Few decades back some could still remember the tall glass jars containing masala biscuits at your local bakeries. This Spice mixed cookies is more of a adult treat due to the amount of hotness, from the spices used. I have made sure this recipe is not that hot by altering few ingredients from the actual one.
Recipe source: My Diverse Kitchen
All-purpose flour 3/4 + 1 tbsp
Rice flour 1 tbsp (optional)
Baking powder 1/2 tsp
Baking soda 1/8 tsp
Salt 1/4 tsp
Unsalted butter 1/4 cup (1/2 stick/56gm/2oz), softened & cut into small cubes
Green chillies 1/2 of 1 chilli, chopped
Ginger 1/2″ piece, finely grated
Peppercorn 1/2 tsp, crushed coarsely
Cumin seeds 1/2 tsp, toasted and crushed coarsely
Sugar 1 tbsp
Curry leaves 1/2 tbsp, finely chopped
Coriander/ cilantro leaves 1/2 tbsp, finely chopped
Yogurt 2-3 tbsp
White/Black sesame seeds 1 tbsp
• In a large mixing bowl, add all pupose flour, baking powder, baking soda & salt along with softened butter. Work with your hands or food processor till you get the texture of breadcrumbs.
• Do not over process or knead. Shape the dough into a ball. Flatten it into a disc and cover the dough with plastic wrap and let it rest in the refrigerator for atleast an hour. You can also leave it overnight.
For the Masala Biscuits
• Preheat your oven to 350 degree F (180C) and line your baking trays with parchment paper.
• Lightly dust your work surface and roll out the dough to 1/8”(3 mm) thick. The thinner the better!
• Sprinkle sesame seeds uniformly over the dough and use your rolling pin, very lightly, to press them in.
• Let them cool on the trays for about 5 minutes & transfer it to cooling racks to let it cool completely.
• Store them in airtight containers. It stays good for 4-5 days at a cool place, room temperature.