Recipe for easy savoury biscuits with black pepper and garlic. Perfect beginners recipe. Recipe with step by step pictures.
This is a very easy to do savoury biscuits and is perfect for beginners who are new to baking as this recipe is so forgiving. Its perfect for snacking or for your Christmas gifts. Do try it at home. These savoury biscuits are a winner. The texture of these biscuits is similar to that of a cracker.
Take a bowl and add in the maida (all purpose flour), powdered sugar, baking powder, salt and black pepper. Let the butter be at room temperature.
Note: You can powder regular granulated sugar in a mixie and use it for the recipe.
Add in the garlic bread seasoning powder. Its widely available in many departmental stores or you may buy it online here below.
Mix everything by hand so the butter gets evenly mixed. The mixture will now have a sandy texture after incorporating butter.
Add in the milk and knead the dough for a couple of minutes. (If the dough is very dry, feel free to add in a few tablespoon of milk)
Knead for a couple of minutes till a smooth dough is formed. Rest the dough for 20 minutes.
Take a piece of dough and roll the dough into thin sheets using a rolling pin on a work surface that is slightly dusted with flour. Do not use too much flour while rolling the dough. It will make for hard cookies.
Cut the edges and cut the sheets into small squares or into desired shapes. Bake the biscuits in a preheated 180 C oven for 20 minutes.The biscuits are done when it becomes golden on top.
Note: Preheat the oven for 15 minutes. This recipe can be done in batches. When one set of biscuits is getting baked, prepare for the next set. It is not necessary that the entire batch of cookies needs to be baked at one go.
You can also make these biscuits using cookie cutters. Roll the dough into thin sheets and stamp out the biscuits in desired shapes and sizes.
Let the rolled dough be thin so the biscuits bake to a crisp consistency.
The dough scraps can be used again. Just gather and roll it again and use it.
Bake the biscuits in a preheated oven for 20 minutes.The biscuits are done when it becomes slightly golden on top.
Once the cookies are baked, let it cool to room temperature. Store it in an air tight container and use it for up to a week.
- 280 grams maida (all purpose flour)
- 50 grams unsalted butter, at room temperature
- 30 grams powdered sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon garlic bread seasoning
- 1 teaspoon black pepper powder
- ¾ cup milk
- Take a bowl and add in the maida (all purpose flour), powdered sugar, baking powder, salt and black pepper. Let the butter be at room temperature. Add in the garlic bread seasoning powder.
- Mix everything by hand so the butter gets evenly mixed. The mixture will now have a sandy texture after incorporating butter.
- Add in the milk and knead the dough for a couple of minutes. (If the dough is very dry, feel free to add in a few tablespoon of milk)
- Knead for a couple of minutes till a smooth dough is formed. Rest the dough for 20 minutes.
- Roll the dough into thin sheets using a rolling pin on a work surface that is slightly dusted with flour. Do not use too much flour while rolling the dough. It will make for hard cookies.
- Cut the edges and cut the sheets into small squares or into desired shapes. Bake the biscuits in a preheated oven for 20 minutes.The biscuits are done when it becomes golden on top.
- You can also make these biscuits using cookie cutters. Roll the dough into thin sheets and stamp out the biscuits in desired shapes and sizes. Let the rolled dough be thin so the biscuits bake to a crisp consistency.
- Bake the biscuits in a preheated 180 C oven for 20 minutes.The biscuits are done when it becomes slightly golden on top.
- Once the cookies are baked, let it cool to room temperature. Store it in an air tight container and use it for up to a week.
Mam can we omit the seasoning as I dont have it in hand.
Hi Meera, you can add whatever you add on hand. Even our spices like cumin will go perfectly well. Sure you can omit spices that you don’t have at hand.