When you are baking biscuits at home, you need to try different recipes as everyone gets bored of eating the same type of stuff. And as you get used to eating fresh bakes, the packaged biscuits will never appeal to you.
The best part of baking at home is your control over what goes inside. I bake with wheat flour mostly. Sometimes the alternate flours make a way in the recipe. Refined flour is only an occasional entrant. Mostly if the recipe isn’t possible without it.
Custard powder biscuits are a regular at home. In these biscuits, I add custard powder and milk powder. Addition of milk powder makes the biscuits softer and more flavourful. The yellow hue due to vanilla flavoured custard powder makes the biscuits look beautiful.
Custard Powder Biscuits
- 150 g Whole wheat flour
- 30 g Custard powder
- 20 g Milk powder
- 85 g Powdered brown sugar
- 80 g Ghee or clarified butter
- 3 tbsp Milk
- 1 tsp Vanilla essence
- 1/2 tsp Baking powder
- Line the baking trays with parchment paper.
- Cream ghee and sugar in a big bowl with a hand whisk until the mixture is fluffy and white.
- In another bowl, mix together flour, custard powder, milk powder and baking powder.
- Add vanilla essence to ghee sugar mixture.
- Add the flour mix to ghee sugar mix in two parts.
- To bring the dough together, add milk. Don't knead.
- Rest the dough for 20 minutes at room temperature.
- Meanwhile, preheat the oven at 150 C for 10 minutes.
- Divide the dough into two parts.
- Roll a thick chapati with the dough between two layers of parchment paper.
- Cut biscuits with a round biscuits cutter and keep it on the baking tray.
- Bake the biscuits at 150 C for 15 to 18 minutes.
- Cool them on a wire rack and store in an airtight container.