Masala biscuit is a famous cookie(biscuit) from bakeries in Kerala. I loved munching them so much back in Kerala but staying away from home reminds us of the tempting foods. These masala biscuits can easily make.
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Ingredients required in this recipe are :
- All-purpose flour -1 Cup
- Salt to taste
- Baking powder- 1/2 Teaspoon.
- Baking soda -1/4 Teaspoon.
- Egg- 1 egg at room temperature.
- Vanilla essence-1/4 Teaspoon.
- Butter -50 gms(1/4 Cup)
- Sugar -2 tbsp
- Black sesame seeds -1/2 Tablespoon.
- For the egg wash: 1 beaten egg.
- Dried red chilies - 1 or 2 numbers.
- Ginger one-inch piece
- Garlic- 3-4 cloves
- Grated coconut- 2 tbsp (I used desiccated coconut)
- Shallots -4-5 numbers
- Fennel seeds 1/2 teaspoon.
- Cinnamon - a small stick.
- Cardamom-3 numbers.
Method of preparation :
- Grind garlic, ginger, red chilly, shallots, fennel seeds, cinnamon, cardamom, and coconut together without adding water. Keep this masala mixture aside.
- In a large bowl add egg and whisk using a wire whisk.
- Add in sugar and vanilla essence. Mix well until the sugar is dissolved.
- Add in softened butter and mix it well.
- To this add ground masala mixture and black sesame seeds mix well.
- Sift and add flour, salt, baking powder, and baking soda and combine well and form a soft dough.
- Do not knead the dough just bring all the ingredients together. You can add crushed cashew nuts or peanuts to the dough at this time.
- Take a tablespoon of dough and shape it into the cookie. Make a small ball and just flatten it.
- Arrange them in a baking tray with butter paper.
- Egg wash the cookies and bake them in a preheated oven at 170 degrees Celcius for 35-40 minutes till the bottom and sides turn a beautiful golden color.
- Remove the tray from the oven and place the tray on a wire rack. Leave it undisturbed for 6-7 minutes.
- Slowly transfer these cookies onto a cooling rack and cool completely.
- Store in an airtight container and enjoy it with your evening tea or coffee.
Notes:
- I got 12 small cookies with the above measurements.
- Preheat and bake these using both rods.
- Please check after 25 minutes or so as each oven behaves differently.
- They will be slightly soft when out of the oven, but will eventually become crisp on cooling.
- Cool completely before storing in containers, or else they will turn soggy.
- If you feel that the cookies have become soggy, bake it again for few minutes at a low temperature, say 120 degrees or so.
- You may skip or add any spices of your choice.
- You may even use brown sugar instead of white sugar.
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