Crispy Cinnamon Butter Atta Biscuits (Eggless)
55 minutes
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About Crispy Cinnamon Butter Atta Biscuits (Eggless)
Indulge in these delightful eggless cinnamon butter cookies, made with whole wheat flour (atta) for a wholesome twist! These crispy, crunchy biscuits are incredibly easy to make and perfect for any occasion, especially festive gatherings. The warm cinnamon aroma and buttery flavor will tantalize your taste buds.We've used brown sugar for a richer flavor and skipped refined ingredients, making these cookies a healthier treat. This recipe is perfect for those looking for a delicious and satisfying snack without compromising on health.Learn how to bake these delicious cookies in a kadai (Indian wok), a unique method for achieving perfectly baked biscuits every time. Get ready to impress your family and friends with this simple yet elegant recipe!
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Recipe Time & More
Prep20 minutes
Cook35 minutes
Total55 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour (atta, approximately 125g), whole
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon ground
Wet Ingredients
- 1/2 cup Butter (approximately 80g, reducing or omitting added salt), salted butter may be used, unsalted
- 1/2 cup Sugar (powdered, approximately 80g), brown
- 1 tsp Vanilla Extract optional
- 2-3 tbsp Milk as needed for dough consistency, cold
- 1/2 tsp Salt if using unsalted butter, optional
Instructions
Prepare the Dry Ingredients
- Sift together the whole wheat flour and baking powder. Add the ground cinnamon and mix well. Set aside.
Cream the Butter and Sugar
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the vanilla extract (if using).
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be slightly crumbly.
Form the Dough
- If the dough is too dry, add 2-3 tablespoons of cold milk, one tablespoon at a time, until the dough comes together and forms a soft ball. Knead gently for 2-3 minutes. Avoid over-kneading.
Roll and Cut the Dough
- Roll out the dough on a lightly floured surface to about 1/2 cm thickness. Use cookie cutters to cut out desired shapes.
Preheat the Kadai
- Heat a kadai (Indian wok) over medium heat. Add coarse salt to the bottom of the kadai to create an even heat distribution. Place a heat-resistant stand inside the kadai. Cover the kadai and heat for 10 minutes.
Bake the Biscuits
- Place the cut biscuits onto a baking sheet lined with parchment paper. Place the baking sheet onto the stand inside the preheated kadai. Cover the kadai and bake for 20-25 minutes, flipping halfway through for even baking.
Cool and Store
- Once the biscuits are golden brown, remove the baking sheet from the kadai. Let the biscuits cool completely on a wire rack before storing in an airtight container.
Recipe Notes
Expert Tips for Perfect Atta Biscuits
- For extra crispy biscuits, chill the dough for 30 minutes before rolling and cutting.
- Don't overbake the biscuits! Slightly underbaked biscuits will crisp up as they cool.
- Adjust baking time depending on your kadai and stovetop heat. Start checking for doneness around 20 minutes.
- Experiment with different spices! Add cardamom, nutmeg, or ginger for unique flavor variations.
Recipe Video
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Recipe Nutrition
Calories: 334kcalCarbohydrates: 39gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 159mgPotassium: 133mgFiber: 3gSugar: 22gVitamin A: 580IUVitamin C: 0.01mgCalcium: 44mgIron: 1mg
Richa Gupta
Articles: 214
3 Comments
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Absolutely delicious! Thanks for sharing.
I’m excited to make this at home!
This looks so inviting! I’m eager to try it.