Indian tea shop butter biscuits/cookies
Recipe for delicious south indian tea kadai/tea shop bakery style butter biscuits/cookies. Crispy Iyengar bakery Indian cookies recipe. Salt Biscuit.
- Prep time
- 1 hr 30 min
- Cook time
- 30 min
- Yield
- 40 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 Cup (110 grams) Butter at room temperature
- 1/2 Cup (65 grams) Confectioners Sugar
- 1 Cup (130 grams) All purpose flour – Maida
- 1/8 teaspoon Salt
- 1/2 teaspoonPure Vanilla Extract
Instructions
- 1
Sift sugar over butter and cream until light and fluffy.
- 2
Add the flour, salt and vanilla at once and mix until combined.
- 3
Transfer the dough to a cling wrapped surface and make a log. cover it with cling wrap.
- 4
Refrigerate the dough for an hour.
- 5
In the mean time Preheat the oven to 350F/180C
- 6
Cut the dough into half inch thick cookies.
- 7
Bake in a preheated 350F/180C oven for 22-25 minutes, rotating the pans halfway through. When they start to brown, they are done. Have an eye as they can go from brown to burnt very fast!
- 8
Transfer to a cooling rack for 15-20 minutes.