Keep the butter out of the fridge for an hour or two to soften
Cream the butter, sugar and salt together
Finely chop green chillies and curry leaves
Mix the cut chillies and cut curry leaves thoroughly with the butter, sugar and salt mixture
Mix all purpose flour or maida, by cutting and folding using a spatula
Keep the spatula aside, mix the dough with your hands, until it no longer sticks to the edges of the bowl. (Similar to chapatti dough).
Keep the dough aside to rest for about 10 minutes
Now, pre heat your oven to 180C for 20 minutes
Butter a baking tray and line it with baking or parchment paper
Divide the dough into 18 rounds, roll them into small balls
I bake around 8 in a tray, leaving an inch in between each division.
Using a fork, make 3 rows (see the photos above as reference), this flattens to biscuit without spoiling the shape
The biscuits can now go into an oven for about 15 minutes. Keep an eye to see the colour of the biscuits. This is the best indicator to tell you how much it has baked.
Let them cool for about 15 minutes before eating them, they remain hot inside. The biscuit will be crunchy on the outside and soft on the inside. These biscuits don’t spread as do most other biscuits.
Enjoy these biscuits with a hot cup of coffee or tea.
