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baked gur atta punjabi biscuits

Punjabi Biscuits

Make this amazing Punjabi biscuits or atta biscuits today. These eggless cookies are crispy, lightly sweet, and has a delicious buttery texture with hints of Indian spices. Make these today and enjoy these punjabi atta biscuits with tea or coffee.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: Indian
Keyword: Punjabi biscuits, Punjabi cookies
Prep Time: 10 minutes
Cook Time: 14 minutes
Servings: 6
Calories: 60kcal
Author: Sophie
Cost: $6

Equipment

  • Oven, Air-fryer, Mealthy Crispy Lid

Ingredients

  • 1 and 1/2 cups atta or whole wheat flour
  • 1/2 cup melted ghee melted or 1/2 cup unsalted butter at room temperature
  • 1/4 cup granulated white sugar powdered
  • 1/3 cup powdered jaggery or coconut sugar
  • 1 tsp carom seeds crushed (optional)
  • 1/2 teaspoon baking powder
  • 2 tbsp corn flour adds a crisp texture
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon nutmeg powder
  • 3-4 tablespoons milk
  • pinch of salt optional

Instructions

  • 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 1/4 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.

Notes

  • Corn starch adds a nice, crispy texture to these cookies. Even though the cookies look soft right after baking, they turn crispy as they cook. 
  • Both butter and ghee give a similar result. However, ghee adds a different flavor to these cookies quite similar to the traditional Punjabi cookies. 
  • This recipe yields 30 small cookies.

Nutrition

Serving: 30g | Calories: 60kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sugar: 3g