For this month’s Indian Cooking Challenge (ICC), Srivalli wanted us to make an Indian baked goodie. We are using Champa’s Khara biscuit recipe that makes savory, melt in your mouth cookies that are a snap to make.
This is the first time ever we baked for ICC and I was really excited about the challenge, since I’ve never made savory cookies before. The recipe also requires very few ingredients and needs less than 30 minutes of hands on time.
Even though the recipe is simple enough to make, I had to get some help to make these yummy goodies. My 3 year old had a blast making (messing up) the cookies. Here’s how I made them.
Champa’s Original recipe here.
- 2 cups All purpose flour
- 1/3 cup Butter – softened
- 4 tbsps Yogurt (original recipe had only 2-3 tbsp, but I added a little more than 4tbsp to get the correct consistency of the dough)
- 4 tsps Sugar
- 1 tsp Salt
- 2 tsps Pepper
- 2 tbsps Cilantro – finely chopped
- Preheat oven to 325°F. Cover 2 baking sheets with parchment papers and set aside.
- Whisk flour, salt and pepper in a small bowl and set aside.
- Cream butter and sugar in a medium bowl, until light and fluffy. Add 2tbsp yogurt and continue to beat.
- Next add flour mixture and beat slowly. The mixture was pretty dry, so I used my hands to incorporate all the ingredients and added an additional 2tbsp of yogurt to make a smooth, non-sticky dough. Add chopped cilantro and work it into the dough.
- Roll the dough into ¼” thickness.
- Use cookie cutter or bottle lids to cut the cookies. Place them on the prepared baking sheets.
- Bake for 18-20 minutes.