Easy Maida Biscuit Recipe – Crispy Indian Oven-Baked Cookies

Last Updated on 2 months by Neha Deshmukh

Easy Maida Biscuit Recipe – Crispy Indian Oven-Baked Cookies

Hey everyone! If you grew up in India, you probably have fond memories of dunking crispy biscuits into your chai. I know I do! This Maida biscuit recipe is a classic for a reason – it’s simple, satisfying, and so good with a hot cup of tea. I first made these with my grandmother, and honestly, they’ve been a staple in my family ever since. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any biscuits. They’re perfectly crisp, subtly sweet, and melt-in-your-mouth delicious. Plus, they’re surprisingly easy to make, even if you’re new to baking. This recipe uses simple ingredients you likely already have in your pantry, and the oven does most of the work! Perfect for a quick snack, an afternoon treat, or to serve with guests.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful biscuits:

• 1.25 cup All-purpose flour (Maida) – about 150g
• 0.75 cup Sugar – about 150g
• 0.5 cup Cooking oil – about 120ml
• 3 Eggs
• 0.5 tsp Vanilla essence – about 2.5ml
• 0.25 tsp Salt – about 1.25g
• 0.25 tsp Baking powder – about 1.25g
• 1 pinch Yellow food color

Ingredient Notes

Let’s talk ingredients! Maida flour is key here. It’s what gives these biscuits their signature light and crispy texture. It’s a finely milled wheat flour commonly used in Indian baking.

Now, about the oil. You can use any neutral-flavored cooking oil like sunflower or canola. But, a lightly flavored oil like a mild olive oil can add a subtle depth – just don’t go overboard!

And that little pinch of yellow food color? Totally optional! It gives the biscuits a lovely golden hue, but if you prefer to avoid artificial colors, a tiny pinch of turmeric powder works beautifully as a natural alternative. Just be careful not to add too much, or you’ll end up with a turmeric-flavored biscuit!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Grease a square cake pan – this will prevent the biscuits from sticking.
2. In a bowl, sift together the Maida flour, baking powder, and salt. Sifting ensures everything is nicely combined and helps create a lighter biscuit. Add that pinch of yellow food color too, if you’re using it.
3. In a separate bowl, whisk together the sugar and oil until they’re well combined. Then, stir in the vanilla essence.
4. Now, beat the eggs into the sugar-oil mixture one at a time. Beat well after each addition until the mixture looks light and fluffy. This is where a little elbow grease (or an electric mixer!) really pays off.
5. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix – that can make the biscuits tough.
6. Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Let the cake cool in the pan for about 15-20 minutes before slicing it into 1-inch thick strips.
8. Arrange the biscuit strips on a cookie tray and bake at 180°C (350°F) for 10 minutes per side, or until they’re beautifully golden and crispy. Keep a close eye on them – they can burn quickly!

Expert Tips

• Don’t skip the sifting! It really does make a difference in the texture.
• Overmixing the batter develops the gluten in the flour, resulting in tougher biscuits. Gently fold until just combined.
• Keep a close watch while baking the biscuit strips. They go from golden to burnt in a flash!
• For extra crispness, let the baked biscuit strips cool completely on a wire rack.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Replace the eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: Add a pinch of cardamom or nutmeg to the dry ingredients for a warm, aromatic twist. My aunt always adds a little cardamom – it’s divine!
• Festival Adaptations: These biscuits are perfect for serving during tea time festivals like Diwali or Holi. You can even decorate them with edible glitter for a festive touch!

Serving Suggestions

These biscuits are fantastic on their own, but they really shine when paired with a hot cup of chai. They’re also lovely with a glass of milk or a dollop of jam. I love serving them with a sprinkle of powdered sugar for an extra touch of sweetness.

Storage Instructions

To keep these biscuits crispy, store them in an airtight container at room temperature. They should stay fresh for up to a week, but honestly, they rarely last that long in my house!

FAQs

What is Maida flour and can I substitute it?

Maida flour is a finely milled wheat flour. While you can substitute it with all-purpose flour, the texture won’t be quite the same. The biscuits will be a bit denser.

Why are my biscuits not crispy?

Several things could be happening! Make sure you’re baking them long enough, and that you’re letting them cool completely on a wire rack. Also, ensure your oven temperature is accurate.

Can I make these biscuits without an oven?

While this recipe is designed for the oven, you could try making them on a stovetop using a flat griddle or tawa. It will require more attention and the texture will be different, but it’s possible!

How can I adjust the sweetness level?

Feel free to reduce the amount of sugar slightly if you prefer a less sweet biscuit. You can also add a tablespoon of honey or maple syrup for a different kind of sweetness.

What is the best way to store these biscuits to maintain their crispness?

An airtight container is key! Adding a small packet of silica gel (those little packets you find in new shoes) can also help absorb any moisture and keep them extra crispy.