Wheat Flour Biscuits

🔥 Prep

• Measure out 200 g wheat flour and sift it into a mixing bowl.
• Measure out 80 g powdered sugar and add it to the sifted flour.
• Soften 100 g ghee and have it ready for incorporation.
• Measure 0.5 tsp cardamom powder and 0.5 tsp baking powder; set aside.
• Measure 2 tbsp milk and keep it nearby.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F).
• 2. In the bowl, combine the sifted wheat flour, powdered sugar, cardamom powder, and baking powder; stir until evenly distributed.
• 3. Add the softened ghee to the dry mixture and rub together with your fingertips until the texture resembles coarse crumbs.
• 4. Pour in the milk and mix gently until a soft dough forms; avoid over‑working.
• 5. Transfer the dough onto a lightly floured surface and pat it to about 1 cm thickness.
• 6. Using a round biscuit cutter (approximately 5 cm diameter), cut out biscuits; gather any scraps, re‑roll, and cut additional biscuits.
• 7. Place the biscuits on a parchment‑lined baking tray, leaving space between each piece.
• 8. Bake in the preheated oven for 12‑15 minutes, or until the tops are lightly golden.
• 9. Remove the tray from the oven and allow the biscuits to cool on a wire rack for 5 minutes before serving.

🔥 Serve

• Enjoy the biscuits warm or at room temperature as a dry snack for school breaks.
• Pair with a cup of masala chai or plain milk for a comforting treat.
• Store in an airtight container for up to one week to maintain freshness.