INGREDIENTS:
2 Cup White Flour ("Maida")
1 Cup Castor Sugar
¾ Butter Oil (Ghee)
1 Pinch Salt
1 Egg Yolk
1 tsp Baking Powder
METHOD:
- Firstly sieve flour with baking powder.
- Blend the sugar properly so that no big peices of sugar remain.
- Then in the sieved flour,add castor sugar, Ghee and salt and mix well with hands.
- Grease baking tray with oil and dust with flour.
- Make round Nan Khatai with hands and put on the tray.
- With help of brush, put egg yolk on top and if required crushed almonds can be sprinkled.
- Bake in the oven for 20 minutes.
- When their bottom gets light brown, take them out and let them cool.
- They can be preserved in an air-tight jar.
INGREDIENTS:
2 Cups White Flour ("Maida")
1 Egg
½ Cup Butter Oil (Ghee)
1 tsp Cumin Seeds ("Zeera")
4 tbsp Castor Sugar
1 tsp Baking powder
1 tsp Salt
METHOD:
- Firstly toast the zeera in moderate oven then crush it.
- Sieve flour and baking powder.
- Blend sugar so that no big peices of sugar remain.
- Then add ghee,zeera,egg,sugar and salt and mix well to make a dough.
- If the dough is hard,mix 2tbsp of cold water in the mixture.
- Make the dough ¼" thick.
- Cut the biscuits with the biscuit cutter.
- Grease the tray with oil and dust with flour.
- Place the biscuits on the tray and bake for 15 minutes or until their base is brown at mark 4 or 180°C.
- These biscuits can be preserved in an air-tight jar.
INGREDIENTS:
4 ozs Butter
3 ozs Grated Cheese
4 ozs White Flour
¼ tsp Salt
½ tsp Mustard
¼ tsp Chilli Powder
1 tsp Baking Powder
½ tbsp Poppy Seeds
½ tbsp Caraway
METHOD:
- Firstly mix butter and cheese until creamy.
- Sieve flour and baking powder.
- Add in it salt,mustard and chilly powder.
- Add it to butter mixture.
- Beat it until well blended.
- Grease the tray with oil and dust with flour.
- Flour hands and roll small balls.
- Sprinkle the seeds on top.
- Place in the baking tray and bake for 15 to 20 minutes at mark 4.
INGREDIENTS:
2 Cups Flour
½ Cup Butter Oil (Ghee)
1 Egg
1 Cup Castor Sugar
1 tsp Baking Powder
2 tsp Cocoa Powder
METHOD:
- Firstly sieve maida with baking powder.
- Blend sugar so that no big peices of sugar remain.
- Then add ghee,egg and sugar and make a dough.
- If a dough is not formed,add a little water.
- Divide the mixture in two parts.
- In one part add cocoa powder and mix well with hands and let other remain white.
- Take a big butter paper and first roll on it the white dough.
- Then on it roll the cocoa dough.
- Now with the help of the butter paper,roll it to form a stick.
- Put it in the freezer so that it becomes hard.
- Grease the tray with oil and dust with flour.
- Now cut the biscuits and put them in the tray.
- Pre-heat oven at mark 4 or 180°C and bake it for 15 to 20 minutes.
- When they get brown from the bottom,take them out and let them cool.
- Serve any time.
INGREDIENTS:
2 Cup White Flour ("Maida")
150 gms Butter
1 tbsp Coconut
1 tsp Lemon Rinds
½tsp Lemon Essence
½ tsp Baking Powder
½ Cup Castor Sugar
METHOD:
- Firstly sieve flour with baking powder.
- Blend sugar so that no big peices of sugar remain.
- Beat butter with essence.
- Add in the sugar and again mix well.
- In that add the egg.
- Now put the rinds, coconut and flour mixture and mix well.
- Grease with oil and dust with flour.
- Put the mixture for ½ an hour in the fridge.
- Then put the mixture in icing machine and pipe out small biscuits on the tray.
- Let it bake for 15 minutes or until their base gets brown.
- Bake them at 180°C or mark 4.
- Their dough is not thick,therefore it is piped out through icing machine.
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