Ragi Butter Biscuits
Prep time
Cook time
Total time
Serves: 15
Ingredients
- Ragi/Finger Millet Flour - 1 + ¼ cups
- Wheat Flour - ¼ cup
- Butter - ½ cup
- Brown Sugar - ⅓ cup
- Milk - ⅓ cup
- Salt - 1 pinch
- Cardamom powder - ⅛ tsp
Instructions
- Five to six hours before, keep ½ cup (usually 1 stick) butter in a bowl in the room temperature.
- In a dry pan, add ragi flour and dry roast in medium flame until hot to touch. Keep mixing continuously using a spoon for even roasting. Do not let it change color. It might just take around 3 minutes.
- Switch off the stove and then add wheat flour, cardamom powder, a pinch of salt and give a quick mix.
- Transfer this to a sieve and sieve the flour mix to a bowl.
- The butter would have been soft by now. Whisk the butter well until creamy. Initially some butter might accumulate in the center of the whisk. Gently tap it out and whisk again.
- Once butter is creamy, add sugar to it and whisk again until well combined for 2 mins.
- Then add sieved flour mix and add ⅓ cup milk, but not at a time. Just add lil by lil milk and keep mixing the dough gently with hand. The dough should neither be too loose nor be dry. Stop adding milk, if it is too loose.
- Do not knead hard like a chapathi dough. Gently combine all to resemble a chapathi dough ball.
- Using a small ladle, pinch out equal portions of dough, roll it into a ball and press using palm of left hand and fingers of right hand (vice versa for a left-hander) and shape like a cookie. The cookie should neither be too thin nor be too fat but should be lil thick like any other butter biscuits.
- Arrange the cookies in a baking tray lined with parchment paper. Place the cookies with ample gaps around each cookie as it might spread while baking. You shall optionally decorate your cookies by gently poking with a fork in the middle of each cookie. This poking will also make it to bake well in the middle, if the cookie is fat.
- Preheat oven to 350 degrees Fahrenheit or 170 degrees Celsius.
- Once preheated, place the tray in center rack of the oven and bake it for 20 to 30 mins or until bottom is brown (not so dark) in color. Mine took exactly 25 mins. Check the bottom from 20 mins. After 25 mins, every minute is crucial and if missed, the cookie might have burnt bottom.
- Once baked, take out the tray and turn all the cookies upside down and let it cool down in the tray itself but facing down in the parchment paper. The cookie will be soft now but once cooled, it will be perfect.
- After 20 to 30 mins, remove from tray and transfer to a container. Keep closed, once it is completely cooled. Stays good for 1 week or more, if stored air-tight and handled using dry hands.
Notes
1.You shall powder sugar and add but that is optional.
2.Brown sugar can be replaced by ½ cup jaggery/cane sugar/coconut sugar. If using any of these, powder well and use. Taste will differ as per the sweetener used.
3.Cardamom is optional but gives nice flavor and aids digestion.
4.Wheat flour is used to bind well. You shall skip wheat flour and use 1.5 cups Ragi flour, but the cookies will crumble while biting and so kids might find difficult to eat without spilling. But adults can eat.
5.Making equal sized cookies will result in even baking, else smaller cookies might brown/burn/char.
2.Brown sugar can be replaced by ½ cup jaggery/cane sugar/coconut sugar. If using any of these, powder well and use. Taste will differ as per the sweetener used.
3.Cardamom is optional but gives nice flavor and aids digestion.
4.Wheat flour is used to bind well. You shall skip wheat flour and use 1.5 cups Ragi flour, but the cookies will crumble while biting and so kids might find difficult to eat without spilling. But adults can eat.
5.Making equal sized cookies will result in even baking, else smaller cookies might brown/burn/char.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/ragi-butter-biscuits/