Whole Wheat Puff Pastry Biscuit
Lunch • Singapore
How to Make Whole Wheat Puff Pastry Biscuit (Traditional & Healthy Version)
Whole Wheat Puff Pastry Biscuit is a delightful snack that brings together the crisp, flaky layers of traditional puff pastry and the wholesome goodness of whole wheat flour. In Singapore, biscuits and pastries are a staple at every kopitiam, enjoyed alongside a cup of kopi or teh during breakfast or afternoon tea. This recipe draws inspiration from the vibrant Singapore hawker culture, where fusion influences often result in creative, healthier takes on beloved classics. This dish celebrates the multicultural food scene of Singapore, blending local flavors with health-conscious ingredients. The use of whole wheat flour instead of refined flour not only adds a nutty depth but also increases the fiber content, making it a guilt-free treat for those who are mindful of their diets. Perfectly crisp on the outside and tender within, this biscuit is a modern adaptation that fits seamlessly into the fast-paced yet health-focused Singaporean lifestyle. It's ideal for anyone looking to enjoy a kopitiam favorite with a nutritious twist!
Ingredients(for 2 medium-sized biscuits per serving)
- 1 cup Whole wheat flour (gandum, for extra fiber)
- 1/4 cup Unsalted butter (chilled, cut into cubes)
- 1/4 cup Low-fat plain yogurt (substitute for cream)
- 1 tsp Baking powder
- 1/4 tsp Sea salt
- 1 tbsp Raw cane sugar (gula, optional for sweetness) - optional
- 2-3 tbsp Cold water (as needed)
- 1 beaten egg Egg wash (substitute with plant-based milk for vegan) - optional
- 1 tsp Sesame seeds (for garnish, optional) - optional
Instructions
- 1
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
5 minutes
Ensure oven is fully preheated for even puffing.
- 2
In a mixing bowl, combine whole wheat flour, baking powder, sea salt, and raw cane sugar (if using). Mix well.
2 minutes
Sift flour and baking powder for lighter texture.
- 3
Add chilled butter cubes into the flour mixture. Use your fingertips to rub the butter until mixture resembles coarse breadcrumbs.
3 minutes
Work quickly to keep butter cold for better layers.
- 4
Stir in low-fat yogurt and add cold water, a tablespoon at a time, until the dough just comes together. Do not overwork.
3 minutes
Stop mixing as soon as dough forms for tender biscuits.
Why This Dish is Healthy
Choosing whole wheat flour over refined flour significantly increases the fiber, vitamins, and minerals in this pastry, supporting heart health and weight management. Swapping in low-fat yogurt for full-fat dairy reduces overall calories and saturated fat, making this a smart choice for those watching their waistline or cholesterol. This recipe embodies the Singaporean approach to eating well without compromising on flavor or texture.
This whole wheat puff pastry biscuit is a great source of dietary fiber thanks to the use of whole wheat flour, which helps with digestion and satiety. Using low-fat yogurt reduces saturated fat compared to traditional cream or butter-heavy recipes. The inclusion of sesame seeds boosts minerals like calcium and magnesium, while the moderate sugar content keeps overall calories in check. Each serving provides a balanced mix of complex carbohydrates, a touch of protein, and healthier fats.
Pro Tips
- 💡Tip 1: Keep all ingredients cold for the flakiest layers.
- 💡Tip 2: Use a sharp cutter to avoid sealing the edges and ensure good puff.
- 💡Tip 3: For added local flavor, sprinkle a pinch of five-spice powder into the dough.
Storage & Serving
Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days and reheat in the oven for crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 100.0 kcal |
