Coriander wholemeal cookies


A simple recipe for tasty and healthy wholemeal cookies. The delicate flavor of freshly ground coriander amazed me with its fragrance.

Coriander wholemeal cookies
Cooking time
Waiting time 30m


For 4 Person(s)

Ingredients for about 15 -18 cookies

  • 250 g wholemeal flour
  • 125 g soft butter
  • 120 g brown sugar
  • 1 egg
  • 2 tbsp milk
  • 2 tsp coriander seeds

Coriander wholemeal cookies Directions

  1. Toast the coriander seeds for a couple of minutes on a dry pan. Put them into a mortar and grind. Set aside.

  2. Place butter and sugar in a bowl and beat on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes

  3. Add egg and beat on medium speed until incorporated.

  4. Sift the flour into the mixture. Add coriander and milk and stir until the dough just comes together. If the mixture is too dry add more milk. Wrap the dough in plastic wrap and place in refrigerator for at least half an hour.

  5. Roll the dough into walnut size balls. Place balls apart on a lined baking sheet, then flatten slightly twice with a fork to crate the pattern on top of each cookie.

  6. Preheat static oven to 200 °C and bake your cookies for about 15 minutes. These cookies remain fresh in a sealed container for up to one week.

    lot of love. B.


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Nutrition facts

(diet, vegetarian)
Per Serving


Sunday, 25 December 2016
Omg. These were AMAZING! Doing double amount next time - Kirsten

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