Eggless Ragi & Whole Wheat Crisp Biscuits Recipe

Step 1: To begin making the Eggless Ragi & Whole Wheat Crisp Biscuits recipe, firstly roast the ragi flour in a cast iron pan on a medium low flame

Step 2: Keep tossing for a few minutes until the aroma of roasted flour fills the air

Step 3: In a mixing bowl, add sifted whole wheat flour and the roasted ragi flour

Step 4: Also add sifted baking powder to the flour and give it a gentle mix

Step 5: Refrigerate butter for 20 minutes and cut it into cubes

Step 6: Add these butter cubes to the flour mix

Step 7: Mix the flour with the butter with your finger tips till you get a coarse mixture

Step 8: Add powdered sugar and mix

Step 9: Add milk 1 tablespoon at a time and bring the mixture together like a dough

Step 10: If you add too much liquid or too less liquid it will not hold the shape and will crumble

Step 11: Cover it with a cling wrap and refrigerate for 15 to 20 minutes

Step 12: Roll the dough on a flat counter using a roller pin

Step 13: You may dust a little with wheat flour to prevent it from sticking

Step 14: The rolled dough should not be very thin nor very thick, just right

Step 15: Cut it into desired shapes

Step 16: I am using a circular biscuit cutter, you can use cookie cutters or even lids

Step 17: Place the biscuits on a greased baking sheet

Step 18: You can use a sharp knife or spatula to lift it up

Step 19: You can line the baking sheet with parchment paper

Step 20: I am using a silicon mat to prevent sticking to the bottom

Step 21: You can make striped design with a fork and bake it in a preheated oven on 180 degree C for 15 to 18 minutes in the middle rack until they acquire a slight brown colour

Step 22: The biscuits will still me soft as you remove them from the oven

Step 23: Let the cool down on a wire rack until they become crisp and delicious!Serve Eggless Ragi & Whole Wheat Crisp Biscuits with a cup of Masala Chai and Paneer Tikka Wraps for a tea break with your friends and family