Khari Biscuit

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!