When having a cup of tea, who can resist biscuits? When I came to UK, I remember going on the tube past Harlesdon and getting the smell of biscuits in the air. London has a good selection of biscuits and this makes interesting reading
I have taken this recipe from Simply Food; – a blog written by Nayna Kanabar. I love Nayna’s blog and have created quite a few recipes from her blog. Apart from being a good friend, she is a writer, amazing photographer and blogger with lots of energy and enthusiasm for creating amazing vegetarian and vegan recipes. Nayna works full time but still manages to find time for her blogs. Her blog is full of International recipes – some of which she creates from her culinary travels round the World.
Looking through Nayna’s blog isn’t new to me and I love going through her recipes and bookmarking recipes I would like to try. I picked this recipe for biscuits as my niece was visiting and she wanted to help me make the biscuits. I followed the recipe but halved it as my niece also wanted to make the Napalese chai biscuits from Nayna’s blog. The only change we were forced to make for this recipe was not to use the cookie press as someone had borrowed ours and not returned it. We made the biscuits the rustic way by making small balls and pressing them down with the back of a bowl. This didn’t make any difference to the taste and half the biscuits got eaten just as they were left to cool. The recipe was really easy to follow and I will definitely make these again as soon as I get my cookie press back.
Ingredients:
- 8 oz plain baking flour(maida)
- ½ tsp bicarbonate of soda
- 4 oz butter(soft and at room temperature)
- 3 oz sugar
- ¼ cup warmed milk
- few strands saffron
- some decorations for the biscuits (optional)
Method:
- Sieve the flour and keep aside. Preheat oven to 170° celcuis.
- Cream the butter and sugar together, in a mixing bowl ,till soft and creamy. Once creamy add the bicarbonate of soda and mix well.
- Add the saffron to the milk and warm it and add it to the mixing bowl.
- Fold the flour into the butter and sugar mixture. Dough will be of a soft consistency. As I didn’t have a cookie press, I kept the dough in the fridge for 30 minutes to make it manageable for rolling out.
5. Divide the dough into 25 small balls and press each bowl with the back of bowl and put the either on butter paper or small cup cake cases.
6. Bake in a preheated oven 170°C /325°F for 8 minutes till golden brown. Remove and place them on a cooling rack.
7. Enjoy them with a cup of tea. Any left over can be saved in a biscuit tin.
Butter biscuits – Recipe Swap June
Ingredients
- 8 oz 8 oz plain baking flour(maida)
- ½ tsp bicarbonate of soda
- 4 oz butter(soft and at room temperature)
- 3 oz sugar
- ¼ cup warmed milk
- few strands saffron
- some decorations for the biscuits (optional)
Instructions
- Sieve the flour and keep aside. Preheat oven to 170° celcuis.
- Cream the butter and sugar together, in a mixing bowl ,till soft and creamy. Once creamy add the bicarbonate of soda and mix well.
- Add the saffron to the milk and warm it and add it to the mixing bowl.
- Fold the flour into the butter and sugar mixture. Dough will be of a soft consistency. As I didn’t have a cookie press, I kept the dough in the fridge for 30 minutes to make it manageable for rolling out.
- Divide the dough into 25 small balls and press each bowl with the back of bowl and put the either on butter paper or small cup cake cases.
- Bake in a preheated oven 170°C /325°F for 8 minutes till golden brown. Remove and place them on a cooling rack.
- Enjoy them with a cup of tea. Any left over can be saved in a biscuit tin.
How do biscuits taste with coffee?
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