KENYAN STYLE BISCUITS/ ROLLED BISCUITS
Amazingly crispy, crunchy and delectable Kenyan Biscuits. Perfect for festivals, celebrations and ideal as edible gift.
Ingredients
- 500 g plain flour
- 250 g sugar
- 250 g salted butter
- ½ cup warm milk
- 4 tbsp custard powder
- 1 tsp baking powder
- 1 tsp soda bicarbonate
- 1 tsp cardamom powder
Instructions
- Sieve together flour, cardamom powder, custard powder, baking powder and soda bicarbonate together in a big bowl.
- Add butter and sugar in a mixing bowl.
- Cream butter and sugar till it becomes soft, fluffy and nearly whitish.
- Add milk and mix well.
- Add flour mixture and bring the mixture together into a dough. Don't over knead the dough.
- Cover the bowl with a damp cloth or a lid. Allow the dough to rest for 30-60 minutes.
- Preheat the oven to 180°C.
- Lightly grease the baking trays with butter.
- Dust the worktop very lightly with flour.
- Take about a grapefruit size of dough and roll it out using a rolling pin. Roll gently. I like to roll it out on a rolling tray or chopping board as this allows me to turn it when rolling.
- Roll it to about 3mm thickness.
- Using a cookie cutter to cut out the biscuits. Remove the extra dough.
- Place the cut biscuit shape on the baking tray, an inch apart.
- Bake them for 10 -13 minutes or until the edges turn light brown.
- While the biscuits are baking roll out the next batch of dough and cut out the biscuits using a cookie cutter.
- Remove the tray from the oven.
- Gently remove the biscuits from the tray using a spatula and allow them to cool on a wire rack.
- Store the biscuits in an airtight jar.
Notes
- Use up all the dough. Its easier to mix the extra dough with the new one.
- To replace cardamom powder with ginger powder, use about 5-6 tsp, depending on gingery you want the biscuits to taste.
- Do not knead the dough too much otherwise it will become too glutenous.
- You can reduce the sugar to 200g.