Benne Biscuit / Butter Biscuit

Things have been pretty busy at my end. I must apologize to all my friends for not being able to visit your blogs for sometime. I cancelled a weekend plan of mine due to a bad weather and just took sometime off to chill. Decided to get back on my space and post a simple and light recipe.

"Benne" means "Butter" in Kannada. Benne biscuit's are very famous in Iyengar's Bakery in Bangalore. Butter Sponge is a bakery in Bangalore from where I have tasted the best baked goodies ever. The taste still lingers in my mouth. Drooool !!

I have been craving to eat these goodies for sometime. I made these biscuits at home and tried to recreate the same taste. But I was not successful in recreating the same consistency but the taste was delicious!!

Ingredients

All Purpose Flour - 1 Cup
Powdered Sugar - 1 Cup
Cashews - 1/2 Cup
Butter - 1 Stick - 8 Tablespoons
Baking Soda - 1/2 Tsp
Cardamom Powder - 1/2 Tsp

Method

• Sift the all purpose flour, powdered sugar, baking powder and cardamom powder in a bowl and set it aside.

• In a food processor/ blender add the cashews and grind it coarsely. To this add butter and blend the both together. The butter has to be completely at room temperature.

• Slowly add the dry ingredients to the food processor and pulse it till it forms a crumbly mixture.

• Make balls out of the mixture. Be sure to not roll the ball tightly. It has to be loose so that the biscuits fluff up.

• Preheat the oven to 300⁰F. Place the cookies on the cookie tray and bake for 10 minutes.

• Make sure that you don't over bake them. I left them for an extra minute or so to get a beautiful golden color on the cookies. Cool them completely before you can taste them.

• Enjoy the cookies with your evening tea or morning breakfast!

Notes:

• Addition of cashews is optional and you may skip its addition.
• The butter must be very soft and completely at room temperature otherwise the consistency of the dough mixture will not come out as desired.
• As there will be variations on heat in different ovens, make sure to have an eye on the cookies while they are baking.
• Rolling the cookie dough tight will not allow the biscuits to rise and they will not come out soft.
• The cookies have to be white in color and browned slightly at the base. You can make them white by removing them from the oven at the end of 10 minutes and allow them to cool completely.