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
Ingredients
- 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
Directions
- In a pan, roast ragi flour on medium flame until the flour is aromatic, about 3-4 minutes. Set aside to cool.
- In a mixing bowl, cream butter and sugar until combined.
- To this add cooled ragi flour, wheat flour, cardamom powder, baking powder and salt. Combine until the dough is crumbly.
- Add a few spoons of milk until the mixture comes together to form a dough.
- Gather the dough together and place into a plastic wrap. Set in the fridge for 15-20 minutes to chill.
- Preheat the oven to 350 degree F.
- 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.
- 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!
