Eggless Atta Biscuits Recipe According to Wikipedia
Wiki knows atta, Wiki knows biscuits but he doesn’t know atta biscuit. We have to refer to Vinipedia.
According to Vinipedia
Tasty bites with the wholesomeness of wheat, flavours of ghee and cardamom. Favourite partner of my cup of tea!

Let’s talk about – Eggless Atta Biscuits Recipe

I found Eggless Atta Biscuits Recipe here.
It’s a very simple and forgiving recipe. I have, at times messed up the proportions but have always ended up with crunchy and delicious Atta biscuits.
It involves mixing of very simple ingredients.
The recipe calls for frozen ghee. So we need to keep it in the freezer till it is rock hard.
I have added cardamom for the flavouring. You can add cinnamon powder, desiccated coconut etc.
You may also like besan nankhatai, nankhatai, eggless saffron cookies, eggless coconut cookies, eggless marble cookies, eggless tutti frutti cookies, eggless sooji coconut cake  etc.

The Beauty (Good Part about Eggless Whole Wheat Cookies)

100% whole wheat flour
No special ingredients
Simple mixing and baking
Forgiving recipe

And the Beast (the difficult part of Atta Biscuits Recipe)
How so ever fool proof the recipe may be, there is a little beast hidden inside every cookie which might make the cookies

Stick to one another while baking
Turn out shapeless
Be paper thin or hard
Too soft to handle
Black bottomed

The list is endless and will be updated every time one of my cookie experiments fails.

Experience and experiments (tips and tricks)

Line the baking tray with a parchment paper.
Do not place the dough on a warm baking tray. The tray should be at room temperature.
Measure the ingredients accurately.
Ensure the ingredients are at room temperature unless otherwise stated in the recipe.
Every recipe has the INGREDIENTS section before the METHOD section. Why? Because the ingredients need to be collected before you start off with the baking part. Do that!
Follow the recipe. When it says cream the butter and sugar for 3 minutes on high speed, you cream the butter and sugar for 3 minutes on high. Simple!
Chill the dough when asked for. Do not skip this step how so ever desperate you are to bake the cookies.
The cookies are done when the edge brown but the center is slightly under-cooked. Take them out of the oven.
Leave the cookies on parchment paper for 4-5 minutes before transferring to a cooling rack.

This list too is endless and will be updated with further experiments and experience.

Let’s just talk

When I wrote about healthy veggie shots, I told you and me the meaning of marination, marinate and marinade. When I wrote about white sauce pasta, I told you and me rather me and you, (if you know what I mean!!) the meaning of “Al-dente”. Continuing with the language classes today, we will learn the difference between cookies and biscuits.
Yes the two are different and I realized this while selecting the cookie cutter. Yes while selecting the cookie cutter!!! Because I wanted the biscuits to be rectangular and the cookies to be round! Because that was the difference between a cookie and biscuit according to me! So innocent I am!! Innocence is rare so I’ll keep it to me, I’d rather pass on some knowledge.
The difference between cookies and biscuits is in their texture and not shape. Cookies are heavy and rough and full of nuts, oats, raisins and chocolate chips; while biscuits are slightly soft, crispy and thick and are full of sugar and butter.
The difference between the two also arises due to the different locations as in in (the first in is with as and the second in is independent… got it Mr. M.S. Word) America, biscuits and cookies are referred to as cookies and the term biscuit is used in British countries.
There is no difference as regards the shape. The cookies can be rectangular and biscuits can be round.
That’s all for the class today. Hope you all are revising the work regularly as we shall soon have a test.
#differencebetweencookiesandbiscuits