My first post in almost 3 months?! I’ve been busy with tons of projects and feeling under the weather as well. But that’s not an excuse for me not to eat.
I accidentally came up with this recipe couple of weeks ago. After two and half hours driving from Ipoh to KL (left Ipoh at 5.30am), I was so hungry, I could die! Well… not really but you know…..
Not like the traditional breakfast biscuits, I added some spices and herbs. So… it’s an Asian inspired breakfast biscuit and I love the explosion of flavors at every bite of it.
What you need;
- 1 cup of All Purpose Flour
- ½ tablespoon of baking powder
- 2.5 oz of butter cut in small cubes (if you use unsalted butter add ¼ teaspoon of salt)
- ¼ cup of cold milk
- ½ of an Onion (you can add more if you like)
- 1 tablespoon of chili flakes (depends on hot you want it to be)
- 2 sprigs of curry leaves
- ¼ teaspoon each of cumin, fennel and mustards seeds
- 4 tablespoons of Ghee (clarified butter)
Pre heat the oven to 230C/450F.
Diced the onion and roughly chop the curry leaves. Throw in the ghee into a pan. On medium heat, sauté the diced onion and the seeds till fragrant (about 2 minutes).
Add in the chili flakes and sauté for another minute. Throw in the chopped curry leaves and sauté again for another minute.
Turn off the stove. Skim off the ghee and put it aside (do not throw the ghee away) and let it cool.
Whisk the flour, baking powder (and salt if you use unsalted butter). Add in the butter and using a pastry cutter gradually work the butter into the flour until it resembles coarse crumbs. If you don’t have a pastry cutter, use your fingers instead. That way you are putting in more love into the mixture. Like I did 😉
Chuck in the sautéed onions and the milk. Mix with a wooden spoon or a spatula.
Knead the dough in the bowl two or three times, folding the dough over itself into a rough ball. Then transfer to a lightly floured surface. Roll or pat out to ½ inch thick. Cut into 2 inch rounds with a biscuit or cookie cutter dipped in flour. Push the cutter straight down and pull back up without twisting so that the biscuit will rise nicely. Do not re-roll the remaining dough more than once or you’ll end up with tough biscuits.
Place the rounds on a baking sheet and brush with some of the ghee that were skimmed earlier.
Bake in pre heated oven for 15 to 18 minutes or until golden brown and enjoy!
The song Here Comes the Sun was playing in my head when I took this photo….
And as for the remaining ghee that I skimmed off earlier, I use it as a dip for this biscuit. So good. So so soooooo addictive!
All together now!