Hyderabadi Fine Biscuits
Hyderabadi Fine Biscuits

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, hyderabadi fine biscuits. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Hyderabadi Fine Biscuits is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Hyderabadi Fine Biscuits is something that I’ve loved my whole life.

Fine Biscuit is a classic and popular cookie or biscuit from Hyderabadi Cuisine. They are sweet, crispy and flaky biscuits topped with granulated sugar. They are widely popular and available along with Osmania Biscuits in most of the Irani Cafes of Hyderabad. Fine Biscuits Recipe, How To Make Fine Biscuits Recipe Very popular tea time snack in Hyderabad found in most of all Irani tea houses.

To begin with this particular recipe, we have to prepare a few components. You can cook hyderabadi fine biscuits using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Hyderabadi Fine Biscuits:
  1. Get 225 gm All purpose flour or Maida
  2. Make ready 160 gm Cold Butter
  3. Prepare 1/2 tsp Salt
  4. Make ready 100 ml Cold water
  5. Prepare 1/4 cup extra Flour for dusting
  6. Make ready 1/4 cup Milk for milk wash
  7. Make ready 1/4 cup Granulated Sugar

Take a bite and let it rest on your palate for a few seconds to be engulfed by the magical taste of saffron. Bakeries in Hyderabad, Hyderabad District: Find Tripadvisor traveler reviews of Hyderabad Bakeries and search by price, location, and more. Hyderabadi biryani This is a well known celebration meal for Hyderabadis, a divine combination of meat and rice. The Hyderabadi Biryani has become ubiquitous all over the country.

Steps to make Hyderabadi Fine Biscuits:
  1. For the pastry dough, add all the ingredients to a mixing bowl except the butter. Before you start working on this, remove butter and keep it outside. Make a smooth dough and keep it wrapped with a damp cloth for 15 minutes.
  2. Keep the well rested dough on the working surface and roll it in a rectangular shape. Use your hands to shape it well. Roll a rectangular sheet, for example if the width is 7 cm, then the length should be 21 cm, exactly 3 times the width. This should be kept in mind. If it is 6 cm, then the length should be 18 cm.
  3. Now after rolling it, cut 1 part of the butter into small pieces and place it on the rectangle and with the back of the spoon, spread it evenly but only on 2/3 rd portion of the rectangle. Leave the 1/3 rd portion plain. Fold it from the butterless portion first till the centre and then bring the other side to the centre which has butter.
  4. This way after folding, cling wrap it and refrigerate it for 30 minutes. Repeat these steps 6 to 8 again for 2 more times. After 3 times, now comes the blind folding method. In this you just fold the dough again for 3 times without butter and rest it for 30 minutes after each step.
  5. Now finally wrap it and keep it frozen and use it until a month. Thaw the puff pastry dough for a minimum of 30 minutes or little more and use it. I took half of the dough for using it to make these fine biscuits today. Roll it into a log at first.
  6. Cut it into 1" thickness roundels now. Roll each into oval or round shapes. Arrange them onto a baking dish and give all a milk wash. Sprinkle some sugar on each after that.
  7. Preheat the oven on 180° and bake these for 18 to 20 minutes or a little more until done. Just see how well they are being baked. They should be nice and golden brown in colour. They are perfectly done. Relish these with tea or coffee for your breakfast or brunch or even a tea time snack with Irani Chai.

Hyderabadi biryani This is a well known celebration meal for Hyderabadis, a divine combination of meat and rice. The Hyderabadi Biryani has become ubiquitous all over the country. There are basically two types of biryani - kacchi (Raw meat and rice cooked together) and pakki (cooked meat layered on to cooked rice). "Despite all odds, we have retained the traditional bun-maska and dilkhush and fine biscuit. It is the pure bred Hyderabadi who is now the minority which savours these sweetmeats," says Parsayan. Fine Biscuit, Dilkush, Dil Pasand, Osmania Biscuit, Dum Ke Roat, Nankhatai, the list is unending.

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