This Healthy Bourbon Biscuits using Ragi | Finger Millet tastes just like the regular Bourbon Biscuits.
As you all know Ragi has high Iron content, it will make stronger Bones. So I try to incorporate it in my son’s diet regularly. I also make Ragi Roti, dosa and chapathi. But he always carves for biscuits, so i made these Ragi Bourbon.
Most of the time I avoid store bought Ragi flour, my mom makes it for me. She buys the whole Ragi and then washes it twice to remove all the dust. Then she dries out under sun completely before grinding it to fine powder.
To make it more healthier, you can also sprout it. For sprouting Ragi, soak it in water for one day then wrap it in a muslin cloth. Place it a warmer place for at least 8 hours and then dry it under sun to make powder.
And getting back to these Ragi Bourbon Biscuits, you can use either sprouted or plain Ragi Flour. Alternatively, you can use any other millet flour to replace Ragi flour.
Its so easy to make these biscuits, since the recipe calls for very few ingredients that are readily available at home. Its really a healthy treat for all the kids who are fond of bourbon biscuits.
Getting to know the ingredients!
- Using a homemade Ragi Flour is my first option to go for. If that’s not at all possible, then go for a trusted Organic Flour.
- I used homemade Ghee to make these Biscuits. You can check my “How to make Ghee” for detailed procedure. You may also use Oil.
- Make sure to use finely powdered sugar. You can use Brown Sugar too.
- My Wheat Flour is also homemade Flour, and I use it as a binding agent. Alternatively you can use other millet flours in the place of ragi flour.
This is my Recipe for “BM #93” under “Cookies in different forms“. My other recipe was Brownie Crinkle Cookies. Stay tuned and hit the Subscribe button to bake with me.
Healthy Bourbon Biscuits using Ragi | Finger Millet
For Making Ragi Bourbon Biscuits:
- 140 g (1 cup) Ragi / Finger Millet Flour
- 60 g (1/2 cup) Whole Wheat Flour
- 3 tbsp Cocoa Powder
- 120 g (3/4 cup) Powdered Sugar
- 1/2 tsp Baking Powder
- 1/2 Cup Melted Ghee
For Making Chocolate Buttercream:
- 3 tbsp Unsalted Butter
- 2 tbsp Cocoa Powder
- 3/4 cup Icicng Sugar
- 1 tsp Vanilla Extract
- Add all the dry ingredients to a bowl and mix well.
- Add half the Ghee and mix using a spatula.
- Now add the remaining ghee as you require until it forms a dough. If its too dry add more ghee 1 tbsp at a time.
- Cling wrap the dough and refrigerate for at least half an hour.
- Mean while, prepare the buttercream for the biscuits.
- Sift the Icing Sugar and Cocoa Powder.
- In a bowl add butter and beat till creamy.
- Add sugar mix and slowly beat it in a beater.
- Add Vanilla Extract and beat it till mixed. Cover it and keep it aside until use.
- Now get back to the chilled dough.
- Roll it between two Parchment paper to 1/4" thickness.
- Cut the dough into rectangles using a knife.
- Place the biscuits in a prepared Cookie tray. These biscuits will not spread, so it can be placed as shown in picture.
- Using a fork, poke the biscuits to make it look like bourbon.
- Sprinkle some sugar on top of the biscuits.
- Bake it for 12-15 min. Be careful not to burn the biscuits as I burnt my first batch of biscuits.
- Let it cool down completely.
- Fill the biscuits with the chocolate buttercream.
- Serve it right away or store the biscuits without cream for a week in air tight container in fridge.
Check out the Blogging Marathon page for fellow bloggers doing this BM#93