Amaranth Shortbread Cookies
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Amaranth Shortbread Rajgira Cookies

Perfect gluten free shortbread!
Course Dessert
Cuisine Indian
Keyword amaranth flour, rajgira cookie
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 14
Calories 173kcal
Author Olga


  • 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)


  • 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.


Calories: 173kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 105mg | Potassium: 60mg | Fiber: 1g | Sugar: 11g | Vitamin A: 4.4% | Vitamin C: 1.6% | Calcium: 3.3% | Iron: 6.4%