Ingredients: (Makes 11 biscuits)
Maida / All purpose flour – 1 cup & 3 tbsp
Baking powder - ½ tsp
Salt - ¼ tsp
Powdered sugar – 1 tbsp
Cinnamon powder - ¼ tsp
Egg – 1
Black sesame seeds – 1 tbsp
Vanilla essence - ½ tsp
For masala
Dried red chilly – 12
Green chilly – 16
Ginger – 1 medium piece
Garlic – 4 big cloves
Curry leaves
Grated coconut – 3 tbsp
Butter – 6 tbsp (Melted)
Steps:
Add dry ingredients - 1 cup & 3 tbsp maida, baking powder, salt, sugar, cinnamon powder - into a bowl and mix well. Set aside.
Add dry red chilly to the mixie jar and crush lightly.
Add green chilly, ginger, garlic and curry leaves and gently pulse.
Add grated coconut and melted butter.
Grind it to a coarse paste. Set aside
Add egg, black sesame seeds, vanilla essence and ground paste to the maida mixture.
Mix well and make a smooth dough out of it.
Pinch small portions and roll it between your palm to form a smooth ball.
Press it between your palms and flatten it out to a small circle.
Smoothen the edges.
Place it on a cookie tray lined with butter paper.
Repeat for the rest of the dough and arrange them on the tray with an inch distance between them.
Bake at 325°F / 160°C in a preheated oven for 60 minutes.
Let it cool completely. It tastes better the next day.
Notes:
-Do not use oil in this recipe. You may use dalda instead of butter.
-To shape the biscuits, you may roll the dough to a log and slice into half inch thick portions.
Try these Kerala Bakery biscuits at home:
Jam biscuits / Yellow biscuits - https://goo.gl/nZ3BES
Coin biscuits - https://goo.gl/DrxoWB
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