Are you craving a simple yet satisfying treat that's perfect for dunking in tea or enjoying alongside a hearty meal? Look no further than homemade crispy wheat flour biscuits! These delightful little morsels are surprisingly easy to make, requiring only a handful of readily available ingredients and minimal baking expertise. Forget store-bought biscuits packed with artificial flavors and preservatives; this recipe delivers the wholesome goodness of simple, naturally delicious ingredients, resulting in a texture that's both crisp and satisfyingly crumbly.
This recipe unlocks the secret to perfectly crispy wheat flour biscuits, guiding you through each step with clear instructions and helpful tips. From the precise measurements to the ideal baking time, we'll ensure you achieve golden-brown perfection every time. Ready to embark on this baking adventure and create a batch of irresistible biscuits? Let's get started with the step-by-step guide below!
Tools Needed
- Utensil
- Mixer jar
- Bowls
- Rolling pin
- Chakla (optional)
- Spoon
Ingredients
- Wheat flour: 2 cups
- Desiccated coconut powder: 1/2 cup
- Semolina: 1/2 cup
- Salt: 2 pinches
- Refined oil or ghee: 1/4 cup
- Sugar: 1 cup
- Water: 1/2 cup (slightly less)
Step-by-Step Instructions
Step 1. Prepare the Dough
- Take a utensil and add 2 cups of wheat flour (or refined flour).
- Add 1/2 cup desiccated coconut powder (you can use white desiccated coconut too).
- Add 1/2 cup semolina (coarse or fine).
- Add 2 pinches of salt.
- Mix all dry ingredients well.
- Add 1/4 cup refined oil (or ghee) and rub it into the flour until it resembles a laddu.
- In a separate bowl, mix 1 cup sugar and 1/2 cup water (slightly less). Do not melt the sugar.
- Gradually add the sugar-water mixture to the flour mixture, kneading to form a firm, hard dough. Do not add too much water; the dough should not be wet.
Step 2. Shape and Design the Biscuits
- Divide the dough into two parts. Roll each part into a long cylinder of medium thickness.
- Cut the cylinder into biscuit-shaped pieces of medium thickness (avoid making them too thick or thin).
- Press each biscuit piece slightly to flatten and shape it (square or round shapes are suggested).
- Optionally, add a design to the top of each biscuit using a spoon or mold.
Step 3. Fry the Biscuits
- Heat oil in a pan over low heat. Fry the biscuits until golden brown, ensuring the oil is not too hot to prevent burning and rawness.
Step 4. Cool and Serve
- Remove the biscuits from the oil and let them cool before serving.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Adding salt enhances the taste of the biscuits.
- The better you mix the oil into the flour, the crispier the biscuits will be.
- Keep the sugar whole in the sugar-water mixture to create a grainy top on the biscuits.
- A firm, hard dough is crucial for crispy biscuits; do not make the dough wet.
- Do not fry the biscuits in excessively hot oil to avoid burning and ensure they cook through.
Nutrition
- N/A
FAQs
1. Can I use all-purpose flour instead of wheat flour?
While you can, the texture will be different. Wheat flour gives a crispier biscuit. All-purpose flour will result in a softer, less crisp biscuit.
2. How do I store leftover biscuits?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them.
3. My biscuits are too hard/soft. What went wrong?
Hard biscuits often mean overbaking. Soft biscuits might be underbaked or due to too much moisture in the dough. Check your oven temperature and baking time.
There you have it – perfectly crispy wheat flour biscuits, made entirely from scratch! Enjoy these delicious treats with your favorite accompaniments, and don't be afraid to experiment with different additions to personalize your recipe. Happy baking!