Eggless Ragi Biscuits

Eggless ragi biscuits

Made a new snacks to graze through the week. This one, ragi biscuit was hubby's request. I love how these biscuits turned out. I experimented a shortbread recipe swapping ragi/finger millet flour and it was perfect. My kids and husband are making frequent trips to the cookie counter, Im sure they will be over in a few days! lol

Here is the recipe. 

Makes 24-2 inch cookies


  • 1 cup ragi flour/finger millet flour
  • 1 cup whole wheat flour
  • 1 cup butter, at room temperature
  • 1 cup sugar
  • 1 tsp baking powder
  • A pinch of cardamom powder
  • 1/4 tsp salt
  • 2-3 tsp milk as needed
  • A little all purpose flour/maida for rolling out the dough


  1. In a pan, roast ragi flour on medium flame until the flour is aromatic, about 3-4 minutes. Set aside to cool. 
  2. In a mixing bowl, cream butter and sugar until combined. 
  3. To this add cooled ragi flour, wheat flour, cardamom powder, baking powder and salt. Combine until the dough is crumbly.
  4. Add a few spoons of milk until the mixture comes together to form a dough. 
  5. Gather the dough together and place into a plastic wrap. Set in the fridge for 15-20 minutes to chill. 
  6. Preheat the oven to 350 degree F. 
  7. Lightly dust a rolling pin and surface with all purpose flour. The dough will be soft, so be patient and gentle with it. Roll out the dough and cut with a cookie cutter. 
  8. Place the cookies on a parchment lined baking sheet. Bake for 10-12 minutes on the middle rack at 350 degree F, until the edges are slightly brown. Remove and place on a wire rack until they cool completely. Store in an airtight jar. It will last fresh for a week. Enjoy!
Ragi biscuit recipe