Eggless Ragi & Whole Wheat Crisp Biscuits Recipe
Eggless Ragi & Whole Wheat Crisp Biscuits made with whole wheat flour makes an ideal snack for weight watchers and even kids. You can pack these healthy yet delicious biscuits in your kids snack box too.
If you like this recipe, you can also try other Biscuit recipes such as
- 1/2 cup Ragi Flour (Finger Millet)
- 1/2 cup Whole Wheat Flour
- 1/2 cup Butter , cold
- 1/2 cup Sugar , powdered
- 1 teaspoon Baking powder
- 2 tablespoons Milk , to knead the dough
How to make Eggless Ragi & Whole Wheat Crisp Biscuits Recipe
To begin making the Eggless Ragi & Whole Wheat Crisp Biscuits recipe, firstly roast the ragi flour in a cast iron pan on a medium low flame. Keep tossing for a few minutes until the aroma of roasted flour fills the air.
In a mixing bowl, add sifted whole wheat flour and the roasted ragi flour.
Also add sifted baking powder to the flour and give it a gentle mix.
Refrigerate butter for 20 minutes and cut it into cubes. Add these butter cubes to the flour mix. Mix the flour with the butter with your finger tips till you get a coarse mixture. Add powdered sugar and mix.
Add milk 1 tablespoon at a time and bring the mixture together like a dough. If you add too much liquid or too less liquid it will not hold the shape and will crumble.
Cover it with a cling wrap and refrigerate for 15 to 20 minutes.
Roll the dough on a flat counter using a roller pin. You may dust a little with wheat flour to prevent it from sticking.
The rolled dough should not be very thin nor very thick, just right.
Cut it into desired shapes. I am using a circular biscuit cutter, you can use cookie cutters or even lids.
Place the biscuits on a greased baking sheet. You can use a sharp knife or spatula to lift it up. You can line the baking sheet with parchment paper. I am using a silicon mat to prevent sticking to the bottom.
You can make striped design with a fork and bake it in a preheated oven on 180 degree C for 15 to 18 minutes in the middle rack until they acquire a slight brown colour.
The biscuits will still me soft as you remove them from the oven. Let the cool down on a wire rack until they become crisp and delicious!
Anshu Pande, lawyer by profession and food blogger by passion. She is the face behind the blog "The Secret Ingredient". With a fire in her belly to create something out of the box, she loves to experiment and considers her kitchen her laboratory. For her, the food has to be divine, delicious, visually appealing yet healthy. She strides to bring recipes with a healthy twist and strongly believes that our holistic wellness is directly connected to good nutritious food.