Homemade Bourbon Biscuits {FingerMillet} – Eggless and Vegan

Name: Homemade Bourbon Biscuits {FingerMillet} – Eggless and Vegan
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For biscuit dough :; 1 glass Fingermillet flour/Ragi flour; 1/2 glass Brown Sugar or White Sugar powder; 1/2 glass Vegetable ghee; 1 teaspoon Dark cocoa powder; For filling –; 1/2 glass Dry roasted coconut powder; 3 - 4 tablespoons Chocolate syrup {Dairy- free}; 2 tablespoons Vegetable butter; 1/2 glass Sugar powder/Icing sugar; Few drops Water/ Soy milk

Abhi @cook_9028286

#rainbowweek2 -Brown : I gave a healthy twist to the regular version of Bourbon Biscuits and I assure you all that this recipe would make you an ardent bourbon biscuit lover as there is no compromise in the taste.

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Ingredients

25 minutes

4 servings

Forbiscuit dough :
1 glass Fingermillet flour/Ragi flour
1/2 glassBrown Sugar or White Sugar powder
1/2 glassVegetable ghee
1 teaspoonDark cocoa powder
Forfilling –
1/2 glassDry roasted coconut powder
3 - 4 tablespoonsChocolate syrup {Dairy- free}
2 tablespoons Vegetable butter
1/2 glassSugar powder/Icing sugar
Few drops Water/ Soy milk

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Steps

25 minutes

1

Take a large bowl. Combine finger millet flour, sugar powder and dark cocoa powder.
2

Take a kadhai and add vegetable ghee to it. Heat it till melts and turns lukewarm.
3

Add this lukewarm vegetable ghee to the above mixture and mix it well to avoid lumps. The biscuit dough should be firm.
4

Take a portion of the dough, flatten it with your fingers to 1/8″ thickness and cut it equally into rectangular shapes. With the help of toothpick, mark small holes as shown in the picture.
5

The holes are there to allow steam to escape, to stop the soft biscuits from cracking or collapsing.
6

Place them carefully onto a baking sheet. Bake for about 15 to 20 minutes, turning half way through baking time to assure even results.
7

Let these cool before filling them. So keep them aside.
8

In the meanwhile, dry roast coconut powder over a low to medium until it turns light brown.
9

Once the raw smell goes off from it, add chocolate syrup. I used mapro chocolate syrup. Now add sugar powder/icing sugar and vegetable butter to it. Mix it well from all sides. If required pour a few drops of water to it.
10

Turn off the flame when the mixture gets thickened.
11

Allow it to cool. Blend this to make a creamy paste. Adjust with a few drops of liquid; just don’t make the filling too soft.
12

Then, match up two biscuits at a time and sandwich together with the above filling.
13

Refrigerate them for 2 to 3 hours or overnight. Place the sugar crystals carefully onto the small holes of the bourbon biscuits.
14

The healthy bourbon biscuits are ready to be served.