Crunchy cookies with the health of wheat made up of sugar substitute.
This recipe is from the book Cakes and Bakes.
Preparation Time : 16-20 minutes
Cooking time : 26-30 minutes
Servings : 4
Whole wheat flour (atta)
1 1/4 cup
Refined flour (maida)
Preheat oven to 160°C/ 325°F/Gas Mark 3. Grease a baking tray. Take whole wheat flour in a bowl. Add bran, refined flour and mix.
Add chilled butter cut into small pieces and mix with fingertips till the mixture resembles breadcrumbs. Add Sugar Free and mix. Add cold milk (or water or a mixture of the two) and knead lightly taking care not to overwork the dough.
Sprinkle some flour on the worktop and roll out the dough to one-fourth inch thickness. With different shaped cookie cutters cut out biscuits. Place the biscuits on a baking tray keeping a little space between each.
Bake in the preheated oven for twenty to twenty five minutes or till done. Cool and store in airtight tins.