Butter Biscuits | 3-Ingredient Butter Cookies
Simple Butter Biscuits- Easy Cookies With Just 3 Ingredients
Buttery melt in the mouth simple butter biscuits made with just three basic ingredients. These crumbly cookies are so yum and such a breeze to make.
I have always loved those butter cookies from the local Iyengar bakery. The crunchy base and the soft crumbly top, the melt in the mouth buttery feel, what’s not to love??
I had never tried my hand on baking cookies before I got Morphy my oven. And my first try was a huge disaster [ an interesting story for another time]. Around the same time mum told me how my great grand mother made huge tins filled with yummy butter biscuits. She told me how kollu paati creamed the butter and sugar until it got all white and fluffy and how the whole house smelt so warm and inviting.
Three basic ingredients, a little bit of work and and I ended up with the most amazing cookies ever. This is so simple , you are going to end up making them again and again.
So get set for some utterly butterly delicious cookies.
1 and 1/2 cups all purpose flour
3/4 cup sugar [powdered]
3/4 cup unsalted butter
- Pre- heat the oven at 180 C for 10 mins.
- In a large flat plate or thali take the unsalted butter [ soft but not melted] and sugar.
- Combine the two. Using the back of your palm make round circular motions to cream the butter and sugar together. Do this until the mixture becomes light and fluffy [roughly takes about 10-15 mins].
- Sift the flour and add to the creamed butter sugar mixture.
- Bring the ingredients together into a soft dough.
- Shape into cookies. You can use a cookie cutter or you can just shape them with your hands like me. I got around 15 cookies with this recipe.
- Arrange on a greased and lined cookie tray
- Bake at 150 C for 10 mins or until the edges just start to brown.
- Remove from the oven, allow to cool completely and store in an air tight jar.
- The butter should be at room temperature but not melted.
- Oven temperature and time may vary. Your cookies are done as soon as the edges start to lightly brown.
- Hot cookies are soft and break when touched. Once completely cool they become crisp.
- If the dough is too soft you can either add a little more flour or you can refrigerate the dough for 15 mins. Baking it as it is will make the cookies swell and lose shape.
- If you find the dough a little dry add a spoon of milk to knead into a soft dough. The dough consistency is right when the shaped cookie edges have no or very few cracks.
Posted originally on NOVEMBER 13, 2015
Post a Comment