Iyengar Bakery Khara Biscuit Recipe

Step 1: To begin making the Iyengar Bakery Khara Biscuit recipe, firstly pulse sugar in a mixer

Step 2: Sift together flour and salt

Step 3: Cream together butter and sugar till the sugar dissolves

Step 4: Add in 1-1/2 tablespoon curd and continue beating

Step 5: Add in the swift flour, chopped chillies, coriander leaves and curry leaves

Step 6: Mix gently using your fingertips or spoon

Step 7: You will observe that the dough is crumbly in texture

Step 8: In that case add the remaining 1 to 2 tablespoons curd and gently knead it and make a non-sticky dough

Step 9: Allow the dough to sit for 10 to 15 minutes

Step 10: Cover the dough and keep it aside

Step 11: Meanwhile preheat the oven for 10 minutes at 160 deg

Step 12: After 15 minutes, take a big ball of the dough and using a rolling pin roll to make a smooth medium thick chapati

Step 13: Now take a cookie cutter or a circular lid, dip into dry flour and cut into small biscuits

Step 14: Spread a butter paper on the baking sheet and arrange biscuits over it

Step 15: Using a fork, prick the cookies to make wholes

Step 16: Bake them at 180 c or 350 F for 10 minutes

Step 17: After 10 mins, take out the cookies, set the temperature of the oven to 170 C or 325 F and bake for another 8 to 10 mins or till the cookies become golden brown

Step 18: Baking at lower temperature makes the cookies crispy

Step 19: Remove the cookies from the oven, allow it to cool completely

Step 20: Store them in air tight containers and relish

Step 21: Serve Iyengar Bakery Khara Biscuit along with Masala Chai and Masala Mixed Sprouts Sandwich during your tea time break