Biscuits From Chapati Flour or Roti Atta
Roti Atta Biscuits
Sushma Agarwal
These simple but tasty biscuits are easy to make and tasty. You do not need any special flour for it, ordinary chapatti flour works quite well.
Makes 30-40, depending upon the size you make them.
Ingredients
300 gm. chapatti atta
120gm. clarified butter or ghee at room temperature. It should not be melted ghee. If it is, chill in the fridge for half an hour.
175gm. caster/fine/ ground sugar (you can use a 50/50 mix of white sugar and brown sugar or Jaggery
1/4 tsp. or less of vanilla essence. Adjust amount to the quality of your essence
1 level tsp. baking powder
100 ml. milk, approximately
1/2 tsp. ground green cardamom seeds.
Instructions
Weigh all ingredients.
Place ghee and sugar in a large bowl beat with a whisk until it looks creamy. If you have an electric whisk, it makes your job easier.
Add sugar/jaggery and vanilla essence, beat again, until creamy and fluffy.
Add the flour and baking powder through a sieve, to break/remove any lumps and trapping some air in it.
Fold it in gently, adding a little milk at a time, to make a soft dough.
Keep it in the fridge in a sealed container for an hour or two.
Switch oven to 160C/325F/gas mark 3( warm)
Roll it out to approximately 5 mm. thickness.
Using biscuit/cookie cutter, cut out into any shapes you want.
Place on a lined tray. I use aluminium foil or wax paper to line the tray.
Bake for 10-15 minutes, checking from time to time, until the colour changes to golden.
Sprinkle cardamom powder. Then take off the tray immediately, otherwise they will keep cooking on the hot tray.
Cool on a wire rack and store in an airtight tin.
