Gluten-Free Singhare Atte Ke Biscuits: Delightful Water Chestnut Flour Cookies
25 minutes
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About Gluten-Free Singhare Atte Ke Biscuits: Delightful Water Chestnut Flour Cookies
Indulge in the exquisite melt-in-your-mouth texture of Singhare Atte Ke Biscuits, delicate gluten-free cookies crafted with water chestnut flour. These subtly sweet treats, infused with fragrant ghee, offer a unique flavor experience that will tantalize your taste buds.Easy to prepare, these Indian cookies are adorned with crunchy almonds and a whisper of black pepper, creating a beautiful contrast in both flavor and texture. The warmth of the spices complements the richness of the ghee, making them utterly irresistible.Perfect for any occasion, enjoy these delightful biscuits with a warm cup of chai or savor them as a standalone snack. Either way, they're sure to impress!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 1 cup Singhare Atte water chestnut flour
- ½ cup Sugar powdered
- 1 tsp Baking Powder
Garnish
- 9 Almonds chopped
- 22-23 Peppercorns black, whole
Instructions
- In a mixing bowl, cream together the powdered sugar and ghee until light and fluffy. This helps incorporate air for a tender biscuit.
- In a separate bowl, whisk together the water chestnut flour and baking powder. This ensures even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Be careful not to overmix, as this can make the biscuits tough.
- Gently knead the dough for a minute or two until it comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes. Chilling helps the dough firm up and prevents spreading during baking.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use a cookie cutter or a glass to cut out round shapes.
- Place the cut-out biscuits onto the prepared baking sheet. Decorate each biscuit with chopped almonds to resemble a bird's beak and feet, and use whole black peppercorns for eyes. Gently press the decorations into the dough to secure them.
- Use a sharp knife to make small incisions on the sides of each biscuit to create wings.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Do not overbake.
- Remove from oven and let the biscuits cool completely on a wire rack before serving. Enjoy!
Recipe Notes
Good To Know
- For a subtle aromatic twist, add a pinch of ground cardamom or fennel seeds to the dough. These spices complement the earthiness of shinghara flour and pair beautifully with the almond topping.
- If preparing these biscuits for fasting (vrat), ensure your baking powder is free from corn starch or any non-permissible additives.
- For a visually striking presentation, press a single slivered pistachio or a saffron strand into the center of each biscuit before baking.
Expert Tips
- Don't overmix the dough, as this can lead to tough biscuits. Mix just until the ingredients are combined.
- For even baking, ensure your biscuits are of uniform size and thickness.
- If you want a richer flavor, use browned butter instead of regular butter in the recipe.
Storage Instructions
- To achieve an extra-crisp texture, allow the baked biscuits to cool completely on a wire rack.
- Store them in an airtight container with a small pouch of uncooked rice or a silica gel packet to absorb any moisture.
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Recipe Nutrition
Calories: 516kcalCarbohydrates: 37gProtein: 14gFat: 37gPolyunsaturated Fat: 11.1gMonounsaturated Fat: 22.2gFiber: 7gSugar: 15g
Neeru Gupta
Articles: 53
3 Comments
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Looks so delectable! Thanks for posting.
Such an enticing dish! Thanks for the recipe.
This looks delightful! Thanks for the recipe.