Whole wheat biscuit

Hello everyone, 

Whole wheat biscuits are crispy with nutty flavor. I used organic brown sugar to prepare this biscuit. It is an eggless biscuit so I used extra butter to get the desired texture and taste. These are very easy to make with simple ingredients which we have in our pantry. 

I always need a biscuit to dip in my coffee. Me and SV tried avoid added sugar for a month. I was craving for some biscuit or cookie for my daily coffee. Almost all the cakes, cookies and biscuits we buy from store are made of refined wheat flour(maida/all purpose flour) and refined white sugar. I wanted to try baking biscuits which are healthy so I baked these with whole wheat flour and organic brown sugar. Of course, this recipe has added sugar but it is far better than regular refined sugar. This turned out to be very crispy and delicious. 

Here is the recipe.   

Ingredients:

Whole wheat flour - 1 cup

Baking powder - 1/4 tsp

Baking soda - 1/4 tsp

Brown sugar - 1/4 cup

Milk - 2 tbsp

Butter - 1/3 cup(room temperature)

Chopped cashews - 2 tbsp

Salt - 1/4 tsp

Method:

1. Pre heat oven to 350 degree F. Line a baking tray with parchment paper and set aside. 

2. In a large bowl mix butter and sugar together with the help of hand mixer or whisk. Combine well and keep it aside. 

3. In another bowl mix wheat flour, baking soda, baking powder and salt. 

4. Slowly add wheat flour mix to the sugar and butter. Combine well.

5. Add milk and chopped cashews. Mix well to form a firm dough. 

6. Flatten the dough and roll it to 1/4 inch thick using rolling pin. 

7. Cut them into small round shapes. Make a pattern on top.

8. Place the cut dough on a lined baking tray. Bake the biscuits for 18-20 mins.  

9. Let it cool down completely to get crispy biscuit.  

Notes:

1. Replace brown sugar with Jaggery if you do not have brown sugar. 

2. Store in an air tight container so that it lasts for at least 3 weeks.