Updated: May 4
Prep Time: 25 minutes Cooking Time: 45 minutes.
1kg Plain Flour (All-purpose Flour) ½ Cup Fine Semolina Flour (Suji) 500g Butter 1 Cup Sugar 1½ Cup Milk 2½ tsp Bicarbonate of Soda 4 tbsp Custard Powder
Mix the room temperature butter, sugar and bicarbonate of soda in a food processor till the sugar has dissolved.
On a slow speed, pour the warm milk slowly in the food processor and continue to mix until it is fluffy.
Add in the semolina flour and custard powder, continue mixing for 1 or 2 minutes.
Remove the mixture in a big blow and sieve the 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 and 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.
Bake them for 10 to 15 minutes until golden brown. Repeat until all of your biscuits dough have finished.
Cool them down and store in an airtight container. Consume within a month.