Khara Biscuits

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There are several methods for making cookies, depending on what kind of texture is needed. For this biscuit, the “Creaming method” is used, as it is a shortbread. Its the same method as a cake, first bring the butter to room temperature and beat it into a cream with the sugar, salt and baking powder.
Its always good to remember taking out the butter from the freezer an hour before starting, rather than microwaving it later        ( Melted butter is not the same as softened butter)
Baking requires precise measurements, that too by weight, rather than by volume. There is a very big difference.
Also, when mixing the dough, just make sure that your dough just comes together. Don’t overwork the dough. Gluten formation should be to the minimum. Pastry flour works best, but I know its not always available.
The addition of Rice flour or Corn flour gives the biscuits a nicer texture.

Ingredients:
All purpose flour or maida- 100 gms
Rice flour or corn flour- 50 gms
Sugar- 3 Tsp( Powder before using)
Salt- 1 Tsp
Butter- 75 gms
Baking powder- 1/8 Tsp( Not baking soda)
Yogurt- 2 Tbsp
Green Chilies- 2 chopped fine
Curry leaves- about 5 chopped
Coriander leaves- 2 sprigs chopped
small piece of ginger( grated)

Method-
First cream together the butter, sugar and salt. Using a hand mixer is a good idea. Add all the chopped ingredients. Sift the baking powder with the flour mixture. Mix in the flour to the butter and add 1/2 the yogurt. if it all comes together, don’t use the rest of the yogurt. It should form a soft smooth ball and should not be watery, so use the yogurt sparingly. I actually don’t know what to compare the dough texture to. Its smooth, but when pressed, cracks, like chakkli dough.

Refrigerate the dough for 1/2 hour. Preheat the oven to 170 degrees centigrade or 325 degrees Fahrenheit.

Roll out the dough on a clean counter dusted with flour and cut into desired shapes. I just like cutting them into squares to avoid mixing back the dough and rolling it again. Laziness:) But its also not a good idea to keep working the dough or mixing it with more flour. Ruins the taste.
Arrange on a sheet pan lined with parchment. Bake on the middle rack for 20 minutes. At 10 minutes, rotate the pan to ensure even baking.

Cool before tasting:)

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