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Wheat biscuits are a popular and succulent snack that’s made in nearly every extended family in India. These biscuits are made with wheat flour.
Wheat Flour biscuits are well-known Indian snacks, which are made with wheat flour, sugar, ghee, dry fates, and fragrances.
Readily accessible: Wheat flour and other constituents are fluently accessible.
Protean: You can make these biscuits either sweet or savory and add a variety of flavors and textures to them.
Manners of wheat biscuits
Sweet biscuits: These biscuits contain sugar and other sweet constituents.
Salty biscuits: These biscuits contain swabs and other fragrances.
Crisp biscuits: These biscuits are brickle and light.
Soft biscuits: These biscuits are soft and delicate.
How to make Whole wheat flour Biscuit recipes
The recipe for making wheat biscuits is veritably simple. You can fluently make them at home. All you have to do is integrate all the constituents knead the dough and also dissociate it into fragile balls. After this, they’ve to be ignited in the roaster or on the visage.
Make succulent biscuits at home with wheat flour which won’t spoil for the entire month, whether you eat it with tea or anytime
History of Whole wheat flour Biscuit recipes
The history of biscuits is relatively old. It’s trusted that biscuits were developed in ancient Egypt and Rome. At that time biscuits were made to be eaten during the trip, as they didn’t spoil for a long time. In the Middle periods, biscuits were frequently exercised as sections for trippers and dogfaces. At that time biscuits were veritably hard-bitten and dry.
In the 17th and 18th centuries, biscuits were also eaten to eat with tea. At that time sugar and other flavors began to be appended to biscuits. In the 19th century, after the Industrial Revolution, biscuits began to be produced on a voluminous scale. At that time biscuits began to be made with the help of motors, which made biscuits cheap and fluently available.
There are many types of biscuits available, such as sweet biscuits, salty biscuits, chocolate biscuits, etc.
Advantages of Whole wheat flour Biscuit recipes
1. Rich in Fiber Whole wheat flour biscuits are a good source of salutary grittiness, which can support and promote digestive health and brace healthy race sugar situations.
2. Supports Healthy Heart Function The grittiness, potassium, and antioxidants in entire wheat flour biscuits can support healthy heart function and reduce the threat of heart complaints.
3. May support lesser Cholesterol The answerable grittiness in entire wheat flour biscuits can support lesser cholesterol situations and raise heart health.
4. Good Source of B Vitamins Entire wheat flour biscuits are a good source of several B vitamins, including thiamin, riboflavin, and folate, which are important for dynamism metabolism and whim-whams function.
5. Supports Healthy Gut Bacteria The grittiness in entire wheat flour biscuits can support the excrescency of healthy gut bacteria and promote a strong vulnerable system.
6. Can support checking race Sugar The grittiness and antioxidants in entire wheat flour biscuits may support checking race sugar situations and ameliorate insulin perceptivity.
7. Supports Healthy Bones Entire wheat flour biscuits are a good source of several minerals, including calcium, magnesium, and phosphorus, which are important for bone health.
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Whole wheat flour Biscuit recipes
Course: ALL RECIPE, BREAKFAST, HOME4
servings30
minutes40
minutes218
kcal1
hour10
minutesWhole wheat flour Biscuit recipes
Ingredients
Wheat flour – 2 cups
Semolina – ½ cup
Salt – ½ teaspoon
Desiccated coconut – ¼ cup
Cardamom powder – 5-6 cardamoms (crushed)
Desi ghee – 5-6 tablespoons (melted)
Thick sugar – 1 cup (or regular sugar will also work)
Milk – ½ cup (should not be lukewarm, cold, or kept in the fridge)
Directions
- Prepare the dough First of all, blend wheat flour, semolina, swab, coconut greasepaint, and cardamom greasepaint in a voluminous coliseum
- Now append melted ghee to the flour and keep mingling ghee well in the flour. Integrate ghee in the flour for around 3- 4 twinkles, until the dough starts to join. Make sure that the kneading is right, this will make the biscuits crisp.
- Integrate sugar and milk set milk and sugar in a coliseum and leave it for 2- 3 twinkles so that the sugar mixes smoothly but doesn’t flee.
- Knead the dough Now sluggishly append the milk and sugar admixture to the flour and knead a tight dough. It should be crispy and hard-bitten so that the biscuits come hard-bitten and crispy. However, you can integrate the dough more by taking a little milk in your phase, If demanded.
- Fashion the biscuits Now make a monumental ball of dough and roll it on the rolling association. Don’t make it too slim, keep the consistency a little further. Also, take the lid of the fragrance box or a cookie knife and slash the shape of the biscuits.
- Fry Heat oil painting in a visage, and fry the biscuits on low- medium honey. Make sure not to overcrowd the biscuits in the visage, and flip them smoothly after every 2- 3 twinkles. Fry it sluggishly at around 140 °C so that it gets twisted outside and becomes crisp.
- Cool and serve When the biscuits are rosy brown, remove and position on kitchen paper and allow them to cool fully. Now your manual crisp wheat biscuits are ready, serve them with tea or snacks.
Notes
- Checking The wheat flour quality for use I suggest using better quality flour in your nearest General Stores.
- Milk should not be lukewarm, cold, or kept in the fridge. Use Boiled milk.