Biscuit Recipe – Biscuit is the most common go-to snacks with tea (chai) in India. I have used wheat flour for this recipe(You can also prefer using plain flour). A good biscuit in my mind should have a golden-brown crust and when you split it in half, it should be soft, flaky and moist enough to absorb a pat of butter. Use butter that shouldn’t be heated or melted, use butter present at room temperature. Biscuits should be baked in a hot oven so the dough sets quickly producing a golden brown top and bottom with white sides. The interior should be light and soft, and white in colour. Cool the biscuits uncovered for a crispy result.
Also you can try some sweet Jalebi Recipe.
- 1 cup of wheat flour
- 1/2 tbsp of baking powder
- 1/4 tbsp of baking soda
- 1/2 cup unsalted butter (room temperature)
- 1/4 tbsp cardamom (elachi)
- 3 tbsp of milk
- 1/4 cup powdered sugar
- pinch of salt
- Take a large mixing bowl and mix 1/2 cup unsalted butter and 1/4 cup powdered sugar with the help of a hand mixer or whisk.
- Then add 1 cup wheat flour, 1/2 tbsp of baking powder, 1/4 tbsp of baking soda, a pinch of salt, 1/4 tbsp of cardamom powder or vanilla extract.
- Crumble and mix the ingredients well with your hand.
- Add 3 tbsp of milk and mix it well and combine it to form a dough(No need to knead).
- When the dough is cut, it should have a crumble texture.
- Flaten and roll out slightly thick with the help of a rolling pin, and seal the edges with your hand if there’s a crack at the sides.
- Cut it into the desired size and shape with the help of a cookie cutter and make sure to gather the remaining dough and follow the same steps.
- Now place the cutout dough on a tray lined with baking paper.
- Place the tray in a preheated oven and bake the biscuits at 160-degree celsius for 15 minutes or till the edges turn slightly golden.
- Now cool down the biscuits as it is crispy when cooled.
- Now the Biscuit is ready to be served with chai.
The Biscuit Recipe is now ready. We can store it in an airtight container for at least 2 weeks.
Credits – Hebbar’s Kitchen