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Khari Biscuit
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Masque

Masque

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

    Step 0
  • 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

    Step 1
  • Add ⅓ cup of softened butter, and mix until combined

    Step 2
  • 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

    Step 3
  • Transfer the dough to a floured surface and roll it into a 30 cm x 15 cm rectangle

    Step 4
  • 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

    Step 5
  • Trim the top and bottom of the dough to form straight edges. Fold them over the butter

    Step 6
  • Refrigerate the dough for 30m until it hardens

    Step 7
  • Transfer the dough to a floured surface and roll it into a 30 cm x 15 cm rectangle

    Step 8
  • Fold the dough into thirds. Transfer it to a floured tray and cover it with a damp cloth. Refrigerate for 30m until it hardens

    Step 9
  • Repeat the process two more times, rolling out the dough, folding it in thirds and refrigerating for 30m

    Step 10
  • Preheat the oven to 200 °C

    Step 11
  • Dust the dough with flour and roll it until it is approximately 1 cm thick

    Step 12
  • Trim the edges and cut the dough into two strips. Cut each strip into small squares. Cut each square into two triangles

    Step 13
  • Transfer the triangles to a sheet tray with a silicone mat

    Step 14
  • Bake at 200 °C for 6m until half-baked

    Step 15
  • 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

    Step 16
  • Dust the khari biscuits with powdered sugar to taste

    Step 17
  • Bake for another 5m until golden brown, and remove from the oven. The khari biscuits are ready

    Step 18
  • Enjoy with some chai tea!

    Step 19

Yield 20 pieces

  • All-Purpose Flour

    All-Purpose Flour

    4 cups
  • All-Purpose Flour

    All-Purpose Flour

    to dust
  • Butter

    Cold Butter

    1 cup
  • Butter

    Softened Butter

    ⅓ cup
  • Powdered Sugar

    Powdered Sugar

    to taste
  • Salt

    Salt

    2 tsp
  • Water

    Water

    1 cup

Equipment

  • Stand Mixer

    Stand Mixer

  • Silicone Baking Sheet

    Silicone Baking Sheet

  • Rolling Pin

    Rolling Pin

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