Hyderabadi Osmania Biscuit, Saffron Flavoured Biscuits recipe with step by step photos
like eggless osamania biscuit recipe-
Eggless osamania biscuit recipe | hyderabadi osamania biscuit recipe | Bakery style osamania biscuit | then do try other eggless cookies recipes also:
what is eggless osamania biscuit made of?-
See the below image of list of ingredients for making eggless osamania biscuits.
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how to make the biscuit dough-
To make Eggless osamania biscuit recipe | hyderabadi osamania biscuit recipe | Bakery style osamania biscuit | in a small bowl, add ¼ cup warm milk.
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Add ¼ tsp saffron (kesar) strands.
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Mix well and keep aside.
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In a deep bowl, add ½ cup soft butter. Soft butter plays a crucial role in achieving the perfect texture for Osmania biscuits.
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Add ½ cup powdered sugar. Powdered sugar has a finer texture than granulated sugar. This allows it to dissolve more easily into the creamed butter, creating a smoother batter and contributing to the melt-in-your-mouth texture of the final biscuit.
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Whisk it well until light and fluffy. Softened butter mixes more readily with the sugar, creating a smooth and creamy consistency. This creamy base allows the dry ingredients to be incorporated more evenly, preventing a tough dough.
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Sieve 1 cup plain flour (maida). Flour acts as a binder, helping to hold the ingredients together. It combines with other wet ingredients to form a dough, ensuring that the biscuits have a cohesive and uniform structure.
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Add 2 tbsp custard powder. Custard powder often imparts a slightly yellow or golden color to the biscuits, giving them an appealing appearance. This can enhance the visual appeal of the Osmania biscuits. The cornstarch in custard powder serves as a binding agent, helping to hold the ingredients together.
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Add 1 tbsp milk powder. Milk powder adds richness, depth of flavor, and a slightly softer texture.
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Add ½ tsp baking powder. The released carbon dioxide gas helps the biscuits rise slightly during baking, preventing them from being dense and flat.
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Sieve it.
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Add a pinch of salt.
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Add 1/8 tsp cardamom (elaichi) powder. Cardamom pairs exceptionally well with the other ingredients in Osmania biscuits. It complements the richness of the butter and sugar, without overpowering the delicate sweetness.
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Add ¼ tsp vanilla extract. Vanilla extract off sets the other raw flavours used in the recipe.
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Mix well to make soft dough.
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Divide the dough into 2 equal portions
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how to make osamania biscuits-
Roll a portion of the dough 175mm (7 inch) diameter circle.
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With the help of a vati or a cookie cutter cut into 50 mm. (2”) diameter roundels.
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Gather all the remaining dough and roll it again to make 24 cookie roundels in all.
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Arrange the biscuits on a lined baking tray.
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Apply the saffron milk generously over all the cookies. Brushing saffron milk elevates the Osmania biscuit experience by adding subtle floral flavor, a beautiful golden color, and a touch of textural richness.
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Store the eggless osamania biscuit recipe | hyderabadi osamania biscuit recipe | Bakery style osamania biscuit | in an air tight container. Use as required.
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pro tips to make osamania biscuit-
When creaming the fat and sugar, ensure it's light and fluffy. This incorporates air, leading to lighter and crispier biscuits.
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Resist the urge to knead the dough excessively. Just mix until everything comes together. Overworking makes the biscuits tough.
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Line your baking sheet with parchment paper for easy removal and cleanup.
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While the recipe might call for butter, you can achieve a similar texture with ghee or even chilled. Ghee adds a richer flavor.
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