Peepa Style Punjabi Biscuits Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">100g unsalted butter, softened</li> <li class="ingredients-single-item">50g ghee (clarified butter)</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">60ml whole milk</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 tsp ground cardamom</li> <li class="ingredients-single-item">¼ tsp freshly grated nutmeg</li> <li class="ingredients-single-item">½ tsp baking powder</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">2 tbsp icing sugar, for dusting (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Electric mixer or stand mixer</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Wire cooling rack</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C and line two baking sheets with parchment paper. This temperature provides the perfect balance for achieving the signature Peepa style cracked top while ensuring the biscuits are cooked through without excessive browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking powder, ground cardamom, nutmeg, and salt until well combined. This even distribution of spices and leavening agent will ensure consistent flavor and texture throughout your biscuits. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large mixing bowl, cream together the softened butter, ghee, and sugar until light and pale, about 3-4 minutes. The combination of butter and ghee is crucial for authentic Punjabi flavor - the butter provides structure while the ghee adds that distinctive richness and aroma. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the egg to the butter mixture and beat until fully incorporated and the mixture looks smooth and creamy. Don't rush this step as it helps create the foundation for the perfect texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet mixture, alternating with splashes of milk. Mix gently after each addition just until combined - overmixing will develop too much gluten, resulting in tough biscuits rather than the tender crumb we're seeking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Allow the dough to rest for 10 minutes at room temperature. This brief rest allows the flour to fully hydrate and gives the fats time to firm up slightly, making the dough easier to handle and improving the final texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using a tablespoon or small cookie scoop, portion the dough into even balls (about 25-30g each) and place them on the prepared baking sheets, leaving about 5cm between each biscuit to allow for spreading. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> With slightly damp hands, gently flatten each ball to about 1cm thickness. The moisture will prevent sticking while creating the perfect surface for developing those characteristic cracks during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 14-16 minutes, or until the edges are lightly golden but the tops still look slightly soft. The biscuits will develop their signature cracks as they bake - this is exactly what you want to see! </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the biscuits to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. They will firm up as they cool, achieving that perfect balance between crisp exterior and slightly chewy interior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Once completely cooled, dust lightly with icing sugar if desired. Store your Peepa Style Punjabi Biscuits in an airtight container for up to 1 week - though they're so delicious, they rarely last that long! They pair perfectly with a hot cup of masala chai for an authentic Punjabi tea-time experience. </li> </ol>