Butter Cookies Recipe (Whole Wheat Butter Biscuits) ## Butter Cookies Recipe (Whole Wheat Butter Biscuits) ### Description These Whole Wheat Butter Biscuits are crisp on the edges, slightly soft inside, and rich with buttery flavor. Made with whole wheat flour, they are a healthier alternative to classic butter cookies while still being perfect for tea-time, festive occasions, or light snacking. --- ## Ingredients * Whole Wheat Flour (Atta) – 1 cup * Unsalted Butter (softened, at room temperature) – ½ cup (100–110 g) * Powdered Sugar – ½ cup * Milk – 2 to 3 tablespoons (as needed) * Vanilla Essence – 1 teaspoon * Baking Powder – ½ teaspoon * Salt – a pinch --- ## Instructions ### Step 1: Prepare the Dough 1. In a large mixing bowl, add the softened butter and powdered sugar. 2. Cream the butter and sugar together using a whisk or spatula until the mixture becomes light, smooth, and fluffy. 3. Add vanilla essence and mix well. ### Step 2: Mix Dry Ingredients 4. In a separate bowl, sift together whole wheat flour, baking powder, and salt. 5. Gradually add the dry ingredients to the butter mixture. ### Step 3: Form the Dough 6. Add milk little by little and gently mix to form a soft, smooth dough. * Do not knead too much; just bring the dough together. 7. Cover the dough and refrigerate for 15–20 minutes for better shaping. ### Step 4: Shape the Cookies 8. Preheat the oven to **180°C (350°F)** for 10 minutes. 9. Line a baking tray with parchment paper or grease it lightly. 10. Roll the dough into small balls, place them on the tray, and gently flatten using a fork or your fingers. * You can also roll the dough and cut it using cookie cutters. ### Step 5: Bake 11. Bake in the preheated oven for **12–15 minutes** or until the edges turn light golden. 12. Do not overbake; the cookies will firm up as they cool. ### Step 6: Cool and Store 13. Remove from the oven and let the cookies cool completely on a wire rack. 14. Store in an airtight container once cooled. --- ## Serving Suggestions * Serve with tea, coffee, or warm milk * Ideal for kids’ snacks and festive gifting --- ## Tips & Variations * You can add chopped nuts, chocolate chips, or cardamom powder for flavor variation. * For a slightly crisper texture, bake for an extra 2 minutes. * Replace powdered sugar with jaggery powder for a more rustic taste. --- ## Food Categories Cookies, Biscuits, Baked Goods, Vegetarian Snack, Tea-Time Snack, Eggless Desserts --- ## Best Time to Eat (Category) Breakfast, Evening Snack, Tea Time, Dessert --- ## Meal Type Snack / Dessert --- Read full recipe
Nankhatai # **Nankhatai (Indian Shortbread Cookies)** ### **Food Categories:** Dessert, Snack, Baked Goods, Sweet, Festival Food, Vegetarian ### **Best Served As:** Breakfast accompaniment, Tea-time snack, Dessert ### **Meal Type:** Snack / Dessert --- # **Ingredients (Makes 15–18 cookies)** ### **Dry Ingredients** * 1 cup all-purpose flour (maida) * ½ cup gram flour (besan) – optional but traditional * ½ cup fine semolina (rava/sooji) * ½ teaspoon baking soda * 1 pinch salt * ½ teaspoon cardamom powder ### **Wet & Sweet Ingredients** * ¾ cup powdered sugar * ½ cup ghee (clarified butter), at room temperature * 1 teaspoon vanilla extract or ½ teaspoon cardamom essence (optional) ### **Topping (Optional)** * Chopped pistachios or almonds * Saffron strands --- # **Instructions** ## **Step 1: Prepare the Cookie Dough** 1. In a mixing bowl, add **ghee and powdered sugar**. 2. Whisk or beat until the mixture becomes **light, creamy, and fluffy** (about 3–4 minutes). 3. In another bowl, sift **all-purpose flour, gram flour, semolina, cardamom powder, baking soda, and salt**. 4. Gradually add the dry mixture into the ghee-sugar mixture. 5. Combine gently using your hands until a **soft, smooth dough** forms. * If the dough feels too dry, add **1–2 teaspoons of milk**. * If too soft, add **1–2 tablespoons of flour**. --- ## **Step 2: Shape the Nankhatai** 1. Preheat the oven to **170°C (340°F)**. 2. Line a baking tray with parchment paper. 3. Divide the dough into **equal-sized balls**. 4. Gently flatten each ball slightly to shape them like traditional Nankhatai. 5. Add chopped nuts on top and lightly press. --- ## **Step 3: Bake** 1. Place the cookies on the tray, leaving space between each. 2. Bake at **170°C (340°F)** for **12–18 minutes**, depending on size. 3. Remove when the edges turn **light golden**, but the center still looks soft. 4. Allow them to **cool completely** — they will firm up as they cool. --- ## **Step 4: Serve & Store** * Serve with **tea, coffee, or milk**, or enjoy as a festive sweet. * Store in an **airtight container** for up to **2–3 weeks**. --- # **Summary** * **Categories:** Dessert, Snack, Baked Goods, Sweet, Festival Food, Vegetarian * **Best Time to Eat:** Breakfast accompaniment, Tea-time, Dessert after meals * **Meal Type:** Snack / Dessert --- Read full recipe
