Never in my wildest dreams did I imagine myself baking biscuits! But, as someone wise once said, "necessity is the mother of invention." Well, I can't really call this an invention. But necessity is what turned me into a good cook and now I am experimenting with baking.
The culprit...err...the credit for this transformation goes to the overprotective father in my house - Mr. Hubby. Ever since he became a dad, he surprises me with his awareness levels regarding food safety and health. One of the first things toddlers begin to snack on is biscuits. But, when I enthusiastically bought packets of various Glucose and milk biscuits Mr. Hubby said little S won't be given all this. As I grumbled in frustration, Mr. Hubby asked me to have a look at the ingredients. I couldn't argue with him on this one as I did notice the amount of vegetable oil and maida. "If you are so keen on feeding him biscuits, why don't you bake at home?"
This awakened the Mother India inside me. So, last weekend I did debut on the biscuit front. I did keep it simple though, for I didn't want little S to outrightly reject my labour of love. When little S did savour them with pleasure, the Mother India was elated, for the biscuits had the goodness of wholewheat flour and desi ghee! This is how I made these yummy biscuits.
Wholewheat flour (Atta) - 1 cup
Vanilla Custard Powder - 2 tbsp
Clarified Butter (Desi Ghee) - 1/2 cup
Powdered Sugar - 1/2 cup
Salt - a pinch
Milk - 1/4 cup
Baking Powder - 1 tsp
Cardamom Powder - 1 tsp
1. In a mixing bowl, take wholewheat flour and desi ghee and mix well to form a crumble.
2. Add the powdered sugar, cardamom powder and mix well.
3. Add the custard powder and mix well.
Note : Do not over knead the mixture else the biscuits will come out hard. Use only as much milk as the dough requires. There is no compulsion to use all the milk.
5. Roll the dough into a thick roti. Using a cookie cutter (I used the lid of my baking powder!) cut discs in shape of your choice.
6. Line the discs in a greased baking tray. Keep some distance between the discs.
7. Preheat the oven at 180 degrees. Bake the biscuits for 20-22 minutes at 180 degrees at convection mode. Remove once the biscuits become golden brown and let them cool on cooling rack for 15-20 minutes. If you press the biscuits, they will appear tender. However, don't be tempted to over bake. Once the biscuits cool down, the texture will be just fine.
Next on my wish list is Good Day biscuits. Let's see when that happens...