Wednesday, April 4, 2012

Atta Cookies | Eggless Whole Wheat Biscuits


Spring is in the air and we are blessed with some beautiful warm sunshine!! The birds are actually singing and my back yard is green. I am getting so excited at the prospect of planting flowers and vegetables again this year!! But in my part of the world one has to be cautious. April brings at least one last big chill and sometimes frost before the warm weather sets in for good!! Well, at least I have got my planters lined up and will fill them up with fresh soil this weekend!!


Spring also means Easter, and Easter means baking fresh cakes, cookies, and preparing all kinds of chocolates and goodies!! I have been baking this week and thought I would share some of the recipes with you!! I make these Atta Cookies every so often. They are soft baked and taste simply delicious. I use little sugar as we don't really have a sweet tooth, but you can easily increase the sugar to up to a cup to enjoy the really sugary cookie taste!!

Ingredients:
11/3 cup whole wheat flour
1/3 cup all purpose flour
1/4 cup oats
1 tbsp vital wheat gluten
1 tsp baking powder
1/2 tsp salt
6 tbsp butter, softened
1/2 cup sugar (more if you like your cookies really sweet)
1/3 cup milk (or as needed)

Method:
  1. Sift all the dry ingredients, including the sugar, together in a large bowl. 
  2. Using your fingers, rub the butter into the flour until it is well blended and resembles breadcrumbs.
  3. Add the milk to achieve a soft and sticky dough.
  4. Knead the dough for five minutes. Cover and chill for at least 45 minutes.
  5. When ready to bake, preheat the oven at 350F.
  6. Remove the dough from the refrigerator.
  7. Pinch out dough the size of walnuts. 
  8. Roll into balls, place on a prepared cookie tray, and press down gently with your fingers.
  9. The aim is to just flatten a ball a bit.
  10. Bake at 375F for 12-15 minutes or until the edges of the cookie begin to brown, and when tapped the cookie sound hollow.
  11. Remove from oven, cool on tray for 5 minutes, then cool completely on a wire rack.
These cookies stay well in an air tight container for up to a week!! If they actually last that long that is!!

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7 comments:

  1. Rightly baked cookies so YUM !! Lovely presentation

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  2. Prefect looking cookies, feel like munching some with a cup of coffee..

    ReplyDelete
  3. yum yum, wat a super tempting cookies........nice blog vth yum recipes.viist mine when u r free dear.
    maha

    ReplyDelete
  4. Wow... they are very tempting! I would have loved to have some with my morning Coffee :)

    Foodiee

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  5. Wow,,,fantastic,,,the cookies are looking simply superb,,,loved ur clicks...book marked..

    Do visit my blog and enter in to the Give Away ...

    ReplyDelete
  6. The cookies look yummy. But can I leave out the wheat gluten or maybe substitute it with something else?

    ReplyDelete
    Replies
    1. Thanks for stopping by! You can leave the vital wheat gluten out, replace with same quantity of whole wheat flour, and proceed with the recipe.

      Delete

Welcome to Annarasa! I hope you enjoyed visiting my virtual kitchen. As you savour your taste tour, leave me a note, post a query, share your thoughts. I will do my best to respond to every comment :)

Aparna @ Annarasa

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