1 1/4 cup All purpose flour
1/2 tsp Baking powder
75 gms unsalted Butter
1 tbsp Powdered sugar
1 tbsp hung Curd
2 tbsp Milk
1 tsp Salt
1/2 tsp grated Ginger
1/4 tsp Cumin seeds
Pinch of Cinnamon powder
Pinch of Oregano
1/2 tsp Black pepper powder
4-5 Curry leaves
1 tsp dry Fenugreek leaves, finely chopped
1 tbsp fresh Coriander leaves, finely chopped
3-4 Green chillies, finely chopped
Pre-heat oven to 180°C and line the baking tray with parchment paper.
Sieve flour, baking powder and sugar in a bowl and keep aside.
In a bowl beat butter on low speed till it becomes creamy. Add all the spices along with hung curd and beat once more. Add dry flour into the bowl and knead well with milk for few minutes. The dough should be soft and smooth. Now divide the dough into 2 equal parts and roll out each portion of dough between waxed paper. Cut out the desired shapes. I have used square shape cookie cutter and pricked them with toothpicks.
Bake them for 12-15 minutes or until edges are light brown. Since I rolled my biscuits very thin so mine took just 12 minutes to bake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. Enjoy these tea time biscuits.
User Comments & Tips:
- You can adjust the spices here according to your taste.
- For more crispy and crunchy biscuits, roll out the dough very thin but do keep an eye on baking time as the thinner ones will take less time to bake.
- If you find the dough little tight during kneading even after adding 2 tbsp milk, add 1 or 2 tsp milk to make a soft dough.