Butter biscuits are my first memory of proper bakery biscuit. Not the one that comes out of a packet ๐Ÿ˜‰ My mom used to pick these from a bakery somewhere..I don’t remember where!? But the flavour was so rich and morish๐Ÿ˜›ย 
Easy to whip up, these make for the perfect, functional everyday biscuits – crumbly, mildly sweet and slightly chewy,ย 5 everyday ingredients and you are sorted! ๐Ÿ‘๐Ÿ‘ Though buttery, they don’t leave a greasy aftertaste. In fact, quiet the opposite I must say! ๐Ÿ˜€ and a major plus – no eggs! What’s not to love.
This recipe comes from an old recipe cutting my mom had in her file…& she gave it to me last year & I had tried it straight away but was a bit unsatisfied with the texture. So made a few changes, got help from my beloved cookie cookbook by Kate Shirazi… and voilร ! The new, upgraded recipe worked well.


I don’t think making any biscuit could be easier than these. The recipe goes like this…

Yield: 12 – 14 biscuits

Equipments: a large mixing bowl, a baking tray, parchment paper, cooling rack, measuring cups/ spoons, a rolling pin, a fork.


1 cup APF (Maida)

4 1/2 tbsp unsalted butter (if you’re using salted butter then adjust the sugar)

7 tbsp castor sugar (increase by 1 tsp if you’re using salted butter)

1 levelled tsp baking pwd

a little milk


Preheat the oven to 190’C and line a baking tray with parchment paper. Set aside.

Place all the dry ingredients in the bowl and give them a mix. Then add the butter (not melted, but at room temperature) and rub with your fingertips until you have a consistency of fine breadcrumbs. Add enough milk, a teaspoon at a time, until you have a firm dough (I used 1-2 tsp). There is no need to chill this dough, however one can keep it in the refrigerator for a couple of days in case you make it in advance.

Now, use some flour to dust your palms and make small equal sized balls using the dough and place them on the prepared baking sheet at some distance from one another as they will spread a little. Use a fork to prod each ball a couple of times. Bake these for 12-15 mins until golden. Transfer the biscuits on a cooling rack. That’s it ๐Ÿ˜‰ store these in an airtight container and they will keep well up to 4-5 days.


I prefer making these in small batches as they are so quick and taste lovely when fresh out of the oven, just a tip!


Shreya ๐Ÿ’—

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