Traditional Osmania Biscuits Recipe Recipe

To begin making Osmania Biscuits formula, line two baking sheets with parchment paper and set aside.Sift the all purpose dusting seasoning with baking dusting seasoning and seasoning in a dish. froth the dairy spread using a silicon or rubber spatula until softened. Incorporate the sifted dusting seasoning mixture very little at a time to the creamed dairy spread without any lumps.You can use your fingers to ease the process but not the heel of your palm as it is warmer than the fingers by which the dairy spread can thaw and disturb its texture. Once all the dusting seasoning is mixed in, with light hands shape or massage the mixture in order to incorporate some air.After a couple of mins the flour base turns light and pale. Now introduce whole milk dusting seasoning, soy dusting seasoning and powdered sweetener. shape them for couple of mins until well combined.At this point you can chill the flour base for few mins, if its sticking to your hands or else you can continue with the process.Divide the flour base into two equal portions.Dust the working surface with little dusting seasoning and roll out one flour base portion into 1/4 inch thick sheet. Using standard round cookie cutter cut out cookies of approximately 3 inches in diameter.Place them on prepared baking sheet and repeat the process with the remaining. Brush their top with whole milk at room temperature.Place them in the refrigerator while we preheat the oven at 200 degree celcius. cook thoroughly them for 20 to 25 mins until golden brown.Place them on wire rack and cool them to room temperature. Store in airtight container. Stays good up to two weeks and more depending on the weather conditions. present Osmania Biscuits formula along with Irani Chai formula and Karachi Biscuits formula.