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Atta Biscuits
A delicious, crispy and crunchy Indian bakery style tea time biscuits made using whole wheat flour flavoured with cardamom and saffron
Course
Snack
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
20
biscuits
Author
Sushma Iyer
Ingredients
▢
1/2
cup
Ghee or Clarified Butter
softened (neither thick nor melted)
▢
1/2
cup
Caster Sugar
▢
1.5
cup
Atta or Wheat Flour
▢
1/2
tsp
Cardamom powder
▢
Pinch of saffron
▢
2-3
tbsp
Warm Milk
Instructions
Add the saffron to the warm milk, stir and let it infuse for at least 15 mins.
Start by creaming the ghee and sugar until light, fluffy and almost white in colour using a hand whisk.
Combine together the atta and cardamom powder and add it to the creamed ghee sugar mixture in 2 batches. Fold it until combined.
Finally using a tbsp of saffron milk at a time; add to the flour and combine it into a dough. (I used about 2tbsp of milk to form a dough).
Flatten it out, cling wrap and refrigerate for 15 mins.
Roll the dough evenly and cut out cookies of desired shapes. (To make it extra special use the cookie stamps to write a message on top.)
Bake in a preheated oven of 170°C for 10-12 mins or until light golden brown. Do check after 8 mins interval.
You can always re-roll the scraps, cut out the cookies and bake as above.
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