Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits are crispy, crunchy and very delicious on their own or with some Indian style ‘chai’. These biscuits have originated in the state of Punjabi but has become very popular all over the country.
Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits are a staple in most tea shops around India. Even in most households, these biscuits find a home as they are delicious and very light as well. These biscuits are an Indian take on the classic English shortbread biscuits. However, they are made without butter and all purpose flour. Hence they have a slightly dense texture and they are so crumbly.
Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits has been one of my favorites from when I was a teenager and I’d have these when my Mom got them from a nearby Punjabi grocery stores. Somehow, I had never really liked them before and then, all of a sudden, I just fell in love with them! Have you had these with milk?! Oh they taste amazing 🙂
These are made with just 5 ingredients! I didn’t even need any whisking machine or any fancy equipment to make the dough. This biscuit dough doesn’t need to be chilled either before being baked. So that means this is a quick, instant biscuit that you can whisk up as and when you like.
Let’s bake!
Preheat the oven @ 160’c for 10 minutes. Line a baking tray with parchment paper.
In a large mixing bowl, take ghee (clarified butter) and powdered sugar.
Whisk together the sugar with the ghee until they are well incorporated. This mixture does not have to be very light and fluffy.
Next, add the baking powder and half of the whole wheat flour.
Whisk gently and add the remaining whole wheat flour.
Add milk a little at a time and make a soft, pliable dough.
I have used a chakli/ cookie press (the ribbed plate to shape these cookies).
Divide the into two equal haves, shape it into logs. Fill one log into the chakli/ cookie press and shape the cookies, keep each cookie about 1 inch -1 1/2 inch long.
Bake them @160’c for 15-16 minutes or until the edges turn golden brown.
Once baked, cool them on a cooling rack for a few minutes. They turn crisp quite quickly.
I’ve shared the ingredients in cup/ tablespoons but please be careful, they are approximate measures. It’s best to use ingredients in grams.
1+1/4 cup Atta/ wholewheat flour
1/4 cup ghee
12 tbsp powdered sugar
1/4 cup milk
3/4 tsp baking powder
Made with whole wheat flour, these crispy, crunchy and egg free biscuits are light and addictive and pair fabulously with chai!
Ingredients
- 150 grams whole wheat flour (Atta)
- 60 gms ghee (clarified butter) at room temperature, not melted
- 90 gms powdered sugar
- 3/4 tsp baking powder
- 60 ml milk approx.
Instructions
- Preheat the oven @ 160'c for 10 minutes. Line a baking tray with parchment paper.
- In a large mixing bowl, take ghee (clarified butter) and powdered sugar.
- Whisk together the sugar with the ghee until they are well incorporated.
- This mixture does not have to be very light and fluffy.
- Next, add the baking powder and half of the whole wheat flour.
- Whisk gently and add the remaining whole wheat flour.
- Add milk a little at a time and make a soft, pliable dough.
- I have used a chakli/ cookie press (the ribbed plate to shape these cookies).
- Divide the into two equal haves, shape it into logs.
- Fill one log into the chakli/ cookie press and shape the cookies, keep each cookie about 1 inch -1 1/2 inch long.
- Bake them @160'c for 15-16 minutes or until the edges turn golden brown.
- Once baked, cool them on a cooling rack for a few minutes. They turn crisp quite quickly.
Notes
These cookies stay fresh for 5-6 days in an airtight container. The dough doesn't need to be chilled before baking. If you don't have a cookie press, roll the dough and slice it any shape before baking them.
Love,
Shreya 🙂
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Adapted from YouTube.
Looks fabulous and tempting pics too ..will try them soon 😍😍😍
Thanks so much gloria 😍😍😍do try sweetie💕
Can u give the standard cup measurements for the ingredients
Updated, they are approximately measures. Safer to use a weighing scale
Hi kindky tell me if ghee can be replaced with butter?if yes any change in measurements?thanks alot in advance.
Hi Priya,
This is traditionally made with ghee.
If you are looking for any butter based biscuits , search for those in the archives 🙂
Hey Shreya, can we add cardamom or ang essence to this? Would the flavors work well?
You can add cardamom flavour.