Indian Tea Biscuit Cookies – Simple and Delicious

Martin and Roko took a road trip from NYC to come home for a few days.  Martin loves cardamom. These cookies are one of his favorites and he requested a batch for the trip back to NYC.  Give them a try.  I think you’ll love them too!

Indian Tea Biscuits

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2 cups (10 ounces) all purpose flour
1 teaspoon ground cardamom
1/2 teaspoon baking powder
1/4 teaspoon salt
16 Tablespoons unsalted butter, softened
1 cup (4 ounces) confectioner’s sugar
1 1/2 Tablespoons plain whole milk or low fat yogurt
1/4 teaspoon vanilla

(Preheat oven 350 degrees)

1.  Combine flour, cardamom, baking powder, and salt in bowl; set aside.
2.  Using stand up mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add yogurt and vanilla and beat until incorporated. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed.
3.  Divide dough in half and form each half into 5-inch disk. Wrap disks in plastic wrap and refrigerate until firm, about 4 hours, or up to 2 days.
4.  Preheat oven 350 degrees.  Line baking sheets with parchment paper.
5.  Take dough out of fridge and allow the dough to soften slightly on counter.  Working on a lightly floured counter, roll each disk into 1/8 inch thick circle. (I used parchment paper to roll out and no flour.  I got as close to 1/8 inch as I could.)  Using a 2 1/2 inch cookie cutter, cut out rounds and place on parchment lined baking sheet, 1 inch apart.
6.  Bake until lightly browned,  10-12 minutes, rotating sheets halfway through baking.  Let cookies cool on sheets for 5 minutes and transfer to wire rack to cool completely.  (Cookies can be stored a room temperature for up to 3 days.)

Hope you give this recipe a try.  Ciao!!