Crackling & Crisp: Khara Biscuits

Crackling & Crisp: Khara Biscuits

It’s amazing how a little cookie can be the key to a flurry of memories. Memories that are awash with the most endearing pastiche of smells, tastes, textures, and sights - of butter, spice, sweet, crumbly, golden brown, crisp, carom, cumin, laughter, and lips smeared with crumbs that stuck on to tell a tale or two. Butter cookies, both the sweet and savory varieties, were hot picks for evening snacks all through the growing up years in India. In the pre-oven era, they were made right on the stove top, with a bed of sand warming up in a heavy-bottomed pan, and the doughy blobs, neatly placed on a tin sheet over the sand, heaving and puffing slowly, before reaching a mesmerizing light brown edge.

With a few tweaks here and there, years hence, this is the way our Khara Biscuits crumble, having careened from rudimentary kitchens and ovens to slightly more refined ones.

Crackling & Crisp: Khara Biscuits

Crackling and Crisp: Khara Biscuits(Yield: about 15 biscuits, depending on size)

Crackling & Crisp: Khara BiscuitsIt’s amazing how a little cookie can be the key to a flurry of memories. Memories that are awash with the most endearing pastiche of smells, tastes, textures, and sights - of butter, spice, sweet, crumbly, golden brown, crisp, carom, cumin, laughter, and lips smeared with crumbs that stuck on to tel...

Summary

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    Ingredients

    All-purpose Flour/ Maida
    1 1/2 cups
    Whole Wheat Flour - (WWF can be substituted with Spelt Flour too)
    1/2 cup
    Salt
    1 tsp
    Butter, softened
    1/3 cup
    Sugar
    3-4 tsp
    Thick Yogurt (at room temperature)
    2 tbsp
    Green Chillies (minced) - (or according to taste)
    1 tsp
    Coriander Leaves/ Cilantro (minced)
    1 tbsp
    Roasted Cumin Seeds/ Jeera
    1 tsp

    Steps

    1. Preheat the oven to 170 C. Line the baking tray with parchment or grease with butter/ oil. Set aside.
    2. Sift the flours and salt together in a bowl and set aside.
    3. In another bowl, cream butter and sugar till soft, add the 2 tbsp yogurt and continue to beat. Add the flours and mix slowly, adding a little bit of extra yogurt if required. Mix in the chopped chilies and coriander leaves/ cilantro and roasted cumin/ jeera.
    4. Roll the dough to preferred thickness and cut with cookie cutters of your choice. Place on baking tray and bake for about 15 minutes.
    5. Cool on a wire rack and transfer to an air-tight jar when completely cooled.
    Crackling & Crisp: Khara Biscuits
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