Maska Biscuit

1/2 cup cold milk – Adds moisture to bind the ingredients together.
1/2 cup fresh cream – Provides richness and helps with the softness of the dough.
6 tbsp castor sugar – For sweetness.
1 tsp salt – Balances the sweetness.
6 tsp baking powder – To ensure the biscuits rise and become airy.
1/2 lb (about 225g) butter – Adds flavor and makes the biscuits soft and rich.
1 tbsp zeera (cumin seeds) – For a light, savory flavor.
Flour (as needed) – The key to getting the right consistency; will bind everything into a soft, workable dough.
Egg (for brushing) – Adds a golden finish to the biscuits.
Sesame seeds – Optional for topping, adds a nice crunch and flavor.

Prepare the mixture: In a bowl, combine the cold milk, fresh cream, castor sugar, salt, baking powder, butter, and zeera. Mix thoroughly. Let the mixture sit for about 5-10 minutes, allowing the baking powder to activate and froth slightly. This ensures the biscuits will be light and fluffy.
Form the dough: Gradually add the flour to the wet ingredients, mixing gently with your hands or a spoon until you achieve a soft dough that is not too sticky but still pliable. The dough should not be too firm or too soft, just enough to roll out.
Roll and cut: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Using a pizza cutter, cut the dough into thin slices or your desired shapes.
Brush and sprinkle: Place the cut-out biscuits on a baking tray. Brush the tops with beaten egg for a golden sheen, and sprinkle sesame seeds over the top for extra texture and flavor.
Bake: Preheat your oven to 180°C (350°F) and bake the biscuits for about 10-15 minutes, or until they are golden brown and cooked through.
Crispen: Once baked, lower the oven temperature to 100°C (212°F) and leave the biscuits inside to crispen for an additional 10 minutes. This step ensures they have a nice crunch when cooled.
Cool and serve: Remove from the oven and allow to cool on a wire rack. Enjoy with a hot cup of tea or coffee!

Serve with tea or coffee for a light snack.
These biscuits can also be enjoyed with a light cheese spread or butter for an added treat.

Make-Ahead: Prepare the dough in advance and store it in the refrigerator for up to 24 hours. When ready to bake, roll out the dough, cut, and proceed with the recipe as usual.
Freezing: The dough can be frozen for up to 2 months. Defrost it in the fridge before rolling out and baking. Baked biscuits can also be stored in an airtight container in the freezer for up to 3 months. Simply reheat in the oven for 5 minutes at 180°C (350°F) before serving.

Enjoy your homemade Maska Biscuits!

Home made Muska Biscuits

Delicious and flaky… perfect with a hot cup of tea!

Prep Time 30

Cook Time 20

resting time 15

Total Time 1 5

Course biscuits, snacks, tea time

Cuisine Indian

Servings 20 servings

In a large bowl, combine cold milk, fresh cream, caster sugar, salt, baking powder, butter, and cumin seeds. Stir well and allow the mixture to sit for a few minutes until the baking powder froths slightly.
Gradually add flour until the dough reaches a soft but firm consistency. It should be pliable but not too sticky.
Roll the dough out on a flat surface and cut it into thin slices using a pizza cutter or sharp knife.
Brush the top of the dough slices with beaten egg and sprinkle sesame seeds on top.
Bake the biscuits in a preheated oven at 180°C (350°F) until golden.
Once baked, reduce the oven temperature to 100°C (210°F) and allow the biscuits to crisp up for a few more minutes.
Let the biscuits cool before serving.

Texture: The final texture of the biscuits should be crisp on the outside and inside, with a slight flakiness
Variations: For added flavor, you can sprinkle a bit of nutmeg or cinnamon in the dough before rolling.
Sesame seeds: You can swap sesame seeds for poppy seeds or khus khus

Keyword beginner, easy, home food, Moms recipes

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