Saturday, July 19, 2014

Tea Time Wheat biscuits.

(This baked tea time snack is made with wheat flour, thus making it nutritious. As all biscuits are , this one too is easy to store , easy to carry , long lasting on long journeys. The crumbly buttery texture  and aroma of nutmeg and cardamom makes it a delight to kids as well.)

Ingredients : 
1/2 cup (1 stick) cold unsalted butter , 1/2 cup sugar 
Dry ingredients :1 cup wheat flour , 1 tbspn besan , 1 tbspn sooji ,pinch of salt , pinch of nutmeg powder , 
1/4 tspn cardamom powder, 1/2 tspn baking powder.

Procedure :
Cut the cold butter in small cubes and mix the sugar.. With a spatula try to incorporate as much sugar as you can. All the butter and sugar may not mix well. 

In a separate bowl mix all dry ingredients (including nutmeg and cardamom) and sift it into the butter/sugar mixture. Try to break all the lumps of  butter by rubbing the flour and butter with your hand. Try not to work the dough too much coz you still want to retain the coldness of the butter. At this stage the mixture may be crumbly but what you need is for all the ingredients to mix evenly rather than forming a dough. Scrape all the mixture in a plastic wrap and try to get it together to at least form a ball. The plastic wrap helps it to stay together also avoiding transfer of heat. Refrigerate it for 15 mins.

Meanwhile you can grease the cookie sheet with butter and Preheat the oven to 
350 degrees. To make the cookies you need a rolling pin and cookie cutter. Work the now formed ball on the plastic wrap. use a rolling pin to roll it flat. You may have to cover the top with plastic as well so that it doesn’t crumble. Using cold butter may make it a little challenging to form  cookies but stay assured that the crumbly melt in your mouth texture is the fruit all efforts. Once you form the cookies in shapes of your choice , bake them for 10 minutes. Place them on cooling rack for 10 minutes. And the biscuits are ready to serve.


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