Friday, January 29, 2010

Molasses Rye Ragi Snaps (Vegan)

Continuing on my 'Ragi' experiments, here is final one (hopefully) for Madhuram's  JFI - Ragi event. This is adapted from the recipe found in the 'Whole Grain Baking' book by King Arthur which I got as a gift from Madhuram. Recipe name in that book is 'Molasses Rye Snaps'. Since I added a good percentage of Ragi flour (finger millet flour) into it, I thought it is appropriate to call it 'Molasses Rye Ragi Snaps'. These are unbelievably good and you can't even guess that Ragi is in it. They are crispy on the outside and chewy on the inside. I made these vegan too. I am posting my version here.

  • 1/4 cup vegan butter softened - 1/2 a stick (You can use butter here)
  • 1/4 cup + 2 TBSP packed light or dark brown sugar (I used light brown sugar)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice (If you can't find allspice, omit this one)
  • 1 TBSP corn starch
  • 1 TBSP Molasses (If you can't find molasses where you live, you could use honey)
  • 1/2 cup Ragi flour
  • 2 TBSP finely crushed crystallized ginger (optional - I omitted it since my kids won't eat them)
  • 1/3 cup white rye or medium rye. (This can be substituted with corn flour or even fine rava if you can't find rye flour)
  • 1 TBSP water
Preheat the oven to 350 F. Line a large baking sheet with parchment paper. I lined with silpat mat. In a large bowl, combine all the spices, corn starch, salt, flours, baking soda and crystallized ginger if using. Whisk together to combine. In another bowl, cream vegan butter or unsalted butter with brown sugar till creamy. Add molasses and 1 TBSP of water and beat till well combined. Add the dry ingredients slowly and combine. Dough will be thick and you might have to use your hands to combine. (I did use my hands to make the dough) Dough will come together like a ball but will be a little crumbly. Make 1 inch balls out of the dough and keep on the baking sheet. I made 24 balls out of the above mentioned proportion. Don't flatten them. Bake for 14 - 16 minutes. Mine started cracking on the top at 11 minutes, but were completely done at 14 minutes. Remove and let it cool in the pan for about 4 minutes. Transfer onto the wire rack to cool completely. These are really good. One should only try to believe it.

Update: I was under the impression that I can't believe its not butter is vegan. It is not. It has whey (milk) and I thank anonymous for prompting me to check it. I have made changes in the recipe.

Happy Baking!! Pin It


  1. Such a healthy snaps, looks amazing..

  2. Hi.....
    Such a lovely healthly recipe....
    Lovely click.....they look are so right...looking at the pics one doesn;t think it contains ragi..

  3. Sounds very healthy and yummy...

  4. Healthy and Yummy...can't ask for more:)

  5. Those are lovely cookies Champa. Thank you so much for sending it to the event. I remember that I owe you a reply to one of your mails. Will get to that soon. Sorry for the delay.

  6. Is I can't believe it's butter vegan?

  7. This comment has been removed by the author.

  8. anonymous, thanks for leaving a comment. I thought is it vegan. I made a mistake since this has buttermilk in it. I went back and looked at the label. Thanks for pointing that out. You could use vegan butter in its place.


If you have a question and you leave it as a comment, I'll surely answer the question to the best of my knowledge. Thanks for visiting.