Salted biscuits are an easy and yum shortbread recipe. Since it does not contain eggs, it is also a vegan recipe. As a result, it tastes sweet and savoury.

Immaterial of time & place, you need something to munch with your hot beverages. You must have heard coffee with cookies🍪, typically a biscuit for an ordinary person like me.

Especially if you are an Indian! I think India should be more famous for its love of Parle-G biscuits. Parle-G is a synonym for a biscuit or a general term here. I mean, Indians can kill or die for its “Chai & Biscuit”, and this is no exaggeration.😅😅

Hence you can guess our obsession with biscuits to have with tea. And therefore, there will be no shortage of different biscuits recipes for us. One such recipe is salted biscuits.

Now I know the look of this biscuit is quite simple. Don’t judge a book by its cover! It may not look appealing enough to grab immediately. But I promise you will love them with chai.☕️☕️

Is it similar to Karachi Biscuits?

The Nizami city of Hyderabad contains many favourite things. More loved its food items like Hyderabadi Biryani, Hyderabadi Mirchi Ka Saalan, Khubani Ka Meetha, etc.

One addition to the list is the Karachi bakery for its biscuits. Even though the Karachi bakery in Hyderabad is more famous for its Karachi Fruit Biscuit, this salted biscuit can equally rival fame.

However, our salted biscuit is not the same as in the Karachi bakery. Therefore, we can say it is more or less a close replica of the same.

Our biscuit recipe has changed with some ingredients. We are using milk instead of milk powder, and there is an absence of custard powder here. Moreover, we are adding black sesame seeds.

Besides, this recipe is vegan, unlike the one from Karachi Bakery. The commercial bakeries use eggs.

Understand the Ingredients

The ingredients here are considerably less in number and are readily available. Therefore, we can go through them quickly.

  • Butter – Any butter, salted or unsalted, will do. The butter must be soft, not melted. Using melted butter will be problematic for setting the dough. It will take more time to get firm.
  • Sugar – Adding sugar to these salted biscuits will bring the sweet & savoury combination we all love. However, the proportion of the sweetness is entirely up to you. Powdered sugar is preferable.
  • Baking Soda – It will help make the dough rise and the cookies soft. The fluffiness of your cookies will also be because of baking soda.
  • Milk – It is the binding agent here. Therefore, we are using it in small amounts. However, using too much milk will spoil the dough and get runny. Also, using water for this purpose is a big NO. Water will not get you the silky texture. You should mix the ingredients by gradually adding milk. Do not pour all milk at one time. It will help keep a check on the amount of milk we use.
  • Black Sesame Seeds – They have a nuttier and slightly bitter flavour. Cumin seeds can be a substitute for black sesame seeds. Cumins will be somewhat sweet in comparison to sesame.

Baking Temperature

Perfect dough is half work done. Baking is the next big thing here once you are thorough with the dough. Be careful with the baking temperature. To bake our salted biscuits, we will be using Bajaj OTG of 22 litres.

Preheat it for 10 minutes at 150º C. It is an integral part of baking when using leavening agents like baking soda, baking powder, or yeast. It is because these agents react with the heat. Besides, your food bakes faster as it starts cooking immediately.

This factor brings our attention to keep a check on time setting also. We are baking the biscuits for 12 minutes. The maximum baking time for a biscuit or cookie is 18 minutes for most of the recipes. Exceeding this time limit can risk burning your cookie.

Tips For Salted Biscuits

  • Adjust the time of baking as per the texture. For example, if you want hard cookies, bake a little more; if you want it softer/flaky, set the temperature mentioned in this recipe.
  • Baking time can also differ depending on the thickness of your biscuits. But please wait till it cools down. It is because biscuits get crispier after they are at room temperature.
  • The amount of sugar is subjective. (But then it will contradict the name of the cookie.)
  • One can try the recipe with wheat flour as well.
  • The proportion of butter can be less or more. Doing this will make the biscuits buttery & soft.
  • If you are freezing the dough, then wrap it in plastic wrap. The plastic wrap will retain moisture.
  • Refrigerating keeps the cookie dough tight.  Moreover, it keeps the cookie shape intact while baking.
  • You can roll the dough in an elongated shape and then cut the cookies with a knife. But they will be thicker and may take more time to bake. Besides, using a cookie cutter is easier.

Here’s a list of other cookie recipes: