Whole wheat oats Biscuits | Eggless atta biscuits
Crispy and delicious whole wheat oats Biscuits | Eggless atta biscuits are a perfect companion to tea or coffee. These are eggless, made with wheat flour, oats, butter and sugar.
Servings 20 Biscuits
Ingredients
- 1 cup = 250 ml
- ½ cup whole wheat flour
- ½ cup Quaker oats powdered
- ¼ cup butter* at room temperature
- ½ cup powdered khandsari sugar
- ½ tsp baking soda
- 1-2 tbsp milk chilled
- 1 tsp vanilla essence
Instructions
- Mix together the flour, oats, baking soda. Sift them all atleast 3 times.
- Cream together the butter and sugar with whisk or hand blender, until pale and light, then mix vanilla essence. After that add in the dry ingredients.
- Add the milk little by little and bring everything together to form a dough - do not over knead.
- Flatten the dough, cling wrap and refrigerate for 15 to 20 minutes.
- Roll the chilled dough evenly. If
- while rolling the dough breaks, then you may add little milk. Again roll and press the edges to make it even.
- From rolled dough, make 1/4 inch thick square shaped biscuits with the help of cookie cutter. You may shape them round or oval also.
- You can re roll the dough scraps, cut out the biscuits and bake them.
- Place them 1 inches apart on a parchment lined baking tray.
- Bake in a pre-heated oven at 175°C for 15 to 18 minutes or until light golden brown.
- Then remove the tray and let the cookies cool completely, so that they firm up and then store in an air tight container.
Notes
1. If using pure ghee/clarified butter or unsalted butter, add a pinch of salt to enhance the flavor.
2. You can substitute the butter with ghee and Khandsari sugar with any sugar or jaggery powder.
3. These quantities yielded around 20 small biscuits. You may get more or less biscuits depending on the size of cookie cutter.
4. Instead of the vanilla essence you can add cardamom or nutmeg powder to flavour the cookies.