Indian Tea Biscuit Cookies – Simple and Delicious

This Friday Martin requested tea biscuits.  He used to have these biscuits often when he lived with his grandparents in Bulgaria.  We usually buy these biscuits at World Market.  I searched the web and found this recipe at Cook’s Country.  Had I known they were so easy to make I would have done this years ago!  These tea biscuit cookies were quite a hit with our family.

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


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, 14-18 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!!