One day to go. By this time tomorrow, I should have cleaned the house, made mithai and prepped the pooja room. But of all the pending work I have, I decided to first make ghee for my sweets. Because ghee is always a good place to start! 😂
I was making some homemade ghee when this recipe struck me. In case you are wondering why I am making my own ghee, I have run out of it and the store nearby stocks a brand which I don’t trust. So I decided to make it from scratch.
This used to be a regular bake during my teens. But with butter cookies and chocolate chip cookies taking over, I had conveniently forgotten about this biscuit’s existence. Again, instead of all the work that’s to be done, here I am, searching for a recipe which I last baked 10 years ago! Priorities, I tell you! Luckily for me, I recently made digital copies of old recipe notes and have them stored in my laptop. So it didn’t take me long to retrieve it.
This biscuit has four simple ingredients. The dough has no leavening agents. What makes this recipe stand out from the rest is the icing sugar. Icing sugar in the place of regular powdered sugar gives these cookies their melt-in-mouth texture. For those who don’t know,
Icing sugar = Powdered sugar + Cornflour
Cornflour makes baked goods tender and is the main ingredient in cake flours & custards. You can substitute it with powdered sugar too. It won’t affect the taste. Also, the semolina here is optional. But it adds a beautiful crunch which is otherwise missing. These biscuits have a lot of fat per cup of flour. So it is advised to chill the dough in the fridge before baking. This prevents the biscuits from spreading too much. And never over bake! Over baking these biscuits makes them extremely hard. If you find the bottom greasy, place the biscuits on a plate with a tissue paper and it will absorb all the greasiness. But don’t increase the baking time and over-bake!
That’s pretty much everything you need to know! Go enjoy while I try to pull off an all-nighter to get my home Diwali-ready! 😀
Happy Diwali! 😊🙏
Makes 1 1/2 dozen
125g All purpose flour
45g Semolina (Optional)
130g Icing sugar
100g Melted ghee
1tsp Vanilla extract
Preheat oven to 180 deg C.
Line a baking tray with parchment paper.
Take all ingredients in a bowl and knead until a soft dough is formed.
Scoop out equal sized balls, place on the baking tray and press gently with the back of a spoon.
Stud with almonds.
Refrigerate for 10 minutes.
Remove from the fridge and bake in a preheated oven for 10 - 12 minutes.
Cool for 5 mins before removing from the tray.