Prep Time: 25 minutes. Cooking Time: 45 minutes.
Ingredients:
1kg Plain Flour (All-purpose Flour) ½ Cup Fine Semolina Flour (Suji) 500 grams Butter (Room Temperature) 400 gram Sugar 1½ Cup Milk 2½ tsp Bicarbonate of Soda 4 tbsp Custard Powder
Method:
Mix the butter, sugar, and bicarbonate of soda in a food processor until the sugar has dissolved, about 5 minutes.
On a slow speed, pour the warm milk slowly into the food processor and continue to mix until it is nice and fluffy.
Add in the custard powder and continue mixing for a further 2 minutes.
Remove the butter mixture in a big blow, sieve the plain flour and semolina flour, and knead well until the dough is combined. Leave the dough to rest for fifteen minutes.
Meanwhile, heat the oven on 180ºC or gas mark 5. Add the dough to a biscuit maker, press it into a baking tray, or roll it out into a big circle about 12 inches and 3mm thick; use a 5cm round biscuit cutter to cut it and place it on a baking tray.
Bake for 10 to 15 minutes until golden brown. Repeat until all of your biscuit dough is used up.
Cool them down and store them in an airtight container. Consume within a month or two.
Enjoy dipping them with a cup of tea. Yum...
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