To begin making the Eggless Ragi & Whole Wheat Crisp Biscuits recipe, firstly roast the ragi flour in a cast iron pan on a medium low flame

Keep tossing for a few minutes until the aroma of roasted flour fills the air

In a mixing bowl, add sifted whole wheat flour and the roasted ragi flour

Also add sifted baking powder to the flour and give it a gentle mix

Refrigerate butter for 20 minutes and cut it into cubes

Add these butter cubes to the flour mix

Mix the flour with the butter with your finger tips till you get a coarse mixture

Add powdered sugar and mix

Add milk 1 tablespoon at a time and bring the mixture together like a dough

If you add too much liquid or too less liquid it will not hold the shape and will crumble

Cover it with a cling wrap and refrigerate for 15 to 20 minutes

Roll the dough on a flat counter using a roller pin

You may dust a little with wheat flour to prevent it from sticking

The rolled dough should not be very thin nor very thick, just right

Cut it into desired shapes

I am using a circular biscuit cutter, you can use cookie cutters or even lids

Place the biscuits on a greased baking sheet

You can use a sharp knife or spatula to lift it up

You can line the baking sheet with parchment paper

I am using a silicon mat to prevent sticking to the bottom

You can make striped design with a fork and bake it in a preheated oven on 180 degree C for 15 to 18 minutes in the middle rack until they acquire a slight brown colour

The biscuits will still me soft as you remove them from the oven

Let the cool down on a wire rack until they become crisp and delicious!Serve Eggless Ragi & Whole Wheat Crisp Biscuits with a cup of Masala Chai and Paneer Tikka Wraps for a tea break with your friends and family