Butter biscuits were my childhood favorite. It was so addictive that I could keep eating them. These were regular biscuits along with Marie and cream cracker back home in Chennai. Dunking them in tea used to make it extra delicious. Though I never used to drink tea (I still don’t) but I always took some tea from my mum’s cup to dunk these biscuits. These biscuits are close to every Madras makkal (common people).
The biscuits are crispy, melt in mouth with delicious buttery taste. Every bite is nostalgic, takes me back in time.
I have made two versions of this, one with whole wheat, the other with combination of whole wheat and Jowar flour. Both taste equally delicious and no less in taste than the original tea shop butter biscuits which are made with refined flour.
- Wheat flour 3/4 cup
- Jowar flour 1/4 cup
- Organic Brown sugar 1/3 cup
- Butter 1/2 cup
- Pure vanilla extract 1 teaspoon
- Salt a pinch
- Cream butter and sugar till its nice and creamy. Creaming is an important step for cookies to get a beautiful texture and flavor.
- Add vanilla extract and mix.
- Add the flour in batches to form a soft dough.
- Cling wrap and refrigerate it for Atleast 1 hour. Refrigeration helps in enhancing the flavor.
- Take it out and keep in the counter till it thaws.
- Roll it in between parchment/butter paper/baking sheet.
- Roll it to 1/2 inch thickness, cut with cookie cutter and place on a baking tray.
- Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes. Do not over bake them.
- The cookies will be soft, will harden on cooling.
- Transfer to wire rack for complete cooling and store in air tight container. Can be stored for 15 days.
- Baking time and temperature as per your oven.
- You can even roll it in a log, cling wrap and keep in fridge. Then cut 1/2 inch thickness cookies and bake.