- Preeti Shridhar
Do you remember your grandparents or parents taking Atta, sugar and ghee to the nearby bakery and coming back with a big tin full of crispy biscuits. We as kids would happily dunk these in milk or tea and eat them up. I often remember these biscuits but never got down to try them out. On and off bakers post about Atta biscuits would remind me that I have to try them out. Well yesterday I did take the plunge. One bite of these golden beauties took me down the memory lane, reminding me of my grandmother. So here is my version of Atta biscuits with a hint of Elaichi. They are pretty close to the ones my grandmother 's.
I have tried these biscuits with both : baking soda and baking powder. The result is same. So feel free to use either. The trick to make them crispy and melt in your mouth is to beat the ghee and sugar really well for 3-4 minutes.
Ingredients Atta 120 gms Suji 40 gms Sugar 75 gms powderd Ghee 75 gms Baking powder 1/4 tsp Elaichi pd 1/2 tsp Milk 3 tbsp Method
Sieve Atta, baking soda and Elaichi pd.
Mix in Suji.
Beat sugar and ghee for good 3 minutes.
Now add in the dry ingredients and mix.
Add milk a tbsp at a time and bring the dough together.
Let it rest covered for atleast 30 minutes.
Preheat the oven to 160 degrees.
Take small balls of the dough. Press lightly and then press them with a fork to create a pattern.
Place them 2" apart on a baking tray lined with parchment paper.
Bake for 12-15 minutes till lightly golden.
Leave them in the hot oven for 2 minutes.
Remove them on a wire rack and let them cool completely.
Store in an airtight container.
Note: Mine were ready in 17 minutes.