Bun Butter Jam, Rusk, Kamarkat, Butter Biscuit are difficult to find at an eatery these days. We hardly find petty tea shops which actually sells these goodies, guess they all got replaced by hype coffee shops and cafes. OMG, I used to eat these all the time, use to be my favorite after school snack. I’m so drenched in nostalgic memories of my school days. These are melt in your mouth butter biscuits taste just like the biscuits sold in petty tea shops.
Let me also translate the title from English ~ Tamil
Tea Shop Butter Biscuit — டீ கடை பட்டர் பிஸ்கட்
Butter Biscuits / Nei Biscuits / Ghee Biscuits / Butter Cookies / Tea shop style Butter Biscuits / Petty Kadai Biscuits / Indian Tea Biscuits /Tea Kadai Butter Biscuits
|Maida/ All-purpose flour||1 cup|
|Powdered Sugar||1/4 cup (Just powdered granulated sugar)|
|Salt||1 pinch (about 1/8 tsp)|
|Unsalted Butter||1 stick (about 1/2 cup)|
Assemble all the 4 ingredients. Sieve flour and salt in a bowl. Powder the granulated sugar and bring the butter to room temperature.
Whisk butter and powdered sugar in bowl to make a smooth creamy paste.
Now add the flour mixture to the butter and make a soft stiff dough.
Stretch as shown below and cover it up in plastic wrap.
Refrigerate this dough for about an hour.
After an hour, remove the plastic wrap and cut them into desired shapes. I cut mine in about 1/4 inch thickness. You may also roll out the dough and cut into different shapes using fancy cookie cutters. Meanwhile pre-heat the oven to 350 F and keep it ready.
Line them up in a baking sheet.
Using a fork just poke the center of the cookie dough.
Place the baking sheet in the middle rack of the pre-heated oven.
It might take about 15 – 18 minutes to bake these biscuits as it varies with the type of baking pans used. Once the oven is pre -heated bake the biscuits at 350F temperature for 10-12 mins or until the edges start turning golden brown. You have a keep an eye for the last few minutes because they tend to brown fast. Once the edges turn golden switch off and remove the pan from oven and let cool. They might still look soft but will turn crispy after complete cool down.
Enjoy with your cup of tea!
Store them in air-tight jar for upto a week.
Yield- 20-21 biscuits
I’ve used regular US cup measurement for this recipe. (1 cup = 236 ml approx)