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Recreate India's most beloved tea-time biscuit at home! These crisp, light, and mildly sweet biscuits have that classic milky flavor, perfect for dipping in a hot cup of chai.
For 4 servings
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large bowl, sift together the maida, milk powder, cornflour, baking powder, baking soda, and salt. Mix well and set aside.
In another bowl, cream the softened butter and powdered sugar using an electric mixer or a whisk until the mixture is light, pale, and fluffy, about 3-4 minutes.
Add the vanilla essence to the butter-sugar mixture and mix well. Gradually add the dry ingredient mix to the wet ingredients, mixing on low speed until a crumbly dough forms.
Add 1-2 tablespoons of cold milk, a little at a time, and gently knead to form a stiff but smooth dough. Do not overwork the dough. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
Place the chilled dough between two sheets of parchment paper and roll it out evenly to about 1/8-inch thickness. Use a sharp knife or a cookie cutter to cut the dough into small rectangles.
Arrange the cut biscuits on the prepared baking sheet, leaving a little space between them. You can use a fork to gently dock the surface for the classic look.
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Recreate India's most beloved tea-time biscuit at home! These crisp, light, and mildly sweet biscuits have that classic milky flavor, perfect for dipping in a hot cup of chai.
This indian recipe takes 62 minutes to prepare and yields 4 servings. At 281.36 calories per serving with 4.62g of protein, it's a beginner-friendly recipe perfect for snack or dessert.
Bake for 10-12 minutes, or until the edges are light golden brown. Keep a close eye on them as they can burn quickly.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will become crisp as they cool.
Replace butter with solid vegetable shortening or a good quality vegan butter. Use plant-based milk like almond or soy milk instead of dairy milk.
Substitute maida with a 1:1 gluten-free all-purpose flour blend that contains xanthan gum for binding.
Use whole wheat flour (atta) instead of maida and jaggery powder instead of sugar for a healthier version. The color and texture will be denser.
Use fun cookie cutters to make different shapes like stars or animals. Let kids help with cutting and arranging the biscuits on the tray.