Sweet and salted biscuit

This is loved by kids and adults equally; this ‘sweet and salted biscuit’ serve with tea/coffee or with milk for children. This is all time favorite; you can carry easily or pack for travelling too. It is made from wheat flour, white butter, and milk powder.

Ingredients:

  • Wheat flour: 100gm.
  • Maida (all-purpose flour):150 gm.
  • Sugar powder: 50gm.
  • Salt: 1 ½ teaspoon
  • White butter/butter: 150 gm.
  • Milk powder: 30 gm.
  • Baking powder: ¼ teaspoon
  • Milk: 2 tablespoon

Preparation:

  1. Sieve Maida, wheat flour, salt, milk powder and baking powder together. (3-4 times)

Method:

  1. Take a big mixing bowl, add butter, sugar powder and mix it well with the help of hand blender/food processor or using your palm. Add Maida mixture and milk; kneed them well to make soft dough.
  2. Now biscuit dough is ready, Divide dough into 3-4 parts and make balls.
  3. Roll the ball in ¼ inch thick; cut biscuits with fancy heart shape biscuit cutter arrange raw biscuit on greased tray and bake in the oven at 160 degree centigrade for 5-6 minutes.
  4. Allow it to cool.
  5. Now, Sweet and salted biscuit is ready to use.
  6. Biscuit can be stored in air tight container for week or two.
Sweet and salted biscuit

Sweet and salted biscuit

Sweet and salted biscuit

Sweet and salted biscuit

Ingredients

Ingredients

Sieve Maida, wheat flour, salt, milk powder and baking powder together

Sieve Maida, wheat flour, salt, milk powder and baking powder together

add butter, sugar powder

add butter, sugar powder

Add Maida mixture

Add Maida mixture

Add Maida mixture and milk

Add Maida mixture and milk

dough

dough

Roll the ball

Roll the ball

cut biscuits with fancy heart shape biscuit cutter

cut biscuits with fancy heart shape biscuit cutter

Allow it to cool

Allow it to cool

Sweet and salted biscuit

Sweet and salted biscuit

Sweet and salted biscuit

Sweet and salted biscuit

CC BY-NC-SA 4.0 Sweet and salted biscuit by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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