Masala biscuits | Kerala Bakery Style Spicy masala Biscuits

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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 :
  1. All-purpose flour -1 Cup
  2. Salt to taste
  3. Baking powder- 1/2 Teaspoon.
  4. Baking soda -1/4 Teaspoon.
  5. Egg- 1 egg at room temperature.
  6. Vanilla essence-1/4 Teaspoon.
  7. Butter -50 gms(1/4 Cup)
  8. Sugar -2 tbsp
  9. Black sesame seeds -1/2 Tablespoon.
  10. For the egg wash: 1 beaten egg.
To grind:
  1. Dried red chilies - 1 or 2 numbers.
  2. Ginger one-inch piece
  3. Garlic- 3-4 cloves
  4. Grated coconut- 2 tbsp (I used desiccated coconut)
  5. Shallots -4-5 numbers
  6. Fennel seeds 1/2 teaspoon.
  7. Cinnamon - a small stick.
  8. Cardamom-3 numbers.
Method of preparation : 
  1. Grind garlic, ginger, red chilly, shallots, fennel seeds, cinnamon, cardamom, and coconut together without adding water. Keep this masala mixture aside.
  2. In a large bowl add egg and whisk using a wire whisk.
  3.  Add in sugar and vanilla essence. Mix well until the sugar is dissolved.
  4. Add in softened butter and mix it well.
  5. To this add ground masala mixture and black sesame seeds mix well.
  6. Sift and add flour, salt, baking powder, and baking soda and combine well and form a soft dough.
  7. 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.
  8. Take a tablespoon of dough and shape it into the cookie. Make a small ball and just flatten it.
  9. Arrange them in a baking tray with butter paper.
  10. 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.
  11. Remove the tray from the oven and place the tray on a wire rack. Leave it undisturbed for 6-7 minutes.
  12. Slowly transfer these cookies onto a cooling rack and cool completely.
  13. 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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