Baking biscuits for me was more of a compulsion than a choice. I always used to think of biscuit making as some kind of a very difficult skill and never really got my hands into it. My ever hungry kids would always ask for “something to eat” in between meals. To satiate their hunger pangs I would be forced to give them biscuits which they would finish off in no time. It was then that I started scouting around for the recipe. Most of the recipes that I came across had lots of butter and refined flour and did not fit the bill. I kept in mind basic ingredients and proportions and tweaked the recipe. After a few disasters, I came out with a tray of near perfect golden crisp biscuits - the way I wanted.
1 cup atta (whole wheat flour)
50 Gms butter
½ cup powdered sugar
1 tsp baking powder
1 pinch soda
1 tsp vanilla essence
Sieve together flour, baking powder and soda.
Beat together butter and sugar till light fluffy. Add vanilla essence to butter sugar mixture. Add sieved flour to the mixture. Knead well. If the dough does not bind, add milk very gradually. Dough should be pliable. If it becomes too wet, biscuits will turn out very hard. Dough looks dry. Once the dough is ready, roll out a ½ inch thick chapatti and cut the biscuits using a cookie cutter or a bottle cap.
Arrange the biscuits on a greased baking tray and bake in the pre heated oven at 180 degrees for about 15 minutes or till the biscuits start turning golden from the top. Cool and store in an airtight container.