Soft, buttery shortbread-style biscuits flavoured with elachi and milk powder. A delicious Diwali favourite.
Ingredients
- 250g butter
- 1 cup (250ml) icing sugar
- 1 cup (250ml) maizena
- ½ cup (125ml) vegetable oil
- 1 tsp vanilla essence
- 2 cups (500ml) cake flour
- ¾ cup (188ml) klim milk powder
- 1 tsp ground elachi powder
Instructions
- Beat the butter and icing sugar until pale and fluffy.
- Mix in the maizena, oil and vanilla essence until smooth and well combined.
- Sift in the cake flour, Klim and elachi powder. Mix gently into a soft dough, without overworking it.
- Wrap the dough in cling wrap and refrigerate for 30 minutes so it’s easier to work with.
- Roll out the dough on a non stick baking mat, then cut or shape the biscuits however you like. Place them on a non-stick baking tray with a little space between each, as they spread slightly while baking.
- Bake for 10-12 minutes at 180°C until lightly golden around the edges, then cool completely on the tray. They are delicate while warm and firm up as they cool – so do not touch them straight away. Once cooled, decorate however you like.
Notes
- Beat the butter and icing sugar well, until pale and fluffy. This is what keeps the biscuits light.
- The dough should be soft but hold together. If it’s too crumbly, add butter a teaspoon at a time.
- Biscuits are fragile while warm. Leave them on the tray until fully cool.
- Store airtight at room temperature for up to 2 weeks, or freeze for up to 1 month.