Whole Wheat Salt Biscuit Recipe – Bakery Style

Bakery style healthy whole wheat salt biscuits. As the name suggests I have used organic whole wheat flour and palm sugar, instead of all-purpose flour and white sugar.

I had a chance to taste this biscuit in my friend’s(Rajeswari Annamalai) place and it exactly tasted like the one we buy in the bakery. She is also a baker and bakes using healthy ingredients only. I got this recipe from her. This biscuit is really easy to make with just four available ingredients from our pantry.

Following steps to be noted while making the biscuit:

• use butter at room temperature. You can use either salted or unsalted butter. If using salted butter reduce the quantity of salt in the recipe.
• if using the granulated sugar, powder it and then use it in the recipe.
• While measuring do not tightly pack the flour.
• Once you shape the cookies, let it be in the refrigerator for  20 mins so that while baking cookies, it will not expand too much and it will retain its shape.

Enjoy the video of the whole wheat salt biscuit. Subscribe for more videos.

Now let us see how to prepare this recipe.

Whole Wheat Salt Biscuit Recipe - Bakery Style

Print Recipe

Crispy and buttery bakery-style salt biscuit.

• CourseEvening Snack
• CuisineSouth Indian

Servings	Prep Time
12 pieces approx	10 min

Cook Time

15 min

Servings Prep Time 12 pieces approx 10 min

Cook Time 15 min

Whole Wheat Salt Biscuit Recipe - Bakery Style Print Recipe Crispy and buttery bakery-style salt biscuit. CourseEvening Snack CuisineSouth Indian Servings Prep Time 12 pieces approx 10 min Cook Time 15 min Servings Prep Time 12 pieces approx 10 min Cook Time 15 min

Ingredients

• 1 cup Whole wheat flour/Atta
• 100 gms Unsalted Butter room temperature
• 2 tbsp Powdered Palm Sugar or Powdered sugar
• 1/4 tsp salt

Servings: pieces approx

Instructions

1. Preheat oven to 160 degrees C. Align, a baking sheet lined with parchment paper or aluminum foil.
2. In a large bowl, add butter and sugar. Whisk it thoroughly until the color changes to pale white. Then add salt and mix again.
3. Then add flour and continue to mix until the mixture forms a soft dough. The consistency of the dough should be like roti dough.
4. Make 12 small equal balls out of dough, pat it, and place on a prepared baking sheet. Repeat for remaining dough.
5. You can make any shapes. For design, I made dots on each cookie using a fork. Once done place it in the refrigerator for 20 mins, so that while baking cookies, it will not expand too much and it will retain its shape.
6. Bake for 12-15 minutes, or until cookies are pale golden brown on the sides.
7. Once done remove it and let it cool. Initially, the biscuit would be very soft. Once it completely cools it becomes crispy. The salt biscuit is ready.

Recipe Notes

• Use only the specified amount of ingredients to getting the perfect cookie.
• While measuring do not tightly pack the flour.
• Store baked cookies in an airtight container for a week.
• Serve with tea/coffee/milk.
• Once you shape the cookies, let it be in the refrigerator for  20 mins so that while baking cookies, it will not expand too much and it will retain its shape.

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Crispy and buttery bakery-style salt biscuit is ready to relish.

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