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Ingredients Method Notes

Ingredients
  

  • 1 cup butter room temperature
  • 1/2 to 3/4 cup caster sugar adjust to suit you taste
  • 3.5 cups all purpose flour/maida
  • 1 teaspoon baking soda
  • 1 teaspoon green cardamom and nutmeg powder
  • little warm milk to bind if the cookie dough requires

Method
 

  1. In a large bowl sieve flour and baking soda.
  2. In a mixing bowl, bring together butter and sugar. Using an electric beater, cream them well. The mixture should turn pale yellow in colour.
  3. Add the cardamom and nutmeg powders. Beat to blend.
  4. Add the sieved flour mixture.
  5. Mix well until you can with the electric beater, after which bring it together using hands and adding a tablespoon of milk at a time to help the mixture bind to a stiff yet playable biscuit dough.
  6. At this stage, transfer the dough to an airtight container and refrigerate for an hour or two.
  7. Chilled dough helps biscuits hold their shape well after baking.
  8. Preheat the oven to 160 degree centigrade.
  9. Divide the dough in 3 parts. Form a disc. Using a very little flour, roll each disc to 1/4 inch thickness. Cut using cookie cutters.
  10. Arrange the cut biscuits, inch apart from each other, on a cookie sheet lined with baking paper.
  11. Bake in moderately hot oven for 20 minutes or until you see them browning from the sides.
  12. Repeat until you finished the entire dough.
  13. Remember to place the dough in the refrigerator while you are not using it yet.
  14. Transfer the baked biscuits on a wire rack. Allow them to come to room temperature before store in an air tight container.
  15. Enjoy with Chai.

Notes

All the ingredients should be at room temperature. Room temperature butter means butter that has sightly softened and not gone very loose. If desired you may replace half of maida flour to whole wheat flour/whole wheat pastry flour. I have not mentioned exact amount of milk because each flour had different capacity to absorb the liquid. There is a possibility that you might even not need the milk. Hence use your sense of touch to understand the dough. If in India always chill the dough because our room temperatures are around 31 to 32 degrees and the butter will not hold its shape at this temperature, making it impossible to roll the dough.