Whole Wheat Tea Biscuits

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Whole Wheat Tea Biscuits

The weather is perfect for sipping some hot ginger tea along with crisp home made biscuits. Though I really love cookies, it is thin crisp wafer like biscuits that I crave for with my tea, like these whole wheat tea biscuits.

Here’s my version of ‘krack-jack’ biscuits but in a healthy avatar.

Enjoy the crispy goodness. Happy baking.

Recipe

Whole Wheat Tea Biscuits

Crisp and healthy biscuits made with wholewheat flour!

Prep Time           10 minutes

Cook Time          10 minutes

Passive Time     30 minutes

Servings              30 cookies

INGREDIENTS

1 and 1/2 cups whole wheat flour

1/4 tsp salt

1/4 tsp Cinnamon powder [optional]

1/2 cup cane sugar

1/2 cup unsalted butter [soft]

2 tbsps cornflour

2 tbsps milk

1/4 tsp baking soda

1/4 tsp vanilla extract

INSTRUCTIONS

  1. Sift the flour, salt, cinnamon powder and cane sugar together.
  2. Mix in the butter and combine well.
  3. In another bowl, mix the cornflour and milk together. [beat /mix well until no lumps remain]. Add the baking soda and vanilla extract to this mixture.
  4. Tip the cornflour mix into the sifted-buttered flour and bring the dough together.
  5. Cling wrap the dough and allow it to rest for 1/2 an hour.
  6. Pre heat the oven at 180 C for 10 minutes.
  7. Roll out a portion of the dough between two sheets of parchment/ butter paper. [ Roll out as thin as you want your biscuits to be]
  8. Remove the parchment on top and use a sharp knife or a cookie cutter to carve the biscuits. [ I used a knife to make the square biscuits and a round cookie cutter for the circular ones]
  9. Carefully remove the extra bits and transfer the parchment onto a baking tray. [Or you may lift up each biscuit using a flat spatula and transfer it to a prepared baking tray]
  10. Use a fork to prick holes on the shaped biscuits. [This will make sure that they remain flat and thin]
  11. Repeat the same with the rest of the dough. [ Keep the excess dough cling wrapped until use]
  12. Bake in the pre heated oven at 160 C for 10-12 minutes or until they turn light brown and crisp.
  13. Allow to cool on a wire rack. Store in an air tight jar once completely cooled.

RECIPE NOTES

  • Oven temperature and time may vary. Thinner biscuits would take a shorter time to bake than the thicker ones. Bake until the edges start to brown.
  • Cane sugar gives the biscuits a lovely flavour and colour. You may use regular white sugar too.

Happy baking.

Posted originally on JUNE 2, 2016


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