Harangue.
That's what's been happening.
All tupperware is being opened without any inclination to close the lids... Cupboard panels are being banged... Every oreo wrapper is being thrust in my face with a sulking expression...
Nothing sweet...
&$^# grade X...
You get the picture? Right?
Severe sugar deprivation here.
So two batches of cookies were done.
The first was the digestive biscuits with oats and whole wheat flour, and this was the second.
Totally bakery style biscuits.
Yummy taste of butter, totally unlike the commercial biscuits that come in cartons.
And a beautiful golden yellow dip in tea kind of Chai Time favorite biscuit.
I added a bit of cardamom,which I plan on skipping the next time.
Cardamom and butter are not the best of friends.
Cardamom loves ghee, not butter.
But lemme tell you how wonderful these biscuits taste dunked in tea.PS ,every where in the commonwealth countries,shortcrust pastry is baked into biscuits. And in the U.S. ANd Canada,these are baked into cookies. I love cookies , but this Osmania biscuit is old school.Very commercial neighbourhood bakery like.Very comforting.And in the monsoon,it's even better.
Excruciatingly simple to make, they Are pretty too.And you don't need ice cold butter.
For the
Osmania Biscuits
You need
1 1/2. Cup all purpose flour2 tbsp custard powder- brown and poison. If you can't find it, use corn starch or corn flour and add a few drops of vanilla.2 tbsp milk powder 3/4 cup ground sugar120 GMs soft Amul Butter1 pinch cardamom powder optionalIf you use unsalted butter, add a 1/4 tsp of salt 3/4 tsp baking powder2 tbsp milk to knead
For the glaze2-3 tbsp milk mixed with 1 pinch saffron or a pinch yellow food colour
Set your oven to 180C or 375F and prep your cookie tray.
Place the flour ,custard powder and milk powder and baking powder into a bowl and mix well. It's easier to sift and mix.
Cream the butter and sugar really well to a light yellow color and mix in the 2 tbsp milk.
Once it's a smooth homogeneous mass, add a the dry stuff and softly knead with the cardamom or vanilla or without. Soft short crust pastry dough.
Gently does it.Remember,you should be able to make and break the dough easily.Lay out cling film on the work top. Place the ball of dough on the film and shower with all purpose flour or cover with another film.
Roll out ,reshaping the dough and joining cracks evenly to 4-5 mm thickness . This dough loves you...totally forgiving.Cut out rounds. I used a steel glass,you can use a cookie cutter.Place on the cookie sheet and re roll scraps till you use all. That's why I use film.The last bits taste the same and don't have excessive flour.You can liberally brush the yellow milk on the cookies now.Place the cookie trays into the oven.15 minutes.You can turn the trays around half way.
Bring them out when the sides are slightly firm. Cool and store in an airtight container.18 cookies lasted 2 days.Sweet and a hint of salt because of the Amul butter. I didn't care for the cardamom powder. Next time I will skip it altogether. The vanilla from the custard powder and cardamom don't mix.Tasting best with tea and the rains.We tried them with Chai Latte ,and our version of the Teh Tarik and also with a low cal version of an Irani Chai.PS this recipe is adapted from the Vah Chefs Osmania Biscuits. I am unable to paste links on my iPad as of now. It's a slow learning curve.So much for Android Vs Apple....But nonetheless,the Osmania biscuits Yum ,every time. Better than the American cookies.
So what are you baking today???
