There’s nothing like a crisp biscuit with a hot cup of chai. But store-bought packets often come loaded with refined flour, sugar and palm oil, and the ingredient lists get longer every year. The good news is that you can bake biscuits at home using things already sitting in your kitchen, such as atta, ragi, oats, jaggery and ghee. They take barely any time, smell wonderful while baking, and you control exactly what goes in. Here are five simple recipes to try, from classic Indian atta biscuits to a two-ingredient version that needs no flour at all.
Shape, flatten and bake at 180°C for 15 to 18 minutes. Bake at 160 to 170°C for 18 to 20 minutes. Scoop out small balls, flatten them gently on a lined tray, and bake at 180°C for 15 to 18 minutes until they’re golden at the edges. Bake at 180°C for 12 to 15 minutes. Shape small rounds, press them flat, and bake at 180°C for 12 to 15 minutes.
Because they won’t spread, let the mixture rest for five minutes so the oats soak up the moisture, then scoop spoonfuls onto a lined tray and flatten them,. This is the classic. Cream a quarter cup of softened ghee with a third of a cup of jaggery powder until it looks light and fluffy. Add one cup of whole wheat flour, half a teaspoon of baking powder and half a teaspoon of cardamom powder, then mix in one or two tablespoons of milk to bring the dough together. Don’t knead hard, or the biscuits turn tough. They firm up as they cool. Ragi gives these a lovely earthy flavour and plenty of fibre. Mix half a cup of ragi flour with half a cup of whole wheat flour, a third of a cup of jaggery powder, half a teaspoon of baking powder and a pinch of cardamom. Rub in a quarter cup of ghee until the mixture feels like breadcrumbs, then press it into a dough. Pure ragi dough tends to crumble, so using half atta makes it easier to handle. Oats add a chewy, nutty bite. Cream a quarter cup of ghee with a quarter cup of jaggery powder, then add half a cup of oats, half a cup of whole wheat flour and half a teaspoon of baking powder. Mix in one or two tablespoons of milk, and a handful of chopped almonds or raisins if you like. These couldn’t be easier. Mash two very ripe bananas and stir in about one cup of rolled oats, adding a pinch of cinnamon if you like. These come out soft and chewy rather than crisp, and they’re naturally sweet, with no flour, sugar or butter needed. For a protein-rich option, mash one ripe banana and mix it with a third of a cup of unsweetened peanut butter. Stir in about one cup of rolled oats and a pinch of cinnamon until the mixture holds together. If it feels too sticky, add a spoonful more of oats. Let them cool on the tray, since they’re soft when hot and firm up as they sit. This article is intended for general informational purposes only and is not a substitute for professional dietary advice. Even homemade biscuits contain natural sugars, fats and calories, so enjoy them in moderation, and people with diabetes or other health conditions should consult a doctor or dietitian. Check ingredients for allergies, particularly peanuts, nuts and gluten, and adjust baking times to suit your oven.
