Oats biscuits are a good accompaniment for your evening hot beverages and you can enjoy them to the full extent, especially when they are homemade because you are the boss of your recipe and you hold the keys of nutritional value. Here in this recipe, one can use a sugar-free substitute, stevia (not commercial, non-mass-produced if you can get it) for a diabetic-friendly recipe and the measures of it depend on your liking. I recommend using home-milled or chakki aata than the store-bought ones which may largely consist of wheat endosperm that has only carbohydrates. Proper whole wheat flour should consist of wheat bran, endosperm and its germ, and wheat flour with less quantity or sometimes 0% of bran. We Indians tend to eat everything soft with smooth textures and then the wheat bran was stricken out and there goes our nutrition. So when you eat the food the way it needs to be consumed, you will benefit from it :)
Here's the ingredients list for the recipe :
Oat flour/ Coarsely ground oats
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3/4th cup
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Wheat flour (or) Whole
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3/4th cup
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Baking soda/ Sodium bicarbonate
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1/4th - 1/2 teaspoon
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Brown sugar/ White sugar powder /Jaggery powder
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½ cup
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Salted butter ( I used Amul)
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60 grams ( weighing is better than measuring with a cup)
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Milk
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3 Tablespoons (or) as needed to bind everything
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Method :
1. Add the coarsely ground oats to a mixing bowl.
2. Add wheat flour, baking soda, and brown sugar. Mix well until combined.
3. Now add the butter which is at room temperature and work into the flour until it resembles wet sand. (Do not overwork in this step)
4. Now add milk and make it into a dough with light hands.
5. Cover and refrigerate for 10 mins.
6. Roll out the biscuit dough about 1/4 cms and cut out the biscuits. The dough will form cracks as you roll, but that's okay! relax! Cut the biscuits from the center and re-use the cracked part until the dough is completed. You may return the dough that's lying on your counter to the refrigerator for the next batch to handle easily.
7. Place the cut-out biscuits on the prepared baking tray.
8. Bake them in a preheated oven at 150 degrees C for 10 to 15 mins.
9. All ovens are not the same, you might need to crank up to 180 C if you generally bake at that temp.
10. I baked mine for 10 mins at 150 C and pushed it down to the lowest temp on my oven and continued to bake them for another 5 mins. This is because the coloring on the biscuits was good but they needed a bit more of sitting in the oven as they were slightly underbaked.
11. So once you understand the biscuits are done and you can smell the aroma of the fresh biscuits, remove them from the oven, let them rest for a minute (fresh biscuits/cookies stay soft, they harden up as they cool), now transfer them on to a cooling rack.
12. Store them in an air-tight container, stays good for a week.
Pictorial :
1. Add the coarsely ground oats to a mixing bowl.
2. Add wheat flour, baking soda, and brown sugar. Mix well until combined.
3. Now add the butter which is at room temperature and work into the flour until it resembles wet sand. (Do not overwork in this step)
4. Now add milk and make it into a dough with light hands.
5. Cover and refrigerate for 10 mins.
6. Roll out the biscuit dough about 1/4 cms and cut out the biscuits. The dough will form cracks as you roll, but that's okay! relax! Cut the biscuits from the center and re-use the cracked part until the dough is completed. You may return the dough that's lying on your counter to the refrigerator for the next batch to handle easily.
7. Place the cut-out biscuits on the prepared baking tray.
8. Bake them in a preheated oven at 150 degrees C for 10 to 15 mins.
9. All ovens are not the same, you might need to crank up to 180 C if you generally bake at that temp.
10. I baked mine for 10 mins at 150 C and pulled it down to the lowest temp on my oven and continued to bake them for another 5 mins. This is because the coloring on the biscuits was good but they needed a bit more of sitting in the oven as they were slightly underbaked.
11. So once you understand the biscuits are done and you can smell the aroma of the fresh biscuits, remove them from the oven, let them rest for a minute (fresh biscuits/cookies stay soft, they harden up as they cool), now transfer them on to a cooling rack.
12. Store them in an air-tight container, stays good for a week.
ENJOY!
Thank You For Visiting Blessy's Kitchen :)
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