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Whole Wheat Marie Biscuit: Sugarless Cookie Recipe


If you are not a cookie lover, you still like Marie biscuits right? Why? Well, the reason could be their light, flaky texture, subtle sweetness, milky goodness, and health tag attached to Marie biscuits. But market stuff is still junk - loaded with white flour, white sugar, flavoring agents, and preservatives. What more would you expect from commercial baked goodies? Homemade is homemade after all. If you could recreate the magic at home, it has no equivalent, right?  Yes, homemade atta Marie biscuits are born!


atta Marie biscuit homemade
So let's get started with the Marie biscuit mania and see if we can come closer. Seems like my second atta Marie biscuit attempt has brought me closer (anyway, it is much healthier than market junk), but I am not someone who will accept defeat so easily. I want to recreate the exact same taste and I will continue to experiment further until the result is completely in my favor.
homemade whole wheat marie biscuits

The process of making this simple cookie is easy. But there are a few tricks to recreate the magic. You need sugary syrup - so I have gone ahead with making a sweet syrup with jaggery and milk. We need the dough to proof, so we have created a frothy mixture with baking soda and jaggery syrup.

Yes, we have come closer and you will love the result with this homemade atta Marie biscuit recipe.
sugarless marie biscuit recipe
How many Marie biscuit lovers here? I have been trying to come up with my kinda Marie recently with my multigrain flour mix. Another trial yields really good results. I feel I have come closer, though it may not completely be the Marie kind. Baking a perfect Marie batch has been the toughest experiment thus far - subtle sweetness, milky flavor, crunchy texture - this is how I define a typical Marie.  Mine is closer!
whole wheat marie biscuits
whole wheat flour cookies

read labels carefully - whole wheat flour


Ingredients
1 cup measures 235 ml

1/2 cup +1 tbsp - whole wheat flour
1/4 cup- powdered oats
2 tbsp- amaranth or barley/jau/ or add 2 tbsp extra of whole wheat flour instead
1/4 cup- jaggery (please add more, as I felt these lacked sweetness - you can add up to 1/2 cup jaggery instead)
2 tbsp-  milk powder
2 tbsp- cold ghee (solid)
2 tbsp- oil
1/4 cup- milk
1/4 tsp+ 1/8 tsp- b.soda
2 tbsp - sattu (roasted chana/bengal gram atta/or take besan- chickpea flour)


How to make Marie biscuits at home

Mix jaggery powder and milk and heat it for 1 minute. Turn off the flame and add 1/4 tsp of baking soda and mix. It will turn little frothy. Let it cool down.
Sift through all the flours along with 1/8 tsp of b.soda and milk powder. Do this 3-4 times.
Next add solid ghee and oil in the flour and rub into the flour until it resembles a wet coarse mixture. Remember, wet sand here.
Now is the turn to add the flour into the wet mixture - that is, the milk-jaggery, b.soda concoction. It will be a soft dough - not too soft, nor too tough to handle.
Preheat convection/oven to 170 degrees for 10 mts.
You can preheat the airfryer for 5 mts.
Roll the whole wheat Marie biscuit dough into a thick chapati and cut shapes using a bangle or cookie cutter - your choice. Make insertions using a fork to allow even baking.
Bake for 12-14 mins or until the sides have started to brown a bit.
Allow the atta Marie biscuits to cool down before munching on these yummy bites.
This is my second attempt at homemade Marie biscuits with atta. I am happy with the results, though I will continue to improvise to recreate the exact same Marie taste.
Do give these atta Marie biscuits a try and share the results. Would love to hear back.

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