Friday, 13 December 2013

Vuppu biscuits / Salted biscuits, Tea-time affair

    Be it latenight-weekends or sipping bed-tea, everyone is this world is habitual, isn't it??  One such is going to be our topic of the day :D  Yes, I am talking about all those, who love to crunch biscuits in between your hot n steaming tea.....  Everyone in my family does that.  Though Marie biscuits/ Digestive biscuits are available in every home, nothing can replace this vuppu biscuits available in bakeries.  At Chennai, my mother used to stock them very well. 

These super-soft, crunchy biscuits is known to occupy its presence at mind & heart.  I can still recollect those melting moments when they get paired up with tea.  All thanks to Sandhya from MyCookingJournal!!  When I first saw her post, it was sooo tempting that I can barely resist myself from baking them.   She has an fascinating site full of authentic South-Indian dishes, not to mention her bakes are my all-time-favourite.  :D 
The uniqueness of this biscuit is the presence of rice flour in it, which itself provides an authentic twist to regular cookie/biscuit dough.  I made an huge batch and they are disappearing....  :)  My parent-in-laws were delighted to taste this one.  Overall, baking them was one proud moment in my life :)  Try them too, will you ?  :)

Recipe source:  MyCookingJournal
Preparation time:  20 minutes (excluding an hour for refrigeration)
Baking time : 20 minutes per batch
Yield: 45 biscuits

Ingredients required

  • Maida/all purpose flour- 11/2cups
  • Rice flour - 1/4 cup
  • White Butter - 3/4 cup
  • Sugar- 1 cup
  • Cardamon powder - 1 tsp
  • Baking powder - a pinch
  • Salt - 1/2 tsp


Pre-heat the oven at 160 degree Celsius.  Take maida, rice flour, cardamom powder, baking powder and salt in a bowl.  Sieve them once, keep aside. 
In another vessel, take butter and sugar. Cream up using an electric blender. 

To this cream, add our dry mixture little by little and knead them properly. 

After you get one fine dough, roll the entire dough into an log

Cut into two, wrap in plastic and refrigerate.  This is done so that dough hardens and can be easily shaped. 

After refrigeration, take them out and re-wrap.  Cut them into half-inch thick slices.

Place this in sheet lined baking tray, if you want you can prick with fork to attain the pattern.

Keep these cookies well apart, because on baking these are prone to expand.  Bake at 160 degree Celsius for twenty minutes.  Cool them over wire rack. 

Enjoy with hot tea :D

 Happy baking!!!


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