Thursday, May 19, 2011

Savory Shortbread cookies / Iyengar bakery Khara Biscuit

If you have been reading this blog, you know I am from Karnataka, that too from Mysore. In Bangalore and Mysore area, there are probably one bakery for every 10 restaurants or eateries. Number of baked goods that you can get in a nice sized bakery is unbelievable. I think my passion for baking has direct connection to childhood memories of eating from these places. When I moved to U.S where, almost all the baked goods are sweet, I was forced to try my hand at different things that you get in Indian bakeries. Trust me when I say this, I have tried several different methods of making these biscuits. American biscuit way, baking powder biscuit way, pie dough method and what not. This is the best method to make these and I felt these are pretty close to what you get in those bakeries. If you use shortening, you get even more crispier biscuits.

One Year Back -  Eggless Avocado Bread
All purpose flour - 2 cups (spooned lightly and measured or 250 gms)
Butter - 1/3 cup softened or about 5 TBSP + 1 tsp
Sugar - 4 tsp
Salt - 1 tsp
Green Chillies - 6 chopped fine or more per taste
Cilantro - chopped 2 - 3 TBSP (See Notes)
Yogurt - 2 - 3 TBSP (start with 2 TBSP)
Preheat the oven to 325 F (160 C). Line two baking sheets with parchment paper or with aluminum foil. If you line them with aluminum foil, very lightly grease with vegetable oil spray. Set aside. In a bowl, whisk together flour and salt. Set aside. In another bowl, cream butter and sugar till creamy. Add the 2 TBSP yogurt and continue to beat.  Add the dry ingredients and beat slowly. You cannot incorporate all of the flour by the beater. Use your hands to work the dough but don't use too much of pressure. Add the chopped cilantro and chillies and if necessary, another TBSP of yogurt. Dough will have to be crumbly not wet at all. Roll the dough into 1/4" thickness.

The dough is so stiff I didn't need any flour and it still didn't stick. Cut with your cookie cutters. Place on the prepared baking sheets and bake for 18 - 20 minutes. Do not forget to rotate halfway. Since these do not have lot of sugar or soda, they don't brown on the top much. Bottom will have a golden brown when done. You might feel they are still soft when done, but they will get firm when cool. If you want extra crispy cookies, you can increase the baking time. Cool on the wire rack in the sheet and when cool, transfer to an air tight container. Stays fresh for 4 days if it stays till then. These are very very addictive.
You can use mint in the place of cilantro. Go easy on that though. You can add curry leaves. Some seeds could be added too like cumin or sesame (about 1 TBSP for this proportion). Not Indian and don't keep green chillies on hand? No problems. Use about 1 TBSP of cracked pepper and use your favorite herb or leave it out. Choice is yours.

Enjoy. Pin It


  1. I want to immediately grab both the biscuit and coffee/tea. I have bookmarked them :)

  2. Damn addictive and fabulous looking khara biscuits...scrumptious!

  3. Yummy yummy khara biscuits,bookmarked.

  4. Oooh.. love savory snacks... and this is the recent one on my favorites list! superb clicks!

  5. Yummy biscuits dear,love the savory cookies...

  6. hi,
    just y'day i was carving for this snack and lo! you have posted it.
    Will definitely try and let you know.
    Loved it much b'coz its low fat also.
    thanks dear.

  7. Yummy biscuit...perfect with coffee!!

  8. I haven't tasted cookies with cilantro in it. this sounds like a yummy idea for me. Bookmarking the recipe. Will give it a try soon :)

  9. Looks so yum n delicious ....n very tempting ..nice pics

  10. Love savory snacks .. bookmarked ..


  11. I am going to try these cookies.. was looking for some savory cookies.

  12. That sounds so perfect with a cuppa tea!

  13. very addictive !1 superb clicks

  14. Came across your blog through ICC , loved going through all your Indian styled baking.

  15. These turned out just perfect! Thank you for a wonderful recipe!

  16. These came out super! But I couldn't roll out like a chapati; so I moulded them with my palms and fingers.
    I totally agree with you when you say they are addictive!!

  17. Lata Raja, Harini, Thanks for the feedback.

  18. Sorry for being late in feedback.Made it weeks back.So perfect and we all loved them.Thank you so much Champa,for the wonderful make !

  19. Baked this today...your instructions were precise.Added pepper instead of chillies.Your blog is gread and it gave me some courage to buy yeast .Been wanting to bake a bread for a long time somehow never had the confidence to use yeast.Will def try one of your breads and will keep you posted.

  20. Priya,
    Thanks for the feedback. Goodluck with bread baking. Keep me posted.


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