Name: Hyderabadi Fine Biscuits... recipe by Zeenath Fathima at BetterButter
Prep time: 180 min
Cook time: 20 min
Total time: 200 min
Yield: 8
Ingredients: FOR THE PASTRY DOUGH ;; All purpose flour 225 grams; Cold butter 160 grams; Salt 1/2 teaspoon; Ice cold water 100 ml; Extra flour for dusting 1/4 th cup; Milk 1/4 th cup for milk wash; Sugar 1/4 th cup to sprinkle on top

ABOUT Hyderabadi Fine Biscuits... RECIPE

An easy peasy recipe. A flaky melt in mouth puff pastry biscuits that are made with fresh homemade pastry dough rolled into a log and cut into circles of about an inch thickness and then rolled into flat oval or round shaped biscuits that are baked to perfection. It is a must have with Irani Chai and are available in almost all the Irani Cafes around the city. Happy Baking !!!!!!

Instructions

For the pastry dough, add all the ingredients to a mixing bowl except the butter.
Before you start working on this, remove the butter and keep it outside.
Make a smooth dough and keep it wrapped with a damp cloth for 15 minutes.
Divide the butter into three parts.
Keep the well rested dough on the working surface and roll it in a rectangular shape. Use your hands to shape it well.
Roll a rectangular sheet, for example if the width is 7 cm, then the length should be 21 cm, exactly 3 times the width. This should be kept in mind. If it is 6 cm, then the length should be 18 cm.
Now after rolling it, cut 1 part of the butter into small pieces and place it on the rectangle and with the back of the spoon, spread it evenly but only on 2/3 rd portion of the rectangle. Leave the 1/3 rd portion plain.
Fold it from the butterless portion first till the centre and then bring the other side to the centre which has butter.
This way after folding, cling wrap it and refrigerate it for 30 minutes.
Repeat these steps 6 to 8 again for 2 more times.
After 3 times, now comes the blind folding method. In this you just fold the dough again for 3 times without butter and rest it for 30 minutes after each step.
Now finally wrap it and keep it frozen and use it until a month.
Thaw the puff pastry dough for a minimum of 30 minutes or little more and use it.
I took half of the dough for using it to make these fine biscuits today.
Roll it into a log at first.
Cut it into 1" thickness roundels now.
Roll each into oval or round shapes.
Arrange them onto a baking dish and give all a milk wash.
Sprinkle some sugar on each after that.
Preheat the oven on 180° and bake these for 18 to 20 minutes or a little more until done.
Just see how well they are being baked. They should be nice and golden brown in colour.
They are perfectly done. Relish these with tea or coffee for your breakfast or brunch or even a tea time snack with Irani Chai.
Look at the perfect flaky crispy texture of these homemade fine biscuits.

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