How do you like to have your biscuits? Do you like them freshly baked and warm or do you have patience until they cool down? I like them warm. The aroma and taste of a fresh warm biscuit are beyond words.
These biscuits are baked with ragi or finger millet flour, oats and whole wheat flour. I have used powdered jaggery and ghee. You can use any sugar. Adjust the quantity as per your taste. Ghee can be replaced by butter or coconut oil. Choose what you like.
Ragi or finger millet is a good source of protein, carbohydrates, dietary fibre and essential minerals like calcium and iron. Similarly, oats are rich in fibre and antioxidants while wheat flour is a great source of complex carbohydrates and fibre.
If you like to bake with ragi, try these ragi cocoa biscuits.
Bake these biscuits if you like oats.
Ragi Oats Biscuits
- 1/2 cup Ragi or finger millet flour
- 1/2 cup Oats
- 1/4 cup Wheat flour
- 3/4 cup Powdered jaggery
- 1/2 cup Ghee or clarified butter
- 1-2 tbsp Milk (optional)
- 1/2 tsp Nutmeg powder
- 1/2 tsp Cardamom powder
- 1/4 tsp Pink salt
- Sift the flours, ragi and wheat flour. Add oats. Mix in the spices and salt.
- Cream ghee and jaggery or any sugar you are using until the mixture is fluffy and white.
- Mix dry ingredients with wet ingredients.
- Make a dough. If it's not coming together, add milk or ghee.
- Refrigerate the dough for 15 to 30 minutes.
- Meanwhile, line a baking tray with parchment paper
- Preheat the oven at 160 C for 10 minutes.
- Roll the dough between two layers of the parchment paper into a thick chapati.
- Cut cookies of the desired shape. You can divide the cookie dough into balls and flatten them to make cookies. Place them at a distance from each other as they may spread.
- Bake them at 160 C for 15-20 minutes.
- Cool them on the wire rack and store in an airtight box.