Makhariya (Salted Tea Biscuits)

Ingredients

3 cups cake flourSalt3 tsp baking powder11⁄2 tsp whole cumin1⁄2 tsp crushed cumin250g butter partially melted/softened1⁄2 cup tepid cold water or more if needed

Method

In a bowl mix the flour, salt, baking powder, and whole crushed cumin till well combined.Rub in the butter till you get a crumbly mixture. Gradually add the water to make a pliable and slightly stiff dough. Don’t make it too soft or too hard just right.Make sure to add the water slowly Don’t add it all at once you might need more or less.Don’t knead the dough too much. Just mix till it comes together nicely.Once the dough is ready divide into equal small sized balls. (You can make big or small sizes according to your liking. I like to use a small ice cream scoop to get even portions). Place all the rolled balls into a baking tray lined with parchment paper leaving 1 inch space in between as they will rise. Press down gently. Bake at 180C for 15 minutes then lower the temperature to 150C and bake for 35 minutes minutes. Or until the bottom of the biscuit turns slightly golden brown. After baking leave them to cool completely in the oven. Then remove from the oven and store in an airtight container. Enjoy with a cup of tea/coffee.

Note

Please keep an eye on them as they bake. They might bake differently depending on the temperature of your oven. If your oven gets too hot quickly and things get brown quickly then. Make sure you bake at a lower temperature. This is what works for me. You might need to adjust the baking temperature and time. They are best baked at a lower temperature. They should look whitish or slightly pinkish. Not brown. Hence the baking may vary.