Butter biscuits

These biscuits are very light and airy and very similar in taste to nan khatai or melting

 moments.

The lightness is because of the use of cornflour.
It is not very sweet like the regular cookies or biscuits.

Ingredients:
Cornflour- 100 gms or 1 small packet,
All purpose flour or maida- 130 gms or 1 cup and 1/3 cup approx.
Butter - 180 gms-room temp- (I have used 100 gms of margarine and 80 gms of salted butter),
Icing sugar - 28 gms or 12 tsp ( heapful ),
Vanilla essence-1tsp,
Cinnamon pwd- 1/2 tsp- (optional ),
Icing sugar for dusting.

Method:
Oven temp- 160 C or 320 F
Spread butter paper on your baking tray.

Sift cornflour and all purpose flour in a bowl.

Add cinnamon pwd if using ( through sieve ).

With wire whisk,stir the flour and keep aside.

Take a mixer bowl and beat the butter till light and smooth.

Add the icing sugar through a sieve as it has lumps in it.

Set the speed to high and beat for one minute.

Scrape down the sides of the bowl with a spoon.
Add egg and vanilla essence.

Beat for 30 seconds.

With mixer on low speed and the flour mixture.

Mix till evenly combined.

Gather the dough in the center with a spoon as the dough is very soft.

Cover with cling film and place the bowl in the fridge for 2 hours.

Pre heat oven to 160 C or 320F
Sprinkle some flour on your counter and place the dough.
Since the weather is hot and humid,roll the dough on the counter to make a ball.
The counter flour will help in making the dough into a ball and then lightly flatten it with your fingers ( use the flour only for outer surface ).

Before rolling the dough sprinkle some flour on the counter.

Cover the dough with a cling film and with a rolling pin,roll the dough into 1/4 inch thickness.

Dip your cutter in flour and cut the biscuits.

Place the biscuits on a butter paper,leaving 1 and 1/2 inch space between each biscuits.

Due to hot and humid weather,I put the tray  with the unbaked biscuits in the fridge for 5 minutes.
Bake the biscuits for 15 to 20 minutes or till the edges are lightly brown and if you check,when lightly warm,the bottom will be brown.

They will be wheatish in the center.
Take out from oven and let it cool on wire rack for 5 minutes.
Slide the butter paper on wire rack to cool for another 2 minutes.

Once the biscuits are warm,sprinkle icing sugar through a tea strainer.

Take out the cookies on wire rack to cool completely.

Enjoy home baked fresh biscuits!
It is very light and airy and very mild in sweetness.

Makes 32 biscuits.