Crunchy Munchy Biscuit
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About Crunchy Munchy Biscuit
Experience the delightful crunch and irresistible taste of these Crunchy Munchy Biscuits, perfect for pairing with your favorite tea or coffee. Made with a rich blend of refined flour, creamy malai, salted butter, and a touch of baking powder, each bite offers a melt-in-your-mouth texture that’s sure to please.
These biscuits are a hit with kids and adults alike, making them an ideal treat for family gatherings or afternoon snacks. Enjoy their home-baked goodness any time you crave something sweet, crunchy, and utterly satisfying!
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Recipe Time & More
Ingredients
- 350 gm Refined Flour
- 75 gm Salted Butter
- 2 tbsp Malai
- 1/2 tsp Baking Powder
- 200 gm Powdered Sugar
- 1 tsp Onion Seeds (or kalonji kalonji)
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Instructions
- Take a big mixing bowl n sieve maida, sugar n baking powder. Now mix butter in it n rub with the finger tip till u get a crumbled texture. Now mix kaloni/onion seeds n Malai n make a semi soft dough. I have made these biscuits in kadai.
- For that put 2 cup salt in kadai n put a stand in it n keep it on high flame to preheat. Cover the kadai. Now grease a plate. Make small balls of the dough n flatten it or can give any shape of your choice.
- Put them on greased plate n keep it in kadai n bake it for 15-20 mins. Have a look after 15 mins. Put them on low flame. When they r baked properly let them cool n then keep them in a air tight jars.
Recipe Notes
- If u r using unsalted butter then put a pinch of salt in maida.
- If u want to bake in micro preheat it on convection mode on 180 degree n bake it for 10-15 mins. Plz do check after 10 mins as the temperature differs.
Additional Tips
- For an extra layer of flavor and texture, press a few additional onion seeds or even some sesame seeds on top of each biscuit before baking.
- If you prefer a slightly less sweet biscuit to pair better with savory beverages, reduce the powdered sugar by 1-2 tablespoons and add a pinch of black pepper or dried herbs like thyme to the dough.
- To achieve maximum crunch, allow the biscuits to cool completely on a wire rack before storing, and keep them in an airtight container with a small sachet of silica gel or a few grains of uncooked rice to prevent them from turning soft.
- For a richer taste, substitute half of the refined flour with whole wheat flour; this will add a nutty depth and more fiber, though the biscuits may be slightly denser.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 259kcal | Carbohydrates: 47g | Protein: 4g | Fat: 6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.6g | Sodium: 3000mg | Fiber: 1g | Sugar: 20g
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Ruchi Srivastava
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Looks incredible! Thanks for the details.
This is wonderful! Can’t wait to taste it.
Looks so flavorful! Thanks for posting.
This looks so appealing! Thanks for sharing.