Whole Wheat Shortbread Cookies | No Refined Sugar Healthy Biscuits
Make crispy whole wheat shortbread cookies at home without refined sugar. A perfect healthy tea-time snack for all ages.
Ingredients
- 160 gm whole wheat flour
- 100 gm butter
- 2 tbsp corn flour
- 65 gm khandsari sugar (desi khand)
- ½ tsp vanilla essence
Instructions
- First, in a grinder jar, add khandsari sugar and cornflour. Grind them into a very fine powder.
- Now take a mixing bowl, add room temperature butter and beat it for 2-3 minutes till it is light and fluffy.
- Add sugar cornflour mixture and beat again for 2-3 minutes till it is more fluffy and airy.
- Now add vanilla essence and butter scotch essence and mix them well into the butter sugar mixture.
- Put a sieve and sift wheat flour. Mix it with the help of a spatula.
- Now using hands combine the mixture and make a soft dough.
- Divide the dough into two parts and shape them into 2 square logs.
- Place these logs in a plastic wrap and refrigerate them for 1-2 hours.
- Preheat the oven @160 degrees Celsius for about 12-15 minutes.
- After 2 hours, take out the logs and cut them into ¼-inch thick square pieces.
- Place them on a baking tray lined with parchment paper.
- Now bake them in the preheated oven for 18-20 minutes.
- They become lightly brown on the corner and light coloured in the middle.
- Take them out from the oven and let them cool on the tray for 1-2 minutes and then transfer to the wire rack till they cool completely.
- Once they cooled, store them in an air-tight container at room temperature. They stay good for about 15-20 days.
Video
Notes
1. Use unsalted room temperature butter to get the good results.
2. Beating of butter and sugar is very important; beat them till they becomes light and fluffy to get the right texture of the cookies.
3. Don't knead, just combine the mixture to form a soft dough.
4. Dough should be refrigerated for at least 1-2 hours before baking. If you are in a hurry freeze them for 30-40 minutes.
5. You can add any flavour of your choice to these cookies to make them more flavourful.
6. You can also make dough in large quantity and freeze them for later use. They stay good in the freezer upto 2-3 months. Just defrost them before you start rolling out.