Masala Biscuits/Curry Leaf Flavoured Savoury Biscuits

These Masala biscuits are M’s absolute favourites and I like them too. Speaking of biscuits my oven is back to work.yay! So I made these easy tasty biscuits and they were gone in no time. These biscuits are neither too sweet nor too salty and they are just perfect to go with tea. They keep well for a week in shelves. Here’s the recipe.

Ingredients:

All-purpose Flour/Maida-1 cup

Granulated sugar-1 tbsp

Baking powder-1/2 tsp

Butter-1/4 cup, cubed

Cold Milk-1/4 cup

Curry leaves-1/4 cup tightly packed

Cumin powder-1 tsp

Pepper powder-1 tsp

Salt-3/4 tsp

How It happened:

1. Wash the curry leaves, dry them, then heat a pan and dry roast them until they turn crispy/ brittle. Crush them with your hands to a coarse powder and set aside. Preheat the oven to 180 degree celsius.

2. In a mixing bowl add the flour, salt, sugar, cumin powder, pepper powder and baking powder. Mix them well.

3. Add the cubes of butter to the flour and with your finger tips mix them until they reach the mud like consistency.

4. Now add a tsp of milk and work on the dough. Slowly add the milk just enough to form a pliable dough. Do not over knead the dough. Now wrap the dough in a cling film and set it in the refrigerator for 20 minutes.

5. Now remove the dough from the refrigerator and place it on a flour dusted surface. Roll the dough into a ½ inch thick circle. Using a cookie cutter cut out the shapes and place them on a lined baking tray.

6. Bake them in the preheated oven for 20 minutes. Now the biscuits would have turned crispy.

7. Remove them from oven and allow it to cool on the wire rack.

8. Once when they are cooled, store them in a clean, dry air-tight container.

Notes:

*The butter should be frozen, and while working use your finger tips else the heat from your hand will turn the butter soft.

* Do not overwork/over knead the dough as this will result in hard biscuits.

*I like those shining crystals of sugar studded on my biscuits. So i used granulated sugar. But you can also use super fine sugar.

* Adjust the salt and sugar level to your taste.

* Make sure that the dough is rolled into equal thickness else it will result in unevenly baked biscuits.

* The baking time varies depending on the oven and also with these power fluctuations. Oof.. Make sure the cookies are well baked. You can see those, as my second batch of cookies was a little over baked because of power going on and off. But they were all tasty.