Osmania Biscuit
Veg
A round, golden, lightly sweetened biscuit with a pronounced buttery flavour and a crumbly, slightly dense texture — the signature of every Hyderabadi Irani café, said to have been developed at the request of the last Nizam (Osman Ali Khan). It is always dunked into a glass of Irani chai and the combination is as fundamental to old Hyderabad as the biryani.
Cuisines
Hyderabadi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1/4 cup | cornflour |
| 1/4 cup | powdered sugar |
| 1/4 cup | unsalted butter |
| 1/4 cup | milk |
| 1/4 teaspoon | baking powder |
| 1/4 teaspoon | cardamom powder |
| 1/4 teaspoon | salt |
| — | a few saffron strands |
Instructions
- 1 Preheat the oven to 180°C (350°F).
- 2 In a small bowl, soak saffron strands in warm milk and set aside.
- 3 In a mixing bowl, cream together butter and powdered sugar until light and fluffy.
- 4 Sift in all-purpose flour, cornflour, baking powder, cardamom powder, and salt.
- 5 Add the saffron-infused milk to the dry ingredients and mix to form a soft dough.
- 6 Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- 7 Cut the dough into round shapes using a cookie cutter.
- 8 Place the biscuits on a baking tray lined with parchment paper.
- 9 Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- 10 Remove from the oven and let them cool on a wire rack.
Tips
Ensure the butter is at room temperature for easier mixing and a smoother dough.