BUTTER BISCUIT by Chitra

BUTTER BISCUIT

standard self raising flour or maida - 1 cup

powdered or castor sugar - 1/2 cup but it was too sweet for me so i think 1/4 + is fine

ghee or butter - as much as u need to knead the dough or approx. 6 table spoons
(I used 2 table spoon butter and 3 tbs canola oil)

baking powder - 1/2 tea spoon

baking soda - 1/4 tea spoon

vanilla essence - 1 tea spoon (variation - 1/2 spoon powdered elaichi i didnt use any of these)

method:

In a large bowl combine all the dry ingredients together and mix well.

now add the ghee or butter lil by lil which is in room temperature and mix well and keep

kneading till you get a firm dough. DO NOT USE WATER OR MILK TO BIND THE DOUGH.



finally add the vanilla essence (not if u r using eleichi) and mix well.

this dough will not be as firm as chapathi or puri dough as u hav'nt added any water.

so do not worry about that. make round balls jus like u make for gulab jamoons and press a little,

(again remember do not press too much) to make a small round shape. These biscuits will

expand in height and width while baking.

line a baking sheet with aluminium foil and grease the foil with butter or ghee.

place the prepared rounds with enough space inbetween on the sheet.

preheat the oven for 10 minutes to 350 degree.

while the oven is set to preaheat keep the tray (with the biscuits) i.e., atleast fro 10 min in the

fridge.

once the oven is preheaed place the tray in the oven, reduce the heat to 350 for 10 mins and in 200 for 4 to 5 mins degree and bake for

12-15 minutes.

the baking time varies from oven to oven so trial and error method always helps.