Prep Time : 10 mins
Cook Time : 20 mins
Yields: 25 Biscuits
Finger millet/ragi flour: 1/2 cup
Wheat flour: 1/2 cup
Powdered white sugar/powdered organic jaggery: 1/2 cup
Cold Butter 100 grams: 1/2 cup
Baking powder: 1 tsp
Vanilla essence : 1/2 tsp
Milk 2 tbsp to knead the dough
Grease a cookie tray with butter and keep it ready.
Pre-heat the oven to 180 degree C for 15 minutes.
Roast ragi flour on a low flame until you get a nice smell of roasted ragi. Leave it to cool.
Sieve together ragi flour, wheat flour and baking powder.
Cut butter into small pieces and add to the sieved ragi and wheat flour.
Mix well until the mixture becomes homogenised.
Add powdered sugar or jaggery or brown sugar and mix it well.
Add milk slowly and make a smooth dough. Refrigerate the dough for 15-20 minutes.
Dust wheat flour and roll out the dough. The rolled out dough should not be too thin nor too thick. Using a lid or cookie cutter, cut desired shapes and then bake.
Place the biscuits on a greased tray and bake at 180 degree C for 15-20 minutes or until the biscuits start browning slightly. Remove and cool on a wire rack. Once it cools it will become crisp. Store it in an airtight container.
Nutrient Content: ( for 100 grams or 5 biscuits)
Calories: 113 kcal
Proteins: 2 grams
Carbohydrates: 5 grams
Fats: 4 grams