Sweet & Salt Biscuits Recipe

Sweet & Salt Biscuits are tasty, crispy cookies made by baking a blend of flour, butter, sugar & salt. Sweet & Salt Biscuits are a thing of bakeries that can be tried at homes and the family will ask for more. Bakery Style Tea Biscuits with sweet & salt taste is heavenly accompaniment with tea & coffee.

I love the salt and sweet biscuits that is sold in bakeries.I have already tried masala version of these biscuits and it was perfect for tea time.So I decided to tweak that recipe and here is my version of sweet and salt biscuits that I tried long back.These are the set of cookie cutters that I mentioned here.

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Sweet & Salt Biscuits

Sweet & Salt Biscuits are tasty, crispy cookies made by baking a blend of flour, butter, sugar & salt. Sweet & Salt Biscuits are a thing of bakeries that can be tried at homes and the family will ask for more. Bakery Style Tea Biscuits with sweet & salt taste is heavenly accompaniment with tea & coffee.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings30

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup plain flour / maida
• 1/3 cup butter at room temperature
• 3/4 teaspoon salt
• 3 tablespoon powdered sugar / icing sugar
• 1/4 cup minus 1 tablespoon milk

Instructions

• In a mixing bowl – take butter and powdered sugar. Whisk it well without any lumps.
• Now add flour. After adding the flour, add salt, mix well then add milk and bring it together to form a soft dough.
• Allow it to rest for 15mins.
• Now using a rolling pin, roll the dough to a slightly thin layer about 1/8 inch thickness.
• Meanwhile, preheat oven at 180 deg C for 10mins.
• Cut using a cookie cutter of your choice. Collect the scrap and repeat the same.
• Arrange this in a baking tray, prick holes with a fork to avoid puffing.
• Bake at 180 Deg C for 12-15 mins or until it turns golden.
• Store Sweet & Salt Biscuits in an airtight container.

Notes

• Do not knead too much just knead to bring it together that's enough else the cookies will turn out hard.
• Do not roll thick.
• These biscuits are mild sweet, if you want increase sugar.
• You can jeera / ajwain for flavored biscuits.
• The timing depends on the thickness of the cookies so keep an eye after 10mins, when it starts to brown at the edges switch off.
• Keeps well for about a week in airtight container.
• My cookie cutters are very small so got many cookies. So the quantity depends on the type and size of cookie cutter you use.
• I did not have butter paper so baked directly in the tray but I recommend laying a baking sheet / butter paper / aluminium foil

Nutrition Facts

Sweet & Salt Biscuits

Amount Per Serving (10 g)

Calories 38 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 6mg2%

Sodium 75mg3%

Potassium 8mg0%

Carbohydrates 4g1%

Fiber 0.1g0%

Sugar 1g1%

Protein 1g2%

Vitamin A 66IU1%

Calcium 4mg0%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Sweet & Salt Biscuits Recipe Step by Step

1. In a mixing bowl – take butter and powdered sugar.Whisk it well without any lumps.Now add flour.
   
2. After adding the flour, salt,mix well then add milk and bring it together to form a soft dough.Allow it to rest for 15mins.
   
3. Now using a rolling pin,roll the dough to a slightly thin layer about 1/8 inch thickness.Preheat oven at 180 deg C for 10mins.Cut using a cookie cutter of your choice.Collect the scrap and repeat the same.
   
4. Arrange this in a baking tray,prick holes with a fork to avoid puffing.Bake in the same temperature for 12-15 mins or until it turns golden.
   

Store in an airtight container.

Expert Tips

• Do not knead too much just knead to bring it together thats enough else the cookies will turn out hard.
• Do not roll thick.
• These biscuits are mildy sweet, if you want increase sugar.
• You can jeera / ajwain for flavored biscuits.
• The timing depends on the thickness of the cookies so keep an eye after 10mins, when it starts to brown at the edges switch off.
• Keeps well for about a week in airtight container.
• My cookie cutters are very small so got many cookies.So the quantity depends on the type and size of cookie cutter you use.
• I did not have butter paper so baked directly in the tray but I recommend laying a baking sheet / butter paper / aluminium foil