reminding us of indian butter biscuits, these ragi biscuits are healthier made with ragi and wholewheat flour, sweetneed with jaggery and taste delicious.
Course Dessert
Cuisine Indian
Keyword cookies, eggless baking, millets
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Chilling time 30 minutesminutes
Ingredients
1/2cupwhole wheat flourregular atta
1/2cupragi flourstorebought or homemade
100gramsbutterunsalted
1/3cuppowdered jaggeryadd 1-2 tbsp if you like it sweeter, please see notes.
1tsp baking soda
1/2tspcardamom powder
Instructions
Melt butter to room tempratur. Add the powdered jaggery and mix till there are no lumps.
Add cardamom and mix well.
Sieve in whole wheat flour, ragi flour and baking soda.
Mix throughly using a spatula. It will seem dry, but the jaggery will melt and bring the dough together.
Chill the dough for 20 minutes. This helps to firm the dough a bit and makes it easier to shape and also prevents the biscuits from spreading too much. You can keep the dough chilled for a day or overnight too and bake the next morning.
Spread the dough on some baking paper to about 1 inch thickness ( do not make it too thin) and cut using a cookie cutter and place on a baking tray.
Alternatively, roll the dough into balls and flatten to form biscuits.
Arrange on a baking tray and bake in a preheated oven at 180C for 10-12 minutes. Remember to leave enough space around the cookies so they can spread. It will still be soft to touch but corners will be set.
Cool well and transfer to an airtight container. These last well for upto a week in room temp but they will be long over before that!
Notes
these biscuits are not very sweet. if you like your biscuits sweet, i recommend adding 1-2 tbsp more of jaggery powder. as the dough does not contain egg, you can taste it and add too.