Shakkarparre

Ingredients

2 cups whole wheat flour / jowar (sorghum) flour
½ cup cashew butter / walnut paste
2 tbsp coconut butter
¾ cup date paste (the same quantity of dried dates (kharek) powder – also known as date sugar may be used for a crisper texture)
½ tsp unrefined salt
½ tsp cardamom powder
¼ tsp nutmeg (jaiphal) powder
¼ tsp powdered fennel (saunf) seeds, for added flavour (optional)
Coconut milk to knead the dough, if needed (may be substituted with soy milk)

Photo credit: Pooja Hanabaratti

Mix all the ingredients together very thoroughly. Add coconut milk if needed. Preheat the oven at the 180 °C mark for 10 minutes and line a baking tray with parchment paper. Roll out the dough and cut into the desired shape, using a knife or pizza cutter. Arrange on the tray in a single layer. Bake for 8 – 10 minutes at the same temperature, until the edges are brown. Store in an airtight container.