More people are realizing that health begins in the gut, especially as nutrition science reveals more about the role of the microbiome. This gut-friendly spin on the traditional digestive cookie contains heat-stable probiotics, the ayurvedic digestive aid triphala, and spices full of prebiotic fiber.
Prep Time: 10 minutes
Servings: 12-15 cookies
- 1/2 cup chilled unsalted butter cut in pieces
- 1/4 cup of wheat germ, or ground flax, or toasted rolled oats
- 5 tablespoons of sugar
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup whole wheat flour plus more for surface
- 1/4 plus 1 tablespoon of milk
- 1/2 cup plus 1 tablespoon of Sunbird Hibiscus Ginger Triphala powder
- Place oven racks in upper and lower thirds of oven; preheat to 350 degrees.
- In a food processor add whole wheat flour, wheat germ, sugar, baking powder, salt, Sunbird Hibiscus Ginger Triphala powder and the butter. Pulse until the butter nearly disappears and the mixture looks like a fine, floury meal.
- Add the milk 1 tablespoon at a time and pulse until the dough just comes together.
- Place dough on unfloured surface and gently knead into a ball; flatten into a disk. Lightly flour surface and roll out dough until 1/3" thick. Flour cookie cutter and punch out cookies and transfer to a parchment lined baking sheet. Combine any scraps and continue to punch out cookies.
- Prick each cookie 3 times with a fork and bake, rotating sheets from top to bottom until the edges are lightly browned. Approximately 18 minutes. Let the cookies cool on the baking sheet. This will crisp them up.
These cookies are wonderful to make in advance as the flavor and texture improves with time. Store in airtight container at room temperature for up to 3 weeks.