Indian Tea shop Butter Biscuits | டீ கடை பட்டர் பிஸ்கட்

Bakery-butter-biscuits |kannammacooks.com #bakery#cookies#teashop#biscuits#recipe

Indian Tea shop Butter Biscuits | டீ கடை பட்டர் பிஸ்கட்

Recipe for delicious south indian tea kadai/tea shop bakery style butter biscuits/cookies. Crispy Iyengar bakery Indian cookies recipe. Salt Biscuit.

I can say a few things about most of the south Indian men and women. They love bakery butter biscuits. Some might not eat a cake but will never say no to a cookie. Trust me on this. Especially if its butter biscuits. These cookies are the real deal. These are the cookies that we love to eat all the time. These cookies are the true spirit of the French Normandy Sable cookies. They are so good and elegant with crispy exterior, tender interior and a bite full of buttery goodness. One bite and its so nostalgic. During college days in Chennai, I have had these cookies with my friends almost everyday. We used to gather around the tea shop during break hours, have a tea and share the cookies and chat for hours. Tea shops were the places where best of the ideas were born.

Lets crank up the mixer and make some greatest butter cookies. Shall we?
Sift half a cup (65 grams) of confectioners sugar over half a cup (110 grams) of butter.

Creaming-butter-and-sugar |kannammacooks.com #bakery#cookies#teashop#biscuits#recipe

Cream the butter and sugar mixture until light and fluffy. Oh yes. Good things take time. I promise your patience shall be rewarded. Scrape the bowl once to make sure the butter and sugar is properly combined. Scraping is good.

scrape-the-bowl-inbetween |kannammacooks.com #bakery#cookies#teashop#biscuits#recipe

Add 1 cup (130 grams) of flour (maida), 1/8 teaspoon of salt and 1/2 teaspoon pure vanilla extract at once and mix for 15 seconds on low.

Add-Flour-to-butter-and-sugar |kannammacooks.com #bakery#cookies#teashop#biscuits#recipe

Scrape the bowl again! Mix for a minute and we are done!

creaming the dough |kannammacooks.com #bakery#cookies#teashop#biscuits#recipe

Transfer the dough to a plastic cling wrapped surface and make a log. cover it with cling wrap.
preparing-dough-collage |kannammacooks.com #bakery#cookies#teashop#biscuits#recipe

Refrigerate the dough for an hour. Even over-nite is fine.

Cut the dough into half inch thick cookies.

cut-the-refrigerated-dough |kannammacooks.com #bakery#cookies#teashop#biscuits#recipe

Bake in a preheated 350F/180C oven for 22-25 minutes, rotating the pans halfway through. When they start to brown, they are done. Have an eye as they can go from brown to burnt very fast!

Transfer-to-wire-rack-to-cool |kannammacooks.com #bakery#cookies#teashop#biscuits#recipe

Transfer to a cooling rack for 15-20 minutes.

wire-rack-cooling-cutout-cookies |kannammacooks.com #bakery#cookies#teashop#biscuits#recipe

And Voila! The best cookies of my lifetime!

bakery-biscuits-yummy-bite |kannammacooks.com #bakery#cookies#teashop#biscuits#recipe

Long live the tea shops. Amen.

Bakery-biscuits-stacked |kannammacooks.com #bakery#cookies#teashop#biscuits#recipe

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Bakery-biscuits-stacked |kannammacooks.com #bakery#cookies#teashop#biscuits#recipe

Indian tea shop butter biscuits/cookies

Recipe for delicious south indian tea kadai/tea shop bakery style butter biscuits/cookies. Crispy Iyengar bakery Indian cookies recipe. Salt Biscuit.

  • Total Time: 2 hours
  • Yield: 40 1x

Ingredients

Scale
  • 1/2 Cup (110 grams) Butter at room temperature
  • 1/2 Cup (65 grams) Confectioners Sugar
  • 1 Cup (130 grams) All purpose flour – Maida
  • 1/8 teaspoon Salt
  • 1/2 teaspoonPure Vanilla Extract

Instructions

  1. Sift sugar over butter and cream until light and fluffy.
  2. Add the flour, salt and vanilla at once and mix until combined.
  3. Transfer the dough to a cling wrapped surface and make a log. cover it with cling wrap.
  4. Refrigerate the dough for an hour.
  5. In the mean time Preheat the oven to 350F/180C
  6. Cut the dough into half inch thick cookies.
  7. Bake in a preheated 350F/180C oven for 22-25 minutes, rotating the pans halfway through. When they start to brown, they are done. Have an eye as they can go from brown to burnt very fast!
  8. Transfer to a cooling rack for 15-20 minutes.

Notes

Store in an airtight container for up to a week.

  • Author: kannamma @kannammacooks.com
  • Prep Time: 1 hour 30 mins
  • Cook Time: 30 mins
  • Category: Snacks
  • Cuisine: Indian

tea kadai biscuit

149 thoughts on “Indian Tea shop Butter Biscuits | டீ கடை பட்டர் பிஸ்கட்”

  1. Great recipe. But Ma’am, My biscuits made of Maida remains white even after 25 minutes of baking and doesn’t change color to brown as yours. Is it because I should use wheat instead of Maida or I should increase baking time.






  2. I don’t think i will be buying any pre-packaged tea cookies anytime soon. These were so easy and so delicious! I made them as written. I may have made mine a bit small because they only took 18 mins. My first batch was a bit too dark (i still ate them though!).






  3. Hi maam,
    What’s the preheating time?
    Does it differ for each and every recipe?
    If so , how to know that?
    Thanks

  4. I need this biscuit for my tea shop as well as to sale retail. Please help me to get it. Please I need this.

  5. Hi suguna, I tried many of your recipes and it came out so well.could you make some videos/article on baking essentials for beginners. Provide us the safe bakeware materials , brands, products…

  6. These butter biscuits are so good! Couldn’t return home to India this summer because of the pandemic. I was missing home and these biscuits helped!






  7. Thank you very much for this recipe. I have made it many times by now with whole wheat flour and even jaggery instead of sugar and it never fails to impress.
    Thank you also for the intro to the biscuit…enjoyed it!!






  8. Hi,
    Hi tried today it came out really good.. but it taste more buttery.. I use the exact same measurements.. I don’t know why it’s so buttery. Textures are perfect but when you bite you feel that it has more butter. Can you suggest how can I avoid this? Can I reduce the butter. by the way I am from US.

    Thanks.

  9. Hi, Can you please share a post about the stand in mixer you use for cakes and bread making. thanks

  10. hi mam, how to substitute maida with whole wheat flour to get the same result please mention the ratio.






    1. Hi ,

      Thanka for the recipe. what needs to done if we need to make salt butter biscuit

      Thank in advance

  11. The biscuits were amazing.. crunchy and delicious! I made them yesterday, and it was so good, I am making another batch today! 🙂
    Thank u for the recipe!






  12. how is 1/2cup butter110gms &1cup flour 130gms…please clarify.Thanks..what measure to follow?

  13. I tried your receipe today, It came out very well.First time baking biscuits, thanks a lot for sharing the receipe.






  14. hi suguna …I tried your recipe it came out so good…can i use wheat flour in place of maida

    1. Hi Suganya, I have never tried with atta. But I think it will work. Just add a pinch of baking powder to keep the biscuits lite as atta will otherwise be very dense.

  15. Hi Suguna! So I just made the biscuits and they turned out absolutely delicious! However, I followed the recipe to the tee – 2cm diameter, 1/2 inch wide and I got 40 cookies out of it, but they seem quite small. I used cake flour as we don’t have maida in South Africa. Are they supposed to be small biscuits? Can I in future double the recipe and make them say 5cm diameter? Would the baking time change? Thanks! 🙂

  16. Hi there! I know that your recipe calls for all purpose flour (is it maida?), but here in South Africa there is no such thing as “all purpose flour”. We have cake flour and self-raising flour. Which can I use?

  17. Hello mam… Your website is one of the pearl found in the sea. I tries your Annapoorna samba and my family loved it.. I am new to baking.. I just have a doubt…is it necessary to keep the dough in the fridge? If so please let me know mam… I just want to clarify it..






  18. Read this column about butter biscuits. Thanks. Please let me know if baking powder or baking soda is not essential for this recipe.

  19. I follow your instructions completely. I am so happy with the way it turned out.. tastes awesome

    1. Confectioners sugar has ingredients like corn starch added to it. If you dont have confectioners sugar, best substitute will be to powder your normal sugar really fine and then use it.

  20. Houston we have a problem. Firstly I must confess I am much better at eating sweets than making them. However the comments left on this recipe gave me the hope to try. I followed the recipe as per instruction. The mixture was loose. However when put in fridge went solid. Just pieces and put in oven. All melted and became one sheet. Don’t get me wrong they smell awesome. Just waiting for it to finish cooking however please can you guide me where have I gone wrong???? I followed recipe in grams just so you know as in UK. Help!!! Desperate to taste butter cookies that other guys have been enjoying from this page! All help appreciated. Nish

    1. OHOH! sorry about that Nish. This is a foolproof recipe Nish. Did you measure exactly? The following things could have happened. Did you add any water? Or did you add too much sugar or butter?

      1. Firstly although melted into one sheet they taste gorgeous, melt straight in the mouth so trust me even though they don’t look like cookies they have not gone to waste!

        Secondly I believe I did follow the recipe and with no knowledge in the area the only thing I can think is maybe too much butter.

        I will give it another try however my first attempt may not have been appeasing to the eye but definitely had my taste buds doing Balle Balle! Thank you!

        Houston we have a problem. Firstly I must confess I am much better at eating sweets than making them. However the comments left on this recipe gave me the hope to try. I followed the recipe as per instruction. The mixture was loose. However when put in fridge went solid. Just pieces and put in oven. All melted and became one sheet. Don’t get me wrong they smell awesome. Just waiting for it to finish cooking however please can you guide me where have I gone wrong???? I followed recipe in grams just so you know as in UK. Help!!! Desperate to taste butter cookies that other guys have been enjoying from this page! All help appreciated. Nish

  21. KrithikaRamesh

    Hi mam, All the recipes I ve tried from ur blog was super hit and this cookies also turned out good.. I don’t know what’s the magic u were doing with the dishes.. U r my biggest cooking inspiration Suguna madam… Lots of love to you and keep rocking…. Thank u so so much for sharing such wonderful recipes with correct measurements… ?






  22. Hi Suguna Vinoth,

    Today i tried this recipe and it came out really good. Thank u so much for sharing this recipe. I am a great follower of ur blog. Have tried many dishes in ur blog. Thank u so much ??






  23. Hi Suguna,

    The recipe and pics look great.
    I wanted to make these cookies today but have two questions, what kind of butter do we use, salted or unsalted, and is it alright to make the dough in a bread maker?
    Also, is it ok to make the dough by hand after beating the butter and sugar with a whisk? I do not own a stand mixer

    Thanks in advance

    1. Hi Sudha,
      Its unsalted butter thats used in the recipe.
      I don’t know if cookies can be made in a bread maker. I doubt that. You will have to bake in an oven / OTG.
      If you dont have a stand mixer, you can use a hand mixer. But using hand to mix might heat up the butter starting the butter to melt and the the dough will become gloopy.

    2. Hi suguna,

      Thanks for responding, I just got the unsalted butter to room temperature. I’m determined to make these today 🙂
      Makes sense to not use your hand. I do have a convection oven and can bake the cookies in the oven.
      I just wanted to know if I can use the bread maker to mix the dough. We have a dough setting on the bread maker that I use to make chapathi dough. I’m wondering if I can use it for the cookie dough as well?

      If not, I’d have to get a stand/hand mixer then, I don’t have either of them.

    3. Hi Suguna,

      The cookies turned out delicious. I missed these since moving to the US last year. Thanks a ton!

      So, being impatient to wait and feeling extra confident, I went ahead and doubled the quantities and used my bread maker for the dough.

      Mistook ‘refrigerate’ to ‘freeze’ when I read the recipe and noticed I made a mistake about 20 mins after freezing the dough logs. Took them out and it was already semi-hard.
      First log crumbled a little, second log was perfect. Although, I’m not sure, maybe, if we’re in time crunch, 15 mins of freezing might also do. I’ll try this the next time.

      Saved 2/3rd of a log. We fought over the cookies among the two of us and have none left. And, this is my first time baking cookies.

      Thanks so much for this recipe Suguna.






  24. So glad I have come across this recipe..
    Appa loves butter biscuit (and we can’t find good ones in Aus) and since its school hols for me, I will make them tonight as a surprise for him..

    Will update you on the result!

  25. Thanks for the interesting recipe…
    Can I replace all purpose flour with wheat? In that case refrigeration works?

  26. Priyadarshni

    Very nice recipe.. semma soft semma easy and little uppu nice sweetness! ??????
    But one question:
    I felt it’s over buttery is there I can do it to make it less buttery! Since my husband loves butter biscuit! He told its little buttery! So want to make him as he likes but I don’t know how to make it like that!!
    Please let me know?

    But in personal I loved the butter flavor and my little one too! Thanks for that recipe!

  27. Nandini Selvaraj

    Hi.. my question might sound stupid but pls bear with me as I’m new to baking.. I tried these and they turned out hard. I’m fighting that I might have got my measurements wrong. I used 1cup (it says 250ml on the cup) flour, 1/2 cup butter and 1/2 cup sugar. In your ingredients, the grams of sugar and butter is not same. Should i not be using same cups to measure my sugar and butter?






    1. The gram measurement will differ for each and every ingredient. 1 cup of lets say cotton candy will weigh very less when compared to 1 cup of ordinary candy. The cup measurements are in volume whereas the grams are in weight.

  28. Hi

    I tried this recipe today and I used half of the measure you had mentioned. I felt mine got over baked though I took I left it only for 18 minutes. The whole biscuit became crispy and it was about to get hard. Could you please tell me what went wrong.

  29. Hi Suguna!
    I’m a huge fan of your website and have been fortunate enough to be able to cook/bake some amazing things thanks to your recipes! I love your writing style and the presentation! And, your recipes just give out ‘perfect’ results!
    Coming to these biscuits, i prepared them twice and boy, were they amazing! I have a little doubt though. In case one would want to make biscuits of different shapes (a star, a square, etc) is it possible to roll out the dough and use a cookie cutter? Cause, I felt the freezing changed the consistency, so rolling out couldn’t be exactly possible, right ?

  30. I made these for a small dinner party to accompany cherries in rosé and vanilla syrup (with mascarpone). These tea biscuits cooked beautifully! The recipe worked for me the first time (and I am easily distracted and sometimes over-bake cookies, so thanks for the reminder to keep an eye on them). They added a lovely, buttery crunch to the fruity sweetness of the cherries. So happy to find such a yummy recipe for cookies that is egg-free and nut-free. Delicious!






  31. Bala janakiraman

    Can we use the “handheld” electric dough mixer as i don’t have the food processer.






  32. I made this for my mother and she loved it a lot. This biscuit has a wonderful texture. Thanks Suguna for posting this recipe 🙂






  33. You are so generous!!!Tried this and it came so perfectly!!Thank you!My reference guide nowadays!!?

    1. I will do that soon Srividya. We moved recently to HK and dont have an oven here. The kitchen is too tiny to have an oven.. so whenever i do a trip home, i will definetely do this.

  34. Superb recipe suguna… the biscuits were so nice and my son loved them. Once again thanks for sharing the recipe

  35. Presenting the biscuits on the newspaper gives the perfect touch to the tea stall butter cookies recipe 🙂 thanks for sharing the recipe. trying it now

  36. Hi Suguna

    I am planning to try this .I have a doubt here … I own a Morphy Richards OTG where in they have specified that preheat should be in toast mode for 10 mins always at 250 degrees … That’s basically the setting of that oven model .

    Now for this recipe .. once I preheat my oven ( as mentioned above) …I should be changing the temperature and timing setting as mentioned in recipe …. Should I be changing the mode also to “Bake” rather than “toast” I used for pre heating . ?

  37. Hi..looks yummy…I don’t have an oven.. Can I steam this or is there any other way to try this.. Thanks in advance.






  38. Shall I produce in large scales give some idea about machines thanks expects your reply
    kanagaraj






  39. aww really a wonderful recipe… loved it..
    what would pack in snack box instead of biscuits….. for my 3 yr kid… pls help..






  40. I tried this. It came out really well. Your measurements were very accurate. I find all the receipes I want from your website. Your receipes have been a life saver for me. You are doing a wonderful job!






  41. Hey thank you for posting this
    Looks Yum and easy too
    I have made the batter and put in the fridge
    Waiting to bake them
    Quick question : is the dough soft when we mix them or should it be like chappathi dough by then ? Mine’s pretty wobbly… had to beat it into a log !!






    1. The dough is soft Preethi. If its really hard to make a log add a tablespoon of flour/maida. Add very little though. Use cling wrap to make a log. That would be easy.

    2. It turned out really superb I did use cling wrap 🙂
      I was so apprehensive earlier
      The butter froze in the fridge and it became a perfectly “cuttable” log – I forgot that would happen
      Enjoying the tea biscuits immensely now






  42. Hi Suguna,
    There are some sites you trust, some you dont. This has become one of my go to sites and I’ve become an ardent follower now!! Tried these cookies at 11 pm and my 3 yr old couldnt wait for these to come out. Tasted Good and its a keeper for sure!! Awesome!






    1. Thank you Sharon for writing in. It means a lot to me. I am so happy that your little toddler enjoyed these cookies. It must have been a moment of joy! Thank you my dear!

  43. Hi Suguna
    Tried these gorgeous buscuits some time back and they turned our rock hard qnd didn’t swell either. What would be the reason behind ? Measured the ingredients correctly. The only thing is i used homemade butter instead of store brought. Please help.

    1. I am really sorry dear that the biscuits turned out hard after all the effort. This is a very simple fool proof recipe that has been tried by a lot of viewers to excellent results. I am thinking what might have gone wrong. What about the oven temperature and timing? Did you weigh the ingredients?

  44. Mohamed umar

    Hi geeta, if you have a convection microwave oven of any brand use it in convection mode with 200 degree for 15 to 20mins,

  45. Thanks for sharing this recipe. I made this a few times and it was a big hit. My folks loved it. Simple and amazing recipe.

  46. Krithikaa Vinoth

    Thank you for the easiest cookie recipe. Cant believe just three ingredients did the magic.

  47. hey sugs! this is awesome. congrats on the blog. such mouth watering pics and recipes. love the clean layout and nutritional info:) Ive been looking for this butter biscuit recipe everywhere, thanks for posting:)

  48. Nitin Panicker

    This is one of my favorites!! me and couple of my friends go to this small irani tea shop and they have these biscuits. 1 Re each!! 🙂
    I am going to try this recipe at home!!

    1. Tara Jayaraman

      Lucky man.. I pay 2Rs. everytime I have this at Sharon (80ft road Tippasandra junction)..

      Jokes apart, won’t be going there for the biscuit. Made this at home courtesy Suguna and am lovin’ it.

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