Hyderabadi Fine Biscuits. Fine Biscuit is a classic and popular cookie or biscuit from Hyderabadi Cuisine. They are sweet, crispy and flaky biscuits topped with granulated sugar. They are widely popular and available along with Osmania Biscuits in most of the Irani Cafes of Hyderabad. Fine Biscuits Recipe, How To Make Fine Biscuits Recipe Very popular tea time snack in Hyderabad found in most of all Irani tea houses. These are cookies which are shaped like a disk and topped with sugar.
Hyderabad fine biscuits are sweet, flaky biscuits made with puff pastry sheets.
These fine biscuits are popular in Iranian cafes in Hyderabad and are as big as a hand.
Mix the warm milk and saffron and keep aside.
You can cook Hyderabadi Fine Biscuits using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Hyderabadi Fine Biscuits
- Prepare 225 gm of All purpose flour or Maida.
- It's 160 gm of Cold Butter.
- It's 1/2 tsp of Salt.
- You need 100 ml of Cold water.
- Prepare 1/4 cup of extra Flour for dusting.
- It's 1/4 cup of Milk for milk wash.
- It's 1/4 cup of Granulated Sugar.
Sieve together maida, salt, custard powder, milk powder, cardamom powder, baking powder and keep aside. karachi biscuit recipe with amazing step by step photos. Karachi Biscuit is one of the most well-known treats of Hyderabad. In fact, if you have been to Hyderabad and come back without buying the famous eggless Karachi Biscuits from Karachi Bakery, you are bound to face the wrath of your friends and family, who.
Hyderabadi Fine Biscuits instructions
- For the pastry dough, add all the ingredients to a mixing bowl except the butter. Before you start working on this, remove butter and keep it outside. Make a smooth dough and keep it wrapped with a damp cloth for 15 minutes..
- Keep the well rested dough on the working surface and roll it in a rectangular shape. Use your hands to shape it well. Roll a rectangular sheet, for example if the width is 7 cm, then the length should be 21 cm, exactly 3 times the width. This should be kept in mind. If it is 6 cm, then the length should be 18 cm..
- Now after rolling it, cut 1 part of the butter into small pieces and place it on the rectangle and with the back of the spoon, spread it evenly but only on 2/3 rd portion of the rectangle. Leave the 1/3 rd portion plain. Fold it from the butterless portion first till the centre and then bring the other side to the centre which has butter..
- This way after folding, cling wrap it and refrigerate it for 30 minutes. Repeat these steps 6 to 8 again for 2 more times. After 3 times, now comes the blind folding method. In this you just fold the dough again for 3 times without butter and rest it for 30 minutes after each step..
- Now finally wrap it and keep it frozen and use it until a month. Thaw the puff pastry dough for a minimum of 30 minutes or little more and use it. I took half of the dough for using it to make these fine biscuits today. Roll it into a log at first..
- Cut it into 1" thickness roundels now. Roll each into oval or round shapes. Arrange them onto a baking dish and give all a milk wash. Sprinkle some sugar on each after that..
- Preheat the oven on 180° and bake these for 18 to 20 minutes or a little more until done. Just see how well they are being baked. They should be nice and golden brown in colour. They are perfectly done. Relish these with tea or coffee for your breakfast or brunch or even a tea time snack with Irani Chai..
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