Ajwain Biscuit
Equipment
- 1 Hand beater
- 1 OTG
Ingredients
- 125 gm Wheat flour
- 50 gm Butter
- 13 gm Milk powder
- 38 gm Icing Sugar
- 13 gm Custard powder
- 63 gm Milk
- 3 gm Carom seeds/ Ajwain
Instructions
- Weigh the butter and icing sugar accurately. Beat them together until the mixture turns pale, light, and creamy.
- Add milk to the creamed mixture and mix well until fully incorporated.
- Add wheat flour and milk powder to the bowl.
- Crush the ajwain (carom seeds) slightly to release their aroma and add them to the mixture.
- Gently fold everything together to form a soft, smooth dough. Do not over-knead.
- Take small portions of the dough and shape them into oval stick-shaped biscuits.
- Line a baking tray with butter paper and arrange the shaped biscuits, leaving space between each one.
- Preheat the oven at 200°C for 3 minutes.
- Bake the biscuits at 140°C for 25–35 minutes, or until they are evenly baked and lightly golden.
- Remove from the oven and allow to cool completely.
- Once cooled, store the biscuits in an airtight container.
Notes
If you find the mixture as dense, add a teaspoon of milk.
If using Maida, you can replace it with wheat flour and probably add 5 to 10 gm more Maida.