Whole Wheat Coconut and Jaggery Biscuit
Growing up as a kid in the 90s we did not have so many choices of biscuits, as we do now. I used to love it when my mother brought home Nice Biscuit. They were my go to snack as a kid that I used to have after coming back home from school. I always liked it with my hot cocoa in the evening. The taste was really comforting.
Ingredients
- 1 cup whole wheat
- Powdered Jaggery 1/2 cup
- Dried desiccated coconut
- Room temperature Butter 1/2 cup
- Salt a pinch
- Elaichi essence or powdered elaichi or cardamom
- Milk 2 tablespoon
Instructions
Steps for making whole wheat coconut and jaggery biscuit
- Preheat oven to 180C for a minimum of 20 minutes
- Sieve half a cup of jaggery using a sieve
- Add 1/2 cup of butter
- Cream the butter and jaggery together
- Add a pinch of salt and mix
- Add 1/4 cup desiccated coconut, mix again,
- Add 6-8 crushed elaichi
- Next add 1 cup of whole wheat powder and mix using a spatula
- Add 2 tablespoons of milk
- Mix with a spatula, then mix with your hands
- Keep the dough to rest for about 20 minutes in a fridge
- Put some butter on a pan and add the silicon mat
- Scoop the biscuits using the cookie scooper, I got this and the silicon mat as a birthday gift!
- Roll the dough into a ball and dip it in some desiccated coconut and shake it off
- Prepare all the other biscuits by scooping and dipping and flatten it slightly with your hands
- Pop it into a preheated oven at 180C baking time is around 20 minutes.
- The recipe is healthy, no refined flour, no refined sugar and preservative free a recipe
- Enjoy the crispiest biscuits after they’ve cooled