Butter Biscuit (Iyengar Bakery Style)
During my school days in the evenings I would take the bus to a bus stop near home and walk from there. On the way, there used to be this Bangalore Iyengar Bakery selling couple of goodies all freshly made and that too without eggs. The entire place would be filled different aromas from Butter Biscuits, Egg puffs, Masala Bread, Iced Buns, Coconut buns, Tooty-fruity-cherry breads,Samosas,Cutlets etc etc. And the cost of these items would be less than 10 rupees. Often, mom or dad will give some money as a treat to buy these and munch on the way home. Sometimes, these snacks would be waiting for us at home as a surprise after school snacks. The taste of Iyengar bakery snacks is just amazing and even thinking about it makes me drool. Just the name itself would indicate quality of the products and freshness.
Now when I am running the kitchen department,I plan and cook something for Lunch and Dinner but when the tea time comes, I give up on healthy eating and munch on chips, french fries, samosas or bajjis. If and only if Iyengar bakery would start a branch abroad where there are lot of desis, I am sure they would give a run for their money to McDonalds or Burger King.
Hubby grew up in Bangalore and we would often talk about the goodies we used to eat from Iyengar bakery. His favorite is egg puffs while mine is masala bread and butter biscuit. These butter biscuits are somewhat similar to the short bread cookies but the only difference is the recipe has no eggs. The biscuits turned out to be yummy and we finished the first batch in a flash- warm from the oven, chewy and just melts in the mouth. These biscuits also store well and can be kept in a airtight container for up to 2 weeks.
Ingredients (Makes about 25 biscuits)
All purpose flour- 1 cup and an additional 3/4 cup (I measured in a 200 ml glass)
Baking powder- 1 pinch
Un-salted butter- 3/4th of a whole stick at room temperature.
Salt- 1 pinch
Sugar- 3/4 of the same measuring cup
Water or milk- 1 tbsp(to knead)
Before baking the biscuit, let the butter sit at room temperature for a couple of hours (use a bowl so that even if it melts you can collect it).
Mix this butter, sugar, baking powder, salt and one cup of flour. Do not use a blender to blend. Do not knead roughly. Just gently mix all ingredients. If the butter absorbs all the flour and is still runny use the additional flour to bind the ingredients. This biscuit dough will not be like a cookie dough as we did not use eggs. The dough will be slightly powdery-falling apart and you cannot shape it. Use milk or water to bring it together as you knead it.
Keep this dough inside a refrigerator for 15 minutes. Pre heat the oven to 375.
Line a baking sheet with tin foil. There is no need to dust the pan as there is enough butter in the dough and the biscuit will not stick to the pan.
Scoop about a tablespoon of the dough and slightly squeeze it into a ball and place it on the baking sheet. In a similar way, arrange other biscuits in the tray. Bake at 375 for only 8-10 minutes to a slight golden color. The biscuits will be slightly runny/looking undone but they will harden as they cool.
When I made this biscuit, I divided the dough into two batches to check if I had added enough flour to butter ratio. Sometimes, butter would be more than the flour and biscuits will be slightly soft. Check the first batch and adjust the ratio for the other batches.You can adjust the amount of sugar added to the biscuit too.
Serve the biscuits with samosas, cutlets with tea or just munch it as you wish
I am sending this butter biscuit to WYF Tea Time Snack Event hosted by EC.
For similar butter biscuit but with jam filling, updated recipe is here.
the attachments to this post: