Sunday, 13 July 2014

Butter biscuit

      My routine life, with incoming guests had cornered my blogging to an standstill factor.  But, now, am slowly picking up my pace :)   Yes,  so, for an refreshing start, let me introduce you this butter biscuit.  :)  With an incoming monsoon, we all are forced for an lot of  masala chai accompaniments, aren't we?  And this treat, which is also my childhood- driven inspiration, impressed all.

Special mention goes to the nutty texture, yes, I had sprinkled some coarsely chopped nuts along with cardamon powder.  Tricky part lies in baking them, this biscuit barely needed ten minutes and were super-crispy when cooled to room temperature.  

So, guys, do try them and let me know....

Preparation time: 25 minutes
Baking time: 10-12 minutes
Serves:  25 biscuits

Ingredients required:

  • 3/4 cup unsalted butter
  • 11/4 cup powdered sugar
  • 1 tsp vanilla essence
  • 11/2 cup all purpose flour
  • 1/2 tsp Baking powder
  • Pinch of salt
  • 1 tsp of milk, if required
  • 1 tbspn broken almonds
  • 1 tbspn broken cashewnut
  • 1 tbspn broken pista
  • 1 tsp cardamon powder


Mix flour, salt and baking powder.  Sieve thrice and keep aside.
In another vessel, add butter, sugar and mix well.
Stir in essence and add dry mixture, little by little.

You can add an tsp of  milk (if dough becomes little dry).  Refrigerate immediately.  
After few hours, cover the chilled up dough with butter paper and shape them like an rectangular roll.

Let this chill for sometime, as well. Alternatively, pre-heat the oven for 170 degree celsius.  Prepare the topping by mixing all nuts and cardamon powder.   Unwrap the dough and slice them into half inch, placing into butter paper lined tray.  

Place the nuts mixture over the top and press slightly using back of spoon.

Bake them for about ten to twelve minutes, till edges brown.  Cool them completely and store in air-tight container.

Enjoy as an tea-time snack.

Happy Baking.

Linking this to Srivalli's CCC Challenge

Cooking from Cookbook Challenge


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