Atta Biscuits or Eggless Wholewheat Cookies are an ode to the old-fashioned Indian bakery cookies. They evoke nostalgia of the times when we'd get tins of warm freshly baked cookies at home from the local bakery and eat them dipped in cups of hot tea. What a treat that was!
These Atta Biscuits are as close in taste as I could get to the bakery-style ones. Just simple crispy cookies, flavored with butter and a hint of cardamom. They really do make the perfectly delightful tea-time accompaniment.
They don't need many ingredients and are quite fuss free to make. These biscuits are typically made in ghee though I've used butter here. The dough comes together in one bowl and needs to rest for about 30 minutes in the refrigerator so its pliable enough to be rolled out. Since there isn't any egg in this recipe, I've added some milk powder just to give the cookies a tender crumb.
Cardamom powder is a popular flavoring in these biscuits, but you could certainly use some cinnamon, powdered fennel seeds, ginger powder, or maybe even a small splash of rose water. While these are absolutely lovely plain and simple, go ahead and add in some nuts, seeds, chocolate chips, etc, if you like.
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these atta biscuits as much as we do!
📖 Recipe
Atta Biscuits
Ingredients
- 200 gms ( 1 cup) Butter, softened 1 cup
- 150 gms ( 1 cup) Icing sugar 1 cup
- 50 gms (1/3 cup) Milk powder 1/3 cup
- 300 gms ( 2 1/4 cup) Wholewheat flour 2 1/4 cup
- 1/2 tsp Cardamom powder
Instructions
- Beat the softened butter and icing sugar in a large bowl until fluffy.
- Stir in the wholewheat flour, milk powder and cardamom powder with a wooden spoon. Use your hands to bring this together to form a dough. Divide into 2 halves. Cover the dough halves in plastic wrap or aluminium foil. Refrigerate for 30 minutes.
- Preheat the oven to 170C. Cover your baking tray with silpat or parchment paper.
- Working with one dough half at a time, roll out the dough to about 1/2" thickness. Using a cookie cutter, cut out the cookies. Use a fork to prick some design on top. Sprinkle some crushed pistachio on top ( optional).
- Bake for 10-12 minutes or until the cookies are light golden brown. Cool on a cooling rack. The cookies will get crisper as they cool.
Notes
- The cookies I made, were done in 12 minutes. As your oven temperature maybe different, do keep an eye on the cookies so they don't get overdone or stay undercooked.
Nutrition
Ruchi patil says
Which butter should be used salted or unsalted?
Natasha Minocha says
Hello Ruchi, I mostly use salted butter in my recipes as I don't get unsalted butter easily. So you can use either, if using unsalted butter, please add 1/8 tsp of salt to the dry ingredients. Hope this helps.:)
Siddhi says
Hello! Preheating for around 10 minutes is fine?