Masala biscuits were on my to do list since long. I had almost bookmarked 4-5 recipes but finally went ahead with this one for the main reason that this recipe called for less butter 🙂 when compared to others.
- In a mixing bowl, add flour with butter (at room temperature) , rub it gently until it resembles breadcrumbs.
- Now add salt,sugar, curryleaves, corinader leaves, sesame seeds, green chillies and milk. Knead it to a stiff dough closely like a chapathi dough.
- Flour the surface and roll the dough thin of about 1/4 inch thickensss.Cut with cookie cutter with desired shapes. I used the cutter at the back of the spoon with design and cut into small squares.
- Collect the scraps and repeat the process until you are done with the entire dough.Prick the biscuits with fork to avoid puffing up.
- Preheat the oven at 180 deg C for 10mins. Meanwhile arrange the biscuits in a baking tray with butter paper.
- Bake the biscuits for about 15-20 mins. Keep an eye after 15mins.Once taken out of the oven, the biscuits are soft, when cooled down they become crispy.
My Notes :
- You can add mint leaves too for the extra flavour.
- Dont estimate the biscuits soon after they are taken from the oven and overbake it. I tell you, they are soft when hot…once cooled down they are crispy. If you overbake the biscuits they will be hard.
- Increase the green chillies according to your spice level.
- These are perfect to go for teatime
- The more thin you roll out the crispier the cookies will come
- Store in airtight container and it keeps well for about a week
- You can replace butter with oil, but adjust milk accordingly to make a stiff dough
- Ajwain / omam or jeera can also be added.
The aroma that comes when the biscuits are baked is absolutely heavenly. This recipe can be tweaked to make the normal salt and sweet biscuits as in the orginal recipe which I’ve tried too. These masala biscuits are highly addictive and you cant stop with one or two 🙂
I got around 30-35 small square crackers. The quantity totally depends on the size of the crackers. The orginal recipe is for ajwain/omam biscuits which I used as a base for my masala biscuits and they turned out super good.