Sunday, 8 July 2012

ATTA BISCUITS

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.

Ingredients
1 cup atta (whole wheat flour)
50 Gms butter
½ cup powdered sugar
1 tsp baking powder
1 pinch soda
1 tsp vanilla essence
2 to 3 tbsp milk while kneading
Method

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.


ATTA BISCUITS

11 comments:

  1. Dear Namita, tried out your recipe today and it was wonderful!

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  2. Hello Sohini, I am so happy to know that you baked biscuits with my recipe. This is during early days of blogging. The recipe is entirely mine. I used to think if someone would ever try it and like it. Thanks Sohini!

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  3. Hi Namita,
    I tried your recipe for atta biscuits , but they turned out very hard.
    Can you help me know how can I improve it

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  4. Hello! I made these biscuits on my own. I did not refer to any recipe. Idea was to use less butter and whole wheat flour. Use milk just enough to bind the dough. The dough should not be sticky. You may also try the recipe in these links-
    http://www.sanjeevkapoor.com/atta-biscuits.aspx
    http://www.foodnetwork.com/recipes/danny-boome/whole-wheat-biscuits-recipe.html
    I hope it helps.....good luck!

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  5. Hi namita, Loved this recipe. Have a question here - is it baking soda or the soda which we use in kitchen while boiling razma etc. Thanks in advance..

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    Replies
    1. Hello Kaivi, besides baking powder, add a pinch of baking soda to the recipe. Yes Kaivi, it is the same soda that we use for boiling our daals. Happy Baking!

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  6. And if I use ghee in place of butter will t become softer n absorbent

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    Replies
    1. Hello Aarthi, you may go ahead with ghee. Ghee will give it a great flavour....like the Atta biscuits we used to get from local bakeries.

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  7. I baked your semolina banana cake and it came out very well.. First I was a little dissappointed with it I removed the cake from the oven as it had a tough and leathery crust.. But a few hours later the crust became soft and the cake was delicious.. I have a toddler who likes biscuits but can't chew very well.. I am searching for a biscuit that will absorb the liquid when immersed in milk and soften.. So that my son can eat it without choking hazard.. I came across ur recipe and I'm floored by its simplicity.. But are these biscuits absorbent.. Will ghee make them crisper or more absorbent..

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    Replies
    1. Hello Aarathhi, you may go ahead with ghee. Ghee will give a different flavour. Let me know the results. Happy Baking!

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    2. Hello Aarathhi, you may go ahead with ghee. Ghee will give a different flavour. Let me know the results. Happy Baking!

      Delete

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