Easy Maida Biscuits Recipe – Indian Shortbread Cookies

Last Updated on 4 months by Neha Deshmukh

Easy Maida Biscuits Recipe – Indian Shortbread Cookies

Hey everyone! If you’re anything like me, you sometimes just need a simple, comforting biscuit with your evening chai. These Maida biscuits are exactly that – buttery, slightly sweet, and melt-in-your-mouth delicious. I first made these when I was craving something my grandmother used to bake, and honestly, they’ve become a regular in my kitchen ever since. They’re so easy, even the kids love to help!

Why You’ll Love This Recipe

These aren’t your average cookies. They’re a little bit like shortbread, but with a uniquely delicate crumb thanks to the maida flour. They’re perfect for a quick snack, a little something to serve with tea, or even a simple dessert. Plus, they come together super quickly – you’ll be enjoying warm biscuits in under 30 minutes!

Ingredients

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

• 1 cup plain flour / maida (about 120g)
• 1/3 cup butter (about 75g)
• 3 tablespoons powdered sugar / icing sugar (about 30g)
• 3/4 teaspoon salt (about 4g)
• 1/4 cup minus 1 tablespoon milk (about 55ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Maida Flour: This is the star of the show! Maida is finely milled wheat flour, giving these biscuits their incredibly tender texture. It’s different from whole wheat flour, which would result in a denser biscuit.
• Butter Temperature: Make sure your butter is softened, but still slightly cool. You want it to be easily workable, but not so melted that it makes the dough greasy. Think… you can easily press a finger into it, but it still holds its shape.
• Sweetness Levels: Traditionally, these biscuits aren’t overly sweet. But, if you have a sweet tooth (like my sister!), feel free to add an extra tablespoon of powdered sugar. Regional variations often lean towards a less sweet biscuit, especially in some parts of North India.

Step-By-Step Instructions

Alright, let’s get baking!

1. In a mixing bowl, combine the softened butter and powdered sugar. Whisk them together until they’re light and fluffy – no lumps allowed! This usually takes a couple of minutes.
2. Now, add the maida flour and salt to the bowl. Mix gently with your hands or a spatula. Don’t overmix! You want everything just combined.
3. Pour in the milk and continue mixing until a soft dough forms. It shouldn’t be sticky, but it shouldn’t be dry and crumbly either.
4. Wrap the dough in plastic wrap and let it rest for about 15 minutes. This allows the gluten to relax, resulting in a more tender biscuit.
5. Preheat your oven to 180°C (350°F). While the oven heats up, lightly flour a clean surface and roll out the dough to about 1/8-inch thickness.
6. Use cookie cutters to cut out your biscuits into whatever shapes you like! Stars, hearts, flowers… get creative.
7. Place the biscuits onto a baking tray lined with parchment paper. Use a fork to prick each biscuit a few times – this prevents them from puffing up too much.
8. Bake for 12-15 minutes, or until the biscuits are golden brown around the edges.
9. Let the biscuits cool completely on a wire rack before storing. Seriously, don’t skip the cooling part – they’re much more delicious once they’ve set!

Expert Tips

• Don’t Overwork the Dough: This is key! Overmixing develops the gluten, making the biscuits tough.
• Chill the Dough (Optional): If your dough is too soft, pop it in the fridge for 10-15 minutes before rolling it out.
• Even Baking: Rotate the baking tray halfway through baking to ensure even browning.

Variations

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

• Vegan Adaptation: Swap the butter for a good quality plant-based butter. I’ve had great results with cashew-based butters!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to add a little extra milk to get the right consistency.
• Spice Level: Add a pinch of cardamom or nutmeg to the dough for a warm, aromatic flavor. My friend, Priya, always adds a tiny bit of nutmeg – it’s divine!
• Festival Adaptations: Decorate the biscuits with icing and sprinkles for Diwali or Eid. They make lovely gifts, too!

Serving Suggestions

These biscuits are fantastic with a cup of masala chai, a glass of cold milk, or even a scoop of vanilla ice cream. They’re also great for dunking!

Storage Instructions

Store the cooled biscuits in an airtight container at room temperature for up to a week. They tend to stay freshest for the first 3-4 days, though.

FAQs

Let’s answer some common questions:

• What type of flour is ‘Maida’ and can I substitute it? Maida is a refined wheat flour commonly used in Indian baking. While you can substitute it with all-purpose flour, the texture won’t be quite as tender.
• How do I prevent my biscuits from spreading during baking? Pricking the biscuits with a fork helps prevent them from puffing up and spreading. Also, make sure your butter isn’t too melted.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the fridge. Just let it sit at room temperature for about 30 minutes before rolling it out.
• What’s the best way to store these biscuits to keep them fresh? An airtight container is your best bet. Adding a slice of bread to the container can also help keep them from drying out.
• Can I freeze these biscuits after baking? Yes, you can! Freeze them in a single layer on a baking tray, then transfer them to a freezer bag. They’ll keep for up to a month.

Enjoy baking (and eating!) these delicious Maida biscuits. Let me know how they turn out in the comments below!