Madras Tea shop style Butter biscuits

healthy whole wheat tea shop butter biscuits

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Butter biscuits were my childhood favorite. It was so addictive that I could keep eating them. Butter biscuits were regular biscuits along with Marie and cream cracker back home in Chennai. You can find the recipe of cream crackers here. 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. Butter biscuits are close to every Madras makkal (common people).

Madras tea shop style butter biscuits

Madras tea shop style butter biscuits

The butter biscuits are crispy, melt in mouth with delicious buttery taste. Every bite is nostalgic and takes me back in time.

How I made Madras Tea shop style butter biscuits

You only need wheat flour, butter, sugar and some good quality vanilla extract.

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.

Process shot of making whole wheat butter biscuits

Check out the other healthy favourite cookie recipes

Madras tea shop whole wheat butter biscuits

How to make Madras tea shop style butter biscuits

Ingredients

  • Wheat flour 122g (1 cup)
  • Cane sugar 50g (1/3 cup) check notes
  • Butter 100g (1/2 cup) at room temperature
  • Pure vanilla extract 1/2 teaspoon
  • Salt a pinch
Note- The exact measurements are in grams. I get a lot of query regarding gm to cup conversion hence I have given an approximate cup measurements in bracket.

Method

  1. Cream butter and sugar till its nice and creamy. Creaming is an important step for cookies to get a beautiful texture and flavor.
  2. Add vanilla extract and mix.
  3. Add the flour in batches to form a soft dough.
  4. Cling wrap and refrigerate it for Atleast 1 hour. Refrigeration helps in enhancing the flavor.
  5. Take it out and keep in the counter till it thaws.
  6. Roll it in between parchment/butter paper/baking sheet.
  7. Roll it to 1/2 inch thickness, cut with cookie cutter and place on a baking tray.
  8. Keep the tray in fridge for 15 minutes for the biscuits to firm up before popping them up in the oven.
  9. Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes. Do not over bake them.
  10. The cookies will be soft, will harden on cooling.
  11. Transfer to wire rack for complete cooling and store in air tight container. Can be stored for 15 days.

Notes

  • 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.
  • The amount of sugar can range between 50-60g depending on your liking.
  • If you are using the recipe in combination with sorghum flour use 90g wheat flour and 30g sorghum flour.


If you try my recipe connect with me and tag on facebook, instagram and Pinterest. I’d love to see your creations.

Happy baking!


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7 thoughts on “Madras Tea shop style Butter biscuits”

    1. Hi, you can use ghee but the quantity will vary.. You can experiment with 20-30g less ghee than butter . . Or you can try some nankhatai recipe instead 😊

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