
Khari Biscuit
3h 40m
Little rectangles of puff pastry!
Khari Biscutis are flaky, buttery biscuits are most often eaten as a teatime snack and dipped in hot chai.
At Masque, we serve small triangles of it with fresh berries, a light and chilled custard, and mulberry ice cream—a nod to the summery flavors that so many of us grew up with.
Khari Biscuits likely first arrived in India via the Irani Zorastrian community. Their arrival ushered in a slew of celebrated Irani cafes and bakeries, especially in Mumbai, which serve up, among many delicious (and iconic) dishes, these flaky, buttery biscuits.
Add 4 cups of all-purpose flour and 2 tsp of salt to the bowl of a stand mixer with the hook attachment. Mix on low speed for 1m to incorporate
Add 1 cup of water gradually. Increase the speed to medium and use a spatula to scrape the flour from the edges of the bowl. Mix until the dough stops sticking to the sides of the bowl
Add ⅓ cup of softened butter, and mix until combined
Transfer the dough to a floured surface and knead it to form a ball. Transfer to a bowl and cover with a damp cloth. Refrigerate the dough for 30m to relax it
Transfer the dough to a floured surface and roll it into a 30 cm x 15 cm rectangle
Dust the dough surface with flour and cover it with 1 cup of cold butter, rolled out between parchment paper into a thin square. Fold two sides of the dough over the butter
Trim the top and bottom of the dough to form straight edges. Fold them over the butter
Refrigerate the dough for 30m until it hardens
Transfer the dough to a floured surface and roll it into a 30 cm x 15 cm rectangle
Fold the dough into thirds. Transfer it to a floured tray and cover it with a damp cloth. Refrigerate for 30m until it hardens
Repeat the process two more times, rolling out the dough, folding it in thirds and refrigerating for 30m
Preheat the oven to 200 °C
Dust the dough with flour and roll it until it is approximately 1 cm thick
Trim the edges and cut the dough into two strips. Cut each strip into small squares. Cut each square into two triangles
Transfer the triangles to a sheet tray with a silicone mat
Bake at 200 °C for 6m until half-baked
Reduce the temperature to 160 °C and bake for another 6m until barely golden. Remove from the oven and bring the temperature back to 200 °C
Dust the khari biscuits with powdered sugar to taste
Bake for another 5m until golden brown, and remove from the oven. The khari biscuits are ready
Enjoy with some chai tea!
Yield 20 pieces
All-Purpose Flour
4 cupsAll-Purpose Flour
to dustCold Butter
1 cupSoftened Butter
⅓ cupPowdered Sugar
to tasteSalt
2 tspWater
1 cup
Equipment
Stand Mixer
Silicone Baking Sheet
Rolling Pin