Bakery Style Khara Biscuits

Ingredients:

• 250 grams All purpose flour (2 cups loosely spooned)
• 4 teaspoons sugar
• 80 grams butter softened at room temperature (1/3 cup)
• 1 teaspoon salt
• 6 green chillis chopped finely (adjust according to spice required)
• 2 -3 tablespoons fresh coriander leaves chopped
• 2 -3 table spoons yoghurt (2 tablespoons to start with and increase if necessary)
• 1/2 teaspoon carom seeds (ajwain/omam)

Procedure:

Pre-heat the oven to 160 degrees Centigrade/325 degrees Fahrenheit.
Line your baking trays with grease proof paper or parchment. Or you may use an aluminium foil that has been lightly greased with butter.
Sieve the all purpose flour and salt together. Whisk that a bit to incorporate some air.
In a larger bowl, cream the butter and the sugar until light and creamy.Add to this, 2 tablespoons of yoghurt and cream further. Add the chopped chillis, carom seeds and the coriander leaves.

Now add the flour mix and with your hands gather the flour and creamed mixture. Handle the dough gently.

If it feels very dry add the extra 1 tablespoon yoghurt. The quality of the all purpose flour plays a role in the recipe so, depending on that you may require this extra yoghurt.
The dough will at no point be a wet dough. It has to be stiff and very lightly crumbly.

Roll the dough on a board and cut cookie shapes.

Place the shaped dough on the lined tray and bake for 16 to 18 minutes or until the edges brown a bit.
Take them out once and re-position the cookies the down side facing up and continue baking.
Once done, cool completely and store in airtight jars.

Soon after the cookies are out of the oven, they tend to be soft. They acquire the crisp upon cooling.
These stay well at room temperature for four days and up to a week if refrigerated.