Sorghum or jowar flour is my favourite when it comes to biscuits. It looks like refined flour but is packed with antioxidants and vitamins which are not there in refined flour.
Addition of jowar flour to biscuits makes them healthier, that too without compromising on taste.Jowar flour adds a crunch which is missing in refined flour biscuits. If you like to bake healthy and are new to baking, the best recipe to start from is whole wheat biscuits.
Usually, I make jowar biscuits with jowar flour and whole wheat flour but this time I have added rice flour. That makes these biscuits gluten-free and good for people who are allergic to gluten. The recipe is quite simple.
- Jowar flour: 1 cup
- Rice flour:1/2 cup
- Clarified butter or ghee:1 cup
- Khandsari sugar:3/4 cup
- Baking powder: 1/2tsp
- Vanilla essence: 1 tsp
- Milk:1 tbsp
While baking biscuits, measure flour accurately. The success of biscuits depends on the accuracy of the measurement. Here I have taken a normal teacup of 175 ml.
Cream ghee and sugar with the help of a whisk. The mixture takes a few minutes to become soft and fluffy.
Take jowar flour and rice flour in a big bowl. Mix them with a spatula. Add baking powder and mix again.
To the ghee sugar mix, add a tsp of vanilla essence and dry ingredients. Make a dough adding 1 tbsp of milk.
Divide the dough into two parts and make two logs. Wrap them in the parchment paper.
Keep them in the freezer for 20 minutes.
Meanwhile, preheat the oven at 150 C.
After 20 minutes, take out the dough and cut biscuits using a sharp knife. I have made 20 biscuits with these measurements.
Bake at 150 C for 20 minutes or till the lower edges become brown.
Cool them on a wire rack and store in an airtight container.
You can replace rice flour with wheat flour or can use 1/4 cup rice flour and 1/4 cup wheat flour. The results will be equally good.
If the dough doesn’t come together, add one tbsp of milk.
Baking time may vary depending on your oven temperature settings.