Savory Shortbread Cookies ~ Iyengar Bakery Khara Biscuits

Today I have another savory cookie/biscuit/cracker. This recipe is again from Champa’s blog and she say’s these cookies are the closet to the famous khara biscuits from Iyengar Bakery in Bangalore. Few years ago Valli had picked these cookies for ICC and I could not bake then. These have been on my to bake list for quite some time.

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I followed Champa’s recipe as given. I loved these cookies and would make them again. I liked biting on the slightly burnt chilies and cilantro along with the cookies. These make a good teatime, afternoon snack and a party starters as well.

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Green chilies can be substituted with chili flakes and the herbs of one’s preference can be used instead of chili and coriander/cilantro.

Blogging Marathon, Baking Marathon, Fire Up Your Oven, Savory Cookies, Khara Biscuits ,  Indian Cookies

Source: Champa
Total Time: 28 – 35 minutes
Preparation: 10 – 15 minutes
Baking Time: 18 – 20 minutes
Yields: 8

Ingredients:

  • 128 grams (1 cup) All Purpose Flour
  • 3 tbsp. Butter, softened
  • 2 tsp. Sugar
  • ½ tsp. Salt
  • 3 small Green Chilies chopped (adjust to taste)
  • 1 – 1 ½ tbsp. Cilantro chopped
  • 1 – 1 ½ tbsp. Yogurt (start with 1 tbsp. and use more if required. I used 1 ½ tbsp.)

Preparation:

  • Preheat the oven 325 F (160 C)
  • Line a baking sheet with parchment paper or with aluminum foil. If using aluminum foil, lightly greased with vegetable oil or cooking spray.
  • In a bowl combine flour, salt and keep aside.
  • In another bowl, cream together butter and sugar with a beater till creamy, about 2 – 3 minutes.
  • Add yogurt and continue to beat until well mixed.
  • Add flour and beat slowly until combined. You may not be able to combine all the flour with the beater and do not hesitate to use your hands. Do not apply too much pressure though.
  • Add chopped chilies, cilantro and more yogurt if necessary and combine to form dough. Dough will be crumbly and not wet at all.
  • Roll the dough into ¼” thickness and cut it into discs using a cookie cutter. I divided the dough into two balls and then rolled it out. It was easier for me to work with 2 smaller dough portions than one. Also, the edges of the rolled dough will be rough and that is ok.
  • Collect the scrapes and roll it out again and cut it using a cookie cutter.
  • Transfer cookies/discs on the prepared cookie/baking sheet and bake for 18-20 minutes. Turn the tray around halfway into baking. Mine were done in 18 minutes.
  • Cookies will not turn brown on the top but bottom will be golden brown when baked. Cookies might feel soft when removed from the oven but will continue to bake and firm up as they cool.
  • Cool on a cooling rack and store in an airtight container. Serve as a horsd’oeuvres at a party or as an evening snack.

Note:

  • Champa says “You can use mint in the place of cilantro. Go easy on that though. You can add curry leaves. Some seeds could be added too like cumin or sesame (about 1 TBSP for this proportion). Not Indian and don’t keep green chilies on hand? No problems. Use about 1 TBSP of cracked pepper and use your favorite herb or leave it out. Choice is yours. “

This day in 2011 – Bok Choy & Mushroom Soup and Tandoori Tofu Pizza
This day in 2014: Khaman Dhokla from Gujarat

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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