Multigrain Nankhatai

Directions

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   Step 1.
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   Powder the sugar in the mixer along with elachi seeds & cloves. Sieve and set aside.
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   Step 2.
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   Powder the oats and mix all the flours together.
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   Step 3.
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   Heat it in the oven for 1-2 minutes. This is the most imp step. If u forgets to roast the flours, you get a raw smell in the biscuit.
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   Step 4.
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   Now take the cooking oil in a wide bowl and add the baking powder. Whisk well with your hands for 10 minutes.
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   Step 5.
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    Then add the sugar mixture and flour.
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    Step 6.
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    Crush the cornflakes with your hands into small pieces and add it to the flours before kneading.( This gives a crunchy taste here and there while eating. But this is optional.).
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    Step 7.
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    Mix it well and knead a soft, pliable, dough like chapattis dough. Dough should not be hard. It may crumble a little but no problem but if you knead well, it will be soft & it'll be tight.
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    Step 8.
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    Now take little dough and make small, flat balls out of it. If you have cookie cutters, shape it as u desire.
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    Step 9.
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    Preheat the oven for 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 minutes in 180c convection mode.
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    Step 10.
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    The biscuits will rise slightly and the color turns.
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    Step 11.
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    Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to cool completely. Store in an air-tight box.
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    Step 12.
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    Delicious, mouthwatering, flavorful biscuits are ready to serve.
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    NOTE:Store the biscuit in an air tight container. Its shelf life is 15 days.