Osmania Biscuits

Osmania biscuits or Karachi bakery biscuits are well known biscuits in Hyderabad. Usually serve along Iranian chai are favourite for many Hyderabad folks. They simply dunk the biscuits in a rich and creamy chai to satisfy their palate.

The thick and mildly sweetened Osmania biscuits gain its name from the last ruler of Hyderabad Mir Osman Ali Khan. I love the way the custard and ghee play their part in this famous biscuits. Its crispy outer and soft interior are perfect on every bite. If you noticed, i didn't add vanilla extract into the cookie dough as, aromatic cardamom powder did the job well enough for me. The highlight of this biscuit is their saffron soaked milk wash instead of regular egg wash. The saffron lends a gorgeous yellow colur and exotic flavor to the baked cookies. The cookies are good for one or two weeks by storing in an airtight container. 

Ingredients

1 cup all purpose flour

1/2 cup confectioners sugar

1/2 cup butter,room temperature

1 tbsp ghee/clarified butter

1 tbsp custard powder

1/2 tsp cardamom powder

1 tbsp milk powder

1/4 tsp baking powder

1/4 tsp salt

1 1/2 tbsp milk

For Milk Wash

1/4 cup milk

8-10 saffron strands

Methods

Soak saffron strands in 1/2 cup milk. Keep aside.

Line a baking pan with parchment paper. Keep aside.

In a bowl, combine all purpose flour,custard powder,baking powder,cardamom powder,milk powder and salt. Stir to mix.

In another large bowl, using a spatula, cream butter and confectioners sugar. 

Add the flour mixture and mix. Add the ghee/clarified butter and knead the mixture into a soft dough.

Roll out the dough with rolling pin into 1/2 inch of thickness and cut with cookie cutter. Arrange on the prepared baking pan.

Brush each cookies with saffron soaked milk.

Preheat oven at 185'C or 350'F and bake for 12-15 minutes.

Remove from oven and cool on baking pan before transferring to a wire rack to cook completely.