Osmania Biscuits
Mildly sweet, buttery biscuits with a faint salty edge, the signature tea-time bake of Hyderabad's Irani cafes, best dunked in hot Irani chai.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 120 kcal
Equipment
- •Oven
- •Baking tray
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 120 kcal
- fat
- 6 g
- carbs
- 14 g
- fibre
- 0.5 g
- protein
- 2 g
- calories
- 120 kcal
Instructions
- 1
Heat your oven to 180°C. Line a baking tray with baking paper.
- 2
Beat the butter, ghee (clarified butter) and powdered sugar together until light and fluffy.
- 3
Sift in the flour, milk powder, baking powder and salt. Add the cardamom powder.
- 4
Mix in a little milk gently to make a soft dough. Do not knead it too much.
- 5
Roll out the dough to 1 cm thick. Cut into rounds using a cookie cutter.
- 6
Put the rounds on the tray and brush with milk. Bake for 15-18 minutes until the edges turn pale golden.
- 7
Let the biscuits cool completely on a wire rack before storing. They will firm up as they cool.
Chef's tips
Do not overbake, as Osmania biscuits should stay pale with lightly golden edges. Avoid overworking the dough so the biscuits remain soft and crumbly.
Ingredient substitutions
- milk powder → omit for a slightly less rich biscuit
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Reheating
Not needed; served at room temperature.
Common mistakes to avoid
- •Baking for too long, which makes the biscuits hard and dry instead of soft and crumbly.
Serving suggestions
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