We made the biscuits the rustic way by making small balls and pressing them down with the back of a bowl.
Author: Mina Joshi
Ingredients
8oz8 oz plain baking flour(maida)
½tspbicarbonate of soda
4ozbutter(soft and at room temperature)
3ozsugar
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.