RECIPE: Kuchh meetha ho jaye... Super easy, Whole wheat, Eggless biscuits

Series ki shuruat, halke meethe ke saath... 

It is customary in our culture to begin all things with something sweet. And what's better than a cup of tea, accompanied by biscuits to break the ice?

But biscuits are so easily available, why make them at home?

Because of their ingredients. Pick up almost any brand of biscuits and read the list of ingredients. They are full of refined flour, palm oil (or its derivative palmolein), and sugar. If not sugar, it will be an artificial sweetener that's even worse. 

But the kids love them! And me too! It's impossible to imagine tea without biscuits. So, what to do? Make them at home :)

These whole wheat, eggless biscuits use staple pantry ingredients, and are super easy to make. Even my 5 year old loves to help me when I make them.

Ingredients:

• 4 tbsp ghee
• 1/4 cup powdered sugar/jaggery powder/unrefined sugar
• 1 cup whole wheat flour (atta)
• 1/3 tsp baking powder
• A pinch of salt
• 1/4 tsp cardamom powder (optional)
• 4-5 tbsp milk

Recipe:

1. In a bowl take the ghee and sugar. Mix them well.
2. Sift in the atta, baking powder, salt, and cardamom powder into the same bowl and mix.
3. Add 4 tbsp milk. Combine with hands till you get a smooth, a little crumbly dough. No need to knead. Add one tbsp or two milk if the dough is too crumbly and falling apart.
4. Make a log of the dough and wrap with a cling wrap. Refrigerate for 30-40 minutes.
5. When chilled, take the log out and cut 1/4 inch thick slices of the dough.
6. Preheat oven to 170 degrees Celsius/340 degrees Fahrenheit.
7. In a baking tray lined with parchment, place the cut slices, leaving some gap in between.
8. Bake for about 15-17 minutes or until the corners turn golden brown.
9. Take the biscuits out and allow to cool completely on a wire rack.
10. The biscuits will be soft when they are hot, but will harden as they cool.

Tips:

• If you have a small oven, lightly cover the baking tray with aluminium foil to prevent the tops from burning.
• If the bottom part seems to have cooked faster, turn the biscuits to prevent the bottom part from burning.
• If you have the patience, you may roll the dough into a sheet and cut shapes with a cookie cutter. I generally skip the beautifying part.

Step by step pictures:

Step 1. Whisk ghee and sugar together till well mixed.

Step 2. Sift in atta, baking powder, a pinch of salt, and cardamom powder



Step 3. Combine roughly and add milk.



Step 5. Combine lightly with hands till you get a soft crumbly dough. Add a tablespoon or two milk if the dough is falling apart. See the kneaded dough. Sides of bowl are clean when done.


Step 6. Shape the dough into a log and wrap in cling wrap. Refrigerate for 30-40 minutes.



Step 7. Cut 1/4 inch thick slices from the chilled log and place on a baking tray lined with parchment. Bake at 170 degree C/340 degree F for 15-17 minutes till golden brown.



Step 8. Once done, take out and cool on a wire rack. They will be soft when hot and will harden when they cool.



Your eggless, whole wheat biscuits are ready. Enjoy with a cup of tea :)

Here's the video for this recipe: https://youtu.be/SAahR4kF9do