Name: Ragi Wheat Flour Biscuits recipe by Chetna Parikh at BetterButter
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 6
Ingredients: Ragi flour - 50 gm; Wheat flour - 50 gm; Powdered sugar - 50 gm; Butter or sunflower oil - 50 gm; Baking Powder - 1 Tsp; Salt - 1/8 tsp ( If you are using unsalted butter or oil); Milk - 2 to 3 tbs

Ingredients Serving: 6

Ragi flour - 50 gm
Wheat flour - 50 gm
Powdered sugar - 50 gm
Butter or sunflower oil - 50 gm
Baking Powder - 1 Tsp
Salt - 1/8 tsp ( If you are using unsalted butter or oil)
Milk - 2 to 3 tbs

Instructions

Roast the ragi flour in a pan for 2 to 3 minutes or till it gets fragrant. Now cool it down to room temperature and sieve ragi flour, wheat flour, powdered sugar & baking powder in a bowl.
Add frozen cubs of butter in the flour and mix gently with figures to give bread crumbs texture to the flour.
Add 1 tbs milk at a time to the flour mix to make the dough for the biscuits. Don't knead it just bring it together with gently otherwise butter will melt in the dough. Cover with cling wraps and refrigerate for 20 minutes.
Preheat the oven at 175 or 180 degree celcius for 10 minutes. After 20 minutes remove the dough from the fridge, uncover and roll the dough between a plastic sheet to make a circle of 1/2 cm thickness, cut roundels with a biscuit cutter.
Put parchment paper or butter paper on a baking tray and arrange all the biscuits on it. Make an impression of fork or put nuts on them. Bake for 18 to 20 minutes.
Remove the tray once the biscuits are cooked and let them rest for 20 minutes till they become absolutely cool. Store the biscuits in airtight container.

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