Ever since I visited Nimrah Bakery in Hyderabad, I have been tempted to try the biscuits I tasted there. I will elaborate on my visit next week, but let me tell you the inspiration behind these cookies today. Hyderabad is very famous for cookies and I have heard a lot about them, but recently I got a chance to taste them and I was blown away. they were really fantastic. So the baker in me wanted to bake them at home. You can get so many recipes online but getting the perfect recipe could be quite tedious. I chose a recipe from Archana’s Kitchen where the final cookie resembled the Osmania cookie I tasted in Hyderabad. I even read about an essence which gives the flavour of Hyderabad cookies and I ordered one online. Will give you the link below as it works amazing. The aroma of the cookies reminded me of Nimrah Bakery for sure.
Karachi Biscuit Flavour
But unfortunately the recipe didn’t turn out as Osmania cookies, so I didn’t want to tag it as Osmania. My experiment will continue until I nail the recipe. Today’s cookies, though they didn’t resemble Osmania in taste, they were so much like the butter biscuits we get in bakeries here. The texture is because of the custard powder added in the dough. Only butter is used for binding so the cookies just melt in the mouth. And the flavour of custard powder gives them the bakery biscuit flavour. Though I was sad that they didn’t turn out like Osmania biscuits, I was also glad that they turned out delicious and I didn’t have to trash them. I made them huge so that they look like Osmania cookies and so got only 9 cookies with the dough. If you make smaller cookies, you might get more than a dozen of these. I felt that they tasted great the next day. Just store in air tight box and leave it on your counter and serve it the next day with a cup of coffee. You will be amazed. This week, I am doing cookies theme in Blogging Marathon and this is my second post, after the Oats Whole Wheat Choco Chip Cookies I posted yesterday.
Recipe Source: Archana’s Kitchen
Makes 9 Cookies
All Purpose Flour / Maida – 130 gm
Custard Powder – 1 1/2 tbs
Baking Powder – 1 tsp
Salt – 1/2 tsp
Butter – 100 gm
Powdered Sugar – 50 gm
Vanilla Essence / Karachi Biscuit Essence – 1/2 tsp
In a bowl mix together maida, custard powder, baking powder and salt. Set aside.
In another bowl, add butter and powdered sugar along with vanilla and beat until creamy.
Add in the flour mix and gently mix to form a smooth dough.
Place the dough between two parchment papers and roll into a 1/4″ thick disc.
Using a cookie cutter, cut them into rounds.
Gently transfer them to a parchment lined tray.
Knead the remaining dough and again roll it and cut it into rounds.
Once all the dough is used up, place the tray in fridge for 30 – 45 minutes.
Preheat oven to 175°C.
Bake the cookies for 10 minutes.
Remove them and allow them to cool on the tray itself.
Store them in airtight box and serve along with a cup of coffee.
Butter Biscuits Recipe
- All Purpose Flour / Maida - 130 gm
- Custard Powder - 1 1/2 tbs
- Baking Powder - 1 tsp
- Salt - 1/2 tsp
- Butter - 100 gm
- Powdered Sugar - 50 gm
- Vanilla Essence / Karachi Biscuit Essence - 1/2 tsp
- In a bowl mix together maida, custard powder, baking powder and salt. Set aside.
- In another bowl, add butter and powdered sugar along with vanilla and beat until creamy.
- Add in the flour mix and gently mix to form a smooth dough.
- Place the dough between two parchment papers and roll into a 1/4" thick disc.
- Using a cookie cutter, cut them into rounds.
- Gently transfer them to a parchment lined tray.
- Knead the remaining dough and again roll it and cut it into rounds.
- Once all the dough is used up, place the tray in fridge for 30 - 45 minutes.
- Preheat oven to 175°C.
- Bake the cookies for 10 minutes.
- Remove them and allow them to cool on the tray itself.
- Store them in airtight box and serve along with a cup of coffee.