In a bowl, take butter or ghee and sugar with jaggery. Whisk them together till a fluffy mass is formed.

Use a strainer to sift whole wheat flour, spice powders and baking powder in another bowl. Now whisk together atta, cardamom powder and nutmeg powder and set aside.

Add the sifted flour slowly to the butter sugar mixture and mix well. At this point, you have to add the dry ingredients in two to three parts and keep mixing. In the end, you will need milk to knead a soft cookie dough.

I do not use a stand mixture for this. Once a soft dough is ready, cover and refrigerate for 15-minutes only. This will ensure that our dough is little tight to work with and makes good, crispy cookies.

After 15-minutes, remove the dough from the refrigerator. Use a rolling pin roll to roll out a think disk evenly. I always use two parchment papers and roll the dough in parts.

Use a knife or pizza cutter to cut the cookies in rectangular shape. You may use a cookie cutter too.

Try to keep the cookies not more than ¼ inch thick. Use the same process to shape other cookies from the rest of the dough.

Preheat the over at 325F for 15-minutes.

While the oven is preheated, use a toothpick or fork to make tiny holes on each cookies. This is an optional step.

Line a cookie sheet with parchment paper and carefully place all the cookies 1 inch apart from each other. These cookies rise and become bigger while cooking.

Bake the cookies for 18-20 minutes until the biscuits turn light golden brown. Depending on the cookie size and oven type, the cookies may cook faster. Keep an eye on them to see if they are turning brown faster or dark around the edges.

After the baking time, cool them on a wire rack and then store punjabi atta biscuits in an airtight cookie jar.