Osmania biscuits are one of the most famous treat in Hyderabad, named after the last ruler of Hyderabad, Mir Osman Ali Khan. These biscuits are so buttery with a wonderful milky saffron flavour, and pairs perfectly with a cup of Irani chai. I love this recipe so much, I had to create a vegan and non vegan version!
Preheat oven to 350F.
Using a handheld electric beater or a fixed beater with a whisk paddle, beat the butter and icing sugar for 2 mins, then add vanilla and beat until just combined.
Mix together 2 tbsp milk (or soy milk/coconut milk/vegan creamer) with saffron threads in a small bowl and allow to sit.
In a separate bowl add flour, cardamom, baking powder, salt, custard powder and milk powder (or soy milk powder) and whisk until combined.
Add flour to butter mixture and add 4 tbsp milk (or 3 tbsp coconut milk) and whisk until combined into a dough. Roll out dough into 1/4 inch thick (note- I rolled it out in between 2 parchment sheets to prevent any sticking). Using a 2 inch to 2.5 inch round cookie cutter, cut out cookies and place them on a parchment lined baking sheet 2 inches apart.
Using a teaspoon or brush, spread the saffron milk over all the cookies and allow to soak in for 2-3 mins.
Bake in the oven for 10-13 minutes for non vegan option and 13-15 minutes for vegan option until slightly golden orange on top.
Ingredients
Directions
Preheat oven to 350F.
Using a handheld electric beater or a fixed beater with a whisk paddle, beat the butter and icing sugar for 2 mins, then add vanilla and beat until just combined.
Mix together 2 tbsp milk (or soy milk/coconut milk/vegan creamer) with saffron threads in a small bowl and allow to sit.
In a separate bowl add flour, cardamom, baking powder, salt, custard powder and milk powder (or soy milk powder) and whisk until combined.
Add flour to butter mixture and add 4 tbsp milk (or 3 tbsp coconut milk) and whisk until combined into a dough. Roll out dough into 1/4 inch thick (note- I rolled it out in between 2 parchment sheets to prevent any sticking). Using a 2 inch to 2.5 inch round cookie cutter, cut out cookies and place them on a parchment lined baking sheet 2 inches apart.
Using a teaspoon or brush, spread the saffron milk over all the cookies and allow to soak in for 2-3 mins.
Bake in the oven for 10-13 minutes for non vegan option and 13-15 minutes for vegan option until slightly golden orange on top.
