Tea Kadai or Butter Biscuits

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Tea Kadai Butter Biscuits (Cookies)

Pic courtesy - myself
Recipe courtesy David Daniel (AIK)

Crank up your mixer or get out your whisk and a large mixing bowl.

Place one whole stick or half a cup (110gms) of unsalted butter in the mixer or bowl, then sift half a cup (65gms) of confectioners sugar, over the butter. Turn on the mixer or begin whisking, until the butter and sugar are creamed. Occasionally scrape down the bowl to ensure it all gets mixed together, and the mixture is light and fluffy.

Now add one cup (130gms) of all purpose flour, 1/8 tsp salt, 1/2 tsp of vanilla extract (pure preferably) at once, and mix for 15 seconds on low. Scrape the bowl again and mix for one more minute.
Place a large sheet of clear cling wrap on a clean surface, weigh down the ends of the wrap. Then gently take the dough out of the mixer bowl, and place it on the cling wrap. Form the dough into a log about two inches in diameter, and roll up the dough log in the cling wrap, twisting up the ends sort of like a very long bon bon (if it is too long,you may create two logs). Then fold the twisted ends under the log, place on a tray and refrigerate a few hours, overnight is fine.

The next morning, unwrap the dough logs, and slice into two inch diameter by half inch thick cookies.
Place on a cookie baking tray, and bake in a preheated oven at 350F/180C for 22 to 25 minutes, rotating tray once half way through.

When they start to brown, they are done. Keep an eye on them, because they can go from golden brown to burnt very fast.
Transfer to a cooling rack for about 15-20 minutes. Then enjoy your butter biscuits with a nice hot cup of tea.
**You may have noticed that though there are similar cup measurements, the gram amounts differ. That is because powdered ingredients measure differently from solid and semi solid ingredients, and solid from liquid etc.**
Bon Appétit!!!

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