Chef Sanjeev Kapoor Recipes
Ragi Biscuit Recipe
Prep Time | 30 minutes |
Cook Time | 30 minutes |
Servings |
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Instructions
- Roast millet flour on low heat till fragrant. Remove from heat and cool.
- Sieve together millet flour, wheat flour and baking powder into a bowl.
- Cut butter into small pieces, add to the sieved flour mixture and rub with your fingertips till the mixture resembles breadcrumbs. Add powdered sugar and mix well.
- Add some milk and vanilla essence, mix and knead into a smooth dough. Refrigerate for 20 minutes.
- Preheat oven to 180ºC. Grease a baking tray with some oil.
- Dust the worktop with some flour and roll out the dough. The rolled out dough should not be too thin or too thick. Cut into round biscuits with a small cookie cutter. Poke with a fork in a striped pattern.
- Place the biscuits on the greased tray, put the tray in the preheated oven and bake for 15-20 minutes. Remove from oven and cool.
- Serve or store it in an airtight container.