We are in week #3 April of Blogging Marathon#51 and for this week I am going to share eggless cookies.
Today's recipe is a simple and popular cookies aka biscuits popular in most of the Tea shops in Tamilnadu.
These biscuits are crunchy,mouth melting and delicious even without any fancy ingredients and flavoring agent.
These cookies/biscuits are so close to my heart,as this cookie was the first bake in my life. After I came to US,the first thing baked in the oven was this cookie.
This cookie I noted it 15 years back from a local bakery shop baker.The recipe was given roughly in kilo measurement.
The cookie was not only my first bake and did not aware about the number of cookies for 1 kilogram of all purpose flour.After seeing the convention oven got excited and blindly follow the recipe and mixed roughly a kilogram of all purpose flour.Finally made more than 50 cookies for 2 of us.The cookie was not bad for the first time.Since no hand blender or electric blender to cream the butter,I used my wooden dhal masher(paruppu mathu).
After so so many trials and scaled down measurement,I am making this cookie perfect.In the original recipe the refrigeration was not mentioned.But I personally feel refrigerating the dough helps to hold the shape and also prevents the dough from spreading.Here I didn't use any flavoring agent but it can be used according to personal preference.
This cookie was the first recipe I made for this Blogging Marathon series in December in my brand new oven.It was bit difficult to understand the oven temperature,so reduced the temperature to 340 F instead of 350 F.As I was ran out parchment paper I used aluminium foil to line the tray.Thats why the bottom of the cookies turned brown faster.After that I stopped using aluminium foil for lining and reduced the temperature to 10 F of the given temperature.Lets move on to the recipe............................
Tea Shop Style Butter Biscuits
Basic Information
Preparation time 10 minutes
Resting time 1 hour
Baking time 12-14 minutes
Makes 18-20
Ingredients
Ingredient | Quantity |
|---|---|
All purpose flour/maida | 1 cup |
Rice flour/arisi maavu | 2 tbs |
Butter/vennai(room temperature) | 1/2 cup |
Granulated sugar(powdered) | 5 tbs |
Salt | a pinch |
| Vanilla extract(optional) | 1/2 tsp |
Method
- Powder the granulated sugar in a blender to a fine powder.In a separate bowl,mix the all purpose flour,rice flour and salt well.Keep it aside.Now in take the butter and powdered sugar in a bowl.Beat it with a electrical or hand blender till it becomes creamy.To this add the flour mixture and mix it well.Knead it to a soft dough.
- Now roll the dough to a log and wrap it in a cling wrap and refrigerate for an hour.After an hour remove the wrap and slice the cookies to 1/2 inch thickness.Meanwhile pre-heat the oven at 350 F.Arrange it on a lined baking tray ,use a fork prick it on the top of the cookies to give a pattern.Bake it for 12-14 minutes and remove it from the oven.Cool the cookies on a cooling rack and store it in an air tight container after cooling.
- Serve it with tea.
- As these cookies bake faster,keep an eye after 10 minutes otherwise it may burnt.
- Addition of rice flour gives a very nice crunch to the cookies.
- The amount of sugar given is perfect,but if you want it can be increase up to 1/2 cup.
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