I love bakery-style biscuits a lot. Crispy, buttery, and utterly delectable. However, if I have the desire to eat them daily, it might not be best for my health. So I had to think of a healthier alternative.
The goodness of whole wheat flour and heart-healthy fats from coconut oil are both packed into these coconut atta biscuits. The jaggery that gives these biscuits their sweetness gives them a wonderful earthy caramel-like flavour. After reading this, you’ll want to make a batch of biscuits for yourself, I’m sure of it!
Ingredient Description
Whole Wheat Flour
I used whole wheat flour in this recipe. This is what will give it its bakery-style flavour and contribute to its nutritional value. Fibre is abundant in whole wheat flour.
Coconut Oil
We require a good source of fat because we are making healthy biscuits today. The best option is coconut oil. Because coconut oil is beneficial to your health, I used it. It raises good cholesterol and is a fantastic source of good fats.
Desiccated Coconut
Shredded coconut or desiccated coconut are the two types of coconut that are typically used in dessert recipes. Desiccated coconut is much finer in texture and slightly drier than shredded coconut. I made use of dried coconut. Whatever you have will be sufficient.
Sugar
Since jaggery is a less processed source of sugar and a fantastic source of antioxidants, I used it as the sweetener in my recipe for the healthy cookies. However, I also used some caster sugar to improve the texture of my cookies. The caster sugar contributes to the cookies’ crunch while the jaggery gives them them chewy texture and delicious caramel flavour. And combining the two gives our cookies a healthier edge while also giving them the best flavour ever! However, if you simply prefer using jaggery, go ahead. The cookies may have a little less crunch, but they are still delicious.
Milk
In this recipe, milk plays a significant role as a binder. It really unifies everything and helps the dough maintain its shape. You will require 5 to 6 tablespoons of milk, depending on how well your whole wheat flour absorbs the liquid.
For the chocolate dip I made, you will also need a few other basic ingredients, such as baking soda; however, we will cover those in more detail in a moment.
Why to rest the biscuits dough in refrigerator?
To make these coconut atta cookies correctly, this step is extremely important. Since we are using coconut oil, which is solid in the refrigerator and liquid at room temperature. Applying the same reasoning, we will understand that our biscuit dough’s coconut fats will solidify as it sits, helping it to maintain its shape while baking. Additionally, this will stop the cookies from losing their shape and spreading too much.
Rolling and Shaping the Biscuits
Your dough can be rolled out once it has chilled. It is crucial to have the ability to roll the dough out evenly on all sides. In between two parchment or silicone mats is the ideal place to do this. This will help our biscuits have a smooth surface as well as keep them from sticking to the rolling pins. Now, by all means roll them as thin as you like if you prefer thin biscuits.
You can use any cookie or biscuit cutter to cut out individual biscuits after the dough has been evenly rolled out. You can simply use a knife to cut out rectangular biscuits if you don’t have a cookie or biscuit cutter. They will both appear adorable!
Fun Chocolate Dunking
Chocolate and coconut go together like a match made in heaven. So rich and nuttiness! I used coconut oil to melt the 55% dark chocolate. Our chocolate glaze will become much more glossy and silky by adding oil at this point. It tastes great and is way too easy to make.
Simply combine the two amounts over a double boiler, melt, and dunk. I enjoy sprinkling some sea salt on top as a finishing touch after I dip my biscuits, which usually only covers half of each biscuit. The finishing salt in this recipe gives our sweet, sweet biscuits some balance because salt and sweet go together so well.You can certainly omit this step if you don’t want to use chocolate.
Coconut atta biscuits- healthy biscuit recipe
Ingredients for the biscuits
- 1 ¼ cup whole wheat fluor
- ½ tsp baking powder
- ¼ cup desiccated coconut
- ⅓ cup coconut oil
- ¼ cup jaggery
- 2 tbsp caster sugar
- 1 tsp vanilla
- 5-6 tbsp milk
Ingredients for the chocolate glaze
- ½ cup dark chocolate
- ½ tbsp coconut oil
Ingredients to sprinkle
- Sea salt
Instructions
- Preheat your oven at 180 degree C.
- In a large bowl combine caster sugar, jaggery and coconut oil. Mix until everything is nicely combined.
- Add vanilla and milk into the coconut oil sugar mixture and mix well.
- Add all the dry ingredients to the wet mixture,. This includes whole wheat flour (atta), baking powder, and desiccated coconut. Combine until a dough is formed using your hands.
- Refrigerate the dough for 30 minutes. When chilled, roll out flat between two sheets of parchment, about half an inch apart. Transferring to a baking sheet with parchment paper, cut into circles.
- Bake in a preheated oven for about 8-10 minutes or until the sides looks golden brown.
- Prepare the chocolate glaze by melting the chocolate and coconut oil over a double boiler or simply in a microwave.
- Dip the biscuits in the chocolate glaze after they have baked and completely cooled, then top with sea salt.
Read more:
Sugar- free cake: How to make it Healthier and Tastier!
Salad Bowl: Simple and Healthy Make at Home
वजन घटाने के लिए ब्लैक कॉफ़ी कैसे बनाएं?
