Updated: Mar 7
Prep Time: 25 minutes Cooking Time: 45 minutes.
1kg Plain Flour (All-purpose Flour) ½ Cup Fine Semolina Flour (Suji) 500g Butter (Room Temperature) 1 Cup Sugar 1½ Cup Milk 2½ tsp Bicarbonate of Soda 4 tbsp Custard Powder
Mix the butter, sugar and bicarbonate of soda in a food processor until the sugar has dissolved for about 5 minutes.
At a slow speed, pour the warm milk slowly into the food processor and continue to mix until it is nice and fluffy.
Add in the custard powder, continue mixing for further 2 minutes.
Remove the mixture in a big blow, sieve the plain flour and semolina flour, knead well until the dough has combined all together. Leave the dough to rest for fifteen minutes.
Meanwhile, heat the oven at 180ºC or gas mark 5, add the dough into a biscuit maker, press into a baking tray, or roll out the dough into a big circle about 12 inches and 3mm thick; use a round biscuit cutter to cut.
Bake them for 10 to 15 minutes until golden brown. Repeat until all of your biscuits dough have finished.
Cool them down and store them in an airtight container. Consume within a month or two.
Enjoy dipping them with a cup of tea. Yum...