Atta Biscuits: Indian Whole Wheat Biscuits
Prep time
Cook time
Total time
Wholesome and delicious, these traditional Indian atta+bran biscuits make for a great snack with tea or coffee.
Recipe type: Cookies & Biscuits
Cuisine: Indian
Yield: 16
  • 1-1/2 cups atta (whole wheat flour)
  • ¼ cup wheat bran
  • ½ cup powdered sugar
  • 10 cardamoms, peeled and seeds powdered
  • ½ cup unsalted white butter, cubed and chilled
  • Pinch of salt (not required if you use salted butter)
  • Cold milk to knead, as desired (approx 5-6 tbsp)
  • Cashew halves to garnish - 16
  • Equipment Used:
  • Cookie Trays
  • Silpat / Parchment Paper
  • Cooling Rack
  1. Pre-heat the oven to 170 C and place the rack in the middle of the oven. Line the baking cookie trays with the Silpat or parchment paper and keep aside.
  2. In a mixing bowl, whisk the dry ingredients together - the atta, the bran, salt, sugar and cardamom powder.
  3. Add the cubed and chilled butter to the dry ingredients and use your fingertips or a pastry cutter to rub the butter into the dry ingredients until it becomes a coarse, crumbly mixture. Chill this for 5 mins.
  4. Add the milk, 1 tbsp at a time and mix just until the dough comes together. Don't over mix or add too much liquid.
  5. Divide the dough into 16 approx equal portions, roll them into a ball and flatten into round biscuits approx ¼" in thickness.
  6. Arrange these on the baking trays, keeping about a 1" distance between each, and press a cashew half into the centre of each. Chill the trays for at least 5 minutes.
  7. Bake each batch for about 20-22 minutes, rotating the tray halfway, until the biscuits are golden and lightly browned around the edges.
  8. While the first batch is baking, let the second one rest in the fridge else the butter will become melty and the biscuits will be less crumbly/ flaky.
  9. Let them cool in the tray for 5 minutes before transferring them onto a cooling rack to cool completely. Store in an airtight container for 3-5 days.
  10. Enjoy these as a filling snack along with a cup of strong tea/coffee. They're brilliant when dipped into the tea, old-school!
Recipe by Food-Dee-Dum at