Petitchef

Bakery Biscuit

My mom used to prepare these biscuits often. I love this and my daughter also likes these biscuits. Whenever we go to the bakery, she asks for these biscuits. Yesterday when I was thinking of a recipe to send for the Kid's Delight event guest hosted by Champa, I remembered this biscuit. I called my mom today, got hold of the recipe and prepared it. Though it is not as tasty as my mom's preparation, my hubby and daughter liked it.I am sending this as an entry to Kid's Delight-Restaurant Creation started by Srivalli and hosted by Champa. The biscuits my mom used to make are pure white and melts in the mouth. As my daughter likes chocolate, I tried out this version. While baking, remove the biscuits from oven when the colour of the biscuits starts changing at the bottom. While removing they will be very soft, but once cool they will become firm.











Ingredients:
Vanaspathi/Shortening-1/2cup
Sugar-3/4cup
Flour/Maida-1cup
Vanilla Extract-1/2tsp
Chocolate essence-1/2tsp
Cocoa Powder-1 1/2tbs


Procedure:
1. Powder sugar and divide it into two parts.
2. Divide vanaspathi and flour into two equal portions.
3. Mix 1 portion of vanaspathi with one portion of sugar.
4. Add the vanilla extract and mix well.
5. Now add one portion of flour and prepare the dough. It will be crumbly.
6. Wrap in a plastic wrap and refrigerate for 5 minutes.
7. Mix the remaining sugar and vanaspathi with chocolate essence.
8. Remove 1 1/2tbs flour from the remaining flour and add the cocoa powder.
9. Add this to vanaspathi mixture.
10. Refrigerate this in a plastic wrap.
11. Spread a butter paper on the counter. Keep the vanilla flavoured dough on the paper and cover with the wrap.
12. Roll it into a square.
13. Repeat with the cocoa dough.
14. Now remove the wraps. Carefully place the cocoa dough on the vanilla dough.
15. Trim the sides. Cut into small squares.
16. Preheat oven to 175C.
17. Arrange the cut pieces on a baking tray lined with butter paper or foil.
18. The trimmed out dough can be shaped into small round biscuits.
19. Bake for 6-8minutes.(This time may vary for each oven. Remove the biscuits when the bottom starts changing colour)
20. Let it cool on tray for 5 minutes.
21. Transfer the biscuits to a wire rack and let it cool completely.
22. Store in airtight jar.


Photo Tutorial:




Refrigerated vanilla dough




Refrigerated cocoa dough




Place the dough between butter paper and wrap




Roll into a square




Roll the cocoa dough to the size of vanilla dough,




Carefully place the cocoa dough on vanilla dough




Trim sides




Cut into squares and bake




Cool on rack


The trimmed out dough baked into lovely biscuits




Relish










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