Kannamma Cooks

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Indian Tea shop Butter Biscuits | டீ கடை பட்டர் பிஸ்கட்

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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

4.7 from 26 reviews
Indian tea shop butter biscuits/cookies
 
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Recipe for delicious south indian tea kadai/tea shop bakery style butter biscuits/cookies. Crispy Iyengar bakery Indian cookies recipe. Salt Biscuit.
Author:
Recipe type: Snacks
Cuisine: Indian
Serves: 40
Ingredients
  • ½ Cup (110 grams) Butter at room temperature
  • ½ Cup (65 grams) Confectioners Sugar
  • 1 Cup (130 grams) All purpose flour - Maida
  • ⅛ teaspoon Salt
  • ½ 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.

tea kadai biscuit

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  4. 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!

    Reply

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

    Reply

  11. 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! 🙂

    Reply

  12. 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?

    Reply

  13. 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..

    Reply

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

    Reply

    • 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.

      Reply

  17. 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

    Reply

    • 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?

      Reply

      • 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

        Reply

  18. 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… ?

    Reply

  20. 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 ??

    Reply

  22. 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

    Reply

    • 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.

      Reply

    • 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.

      Reply

    • 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.

      Reply

  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!

    Reply

  30. 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!

    Reply

  31. 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?

    Reply

    • 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.

      Reply

  32. 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.

    Reply

  33. 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 ?

    Reply

  34. 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!

    Reply

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

    Reply

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

    Reply

    • 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.

      Reply

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

    Reply

  41. 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

    Reply

  42. 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 . ?

    Reply

  43. 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.

    Reply

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

    Reply

  47. 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!

    Reply

  48. 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 !!

    Reply

  50. 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!

    Reply

    • 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!

      Reply

  51. 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.

    Reply

    • 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?

      Reply

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

    Reply

  53. 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.

    Reply

  58. 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:)

    Reply

  59. 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!!

    Reply