Eggless Atta Biscuits/Cookies: Simple, healthy, and delicious!
KitchenAid Artisan Mini 3.5 Quart Tilt-Head Stand Mixer
Ingredients
½ cup unsalted butter, softened
½ cup powdered sugar
1 cup whole wheat flour
½ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
¼ teaspoon cardamom powder or vanilla extract
3 tablespoons milk
Baking sheet lined with parchment paper
Method
Cream butter and sugar:
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy using a hand mixer or whisk.
Combine dry ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Incorporate dry ingredients and mix:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the cardamom powder or vanilla extract.
Add milk and form dough:
Pour in the milk and gently fold it in until a soft, crumbly dough forms. Avoid overmixing!
Roll out and cut:
Lightly flour a surface and roll out the dough to about ½-inch thickness. Use cookie cutters to cut out desired shapes, gathering scraps to re-roll and cut more biscuits.
Bake and cool:
Place the biscuits on the prepared baking sheet and bake in a preheated oven at 160°C (320°F) for 15-20 minutes, or until the edges are golden brown. Let cool completely on the baking sheet.
Enjoy & store:
Your delicious wheat biscuits are ready! They will be soft when warm and become crunchy as they cool. Serve with chai, jam, honey, cheese, or dips. Store leftovers in an airtight container for up to 2 weeks.
Tips:
For a richer flavor, use brown sugar instead of powdered sugar.
Sprinkle the tops of the biscuits with coarse sugar before baking for a sparkly finish.
You can add chopped nuts, dried fruits, or spices to the dough for variety.
Don't overmix the dough, as this will make the biscuits tough.
Let the dough rest in the refrigerator for 30 minutes before rolling out for even flakier biscuits.
Enjoy your homemade wheat biscuits!
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