Tuesday, December 17, 2013

Osmania Biscuits


All Purpose Flour - 300gms + for dusting
White Granulated Sugar - 120 gms + 1/2 tsp
Fresh Soft Butter - 226gms (2 sticks)
Vanilla Custard Powder - 20gms + 1/2 tsp
Milk Powder - 20gms
Milk - 40ml + 1/4 cup
Corn Flour - 20gms + 1/2 tsp
Salt - 6gms
Cardamom Powder - 1/2 tsp
Baking Powder - 1/2 tsp


  1. Preheat the oven to 180 degrees C/350F.
  2. Line two baking trays with butter paper. Dust it with little flour.
  3. In a small bowl, mix 1/4 cup milk, 1/2 tsp each of custard powder, corn flour and sugar. Mix well. Keep this milk mixture aside.
  4. In a bowl, take all purpose flour, custard powder, milk powder, corn flour, cardamom powder, salt and baking powder. Mix well using a fork or whisk.
  5. In a bowl, mix together butter and sugar. Mix until well combined.
  6. Add milk and mix thoroughly.
  7. Now add the flour mixture and knead into a smooth dough.
  8. Divide the dough into two equal potions and roll them into smooth dough balls.
  9. Dust a cleaned kitchen platform with some all-purpose flour. I prefer to use a thick plastic sheet instead of the kitchen platform.
  10. Place a dough ball and using a dusted rolling pin, gently roll it into a 1/2cm thick disc.
  11. Using a round shaped cookie cutter, cut the disc into small circles.
  12. Repeat this with all the remaining dough.
  13. Dip each circle in the milk mixture and place on the butter paper in the baking tray.
  14. Bake for 15 minutes.
  15. Let it stand for 10 minutes.
  16. Once cooled, serve.

  1. The biscuits might seem to be soft when baked for 15minutes. That is good, they will harden once they cool down to room temperature. Ensure that bottom side of the cookies has turned golden brown.
  2. Use fine granulated sugar.
  3. You can decrease the quantity of sugar by 20gms for saltier biscuits or increase by 20gms for sweeter biscuits.


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