Osmania Biscuit with Irani Chai

Instructions

1. 1

   Prepare the dough: In a large bowl, cream the softened butter and powdered sugar together with a whisk or electric mixer until light and fluffy. In a separate bowl, sift together the maida, custard powder, milk powder, baking powder, cardamom powder, and salt. Gradually add the dry ingredients to the creamed butter and sugar mixture. Mix until it resembles coarse breadcrumbs. Add 2-3 tablespoons of cold milk, one at a time, and gently bring the mixture together to form a soft, pliable dough. Do not over-knead.

2. 2

   Chill and shape the biscuits: Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This prevents the biscuits from spreading too much while baking. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough out to about ¼-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out the biscuits. Arrange them on the prepared baking sheet, leaving some space between each one.

3. 3

   Prepare the saffron wash and bake: In a small bowl, mix the saffron strands with 1 tablespoon of warm milk and let it sit for a few minutes to release its color. Gently brush the top of each biscuit with the saffron milk wash. Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden brown. The centers will still be pale. Do not over-bake, as they will continue to cook on the hot tray.

4. 4

   Cool and store: Remove the baking sheet from the oven and let the biscuits cool on the sheet for 5-10 minutes. Transfer the biscuits to a wire rack to cool completely. They will become crispier as they cool. Once completely cool, store them in an airtight container at room temperature for up to two weeks.