Ghee Biscuits

15 Sep
Ghee Biscuits

Having spent all my summer vacations, winter vacations and any other holiday in Pondicherry, I think I know a bit about the place.

In the evening after our compulsory siesta, we had to walk to the nearby bakery, either with our mami or take a rickshaw with our “papma” my grandmother to get our evening snack. It could range from cakes, stuffed buns or even biscuits.

Ghee biscuits are a very common sight in the bakeries. Though the bakeries use only maida for the cookies, I used almond meal also in my cookies, which made them extra tasty.

These cookies hardly take any time to make but are really tasty.



All purpose flour/ maida                                                                  –              100 gms

Almond meal                                                                                 –              100 gms

Powdered sugar                                                                             –              ½ cup

Powdered cardamoms                                                                    –              4-5 nos

Ghee (or unsalted butter)                                                                 –              ½ cup (melted)

Milk                                                                                               –              1-2 tbsps

Salt a pinch



Pre-heat the oven to 150 degrees centigrade.

In a bowl, mix the all purpose flour, almond meal, powdered sugar, cardamom powder and pinch of salt and keep aside.

Melt the ghee and add to the flour mixture.

Mix the ghee into the dough with your fingers.

Add just a tablespoon of milk and knead the mixture to a stiff dough.

Roll out the dough and using a cookie cutter, cut into desired shapes and arrange on a baking sheet.

Bake in the oven for 15-20 minutes till they are golden brown.

Remove from the oven and let them cool.

Dust the cookies with powdered sugar and serve.



Ghee can be replaced by unsalted butter.

Almond meal is powdered almonds.

The cookies stay fresh in an airtight container for upto a week.



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Posted by on September 15, 2014 in Eggless baking, Snack Time


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