New Update
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| Main Ingredients | Finger millet (ragi / nachni) flour, Whole wheat flour (atta) |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 26-30 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- ½ cup finger millet (ragi / nachni) flour
- ½ cup whole wheat flour (atta)
- 1 teaspoon baking powder
- ½ cup chilled butter
- ½ cup powdered sugar
- Milk as required
- ½ teaspoon vanilla essence
- Oil for greasing
Method
- Roast millet flour on low heat till fragrant. Remove from heat and cool.
- Sieve together millet flour, wheat flour and baking powder into a bowl.
- Cut butter into small pieces, add to the sieved flour mixture and rub with your fingertips till the mixture resembles breadcrumbs. Add powdered sugar and mix well.
- Add some milk and vanilla essence, mix and knead into a smooth dough. Refrigerate for 20 minutes.
- Preheat oven to 180ºC. Grease a baking tray with some oil.
- Dust the worktop with some flour and roll out the dough. The rolled out dough should not be too thin or too thick. Cut into round biscuits with a small cookie cutter. Poke with a fork in a striped pattern.
- Place the biscuits on the greased tray, put the tray in the preheated oven and bake for 15-20 minutes. Remove from oven and cool.
- Serve or store it in an airtight container.
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