pm

    I have a question. Is it 1/2 cup of pistachios and 1/2 cup of cashews? or is it 1/2 cup in total of a combination of both. that might seem like a dumb question, but I don’t want to get it wrong. thanks.

    Reply
    • Olga

      March 10, 2020 at 2:36 pm

      Good question. It’s a total of 1/2 cup of nuts (so do not use more than 1/2 cup for this recipe).

      Reply

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